Serves 6
- 45 ml (3 tbsp.) olive or avocado oil
- Salt and ground black pepper
- 1.5 kg leg of lamb (without shank)
- 60 ml (¼ c) brandy
- 20 cloves garlic, peeled
- 250 ml (1 c) stock
- 250 ml (1 c) red wine
- 2 handfuls of butter nut, cut into squares
- 2 handfuls sweet pottp, cut in squares
- 1 handful of soft, dried apricots
- Handful of parsley
1 Heat half the oil in a pot and fry the salt-and-pepper flavored leg of lamb until golden brown on all sides.
2 Heat the brandy and pour it over the shoulder in the socket. Light with a match (be careful, the flames can burn high). Let the meat burn.
3 Add the garlic and rosemary to the meat in the pot, then add the stock and red wine. Cover and simmer for about 3 hours.
4 Pack layers of butternut, sweet potato and apricots on top.. Cover and simmer for 30-60 minutes or until done.
5 Mix the parsley through and serve.
