Project C Project C
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Albanian style leg of lamb with Ruby chocolate

For 4 servings | Preparation: 45 minutes - Cooking time: 2 hours 


Additional kitchen equipment


1 leg of lamb, 1.5kg 
a good glug of olive oil 
salt & pepper 

For the sauce 
2 cloves of garlic 
1 red chilli 
4 white celery stalks 
fleur de sel 
a good glug of olive oil 
100g onion 
a few sprigs of thyme 
a few sprigs of mint 
1 bay leaf 
1 cinnamon stick 
2.5dl red wine 
70g tomato purée 
800g tin of tomato cubes 
2 tomatoes 
1/2 l chicken stock 
100g Ruby chocolate 

For the sauce’s finish 
1 teaspoon black peppercorns 
1 teaspoon sea salt 
1/2 cinnamon stick 
1/2 teaspoon cacao nibs 

For the garnish 
1 large or 4 baby aubergines 
fleur de sel 
piment d’Espelette 
1 to 2dl olive oil 
a few sprigs of flat-leaf parsley 
a few sprigs of mint 
4 pitted green olives 

Additional kitchen equipment

electric coffee grinder 


Season the leg of lamb with salt and pepper. Heat the olive oil in a large pan and fry the leg of lamb until browned all over. Remove the lamb from the pot and pour in some more olive oil. 


Peel the onion and finely chop it. Peel the white celery stalks, re-move the hard strings and cut them into small dice, about the same size as the onion pieces. Peel the garlic, slice in two and remove the core. Crush the clove of garlic and add it to the pot with the hot olive oil, together with the pieces of chopped onion and celery. Cut the red chilli into very thin slices or rings. For those who don’t really like hot food half a chilli will do. You can of course just remove the seeds. 


Stir the chilli in with the vegetables. While you’re stirring, add the tomato purée as well, leaving it to fry a bit to get rid of the acidity in the tomato purée. Pour in the red wine and add the tinned tomato cubes. Put the browned leg of lamb on top of this jus. 


Make a bouquet garni of the thyme, mint and bay leaf and add it to the lamb, together with the cinnamon stick. Pour the chicken stock in with the rest and leave to simmer slowly with the lid on (+/- 2 hours).