Leg of lamb

Name: Leg of lamb
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 6
Ingredients: 1 Leg of lamb (approx. 2 kg); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 20 g clarified butter; 1-2 Garlic cloves; 3 Stem(s) Mint; 2 TABLESPOONS Olive oil; 3 TABLESPOONS Breadcrumbs; 7-10 Tbsp grated rind of 1 untreated lemon; 4 TABLESPOONS Lemon juice; 1-2 TEASPOONS colourful peppercorns; 500 g Cutting beans; 500 g Potatoes; 200 g cherry tomatoes; 1/4 l White wine; 7-10 Tbsp Mint and lemon slices

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 6

1 Leg of lamb (approx. 2 kg)
7-10 Tbsp Salt
7-10 Tbsp Pepper
20 g clarified butter
1-2 Garlic cloves
3 Stem(s) Mint
2 TABLESPOONS Olive oil
3 TABLESPOONS Breadcrumbs
7-10 Tbsp grated rind of 1 untreated lemon
4 TABLESPOONS Lemon juice
1-2 TEASPOONS colourful peppercorns
500 g Cutting beans
500 g Potatoes
200 g cherry tomatoes
1/4 l White wine
7-10 Tbsp Mint and lemon slices

Directions

1
Wash the meat and dab dry. Rub with salt and pepper. Place on the fat pan, pour hot clarified butter over it and bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for two hours.
2
For the crust, peel the garlic and cut into slices. Pluck the mint leaves. Heat the oil. Fry garlic and breadcrumbs until golden brown. Add lemon zest, juice, mint and crushed peppercorns.
3
In the meantime, clean, wash and cut the beans into small pieces. Just before serving, cook them in boiling salted water for 15 minutes. Peel and wash the potatoes, cut out balls or cut them into quarters.
4
Also cook in boiling salted water for ten minutes, remove and rinse. Wash the tomatoes and dab them dry. Deglaze the roast with white wine ten minutes before the end of the cooking time. Add potatoes and tomatoes to the stock.
5
Spread the prepared crust over the roast. Serve leg of lamb and vegetables garnished with mint and lemon slices.