Filled leg of lamb
easy
105 mins
105 mins
Ingredients
- 1 Leg of lamb (approx. 1.6 kg, bones removed by the butcher)
- 75 g dried, pickled tomatoes
- 100 g Sheep's cheese
- 1 package (25 g) frozen onions with garlic
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 kg Potatoes
- 850 g Cutting beans
- 75 g Shallots
- 20 g Butter or margarine
- 1/2 bunch Basil
- 1/2 Pot of rosemary
- 7-10 Tbsp wooden skewers or kitchen yarn
Directions
- 1
Rinse lamb in cold water and pat dry. Cut the roast open flat. Remove tomatoes from oil and chop roughly. Knead feta cheese, tomatoes, frozen onions with garlic and 2 tablespoons tomato oil. Spread the meat with it and roll up.
- 2
Stick together with wooden skewers or tie up with kitchen string. Rub the roast with salt and pepper. Place roast on an oiled fat pan of the oven and roast in the preheated oven (electric stove: 175 °C/ gas: level 2) for approx. 1 1/2 hours. Peel, wash and slice the potatoes. Add them to the roast 45 minutes before the end of the cooking time and cook along. Turn several times in between. Clean and wash the beans and cut them diagonally into pieces. Cook in boiling salted water for about 10 minutes. Peel and finely dice shallots and fry them in hot fat until translucent. Drain beans and toss briefly in onion fat.
- 3
Clean and wash the beans and cut them diagonally into pieces. Cook in boiling salted water for about 10 minutes. Peel and finely dice shallots and fry them in hot fat until translucent. Drain beans and toss briefly in onion fat. Pluck the basil and rosemary leaves from the stems. Sprinkle over the roast 10 minutes before the end of the cooking time. Cut the roast open and arrange with the roast potatoes and the bean vegetables
- 4
Per portion (with 6 people) approx. 3020 kJ/ 720 kcal. E 45 g/ F 47 g/ KH 28 g
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