Leg of lamb

Peel the carrots, celery and onions and cut into 2 cm cubes. Wash the herbs and shake dry.

Mix the diced vegetables with the tomato purée, parsley and spices.

Ingredients

100 g carrots, 100 g celeriac, 300 g vegetable onions, 1 sprig rosemary, 1 sprig thyme, 1 sprig Parsley, 40 g tomato purée, 0.5 tsp fennel seeds, 0.5 tsp peppercorns (white), 1 tsp lovage, 1 tsp mustard seeds, 0.5 tsp allspice (ground)

Dab the meat dry with kitchen roll, fill it with rosemary and thyme and tie it up with kitchen twine.

Season with salt and pepper and brush with oil.

Ingredients

1.3 kg boneless leg of lamb, 20 ml rapeseed oil, 2 tsp salt, 1 pinch pepper (ground)

Slide the baking and grilling rack into the bottom of the BORA X BO and place the empty roasting pan on top.

Start the "Braised leg of lamb" programme and follow the procedure.

As soon as the BORA X BO has heated up, pour the oil into the preheated roasting tin and place the leg of lamb inside.

Ingredients

20 ml rapeseed oil

Peel and roughly chop the garlic. Add to the leg of lamb together with the prepared vegetable mixture.

Turn the leg of lamb, insert a food thermometer and cook the meat with the vegetables.

Ingredients

1 clove garlic

Once the cooking time has elapsed, pour in the red wine and stock and finish cooking.

Remove the finished leg of lamb and lift out of the sauce.

Ingredients

300 ml red wine, 1 L lamb stock

Pass the sauce through a fine sieve and reduce by half in a pan over a medium heat.

Thicken with starch if necessary. To do this, mix the starch with a little water and add to the boiling sauce, which will thicken after a short time.

Season to taste with salt, pepper and nutmeg.

Ingredients

1 tbsp cornstarch, 20 ml water, 0.5 tsp salt, 1 pinch pepper (ground), 1 pinch nutmeg (ground)

Remove the cooking string from the leg of lamb, cut into portions and reheat in the sauce before serving.