Leg of lamb
easy
135 mins
135 mins
Ingredients
- 1.5 kg Lammkeule
- 3 TABLESPOONS Olive oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp dried basil
- 1 collar Soup Greens
- 2 Garlic cloves
- 1 kg small carrots
- 3 Courgette
- 150 g Shallots
- 200 g Whipped cream
- 2 TABLESPOONS dark sauce thickener
- 2-3 TABLESPOONS Lime juice
- 7-10 Tbsp Slices of lime and basil
Directions
- 1
Wash the leg and dab dry. Spread with 1 tablespoon of oil and rub with salt, pepper and dried basil. Cook on the fat pan in a preheated oven (electric cooker: 200 °C/ gas: level 3) for approx. 1 3/4 hours.
- 2
In the meantime clean, wash and roughly dice the soup vegetables. Peel garlic. Put both on the baking tray after 1/2 hour and extinguish everything with 1/2 litre of water. In the meantime, pour the resulting stock over it.
- 3
For the vegetables, peel the carrots so that some greenery remains. Clean and wash the zucchini and cut them lengthwise into thin slices with a peeler. Shortly before serving, cook the carrots in boiling salted water for about 15 minutes and the zucchini for about 3 minutes.
- 4
Peel the shallots. Keep the leg warm. Pour stock through a sieve. Fill up to 1/4 litre with water if necessary. Fry shallots in the remaining oil until golden brown. Add cream and stock, bring to the boil.
- 5
Sprinkle in sauce thickener. Season to taste with salt, pepper, dried basil and lime juice. Serve the roast with the vegetables and some sauce, garnished with slices of lime and basil. Remaining sauce extra is enough.
- 6
Garnish with finely chopped basil.
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