Roast Leg of Lamb

Wash the leg of lamb, pat dry and season with salt and pepper. Heat the oil in a roasting tin and brown the meat on all sides. Peel and roughly dice the onions, carrots, celeriac and garlic, add to the roasting tin and brown briefly. Stir in the red wine. Add a little lamb stock, the rosemary and thyme and braise in a preheated oven (180°C) for about 2.5 hours. Gradually add the rest of the stock and baste the meat frequently with the liquid.

For the vegetables, wash, trim and quarter the lettuces. Peel the lower third of each asparagus spear. Peel the Hamburg parsley roots and cut into long pieces. Wash and trim the spring onions and cut into approximately 6 cm lengths. Put the asparagus and parsley root on a baking tray and sprinkle with olive oil. Season with salt and pepper and put into the oven with the meat for the last 25-30 minutes of cooking time. Add a little water to the vegetables if necessary. Add the lettuces and spring onions to the baking tray for the last 10-15 minutes. Season with salt and pepper.

Take the meat out of the roasting tin and strain the sauce. Boil to reduce slightly if necessary, then season with salt and pepper and add balsamic vinegar to taste.