Rustic, aromatic

The leg of lamb is rubbed with herbs, browned with vegetables in a roasting pan and covered with a generous amount of red wine. It braises in the oven for several hours until the meat is meltingly tender and the sauce is full of depth.

Ingredients:

1.5 kg leg of lamb

2 onions, 2 carrots

1 bulb of garlic

500 ml full-bodied red wine

Rosemary, thyme, olive oil

Method:

Rub the leg of lamb with salt, pepper and oil.

Brown the vegetables in a roasting pan, then add the leg of lamb.

Deglaze with red wine and braise at 160 °C for 2.5 hours.