Leg of lamb

Peel the carrots, celeriac and onions then cut them into 2 cm cubes. Wash the herbs and shake them dry. Mix the vegetables with the tomato purée and the herbs. Dab the meat dry with kitchen roll, fill it with rosemary and thyme and tie it up with kitchen twine. Season the lamb generously with salt and pepper and brush with oil.

Ingredients

1.3 kg Boneless leg of lamb, 100 g Carrots, 100 g Celery, 300 g Spanish onions, 1 sprig Parsley, 1 sprig Rosemary, 1 sprig Thyme, 40 g Tomato purée, 0.5 tsp Fennel seeds, 0.5 tsp White peppercorns, 1 tsp Lovage, 1 tsp Mustard seeds, 0.5 tsp Ground allspice, 20 ml Rapeseed oil

Put the oven rack in the bottom of the BORA X BO and put the empty roaster on top. Start the “Leg of lamb” automatic programme and follow the programme sequence. You will receive push notifications whenever a step takes place in the BORA X BO and you can confirm these at the relevant time.

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

Peel the garlic and add it to the leg of lamb along with the prepared vegetable mixture. Insert the meat thermometer into the lamb and cook the meat together with the vegetables.

Ingredients

1 clove Garlic, 300 ml Red wine, 1 l Lamb stock (or vegetable or chicken stock)

Once the cooking time is over, deglaze with red wine and stock. Cook the leg of lamb for 1.5 to 2 hours until it reaches a core temperature of 70 °C.

Once the cooking time is over, remove the leg of lamb from the sauce. Add the parsley and grated nutmeg to the sauce then pass it through a fine sieve. Reduce the sauce by a half in a pan over a medium heat. Bind with starch if need be. Season with salt and pepper.

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