Leg of lamb
easy
135 mins
135 mins
Ingredients
- 1 leg of lamb (about 1,2 kg)
- 4 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 1 collar Soup Greens
- 2 Bay leaves
- 1/4 l Red wine
- 600 g Potatoes
- 500 g green beans or
- 2 packets (300 g each) deeper beans
- 1 TABLESPOON Rosemary needles
- 4 Tomatoes
- 100 g Whipped cream
- 2-3 TABLESPOONS dark sauce thickener
- 1 TABLESPOON Olive oil
- 7-10 Tbsp Rosemary and bay leaves
Directions
- 1
Wash leg of lamb, pat dry and rub with 1 tablespoon of oil, salt and pepper. Place on the fat pan of the oven and roast in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 1 3/4 hours.
- 2
Clean, wash and coarsely chop the soup greens and add to the roast with the bay leaves. Add the wine and 1/4 litre of water for the last 30 minutes, then peel, wash and quarter the potatoes lengthwise.
- 3
Clean, wash and cut the beans into pieces. Cook the beans in salt water for about 20 minutes. Heat the remaining oil in a pan and fry the potatoes and rosemary in it for about 20 minutes until golden brown.
- 4
Turn it over once in a while. Season with salt and pepper. Cut tomatoes crosswise, briefly boil water over them, peel, quarter, seed and cut into slices. Remove the meat and let it rest for a while.
- 5
Pour frying stock through a sieve into a pot and bring to the boil. Add cream and sprinkle in the sauce thickener while stirring. Bring to the boil again. Season to taste with salt and pepper. Drain the beans. Heat olive oil and toss the beans and tomatoes in it.
- 6
Arrange the leg of lamb with the potatoes and vegetables on a plate. Garnish with rosemary and laurel. Serve with extra sauce.
Nutrition Facts
1010 kcal
36 g
66 g
55 g
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