1 kilogram / 2.2 lbs leg of lamb
marjoram, rosemary and thyme
salt and pepper
½ liter/2 cups red wine
3 tbsp vinegar
1 onion, sliced
1 large carrot, sliced
1 tbsp juniper berries
100 grams / 4 oz. butter
2 tbsp flour
3 tbsp raisins
2 pieces stem ginger or 1 tbsp sliced ginger
Meat needs to be marinated for at least 24 hours.
Finely chop the shallots and mix them with salt and pepper, and with dashes of marjoram, rosemary and thyme. Rub the mix on and in the meat.
Make a marinade of the wine, vinegar, onion and carrot slices and bruised juniper berries. Put the meat in it and set aside in a refrigerator for 24 hours. Turn the meat over a few times during that time.
Use a deep, heavy pan to heat the butter and quickly sear the meat on all sides. Turn down the heat and continue to cook the meat for 50 minutes. Take the meat from the pan and whisk in the flour. Bit by bit add some of the marinade juices and allow the sauce to thicken. If needed add some more of the juice. Sprinkle salt and pepper to taste at the end, and add the washed raisins and finely chopped ginger.
Serve with oven-broiled potato cuts and broccoli braised in butter.