Rinse the leg of lamb thoroughly under cold water and pat dry with kitchen paper. Using a sharp knife, score the layer of fat on the top of the leg crosswise to create a diamond pattern.
Peel the garlic cloves and chop finely. Wash the fresh herbs, shake dry and pluck the leaves from the stems. Chop the herbs finely and mix with the chopped garlic. Season with a little salt and pepper.
Preheat the oven to 160°C.
Heat the olive oil in a large roasting pan. Add the coarsely chopped onions, carrots, and celery and sauté, stirring occasionally, until lightly browned, about 5 minutes.
Add the tomato paste and fry briefly until it is fragrant and slightly caramelized.
Place the leg of lamb on the bed of vegetables in the roasting pan. Pour in the red wine so that the leg is about half covered. Add the lamb or vegetable stock until the leg is almost completely covered.
Spread the herb mixture evenly over the top of the leg of lamb and press lightly so that it sticks.
Cover the roasting pan with a lid or aluminum foil and let the leg of lamb braise in the preheated oven for about 3-4 hours. Baste occasionally with the pan juices to keep the leg juicy.
After cooking, remove the leg of lamb from the roasting pan and place it on a serving platter. Strain the sauce through a fine sieve to clarify. If necessary, let the sauce reduce again on the stove until it reaches the desired consistency. Season with salt and pepper.
Slice the leg of lamb and serve with the red wine sauce. Potato gratin, creamy polenta or roasted vegetables are suitable as a side dish.
This recipe for braised lamb with a Mediterranean herb crust is a real treat for lovers of aromatic dishes. The combination of tender lamb and the intense aromas of the herbs makes this dish a real highlight on the dinner table. Bon appetit!
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