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🍽️ Crispy Lamb Leg with Honey Glaze

794 kcal · 30 min · 4 servings

Ingredients

• 1.6 kg New Zealand bone-in lamb leg (0 New Zealand lamb legs)
• Salt (, black pepper)
• 2 tbsp olive oil
• 400 ml lamb stock (or meat broth)
• 500 g carrots
• 1 celery stalk
• 2 young garlic bulbs
• 150 ml rosé wine
• 2 tbsp liquid honey
• 1 tbsp soy sauce
• flat-leaf parsley (chopped)

Instructions

1. 1. Rinse the leg of lamb under cold water and pat it completely dry with kitchen paper.
2. 2. Rub the leg all over with salt, pepper, and oil to season it well.
3. 3. Preheat your oven to 200 degrees Celsius.
4. 4. Sear the leg of lamb in a large pan on the stovetop on all sides until it has a brown crust.
5. 5. Place the seared leg on a baking sheet with a rack (drip pan) and put it into the hot oven.
6. 6. Cook the leg for 20 minutes at 200 degrees Celsius.
7. 7. Reduce the oven temperature to 180 degrees Celsius.
8. 8. Cook the leg for another 60 minutes (1 hour) in the oven.
9. 9. Pour in some meat stock or broth gradually during cooking to keep the meat juicy.
10. 10. Peel the carrots and celery, wash them, and cut them into coarse chunks.
11. 11. Halve the garlic bulbs crosswise through the middle.
12. 12. Arrange the prepared vegetables around the leg of lamb on the baking sheet about 20 minutes before the end of the cooking time.
13. 13. Pour the wine over the vegetables and the leg.
14. 14. Season the vegetables with a little salt and pepper.
15. 15. Carefully remove the drip pan from the oven.
16. 16. Place the leg of lamb on a large piece of aluminum foil.
17. 17. Stir honey and soy sauce together in a small bowl until smooth.
18. 18. Brush the leg of lamb generously with the honey-soy mixture.
19. 19. Place the foil with the leg back on the rack in the oven.
20. 20. Cook the leg for another 10 minutes in the oven to set the honey crust.
21. 21. Remove the vegetables from the oven and keep them warm in a pot.
22. 22. Finally, adjust the seasoning of the vegetables with salt and pepper.
23. 23. Deglaze the pan juices in the pan with a little water.
24. 24. Pour the liquid through a fine mesh sieve into a clean pot to remove solids.
25. 25. Let the sauce reduce slightly until it thickens a bit, and then adjust the seasoning.
26. 26. Serve the leg of lamb together with the warm vegetables.
27. 27. Sprinkle the meat with chopped parsley.
28. 28. Serve the sauce separately.

Nutrition per serving

• kcal: 794
• Protein: 90 g · Fett/Fat: 28 g · Carbs: 35 g