Stuffed Leg of Lamb, Marinated

Preheat oven in time to 190 degrees (convection oven: 170 degrees , gas: level 2-3).

Mix thyme (I), rosemary (I) and garlic (I) with oil (I). Rub meat with it, put in a freezer bag form, marinate for a few hours.

For the sauce, fry celery, bones, carrots, leek and onion in oil (= Ii), add paradeis pulp, extinguish with wine and stock. Add garlic (Ii), thyme (Ii), rosemary (Ii) and peppercorns. Simmer gently for about 1 hour.

Sauté shallots, rosemary (Iii) and garlic (Iii) in hot butter until translucent, add bread cubes, season with salt and chili, cool.

Olives and cheese under the bread mixture form.

Take the leg out of the bag. Fill with the bread and cheese mixture and close with skewers. Place on a baking tray and cook on the second rack from the bottom in a heated oven at 190 °C for approx. 70 min.

Strain sauce, bring to boil, add parsley.

Serve with semolina dumplings.

Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.

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