Lamb's leg in delicate onion marmalade

8 servings
18 hours 35 min


1. Fry the coriander seeds for a few minutes in a dry pan (until fragrant).

2. Put all the marinade ingredients (except olive oil) in a mortar, rub them with a pestle. After that, mix them with olive oil.

3. Rub the resulting mixture with the lamb leg on all sides, rubbing the spices well into the meat. Place your foot on the bottom of a deep container, which you wrap in cling film. Put the container of meat in the fridge overnight to make sure the lamb is well brewed.

4. Remove the lamb leg in the morning and leave at room temperature for a few hours.

5. Peel the onions from the husks, cut into wedges. Halve the garlic head (across). Chop or place the thyme whole.

6. Preheat the oven to 180 degrees Celsius.

7. Put onions, garlic, thyme in a large frying pan (shape). Drizzle with olive oil, season with salt and pepper.

8. Put the lamb leg on top of the pan, pour the stock on the wall of the pan, cover the pan with foil on top. Bake for

2. 5 hours.

9. Remove the foil, turn the leg. Add the brown sugar and balsamic vinegar, toss with the onions. 10. Cover the pan again with foil, bake for another 1 hour. 1
1. Remove the foil, increase the temperature to 220 degrees. Bake for 20 minutes. 1

2. Take out the lamb, the garlic halves. Cover the meat with foil, let it lie so now. 1

3. At this time, place the pan on the stove, keep it on a low heat until excess moisture evaporates and the contents thicken. If desired, add more black ground pepper. 1

4. Place the lamb leg back in the pan, heat and you can serve the dish to the table. It works perfectly with fresh rosemary and baked or boiled potatoes. Enjoy your meal!