Leg of lamb pioneer style

Name: Leg of lamb pioneer style
Cook time: 3 h 15 min
Total time: 3 h 15 min
Yield: 6
Ingredients: 2 Onions; 2 Garlic cloves; 2 TEASPOONS Mustard; 2 TABLESPOONS Tomato ketchup; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 1/2 TABLESPOONS demerara sugar; 1.5 kg Leg of lamb with bone; 2 Branches of rosemary; 1.5 kg Sweet potatoes; 7-10 Tbsp coarse salt; 7-10 Tbsp Cayenne pepper; 800 g green beans; 1 TABLESPOON Butter or margarine; 7-10 Tbsp ground nutmeg; 500 ml Vegetable broth (instant); 200 ml dry red wine

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
195 mins

TOTAL TIME
195 mins

Ingredients

Servings: 6

2 Onions
2 Garlic cloves
2 TEASPOONS Mustard
2 TABLESPOONS Tomato ketchup
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 1/2 TABLESPOONS demerara sugar
1.5 kg Leg of lamb with bone
2 Branches of rosemary
1.5 kg Sweet potatoes
7-10 Tbsp coarse salt
7-10 Tbsp Cayenne pepper
800 g green beans
1 TABLESPOON Butter or margarine
7-10 Tbsp ground nutmeg
500 ml Vegetable broth (instant)
200 ml dry red wine

Directions

1
Peel onions and garlic and cut into fine cubes. Mix mustard, ketchup, half onions and garlic. Season with salt, pepper and sugar. Wash the leg, parry the excess fat.
2
Coat the meat with the paste and cook in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: level 2) for about 2 1/2 hours. In the meantime, wash the rosemary, shake dry and, except for a little to garnish, remove the needles from the twigs and chop them.
3
Peel and slice the potatoes and 40 minutes before the end of cooking time, place them around the leg of lamb and season with coarse salt, cayenne pepper and rosemary. Clean the beans and cut them in half or in thirds, depending on their size.
4
Melt the fat in a pot. Fry the remaining onions until transparent. Add beans and season with salt and nutmeg. Pour in 200 millilitres of stock and steam for 15 to 20 minutes in a closed pot. After the cooking time, remove the meat and potatoes from the roaster and keep warm.
5
Pour red wine into the roasting pan, loosen the roasting set and reduce by half. Add 300 millilitres of stock and continue to simmer for three minutes. Season sauce with salt and pepper. Arrange meat and potatoes with the sauce on a plate and garnish with rosemary.
6
Add the beans.