Leg of lamb

Peel the carrots, celeriac and onions and dice them into 2 cm cubes. Wash the herbs and shake them dry.

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

Ingredients

100 g carrots, 100 g celeriac, 300 g Spanish 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 leg of lamb (boneless), 20 ml rapeseed oil, 2 tsp salt, 1 pinch pepper (ground)

Insert the oven rack into the bottom of the BORA X BO and place the empty roaster on top.

Start the “Leg of lamb” programme and follow the steps.

Once the BORA X BO has heated up, put the oil in the pre-heated roaster and add the leg of lamb.

Ingredients

20 ml rapeseed oil

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

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

Ingredients

1 clove garlic

Once the cooking time is over, pour in the red wine and stock and finish cooking.

Once done, take the leg of lamb out of the oven and remove it from the sauce.

Ingredients

300 ml red wine, 1 L lamb stock

Strain the sauce through a sieve and reduce it by half in a pan over a medium heat.

Thicken with starch if necessary. To do so, 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 starch, 20 ml water, 0.5 tsp salt, 1 pinch pepper (ground), 1 pinch nutmeg (ground)

Remove the kitchen twine from the lamb, slice up the meat and re-heat the sauce just before serving.