Marinated leg of lamb from the Roman pot

Ingredients for 4 servings:

• 1 leg(s) of lamb, with bone, approx. 1.5 kg
• 8 large garlic cloves
• black pepper, freshly ground
• 2 cl brandy
• 4 tbsp olive oil
• 1 bunch of parsley
• 4 sprigs rosemary
• 8 sprigs of thyme
• 65 g butter, soft
• Salt
• ⅛ liter red wine, dry
• ⅛ liter vegetable broth
• ⅛ liter cream
• 1 bunch of soup vegetables
• possibly sauce thickener

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Total time approx. 1 day 30 minutes

Clean and skin the leg of lamb. Peel the garlic and finely chop it, along with the herbs. Grind it with plenty of pepper. Then mix with the brandy and oil. Spread out a large piece of aluminum foil. Place the leg of lamb on top and rub it all over with the herb mixture. Leave in a cool place (not the refrigerator) for 24 hours. The next day, coarsely grate the herbs and season the leg with salt. Finely chop the soup vegetables and place them in the earthenware pot. Place the leg on top and pour over the red wine and broth. Depending on the size of the pot, you may need to add a little more liquid. Sprinkle the butter flakes over the meat. Place the pot in the oven and turn on. Braise for 1.5 to 2 hours at 250°C (480°F). At the end of the cooking time, you can also remove the lid so the leg browns slightly. During cooking, add a little more red wine if desired, basting the roast regularly with liquid. Keep the leg warm. Pour the roasting juices and cream into a saucepan. Season with salt and pepper and thicken slightly if necessary. Serve with a potato gratin or baked potatoes with sour cream or herb curd. Grilled tomatoes, green beans, and broad beans in tomato sauce are delicious vegetables. And, of course, red wine.