The leg of Lamb in this traditional preparation on a vegetable base, puddings and prunes belongs to the menu of many renowned restaurants. But you can also prepare it at home with this recipe.

Ingredients:

800 g of leg of lamb 50 g of liver 700 ml red wine 12 pcs prunes 10 pcs thyme sprigs 6 pcs/td> fresh apricots 5 pcs

td>wild spices (5x bay leaves, allspice, peppercorns)

3 pcs larger onions 3 pcs/td> carrots 2 pcs garlic cloves 2 pcs rosemary sprigs/td>2 pcs petrels 1 pc small celery 2 tablespoons of celery 2 tablespoons of pressure flour sugar salt

Procedure:

Fry the diced carrots, celery and parsley in hot oil until golden brown, then add the finely chopped onion and fry until golden brown.

Add the puree, crushed garlic, wild spices, bacon and fry together. Then add the wine, plum jam and fresh herbs.

Salt and pepper the ham and sear it in hot oil. Then place the ham in the already prepared salted base.

Simmer until tender, then remove the meat, strain the sauce through a fine sieve and boil. Add the prunes, season with salt and sugar and finish with butter roux if necessary.

Fry the fresh apricots in hot oil, add butter and pepper.

Recommendation:

Serve the lamb leg, for example, with mashed potatoes.

Note:

Sommelier’s tip: “The leg of lamb in this traditional preparation on a vegetable base, fudge and prunes must have the support of a full-bodied and complex wine. And that is Freixenet Cabernet Sauvignon. The spicy flavours of ripe fruits such as blackberries, blueberries and prunes, and the velvety tannins make the perfect partner to this dish. The full body of the wine and its long finish will enhance your gastronomic experience,” recommends sommelier Petr Mašek.

Recipe for the article: Welcome summer in your kitchen.