Lamb with orange-gremolata and beetroot dip

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Preheat oven (electric cooker: 150 °C/circulating air: 125 °C/gas: see manufacturer). Mix 1 1⁄2 tsp salt, 1 tsp pepper, 1 tsp coriander and 1⁄2 tsp cinnamon. Wash the meat, dab dry and place on a fat pan (deep baking tray).

2. 2

   Rub all around with the spice mixture. Tie the leg in shape with kitchen string. Roast in the hot oven for approx. 1 1⁄2 hours and add 200-300 ml of water in between so that nothing burns.

3. 3

   Peel, wash and cut the potatoes into pieces and cook them in boiling salted water for about 15 minutes. Peel garlic. Press 4 cloves of garlic lightly with a broad knife blade. Wash thyme, shake dry, pluck smaller.

4. 4

   Drain the potatoes and let them evaporate briefly. Add the oil, place the lid on top and shake vigorously (hold the lid firmly!). Mix potatoes with pressed garlic and thyme. Season with salt and pepper.

5. 5

   Turn up the oven (electric cooker: 225 °C/circulating air: 200 °C/gas: see manufacturer). Spread the potato mix around the meat and continue to fry for 20-25 minutes. Turn the potatoes once after half the time.

6. 6

   For the dip, dice the beetroot finely. Crumble the feta coarsely. Chop 1 garlic clove. Finely puree beetroot, feta, chopped garlic, 2 tbsp yoghurt and lemon juice with a hand blender. Stir in the rest of the yoghurt.

7. 7

   Season dip with salt and pepper.

8. 8

   For the Gremolata, finely chop 2 garlic cloves. Wash herbs, shake dry, pluck leaves and chop finely. Mix garlic, herbs and citrus peel. Season Gremolata with salt.

9. 9

   Take the meat and potatoes out of the oven. Remove the thread from the leg. Serve the meat and potatoes with beetroot dip. Sprinkle Gremolata over it. Serve with lamb's lettuce and roasted hazelnuts.