Breton Leg of Lamb

Coarsely chop the onions. Put in a suitable bowl with wine, tarragon, garlic, rosemary, salt and pepper. Leave the meat to marinate for a day.

Dice the bacon and render it in a roasting pan. Remove the cubes from the roaster. Fish out the vegetables from the marinade and cut them together with the leek and carrots. Sauté the leg of lamb in the bacon fat, then add the vegetables, sauté a little and extinguish with some of the marinade.

Cook in a heated oven at 180 degrees for about one hour. Now remove the lamb

and strain the sauce through a sieve. Add the rest of the

Beize bubble up. Add the bacon cubes and thicken with a little flour or cornstarch and butter. Simmer a little more on low heat, season with salt and freshly ground pepper and refine with the cognac.

Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!

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