Leg of lamb with saffron noodles

Ingredients for 8 servings:

• 1 ½ kg boneless leg(s) of lamb, fresh or frozen
• 1 stalk(s) cinnamon
• 6 tbsp thyme
• 6 tbsp marjoram
• lots of salt and pepper
• 5 cloves garlic
• 10 carnations
• 600 g loin (roast beef)
• 12 tbsp oil
• 100 g butter
• 1 vegetable onion(s), quartered
• 3 bay leaves
• 250 ml red wine
• 3 packs of saffron
• 1 tbsp, ground pepper, coarse
• 500 g pasta (macaroni)
• 250 g tagliatelle pasta
• salt water
• 500 g yogurt
• 3 tbsp mayonnaise or Miracel Whip

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour 45 minutes; Total time approx. 2 hours 45 minutes

Score the lamb deeply all over with a sharp knife. Lard with cinnamon pieces, three cloves of garlic in sticks, and cloves. Rub the meat all over with thyme, marjoram, salt, pepper, and 2 tablespoons of oil. Heat 3 tablespoons of oil and butter in a large casserole dish and brown the lamb. Cover and braise in its own juices with the onion quarters and bay leaves over low heat for one hour. Turn over, add 1/8 cup red wine, and braise for another 30 minutes. Meanwhile, dice the sirloin and rub all over with thyme, marjoram, salt, pepper, and a tablespoon of oil. Brown the sirloin cubes in 1 tablespoon of hot oil. Add the remaining red wine, cover, and braise over low heat for 15 minutes. Set aside. Bring plenty of salted water to a boil. Add the saffron, cracked pepper, and pasta, and cook over very low heat for about 10 minutes. Drain. Mix the yogurt with the mayonnaise and season with salt and crushed garlic. It tastes best after it has been refrigerated for at least 30 minutes. Heat the saffron noodles with the diced sirloin in the lamb stock and arrange on plates. Slice the lamb, add it, and baste with the sauce. Roasted eggplant and/or diced tomatoes are suitable vegetables.