Rosental Leg of Lamb

Remove as much fat as possible from the lamb slices, add salt and pepper. In a wide-diameter casserole, fry the smoked bacon in vegetable oil. Now pile up the lamb slices side by side and brown them heavily on both sides (if you can’t do otherwise, brown them in two passes and keep the other half warm in the meantime). Now add the quartered beef tomatoes, the onion, the garlic and the spices, let them infuse with the meat for a few minutes, then cover with hot water and season with a splash of vinegar.Place the casserole in the oven preheated to 160 °C and let it braise for 2 to 3 hours, depending on the quality of the meat. Meanwhile, turn the lamb slices several times. Then lift out the pieces of meat and keep warm. Strain the roast residue through a sieve, make a dark roux in a saucepan with butter and flour, pour in the broth and let it boil down until it is nice and creamy. Finally, season again with salt, pepper and raspberry vinegar and serve with salted potatoes.

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