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; 1 collar Soup Greens; 2 stem(s) Rosemary; 3/8 l clear broth (instant); 600 g baby potatoes; 600 g young carrots; 500 g Courgette; 50 g Butter or margarine; 100 g Whipped cream; 1 heaped tbsp. flour; 7-10 Tbsp Lemon Pepper; 7-10 Tbsp a few squirts of lemon juice; 7-10 Tbsp fresh herbs and lemon slices

AUTHOR
Kate Willis

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
1 collar Soup Greens
2 stem(s) Rosemary
3/8 l clear broth (instant)
600 g baby potatoes
600 g young carrots
500 g Courgette
50 g Butter or margarine
100 g Whipped cream
1 heaped tbsp. flour
7-10 Tbsp Lemon Pepper
7-10 Tbsp a few squirts of lemon juice
7-10 Tbsp fresh herbs and lemon slices

Directions

1
Wash leg of lamb and pat dry. Rub with salt and pepper. Place on a grid over the fat pan. Roast in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 2 hours.
2
In the meantime, clean and wash the soup greens and cut them into large pieces. Put the soup greens and rosemary on the fat pan for the last hour. Pour 1/8 litre of broth over each leg at intervals of about 15 minutes.
3
In the meantime, peel and wash the potatoes and carrots. Cook in boiling salted water for about 15 minutes. Clean and wash the zucchini. Cut lengthwise into thin slices. Cook in boiling salted water for about 5 minutes.
4
Shortly before serving, toss in hot fat. For the sauce, pour the roast stock through a sieve. Stir 3 tablespoons of cream and flour until smooth. Bring the rest of the cream and stock to the boil. Bind with the flour. Season to taste with salt, lemon pepper and juice.
5
Arrange the leg with vegetables and sauce. Serve garnished with fresh herbs and lemon.