Leg of lamb from the oven

Name: Leg of lamb from the oven
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 5
Ingredients: 1 leg of lamb (about 1,5 kg); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 Onions; 1 kg baby potatoes; 2 Garlic cloves; 2 discs Toast; 1 Pot of thyme; 3 Stem(s) Parsley; 2 TABLESPOONS grated parmesan cheese; 1 TEASPOON grated lemon peel; 6 TABLESPOONS Olive oil; 1 Egg; 1/8 l dry white wine; 1 Rosemary stalk; 1-2 TEASPOONS Cornstarch; 75 g Whipped cream; 7-10 Tbsp Rosemary and lemon

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 5

1 leg of lamb (about 1,5 kg)
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 Onions
1 kg baby potatoes
2 Garlic cloves
2 discs Toast
1 Pot of thyme
3 Stem(s) Parsley
2 TABLESPOONS grated parmesan cheese
1 TEASPOON grated lemon peel
6 TABLESPOONS Olive oil
1 Egg
1/8 l dry white wine
1 Rosemary stalk
1-2 TEASPOONS Cornstarch
75 g Whipped cream
7-10 Tbsp Rosemary and lemon

Directions

1
Wash the leg and dab dry. Remove any tendons and fat. Season all around with salt and pepper. Place the leg on a grid over the fat pan. Cook in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 2 hours.
2
Peel and quarter the onions and spread them on the fat pan. Meanwhile wash the potatoes and cook covered with water for about 20 minutes. Then rinse with cold water and peel. For the crust, peel garlic, peel the toast and dice it roughly.
3
Wash the thyme and parsley and chop coarsely. Puree parmesan, lemon peel, garlic, toast, 4 tablespoons of olive oil and herbs in a blender. Stir in egg, season with salt and pepper. After 1 hour cooking time, deglaze the roast with 1/2 litre of water and wine.
4
After a further 30 minutes, spread the crust on the leg and press firmly. Cut the potatoes in half lengthwise. Heat 2 tablespoons of olive oil in a pan. Fry the potatoes for about 8 minutes, turning them over. Season with salt and pepper.
5
Pluck the rosemary smaller, toss briefly in the frying fat. Pour the gravy through a sieve and degrease. Stir cornflour and 2 tablespoons of cold water until smooth and thicken the sauce. Bring to the boil again.
6
Season to taste with salt and pepper. Refine with cream. Arrange roast, potatoes and sauce garnished with rosemary and lemon. Green beans taste good with it.