John Myers
Contents
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Ingredients
- 1,6 kg Leg of lamb on the bone
- 6 tablespoon Extra virgin olive oil
- 4 piece Garlic cloves chopped
- 0,5 teaspoon Black pepper from the mill
- 2 Branches Rosemary fresh
- 2 Branches Fresh oregano
- 1 branch Olive herb
- 2 Branches Fresh thyme
- 1 tablespoon Tomato paste concentrated three times
- 2 piece Bay leaves, fresh
- 5 piece Allspice grains, crushed
- 0,5 teaspoon Sweet paprika powder
- 6 piece Tomatoes fresh and big
- 500 g Fresh shallots
- 12 piece Prunes
- Salt and pepper
Instructions
The day before
- Make a marinade from olive oil, pepper and the cleaned and finely chopped herbs.
- Remove tendons, fat and bones from the lamb shank (DO NOT dispose of it - this makes a wonderful lamb stock *) and cut into bite-sized pieces. Let it steep for one night in the marinade.
now let's go
- Heat a pan and sear the lamb in portions. Transfer to a large casserole, deglaze the stock with a little water and add to the meat. Continue doing this until all of the meat is seared.
- Cut the tomatoes and prunes into small cubes.
- Heat another tablespoon of oil in the hot pan and stir in the bay leaves, allspice, paprika and tomato paste.
- Peel shallots and cut in half.
- Add the tomato and plum cubes and sauté briefly. Put this mixture on the meat together with the shallots, pour a little water, close the lid and let it simmer for at least 90 minutes.
- Stir in between. Remove the lid about 10 minutes before the end of the cooking time and season with salt, pepper and paprika. Tomatoes and prunes must be completely overcooked. Therefore, the sauce does not need any binding.
- Serve on preheated plates with white bread.
- * see also meat: Stuffed leg of lamb
Nutrition
Serving: 100gCalories: 221kcalCarbohydrates: 1gProtein: 12.9gFat: 18.6g
