Roast lamb with herb crust

Ingredients for 4 servings:

• 2 kg leg of lamb
• 1 bunch of coriander leaves
• 1 bunch of parsley
• 1 bunch rosemary
• 1 bunch of thyme
• 1 bulb(s) garlic, fresh
• ½ liter red wine (Merlot), dry
• ½ liter lamb stock
• 1 tbsp olive oil
• salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

NT – Cooking

Peel the garlic. Finely chop it along with the herbs and mix with 1 tablespoon of olive oil. Briefly rinse the leg of lamb and pat dry. Then rub it with the mixed herbs. Season with salt and pepper to taste. Fill a large roasting pan with the red wine and lamb stock and preheat it in the oven at 90°C (top/bottom heat) (do not use fan-assisted oven). Once the roasting pan with the liquid has reached 90°C, add the seasoned leg of lamb and cook in the uncovered roasting pan at this temperature for approximately 5-7 hours. Baste the meat with the liquid every 45 minutes. Do not increase the temperature under any circumstances – the meat will cook from the inside and will look raw on the outside for a long time. So be patient. After 5 hours, the leg will be wonderfully tender, but can be cooked at this temperature for another 2 hours without any loss of quality. Remove the meat and keep warm before serving. Reduce the liquid as needed and refine it to a sauce according to your taste.