Serve the lamb leg cut in slices (it is very tender), put some toasted pine nuts, onion and raisins on top of each slice and pour some sauce over them.
LAMB LEG WITH PINE NUTS AND RAISINS
- 1 leg of lamb (with cuts)
- 1 large onion or 2 small
- 1 glass of Port wine
- 1/2 squeezed lemon
- 100gr Borges pine nuts
- 50gr Borges raisins
- Black pepper
- 1 bay leaf
- 2 garlic cloves
Step by step
Place the lamb leg in a glass baking dish with the Port wine, the lemon juice, some peppercorns, a bay leaf, the rosemary and the chopped garlic clove. Cover with a lid and `put it in the fridge overnight.
Three and a half hours before serving the lamb leg, heat the oven to 150º. Take the lid off the baking dish and turn the leg over. Add salt and put the lid back on. Put the lamb in the oven at 130º for one hour.
Next, take the dish out of the oven and add the sliced onions, the raisins and the pine nuts. Cover the dish and put it back in the oven increasing the temperature to 150º.
After an hour, remove it from the oven, take the lid off and turn the leg over. Put it back in the oven without the lid, at 170º.
After 45 minutes remove it again and transfer the juices to a bowl taking care not to transfer the pine nuts, the raisins and the onion. Place the lamb in the oven again until it is fully cooked. Heat up the juices until they thicken. If you wish you may add a few drops of soya sauce, a little apple juice or some cornstarch dissolved in red wine.