3 Tbsp. chicken fat
1 leg of lamb
salt, pepper and paprika to taste
1 clove garlic, crushed
2 cups chicken stock
2 Tbsp. vinegar
3 slices smoked goose breast
2 sprigs parsley
2 - 3 garlic cloves, whole
1 bay leaf
juice of 1 lemon
1/4 tsp. each rosemary, oregano, ground cumin and
paprika
Rub the lamb well with the chicken fat and then sprinkle
generously with salt, pepper and paprika. Rub in the
crushed garlic, transfer to a roasting pan and roast
for 15 minutes in an oven that has been preheated to
210 degrees Celsius (410 Fahrenheit), turning once.
While the lamb is roasting, combine the remaining ingredients
in a saucepan and bring to the boil. Reduce the oven
temperature to 180 degrees Celsius (350 Fahrenheit),
pour over 1/2 cup of the liquids and continue roasting,
allowing about 35 minutes per kilo and basting every
10 minutes with more of the liquids. When the roast
is done, remove to a platter to keep warm. Transfer
the roasting pan to the top of the stove and bring to
a boil, scraping the sides and bottom of the pan. Season
this gravy to taste with salt and pepper and serve in
a sauceboat. (Serves 6 - 8)
Daniel Rogov is the restaurant and
wine critic for the daily newspaper Ha'aretz.
He is also the senior writer for Wine and Gourmet
Magazine and contributes culinary and wine articles
to newspapers in Europe and the United States.