Marinated leg of lamb

Ingredients for 6 servings:

• 1 leg(s) of lamb
• 150 g smoked meat
• 2 carrots
• 2 onions
• 2 shallots
• 100 ml vinegar (wine vinegar)
• ¾ liter dry white wine
• 2 garlic cloves
• 5 carnations
• Nutmeg, ground
• 3 sprigs of thyme
• 3 bay leaves
• 2 sprigs rosemary
• Salt
• Black pepper, freshly ground
• 1 tbsp butter

Instructions

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

Gigot a la solo note

Cut the smoked meat and carrots into sticks, and quarter the onions and shallots. Dilute the vinegar with 100ml of water. Add the white wine, carrots, smoked meat, onions, and crushed garlic, along with the herbs and spices. Mix well, and season with salt and pepper. Marinate the leg of lamb for 24 hours, turning occasionally. Remove the leg from the marinade and dry with kitchen paper. Reduce the marinade by about a third. Preheat the oven to 220°C, brown the meat in butter, and finish cooking in the oven. Gradually add the marinade and cook for about 50-60 minutes. Strain the sauce through a sieve and adjust the seasoning if necessary.