Tender leg of lamb

Ingredients for 4 servings:

• 1 ½ kg leg of lamb
• 1 m.-sized carrot(s)
• 2 cloves garlic
• 1 piece(s) leek, approx. 3 – 4 cm
• 1 slice(s) celery
• 7 sprigs rosemary
• salt and pepper
• broth, instant
• 2 bowls of beans, fresh
• 200 g bacon cubes
• 4 potatoes
• 2 tbsp sea salt, coarse
• olive oil
• 2 tsp savory, dried
• 200 ml red wine
• 1 tbsp tomato paste

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 2 hours; Total time approx. 3 hours

Wash the leg of lamb, pat dry, and season with salt and pepper. Then finely chop the carrot, leek, and celery, and peel and halve the garlic cloves. Brown the leg of lamb on all sides in a heatproof roasting pan in a little oil, then set aside. Lightly brown the vegetables and garlic in the same roasting pan. Add the tomato paste and cook, stirring constantly. Be careful not to let it burn, or the tomato paste will become bitter! Pour half of the red wine over the vegetables and reduce, then add the rest of the wine and a glass of water and the stock (use a little water), bring to a boil briefly, and add the leg and three sprigs of rosemary. Cook everything in the oven at 175°C (top/bottom heat) for 2 hours. Check frequently and add more water if necessary to prevent burning and to create a delicious sauce. Before serving, remove the leg from the sauce, puree the sauce, and season to taste. Thicken the sauce if desired. For the bacon-wrapped beans, cook the beans in salted water until tender, drain well, fry the bacon in a pan, and add the beans. If you like, you can also dice an onion and fry it with the beans. Season with salt, pepper, and savory. For the rosemary potatoes, wash the potatoes thoroughly and halve them; do not peel them. In a small roasting pan or casserole dish, scatter olive oil, sea salt, and the remaining rosemary sprigs over the potatoes, then add them cut-side down. Cook in the oven for 30–45 minutes, depending on the size, turning the potatoes halfway through.