Leg of lamb with beans
easy
135 mins
135 mins
Ingredients
- 1.5 kg Leg of lamb, with bone
- 3 Garlic cloves
- 2 Branches of rosemary
- 7-10 Tbsp Salt
- 7-10 Tbsp black pepper
- 3 TABLESPOONS Olive oil
- 500 g Potatoes
- 400 g Vine tomatoes
- 1 TABLESPOON coarse salt
- 750 g green beans
- 3 (60 g) Shallots
- 80 g Breakfast bacon in slices
- 7-10 Tbsp Oil
Directions
- 1
Rinse leg of lamb, dab dry. Peel and chop the garlic. Strip rosemary needles from the stems. Sprinkle leg of lamb with salt, pepper, garlic and rosemary. Place in the oiled fat pan of the oven. Sprinkle with 2 tablespoons of oil and place in the preheated oven (electric cooker: 225 °C/ circulating air: 200 °C/ gas: level: 4).
- 2
Cook for 30 minutes, then reduce the temperature (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) and roast for another 1 1/2 hours. Wash, peel and chop the potatoes. Wash tomatoes, dab dry. Add the potatoes to the lamb 30 minutes before the end of the cooking time. Sprinkle with salt and sprinkle with 1 tablespoon of olive oil. Sprinkle tomatoes with coarse salt and cook for the last 10 minutes. For the bean vegetables, clean and wash the beans, cook in boiling salted water for 8-10 minutes. Peel shallots and cut into rings. Cut bacon into wide strips. Leave the bacon crispy, fry the shallot in the bacon fat until translucent. Drain the beans, let them drip off and add to the bacon.
- 3
Sprinkle tomatoes with coarse salt and cook for the last 10 minutes. For the bean vegetables, clean and wash the beans, cook in boiling salted water for 8-10 minutes. Peel shallots and cut into rings. Cut bacon into wide strips. Leave the bacon crispy, fry the shallot in the bacon fat until translucent. Drain the beans, let them drip off and add to the bacon. Season with salt and pepper. Serve lamb with beans, potatoes and tomatoes
Nutrition Facts
690 kcal
19 g
48 g
45 g
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