Ingredients
- 1 organic lemon
- 1 ginger
- 1 ts juniper berry
- 1 garlic
- 2 tbs mustard
- 100 g root celery
- 100 g carrots
- 100 g leek
- 1 leg of lamb or shoulder with bones (approx. 2 kg)
- salt, pepper
- 3 twigs thyme
- 1 bay leaf
- 300 ml meat broth
- 200 ml red wine
- 1 papaya
- 2 ts cornstarch
- 1 ts honey
Preparation
1. Overview of ingredients
2. Wash the lemon hot, grate the lemon peel and squeeze out the juice. Peel and grate ginger. Finely crush juniper berries, peel garlic and finely dice. Mix everything thoroughly with mustard.
3. Clean vegetables and cut in small pieces.
4. Place oval Griddle on stove and set it at highest level. Switch on Audiotherm, fit it on Visiotherm and turn it until the roasting symbol appears.
5. As soon as the Audiotherm beeps on reaching the roasting window, set at low level and roast lamb leg from all sides. Spice with salt and pepper and brush with spice mix.
6. Add thyme, bay leaf, broth and red wine. Place pot on stove and set it at highest level. Switch on Audiotherm, enter approx. 2 1/2 hours cooking time in the Audiotherm, fit it on Visiotherm and turn it until the vegetable symbol appears. As soon as the Audiotherm beeps on reaching the vegetable window, set at low level and cook until done.
7. Peel and halve the papaya, remove the seeds with a spoon and dice the pulp. Remove the lamb leg and leave covered to rest. Pass the sauce from roasting and the vegetables through a sieve and let them boil down for a few minutes.
8. Mix the starch with a little cold water and thicken the sauce with it. Add honey and papaya cubes to the sauce. Cut the lamb leg and arrange with the sauce for serving.
This recipe has been tested and approved by AMC.
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