Leg of Lamb with Orange and Rosemary
Ingredients
- For the leg of lamb
- 2 kilograms ready to cook Leg of lamb
- 2 rosemary
- 5 thyme
- 3 garlic cloves
- ¼ tsp organic Orange peel (grated)
- 1 tsp peppercorns
- ½ tsp Mustard seed
- 1 tsp Fleur de sel
- 3 Tbsps olive oil
- For the sauce
- 2 onions
- 2 carrots
- 100 grams Celery root
- 100 grams Leeks
- 1 Tbsp clarified butter
- 400 grams Lamb bones
- 1 Tbsp Tomato paste
- 1 Tbsp Pastry flour
- 500 milliliters dry Red wine
- 1 l lamb stock (from a jar)
- salt
- freshly ground peppers
Preparation steps
Preheat the oven to 250°C (approximately 500°F).
For the leg of lamb, rinse lamb and pat dry. Rinse rosemary and thyme, shake dry and pluck leaves from branches. Peel garlic and chop finely. Mix herbs in a bowl with garlic, orange zest, peppercorns and crushed mustard seeds and season with fleur de sel. Brush leg of lamb with olive oil and rub with spice mixture, place in a roasting pan with a drip tray and cook in the preheated oven for 15 minutes. Then reduce the temperature to 120°C (approximately 250°F) and cook for 2-2.5 hours. Stick a meat thermometer in the center of lamb and continue to cook until core temperature reaches 65°C (approximately 150°F).
Peel onions and chop finely. Peel carrots and celery and finely dice.
Rinse leeks, trim and cut into rings.
For the sauce, heat butter in a saucepan and brown lamb bones. Add vegetables and fry. Add tomato puree and fry briefly, sprinkle with flour, stir and add red wine. Add lamb stock and simmer for 1 hour over low heat.
Pour sauce through a sieve and season with salt and pepper.
Cut lamb into slices and serve with the sauce.
