Festive leg of lamb with colourful vegetables

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Wash leg of lamb and pat dry. Peel garlic and cut 2 cloves lengthwise into sticks. Wash the rosemary and remove the needles from the stems. Make several small incisions in the leg of lamb with a sharp knife.

2. 2

   Put a garlic stick and some rosemary in each incision. Finely chop the remaining garlic and rosemary. Rub the leg with salt, pepper and the chopped ingredients. Place the leg of lamb on the fat pan of the oven and roast in the preheated oven (electric range: 200 °C / gas: level 3) for approx. 1 1/2 hours.

3. 3

   After approx. 30 minutes cooking time pour on 1/4 litre of stock. During the remaining frying time, pour on the remaining stock and wine and scoop the leg with the stock from time to time. Peel the shallots and halve or quarter them depending on size.

4. 4

   Peel and wash the potatoes and cut them lengthwise into slices. Clean and wash the zucchini, cut in half lengthwise and cut the halves into diagonally wide pieces. Add shallots and potatoes about 40 minutes, zucchini and cherry peppers about 20 minutes before the end of the cooking time to the leg and braise with.

5. 5

   Cover the leg of lamb with aluminium foil for the last 1/2 hour if necessary, so that it does not get too dark. Remove the leg of lamb and vegetables from the braising stock and keep warm. Bring the stock to the boil in a pot, stir in the sauce thickener and bring the sauce to the boil again, season with salt and pepper.

6. 6

   Arrange the leg of lamb with the braised vegetables and some sauce on a plate. Wash the chervil, dab dry, remove the leaves and sprinkle over the meat and vegetables. Serve with the remaining sauce.

Nutrition Facts

KCAL
920 kcal

CARBS
46 g

FATS
49 g

PROTEINS
68 g