Leg of lamb with garlic and herb crust

Ingredients for 4 servings:

• 1 ½ kg boneless leg(s) of lamb
• 2 cloves garlic
• 1 tbsp, heaped mustard, medium hot
• salt and pepper
• 200 ml red wine
• 500 ml water
• 3 sprigs rosemary
• 3 sprigs of thyme
• 2 cloves garlic
• ½ bunch parsley
• 2 slices of sandwich toast
• 2 tbsp olive oil
• salt and pepper
• 1 egg(s)

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 5 hours; Total time approx. 6 hours 30 minutes

perfect Easter roast for 4 – 6 people (low temperature method)

Preheat the oven to 120°C (top/bottom heat). Wash and dry the meat. Peel the garlic cloves, press them through a garlic press, and mix with the mustard. Brush the garlic cloves onto the leg of lamb and let it rest for about 1 hour. Now sear the meat vigorously on all sides in a roasting pan. Heat a mixture of a little butter and olive oil. Season all over with salt and pepper. Place the whole thing in the hot oven with the lid on and cook for 3 hours. During this time, gradually add the wine and water. After 3 hours, increase the oven to 150°C, remove the lid, and cook for another 2 hours, turning the meat occasionally. In the meantime, wash the herbs, shake them dry, and pick them. Peel the two garlic cloves and dice the sandwich bread. Place everything in a blender with the egg and puree until smooth. Season this mixture with salt and pepper. 20 minutes before the end of the cooking time, carefully spread the herb mixture over the top of the meat. Increase the oven temperature to 200°C and finish cooking with the crust. Then remove the leg from the stock and let it rest for 10 minutes. Strain the stock, bring to a boil, season to taste, and thicken to taste. Tip: This recipe can also be prepared the day before. Cook for the first 3 hours at 120°C, leave in the stock overnight, and refrigerate, covered. Leave the remaining cooking time for the next day.