Leg of lamb

COOK TIME
210 mins

TOTAL TIME
210 mins

Ingredients

Directions

1. 1

   Wash the rosemary, shake dry and, except for something to garnish, pluck needles from the twigs. Peel the garlic and cut the cloves lengthwise into halves or quarters, depending on their size. Wash the meat, dab dry, remove excess fat, season with salt and pepper and lard with garlic and rosemary.

2. 2

   (Prick 1-2 cm with a larding knife and put rosemary and garlic into the resulting pockets). Place meat on the fat pan of the oven or in a flat roasting pan, drizzle with 1 tablespoon of oil.

3. 3

   Cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 2 1/2- 3 hours. Clean and peel the soup vegetables and cut them into large cubes. Cut leek into rings and wash thoroughly.

4. 4

   Add the soup vegetables and spread around the roast. Wash and clean the tomatoes, cut them in half crosswise, season with salt and pepper, sprinkle with parmesan and add 1/2 teaspoon of butter to each. Peel, wash and slice the potatoes.

5. 5

   Heat 3 tablespoons of oil in a frying pan. Fry the potatoes for 15-20 minutes until crispy. Season with salt and pepper. Keep meat warm. Bake the tomatoes in the oven for 5-10 minutes. Dissolve roast with red wine.

6. 6

   Pour through a sieve into a pot. Bring to the boil and reduce for 1-2 minutes. Add stock, bring to the boil again and season with salt and sugar. Arrange meat and tomatoes on a plate, add potatoes.

7. 7

   Garnish with rosemary.

Nutrition Facts

KCAL
610 kcal

CARBS
25 g

FATS
38 g

PROTEINS
36 g