One day when the cook was preparing a roast leg of lamb, the Dragon Inn was attacked by a troop of warriors from the ice lands. Legend has it that a small group fought valiantly to defend not just their lives but their meal, too! During the fight, a pot of sauce was tipped over the lamb that was cooking in the fireplace. Once peace had been restored, the warriors proclaimed it the best they had ever eaten!
Ingredients
- 2 cloves
- ½ tsp ground cinnamon
- ½ tsp ground cumin
- ½ tsp ground ginger
- 1 lamb leg roast (3 lb 5 oz)
- 2 garlic cloves
- 1 onion
- 1 carrot
- Olive oil
- 4 tbsp cider vinegar
- 6 tbsp honey
- Salt and pepper
- 1 bay leaf
- 2 tbsp freshly picked rosemary leaves
How to Make It
- When night is falling over the narrow streets, when good people are returning to their homes and others emerging from their lairs, crush the cloves and mix them with the cinnamon, cumin, and ginger. Rub this mixture over the lamb, then wrap it in plastic wrap and let it stand overnight in the refrigerator.
- When the rays of dawn are caressing the roof of the inn, peel the garlic and onion (remove the sprout inside the garlic), then the carrot, and slice them all thinly.
- Heat some olive oil in a large cauldron or heavy-based pan and sear the lamb on all sides until browned all over. Remove from the pan and set aside.
- Sauté the garlic, onion and carrot in the pan for 5 minutes. Add 16 fl oz (2 cups) water and the cider vinegar, then the honey, and season with salt and pepper, stirring all the time so everything blends together well. Add the bay leaf and rosemary. Return the lamb to the pan and let it simmer for 7 hours over low heat, turning every hour and basting regularly with the sauce.
- Take the pan off the heat and let it cool completely. Return the cooled lamb to the refrigerator where no giant can detect its delicious aroma. The next day, gently reheat the lamb. Strain the cooking juices and serve with the meat before the dracs and trolls get too impatient and come to blows.
