Braised leg of lamb with lemon butter potatoes

Name: Braised leg of lamb with lemon butter potatoes
Cook time: 2 h
Total time: 2 h
Yield: 6
Ingredients: 1.2 kg Leg of lamb (boneless); 3 Branch/s Rosemary; 4 Stem/s Thyme; 3 Garlic cloves; 2 Onions; 4 TABLESPOONS Olive oil; 7-10 Tbsp salt, pepper, sugar; 1 TABLESPOON Tomato paste; 300 ml dry red wine; 1 TEASPOON Vegetable broth (instant); 1.2 kg Potatoes; 1 Lemon; 50 g Butter; 800 g Carrots; 1 collar Spring onions; 2 TABLESPOONS Flour

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

Here the oven takes half the work off our hands, because lamb and potatoes are simply pushed into the hot pipe. But we get the praise all by ourselves - after all the carrots are fried by us!

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 6

1.2 kg Leg of lamb (boneless)
3 Branch/s Rosemary
4 Stem/s Thyme
3 Garlic cloves
2 Onions
4 TABLESPOONS Olive oil
7-10 Tbsp salt, pepper, sugar
1 TABLESPOON Tomato paste
300 ml dry red wine
1 TEASPOON Vegetable broth (instant)
1.2 kg Potatoes
1 Lemon
50 g Butter
800 g Carrots
1 collar Spring onions
2 TABLESPOONS Flour

Directions

1
Wash the meat, dab dry and cut into 6 equally sized pieces. Wash herbs and shake dry. Peel garlic and onions. Press garlic lightly with the back of a knife. Cut onions into large cubes.
2
Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Heat 2 tablespoons of oil in a roaster. Sauté the meat thoroughly all around, season with salt and pepper and remove. Fry rosemary, thyme, garlic, onions and tomato paste in hot frying fat for approx. 1 minute. Deglaze with 400 ml water and red wine, stir in vegetable stock. Add meat, cover and braise in the hot oven for about 1 1⁄2 hours.
3
Peel, wash and chop the potatoes. Cook in boiling salted water for about 15 minutes. Drain potatoes. Sprinkle with lemon juice, toss in butter. Put them on a baking tray and put them on the lowest shelf in the oven for the last 45 minutes of the frying time.
4
Clean the carrots, leaving a little green. Peel and wash the carrots and cut them in half lengthwise. Clean, wash and cut the spring onions into long pieces. Heat 2 tablespoons of oil in a large frying pan. Sauté the carrots for about 5 minutes. After about 3 minutes add spring onions, season with salt and 1 tbsp. sugar. Add 100 ml water, bring to the boil, cover and cook for about 5 minutes.
5
Take the roaster out of the oven and remove the meat. Pour the stock through a sieve, put it back into the roaster and bring to the boil. Mix flour and 4 tablespoons of water. Pour into the sauce while stirring, bring to the boil again and simmer for about 5 minutes. Season sauce with salt and pepper. Arrange meat, carrots, spring onions, potatoes and sauce.