Leg of lamb with apple and spring onion vegetables

Name: Leg of lamb with apple and spring onion vegetables
Cook time: 3 h
Total time: 3 h
Yield: 6
Ingredients: 1 leg of lamb (approx. 2 kg; bones should be removed by the butcher); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Garlic cloves; 1 collar Thyme; 1/2 bunch Parsley; 2 Federation Spring onions; 3 medium-sized apples; 8 Baby apples (canned); 7-10 Tbsp Lemon slices and balm; 7-10 Tbsp wooden skewers; 7-10 Tbsp Kitchen yarn

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Servings: 6

1 leg of lamb (approx. 2 kg; bones should be removed by the butcher)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Garlic cloves
1 collar Thyme
1/2 bunch Parsley
2 Federation Spring onions
3 medium-sized apples
8 Baby apples (canned)
7-10 Tbsp Lemon slices and balm
7-10 Tbsp wooden skewers
7-10 Tbsp Kitchen yarn

Directions

1
Wash leg of lamb, dab dry and season with salt and pepper. Peel garlic and chop finely. Wash and chop the herbs. Mix herbs and garlic and spread on the meat. Roll up the meat, fix it with wooden skewers and wrap it with kitchen string. Place leg of lamb on the fat pan of the oven and roast in the preheated oven (electric cooker: 175 °C/ gas: level 2) for about 2 1/2 hours. Gradually add 1/8 litre of water. In the meantime, clean, wash and chop the spring onions. Wash and quarter the apples and cut out the cores. Cut the apple quarters into slices. Add the apple slices, leek vegetables and baby apples to the leg of lamb approx. 15 minutes before the end of the cooking time and cook with it. Season vegetables with salt and pepper. Remove the meat and let it rest for a while. Arrange meat and vegetables on a plate. Garnish with a slice of lemon and lemon balm
2
Glass: Verrerie d`Arques
3
Scarf: Meyer Mayor
4
Spreader: wheels