Marinated leg of lamb

This recipe originates from Spain.  It has a rich mix of aromas and flavours.  There are strong contrasts between those of the honey and the vinegar.  Nothing overwhelms and the dish is light.  It does require the 24 hours of marinating and therefore needs planning.

Preparation Time: 20 Mins

Cooking Time: 3 Hrs

Total Time: 26½ Hrs

Ingredients

For 6 portions

1 tbs               Honey  - runny        

1                    Leg of lamb

3 tbs               Olive oil    

                      Pepper      

1 pinch            Saffron strands        

                      Salt          

2 tbs               Vinegar  - white wine 

For the marinade

2                    Bay leaves

1 stick             Cinnamon  

3                    Cloves      

1 head             Garlic  - cloves of - peeled       

2 tsp               Honey  - runny        

2 tbs               Olive oil    

1                    Onion  - peeled and halved      

                      Peppercorns           

1 sprig            Thyme      

100 ml             Vinegar  - wine        

250 ml             Wine  - dry white     

Method

Put all the marinade ingredients into a saucepan, bring them to the boil and simmer for 30 minutes, then let cool.

Trim any excess fat from the leg of lamb, then put it in a large bowl and pour in the marinade.  Leave it in a refrigerator for 24 hours, turning the leg a few times to wet the meat well all over.After 24 hours take out the lamb, dry it with kitchen paper and season with salt and pepper.

Heat the oil in a large casserole that is just big enough to hold the lamb, covered.  Put in the leg of lamb and turn to brown the meat on all sides over a medium heat.  Pour the honey into the bottom of the pan and let it brown a little.  Then stir in the vinegar and saffron.  Strain the marinade into the pan so that the meat is a little less than half covered with liquid.  Bring to the boil and simmer, covered, over a low heat for about 2½ hours or until the meat is very tender, turning it every 20 minutes.  Add a little water if it becomes too dry.

There should be a good amount of sauce left at the end.

Wine recommendations

Conventional

     Vin de pays Charentais rouge

Interesting

     Brouilly

     Côte de Beaune

     Côtes de Gascogne rouge

     Lirac