Haven't grilled anything in a Dutch oven for a long time? Then we have just the right recipe from Thomas Geiger: a Mediterranean leg of lamb with Lagrein sauce. The meat is characterized by the fact that it is very lean and tender and has a very spicy taste. Tom used the leg from a Cameroon sheep, which was incredibly succulent, accompanied by the wonderful Lagrein sauce and mussel pasta. You can imagine how it tasted just by looking at the pictures. With this recipe, we show you how to prepare the leg of lamb on the grill to make it super tender:
First peel and dice the onions and carrots. Clean and slice the spring onions, then peel and press the garlic and wash and finely chop the rosemary.
Next, clean the leg of lamb, season a little with salt and pepper and sear briefly on all sides in the Dutch oven.
Then remove the leg of lamb from the pot and add the onions, carrots and spring onions. When the vegetables are browned, deglaze with the tomatoes (fresh and canned) and the Lagrein. Now add the garlic and rosemary to the pan. Season the sauce with a little salt and pepper.
Next, prepare the grill to 130 °C indirect heat. Place the leg of lamb on the bed of vegetables and close the lid. Place the Dutch oven on the grill and wait. The leg of lamb is still soft pink at 60 °C. If you want it cooked, cook it to a core temperature of 70 - 72 °C. It is best to check the core temperature after approx. 1 ½ hours and then wait until the desired cooking level is reached.
Once the desired temperature has been reached, drain the sauce. Tom has pureed some vegetables to give the sauce a little more flavor and thicken it. Otherwise, thicken with cornflour. Prepare pasta as a side dish for this delicious sauce. Tom has chosen large shell pasta, which also looks good.
A recipe made for the Monolith
grill! Enjoy your meal!
