Leg of lamb

Prepare the ingredients 

Peel the carrots, celeriac and onions then wash the herbs and shake them dry. Cut the vegetables into 2 cm cubes and mix them with the tomato purée and spices. 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. 

Sear the meat 

Put the meat in the pre-heated roaster and sear it in the X BO (200°C/-100% humidity, automatic programme “Leg of lamb, braised”) for 10 minutes. 

Cook the vegetables 

Peel the garlic and add it to the meat with the mixed vegetables, change the settings to 180°C/80% humidity and cook for another 10 minutes. Once the cooking time is over, pour in the red wine and stock, change the settings to 98°C/100% humidity and cook for another 10 minutes.  

Roast the joint 

Insert the food thermometer into the leg of lamb and roast the joint (120°C/80% humidity) for around 1.5-2 hours until the core temperature reaches 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, pass it through a fine sieve and reduce by a half over a medium heat, without covering the pan. Bind with starch if need be. Season with salt and pepper. 

Finishing touches 

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

Pro tip 

For optimum results, take the leg of lamb out of the fridge approx. 2 hours before cooking. To ensure that it cooks evenly, tie the meat with kitchen twine.