Leg of lamb stuffed with lemon and herb gremolata with roasted vegetables

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Directions

1. 1

   For the filling, peel and finely chop the garlic. Wash thyme, basil, rosemary and half of the parsley, shake dry, remove leaves or needles and chop coarsely. Put everything with mustard and 6 tbsp. oil into a tall mixing bowl.

2. 2

   Coarsely puree with a hand blender, season vigorously with salt and pepper. Stir in breadcrumbs.

3. 3

   Wash the meat, dab dry and rub all around with salt and pepper. Place the outside of the meat on the work surface, spread the filling on the other side. Tie together with kitchen string to a roast roll.

4. 4

   Preheat oven (electric cooker: 225 °C/circulating air: 200 °C/gas: see manufacturer). Heat 2 tablespoons of oil in a large pan or roasting pan. Brown the roast thoroughly on all sides, deglaze with 200 ml water and bring to the boil.

5. 5

   Put the meat and the roast stock on a fat pan (deep baking tray) and roast in the hot oven for about 40 minutes. Then switch the oven temperature down (electric oven: 150 °C/circulating air: 125 °C/gas: see

6. 6

   manufacturer) and continue frying for 60-70 minutes.

7. 7

   For the roasted vegetables, clean the carrots in the meantime, leaving some green on them. Peel and wash the carrots. Peel 6 shallots, cut in half lengthwise. Wash the potatoes thoroughly and cut into 2-3 cm thick slices.

8. 8

   Heat 1 tablespoon of oil in a large frying pan. Sauté half of the vegetables in it. Sprinkle with 2 tablespoons of sugar and caramelise lightly. Deglaze with 3 tbsp vinegar and remove. Prepare the rest of the vegetables in the same way.

9. 9

   Spread all the vegetables around the meat about 30 minutes before the end of the frying time.

10. 10

    For the Gremolata, wash the lemon hot, dry it and finely grate the rind. Halve the lemon and squeeze it. Chop the capers very finely. Peel 2 shallots and dice very finely. Wash the mint and the rest of the parsley, shake dry, pluck off the leaves and chop finely.

11. 11

    Mix everything with 3 tablespoons of oil. Season with salt and pepper. Arrange roast and vegetables on a plate, add Gremolata.

Nutrition Facts

KCAL
970 kcal

CARBS
48 g

FATS
52 g

PROTEINS
71 g