5 Hours Lamb on Root Vegetables

Remove the peel from the garlic, cut into sticks and lard the leg of lamb with them. Drip two tablespoons of oil on the meat and massage. Clean, rinse and cut the greens, remove the peel from the onions and cut them in half, fry them with a little bit of oil. Sear leg of lamb in large roasting pan with remaining oil until browned. Season with salt and pepper. Extinguish with a quarter of a liter of wine. Add onions, greens, rosemary, sage and apricots. Roast tightly with the lid closed in the heated oven at 150 °C for about four and a half hours. Every hour turn to the other side, pour whipped cream and add red wine. Then cook for another half hour without the lid. Remove the leg and keep warm. Deglaze the stock with boiling water and dissolve. Pour through sieve, squeeze vegetables well.

Degrease sauce, add remaining whipping cream, bring to boil, season with meat extract and soy sauce. Stir remaining ingredients and offer as a dip with the meat.

Our tip: Use your favorite red wine for cooking!

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