Leg of Lamb in Creamy Juniper Sauce
Ingredients
- Ingredients
- 1 Leg of Heidschnucke (1.2 kg with bone)
- 2 tsps Juniper berries
- 1 tsp peppercorns
- 2 onions
- 2 carrots
- 200 grams Celery root
- 2 garlic cloves
- 2 Tbsps clarified butter
- 1 Tbsp Tomato paste
- 200 milliliters Red wine
- 400 milliliters Game stock
- 1 ⅕ kilograms Brussels sprouts
- salt
- 2 Tbsps butter
- Nutmeg
- 100 grams Crème fraiche
- 1 Tbsp Red currant jelly
- gin
- freshly ground peppers
Preparation steps
Preheat oven to 160°C (approximately 325°F).
Wash leg of lamb and pat dry. Crush juniper berries and peppercorns in a mortar and rub over the leg. Peel onions, carrots, celery root and garlic and chop everything. Brown leg in a roasting pan in hot butter and take out again. Place prepared vegetables in the roasting pan and sear until brown. Add tomato paste and remaining juniper berries, stir together and sauté briefly, then deglaze with red wine. Allow to boil down and pour in a little stock. Replace leg back into pan, add salt and cook for about 1.5 hours in the oven. Gradually add in remaining stock and baste the leg and turn.
Rinse and trim brussels sprouts and carve crosswise on bottom. Cook in boiling salted water about 10 minutes until al dente. Once cooked, drain and them toss in hot butter. Season with salt and nutmeg.
Remove meat from roasting pan and let rest in the off oven. Strain sauce and let it boil down a little as needed. Stir in creme fraiche and season with jelly, a shot of gin, salt and pepper. Carve the leg and serve with some sauce and brussels sprouts on warmed plates. Serve remaining sauce separately.
