Stuffed Leg of Lamb _David_ with Red Onion in Salt Coat

1 hour half hour, elaborate Mix stewed onion with the pistachios, veal sausage meat, morels and the egg. Season the leg of lamb outside and inside with salt, season with pepper and rub with thyme. Then fill with the sausage meat and sew up with spaghetti. Spike the leg with the garlic sticks.

Chop the bone into small pieces, put it together with the root vegetables in a roasting pan and place the leg of lamb on top. Pour the stock over it and roast in the oven at 180 degrees for 60-70 minutes (baste a few times). Next, remove from the tube, cover with aluminum foil and rest for 10 min.

Score the red onion crosswise, mix the sea salt with the egg white and cover the onion with it. Cook for 50 to 60 minutes in the oven at 180 degrees.

Cut the white part of the leek into 5 cm long, fine sticks and sauté in a little bit of oil and butter mixture. Add whipping cream, season with salt and freshly ground pepper.

Peel the cooked potatoes, cut them into quarters lengthwise and sauté them in oil together with a peeled clove of garlic, seasoning with rosemary at the end.

Cut the leg of lamb into slices. Form the leek into a nest, remove the salt coating from the onion and place it in the nest. Bring to the table with the potatoes and the slices of meat.

Drink: Goldbräu

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