Recipe Fakde — Leg of lamb
The leg of lamb is the dish for special days and the star of our festive meals. It is placed in the center of the table and served by the man of the house. Ideally, the leg of lamb is cooked on the bone to take advantage of all its flavors. And don't forget to save the cooking juices to serve it in a sauce.
115 g (½ cup) unsalted butter or ghee
1 leg of lamb (2 kg)
3 celery stalks, with leaves
1 onion, halved
4 cardamom pods
3 cinnamon sticks
3 bay leaves
3 slices of fresh ginger
1 ½ tsp. peppercorns
½ tsp. salt
1 punnet of coffee mushrooms
200 g (1 cup) baby potatoes
Preheat the oven to 300°F (150°C). In a large pot, melt the butter or ghee. When hot, sear the leg of lamb on all surfaces. Cover one-third with water. Add the celery, carrots, onion, parsley, cardamom, cinnamon, bay leaf, ginger, pepper and salt.
Bake for about 4 hours or until the meat is tender and flakes with a fork. After 2 hours of cooking, add the mushrooms and potatoes.
Transfer the leg of lamb to a large serving platter. Arrange carrots, mushrooms and potatoes around.
In a sieve, strain the cooking juices (discard the other vegetables), then pour the liquid into a bowl or a sauce boat. Serve with meat, vegetables and smoked wheat (see the recipe in the book).
To add more flavor to your lamb, you can replace 250 ml (1 cup) of water with 250 ml (1 cup) of white wine.