Filled leg of lamb with beans and roast potatoes

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Directions

1. 1

   Wash the meat and dab dry. Peel garlic and finely dice 3 cloves. Wash the thyme and rosemary, dab dry and put some twigs aside. Pluck leaves and needles from the stalk and chop coarsely. Wash and halve the lemon, squeeze one half and cut the other into slices. Crumble feta, dice dried tomatoes.

2. 2

   Mix tomato cubes and feta with half of the herbs and half of the garlic. Fill the leg with it and tie up with kitchen string. Mix lemon juice, the other half of the herbs, the rest of the chopped garlic, 1-2 tablespoons of oil, salt and pepper. Spread the leg of lamb with it. Place the leg of lamb in a roasting pan. Roast in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for about 2 hours. Place the lemon slices on the leg of lamb about 30 minutes before the end of cooking. Wash the potatoes and cook in boiling water for about 20 minutes. Cook the beans in boiling salted water for about 10 minutes. Peel onion, finely dice bacon and onion. Peel potatoes, cut into slices and fry in 1-2 tablespoons of hot oil until golden brown. Melt fat in a 2nd pan.

3. 3

   Place the lemon slices on the leg of lamb about 30 minutes before the end of cooking. Wash the potatoes and cook in boiling water for about 20 minutes. Cook the beans in boiling salted water for about 10 minutes. Peel onion, finely dice bacon and onion. Peel potatoes, cut into slices and fry in 1-2 tablespoons of hot oil until golden brown. Melt fat in a 2nd pan. Fry diced bacon and onion, add beans and continue to fry for 3 minutes. Arrange everything and garnish with herbs

Nutrition Facts

KCAL
800 kcal

CARBS
32 g

FATS
52 g

PROTEINS
48 g