leg of lamb

Ingredients for 6 servings:

• 2 kg leg of lamb, with bone
• 1 bulb(s) garlic
• 6 potatoes
• 4 carrots
• 2 stalk(s) Celery
• 4 onions
• 2 spring onions
• 3 sprigs of rosemary
• 2 sprigs of oregano
• 3 chili peppers, fresh
• 3 tsp salt
• 3 tsp pepper, freshly ground
• 150 ml olive oil
• 200 ml dry white wine

Instructions

Working time approx. 45 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 3 hours; Total time approx. 15 hours 45 minutes

extremely delicious leg of lamb for the Easter holidays

Clean, deseed, and roughly chop a chili pepper. Remove and peel the garlic cloves. Chop the rosemary into pieces. For the marinade, press 3 garlic cloves into 75 ml olive oil and add a coarsely chopped, deseeded chili pepper. Mix well and rub generously into the meat. Then make 10-15 cuts in the meat about 2 cm deep and stud all over with garlic cloves and rosemary pieces. Spread the remaining oil mixture, especially over the openings. Rub the meat well with salt and pepper and let it marinate overnight in the refrigerator. The next day, clean all the vegetables and potatoes, peel if necessary, and roughly chop them. Arrange them in a large casserole dish (or pot), pour over the wine and the remaining olive oil. Season well with salt and pepper and add 2 deseeded chili peppers. Place the meat on top and place the whole thing in the oven preheated to 250°C. Simmer for approximately 30 minutes at 250°C. Then continue cooking at 160°C for 2.5 hours. The vegetables and meat are ready to serve immediately.