Divine Passover Lamb with Apples

Mix a marinade of salt, pepper, honey and juice of one lemon. Massage this all around the leg of lamb. Put the meat in the refrigerator for about

2 hours in the refrigerator.

Remove the skin from the apples, core them and cut into small cubes.

Peel and coarsely dice the onion and garlic clove.

In a large roasting pan, brown the leg of lamb well all over in the olive oil. Add the onion and garlic cubes and fry. 4.

Add the apples cut into small pieces, pour the cider and bring to the boil. Season with salt, thyme sprigs, coriander and pepper. Cover and put in the oven heated to 160 degrees (gas: level 2) Form. Steam for about 1 1/2 hours.

Remove the leg of lamb from the roaster. Strain sauce through a fine sieve. Cook in a saucepan with the Calvados for 5 minutes to allow the flavor to fully develop. Season again with salt and freshly ground pepper to taste.

Serving tip, cut meat portions from the leg into small pieces (works best with an electric knife), arrange on plates and bring to the table together with the roasted pine polenta slices.

Pine polenta 1. For the polenta, lightly brown pine nuts in a non-stick frying pan, set aside and season with salt. Cook instant polenta according to package directions. Finally, fold in the toasted pine nuts. Remove from heat and allow to swell with lid closed. Once the polenta has cooled down a little bit,

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