Christmas Lamb ‘Arabian Style

A bean recipe for every taste:

Rinse leg of lamb, rub dry and lard with cloves.

Peel, rinse and dice celery and carrots, peel onions and cut into wedges. Rinse and clean the beans.

Prepare a marinade, brush the leg of lamb with it and let it marinate for about 15 minutes.

Heat oil in a roasting pan and brown the leg of lamb in it. Peel and halve the garlic, add a third of the diced celery, carrots and onions and sauté. Add half a teaspoon of coriander, some salt and pepper, 1/ 2 liters of clear soup and cook covered in a heated oven at 150 degrees (gas mark 1) for approx.

4

hours, turning once or twice to the other side. Remove lamb and keep warm.

Pour the roast stock through a sieve, bring a third of it to the boil and sauté the remaining vegetables in it. Add risotto long grain rice and raisins, pour the remaining clear soup, add remaining cinnamon and coriander and cook for about 20 minutes, maybe pour a little clear soup.

For the sauce, heat the remaining stock, add sherry, orange juice and honey, thicken with a little dark sauce thickener, refine with crème fraîche and season with spices.

Cut the meat into slices, arrange on plates with the sauce and risotto vegetables and bring to the table. Dust with cinnamon and garnish with selerie.

Garzei

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