Ingredients portion 8
Lamb leg 2.5kg
Olive oil 50ml
Thyme ½ bunch
Balsamic vinegar 50ml
Mint 100 g
Pickled peppers 16 pieces
Beef broth 500ml
Onions 1 head
Carrots 50 g
Celery 50 g
Salt to taste
Vegetable oil 20 ml
Cooking instructions 1 hour and 30 minutes
1 Trim the fat and membranes off the leg of lamb. Mix the olive oil with the vinegar, salt and thyme leaves, rub over the lamb and leave for half an hour in the refrigerator.
2 Cut off a little meat from the thin end of the leg and put the leg in the oven preheated to 200 degrees for one hour.
3 Sauté the finely chopped onion, carrot and celery in vegetable oil until brown, then add the lamb pieces and fry. Pour over the stock, add the mint stalks and reduce the sauce by half over low heat.
4 Strain the sauce, pour in the washed pickled green peppers and simmer for another five minutes. Season with salt.
5 Take the lamb out of the oven and allow to rest for ten minutes. Stir the finely chopped mint leaves into the hot sauce.
