Bittersweet Baby Lamb

(Serves 6)

INGREDIENTS

1 leg of lamb (baby lamb recommended).
1 onion
100 gr. bacon
100 gr. dried mushrooms
1 pot milk cream
3 glasses of burgundy wine
200 gr. rosehip jam
salt and pepper

PROCEDURE

Macerate the dried mushrooms in burgundy wine some hours before starting. Bone the leg and spread it flat.

In the meantime, brown the bacon, add the onion until it becomes transparent.

Remove the mushrooms from the wine, add them to the bacon and the onion and brown them together for a few minutes. Once ready, let it settle for a while and spread it out on the meat, roll and tie.

Brown the leg in hot oil in order to seal the meat, add the burgundy left from mushrooms and cook it for a few minutes.

When the meat is cooked, remove it and pour the juice left from the meat into a small saucepan, add the milk cream and rosehip jam to the juice and turn it with a wooden spoon till it becomes a sauce.

To serve, cut the leg in slices, put them in a platter and pour the sauce on them. It can be presented with potatoes or boiled vegetables.