Marinated Leg of Lamb

Stir the ingredients for the marinade thoroughly. Rub the leg of lamb with the marinade and leave in the refrigerator for a few hours.

Remove the leg of lamb from the marinade and season with salt and pepper.

Heat clarified butter in a roasting pan. Sear the leg of lamb on all sides and roast in a preheated oven at 175 to 200 °C for about 2 hours. While roasting, gradually add wine and beef broth. In the meantime, clean, rinse and chop the vegetables. Add vegetables to meat half an hour before end of cooking time.

Remove leg from stock and keep warm. Pour the meat stock through a sieve, passing the vegetable ingredients through the sieve. Refine the sauce with crème fraîche, season to taste with salt and freshly ground pepper and serve with the leg of lamb.

Tip: As an alternative to the fresh chives, you can also use the freeze-dried.

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