Herb leg of lamb from the oven

Name: Herb leg of lamb from the oven
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 6
Ingredients: 1 Leg of lamb (approx. 2 kg); 7 Garlic cloves; 1 TABLESPOON spicy mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 ml dry red wine; 1.5 kg small new potatoes; 3 Stem(s) Marjoram, thyme, rosemary and parsley; 3 discs Toast; 5 TABLESPOONS Olive oil; 1 Egg; 125 ml Vegetable broth (instant); 1 TABLESPOON Cornstarch; 7-10 Tbsp fresh herbs and flowers

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Servings: 6

1 Leg of lamb (approx. 2 kg)
7 Garlic cloves
1 TABLESPOON spicy mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper
200 ml dry red wine
1.5 kg small new potatoes
3 Stem(s) Marjoram, thyme, rosemary and parsley
3 discs Toast
5 TABLESPOONS Olive oil
1 Egg
125 ml Vegetable broth (instant)
1 TABLESPOON Cornstarch
7-10 Tbsp fresh herbs and flowers

Directions

1
Wash leg of lamb, dab dry. Peel and crush 1 clove of garlic and mix with mustard. Spread the leg of lamb with it and let it stand for about 1 hour. Season the leg of lamb with salt and pepper. Cook in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3) for about 2 hours. Gradually add red wine and 1/2 litre water.
2
For the crust, wash and pluck the herbs. Peel 2 garlic cloves. Dice the toast roughly. Crumble toast, garlic, herbs and 2 tablespoons of olive oil in a mixer. Stir in egg. Season with salt and pepper. Distribute on the leg of lamb about 20 minutes before the end of the cooking time and finish cooking. Wash the potatoes and dab dry. Fry the potatoes and 4 unpeeled cloves of garlic in 3 tablespoons of hot olive oil. Season with salt and pepper. Pour in broth and stew covered for about 20 minutes.
3
Distribute on the leg of lamb about 20 minutes before the end of the cooking time and finish cooking. Wash the potatoes and dab dry. Fry the potatoes and 4 unpeeled cloves of garlic in 3 tablespoons of hot olive oil. Season with salt and pepper. Pour in broth and stew covered for about 20 minutes. Remove leg of lamb from the oven and let it rest for about 10 minutes. Pour stock through a sieve and bring to the boil. Stir cornflour and 2 tablespoons of water until smooth and thicken the stock. Bring to the boil again. Season sauce with salt and pepper. Serve garnished with fresh herbs and flowers
4
Remove leg of lamb from the oven and let it rest for about 10 minutes. Pour stock through a sieve and bring to the boil. Stir cornflour and 2 tablespoons of water until smooth and thicken the stock. Bring to the boil again. Season sauce with salt and pepper. Serve garnished with fresh herbs and flowers
5
Waiting time approx. 1 hour