Ingredients
- 1 untreated lemon
- 1 small piece of ginger
- 1 ts juniper berries
- 1 clove of garlic
- 2 tbs mustard
- 100 g knob celery
- 100 g carrots
- 100 g leek
- 1 leg of lamb or shoulder with bone (approx. 2 kg)
- salt, pepper
- 3 twigs thyme
- 1 bay leaf
- 300 ml beef broth
- 200 ml red wine
- 1 papaya
- 2 ts cornstarch
- 1 ts honey
Preparation
1. Wash the lemon in hot water, grate the yellow peel and squeeze out the juice. Peel and grate the ginger. Finely crush the juniper berries, peel and finely cut the garlic. Stir everything with mustard.
2. Clean and finely cut the vegetables.
3. Heat the pot on highest level up to the roasting window, switch to a low level and roast the leg of lamb on all sides. Season with salt and pepper and brush with the spice paste.
4. Add the vegetables with thyme, bay leaf, broth and red wine. Heat the pot on highest level up to the vegetable window, switch to a low level and cook for approx. 2.5 hours in the vegetable area.
5. Peel the papaya, cut in half, remove the seeds with a spoon and dice the pulp. Remove the leg of lamb, cover and let rest. Strain the juices from the meat and vegetables through a sieve and vigorously reduce for a few minutes.
6. Stir the thickener with a little cold water and then thicken the sauce with it. Add the honey and diced papaya to the sauce and season to taste. Slice open the leg of lamb and plate with sauce.
This recipe has been tested and approved by AMC.
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