Leg of lamb with cumin on chard

Ingredients for 4 servings:

• 1.2 kg leg of lamb, boneless
• 1 ½ kg chard
• 1 tbsp cumin
• 1 tsp vegetable broth, instant
• 250 ml red wine
• 2 tbsp olive oil
• 1 tsp black pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 4 hours; Total time approx. 4 hours 30 minutes

From the Roman pot

Clean the chard. Cut the white stalks into bite-sized pieces and roughly chop the green parts. Rub the meat with oil, then stir in the cumin and pepper. First, place the stalks at the bottom of the earthenware pot, then place the meat on top. Pour in the red wine and scatter the chard greens around the meat. Place in a cold oven, preheat to 200°C, and cook the leg of lamb for about 4 hours. Turn the meat halfway through cooking. Slice the meat and serve with the chard.