Easter Leg of Lamb on Wine

Posted on Sep 13th, 2024

by Joseph Bicknell

Categories:

Festive Recipes

Last Updated on October 3, 2024

Easter leg of boneless lamb cooked gradually in the oven. Recipe according to Moravian winemakers with tips for good wine by sommelier Ing. Mark Babisz.

Ingredients:

1 piece boneless leg of lamb 1 piece can of peeled sliced tomatoes in tomato juice (400 ml) 400 ml of Moravian red wine fresh rosemary fresh oregano sugar salt For the marinade we will need: 3 pcs garlic cloves 2 pcs fresh oregano sprigs 2 pcs fresh rosemary sprigs 2 tbsp olive oil pepper salt

Procedure:

Wash the ham thoroughly, pat dry and rub in the marinade of the above ingredients thoroughly mixed on all sides

Check that the meat is tender, remove the fat from the baking dish, pour in the red wine, add the tomatoes and their juices, a few fresh oregano and rosemary leaves and leave in the oven for 40 minutes

Finally, remove the meat to a cutting board, cover with a second baking dish and leave it to ‘finish’ for 30 minutes. Carefully pour the sauce from the baking dish into a saucepan, skim the fat from the surface, bring it to the boil and simmer it for 10-15 minutes, stirring constantly to thicken

Remove the string from the ham, cut it into portions and return it to the finished sauce.

Recommendation:

The most suitable side dish is mashed potatoes or roasted potatoes.

Tip by sommelier Ing. Mark Babisz. I would choose varieties more expressive and spicy, for example Frankovka or Cabernet Sauvignon from the 2015 and older vintages in late harvest or grape selection quality.

Joseph Bicknell

Born and raised in a chef house. I Completed my High school diploma in Culinary arts and would love to supervise other culinary professionals in the kitchen.