Roasted lamb leg with red wine sauce
A recipe by Bulgarian chef Taniu Shishkov. Rating 2/5.
⏱️ Prep: 150 min
Ingredients
| около 2,3 кг | lamb hind quarter |
| 7 – 8 | garlic cloves |
| 4 – 5 | sprigs of rosemary |
| 4 – 5 | sprigs of thyme |
| 2 – 3 | red onions |
| 3 – 4 с.л. | olive oil |
| 150 мл | white wine |
| 2 – 3 с.л. | red paprika |
| — | salt and black pepper |
| 300 мл | red wine (for the sauce) |
| 300 мл | liquid released while roasting the meat (for the sauce) |
| 30 мл | olive oil (for the sauce) |
| 1 | red onion (for the sauce) |
| 2 | garlic cloves (for the sauce) |
| 2 | sprigs of thyme (for the sauce) |
| 1 | cinnamon stick (for the sauce) |
| 50 г | butter (for the sauce) |
Instructions
Preparation time: 2 h 30 min. Serves 6–8. Pairs with red wine.
- Wash and dry the lamb leg and make small cuts in the meat, into which we put a garlic clove and a sprig of thyme and rosemary each. Rub the red paprika well into the lamb and season with salt and black pepper. Cut the red onion coarsely and arrange it in a large tray. Place the lamb leg on top and drizzle with olive oil. Pour the white wine over the bottom of the tray and cover it with aluminium foil.
- Bake for two hours in an oven preheated to 180°C, after which remove the foil and bake for another 15–20 minutes at 200°C, so that it forms a golden crust. After removing the lamb, strain the liquid released during roasting.
- For the sauce, sweat the finely chopped onion and garlic in the heated olive oil. Add the spices and the red wine. Once the wine has reduced a little, add the liquid from roasting the meat. Reduce again and strain. Finally add the butter and stir until it melts.
How to serve: Serve the roasted meat with the wine sauce. Complement with a Cabernet Sauvignon.