Easter Leg of Lamb

Method

• 1
  Wash the leg of lamb to largely remove the fat. Rub the meat with salt, pepper, and lemon juice.
• 2
  Sear the lamb on all sides in a pan with a little oil.
• 3
  Dice the onions and finely chop the garlic. Add both to the pan and let them brown.
• 4
  Deglaze with meat stock and add the herbs.
• 5
  Place the lamb in the herb broth in the oven at 160 °C top/bottom heat for two hours. Baste occasionally with broth and red wine and turn once.
• 6
  Once the leg is cooked, the sauce can be strained, degreased, and thickened if necessary.
• 7
  Slice the meat, place it in the sauce, and serve with bacon-wrapped green beans and potato dumplings.