Leg of lamb with beans

COOK TIME
225 mins

TOTAL TIME
225 mins

Ingredients

Directions

1. 1

   Wash the rosemary, shake dry and, except for something to garnish, pluck needles from the twigs. Wash the thyme and shake dry. Peel the garlic and cut the cloves lengthwise into halves or quarters, depending on their size. Wash meat, dab dry, remove excess fat, season with salt and pepper and lard with garlic and rosemary. (Pierce 1-2 cm with a larding knife and put rosemary and garlic into the resulting pockets). Place meat on the fat pan of the oven or in a flat roasting pan, drizzle with 1 tablespoon of oil. Cook in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: level 2) for 2 1/2- 3 hours. Clean and peel the soup greens and cut them into large cubes.

2. 2

   Cut leek into rings and wash thoroughly. Add the soup vegetables and spread around the roast. Wash and clean the tomatoes, cut them crosswise on the flower side and open. Season with salt and pepper, sprinkle with parmesan and add 1/2 teaspoonful of butter and a stalk of thyme to each. Peel and dice the onion. Peel, wash and slice the potatoes. Heat 3 tablespoons of oil in a pan. Fry the potatoes for 15-20 minutes while turning them until crispy. Season with salt and pepper. Melt 1 tablespoon of butter in a saucepan. Add the onion and sauté until translucent. Add the beans and season with salt, pepper and nutmeg. Pour 200 ml water on the beans and stew them in a closed pot for about 7 minutes. After the cooking time, keep the meat warm.

3. 3

   Season with salt and pepper. Melt 1 tablespoon of butter in a saucepan. Add the onion and sauté until translucent. Add the beans and season with salt, pepper and nutmeg. Pour 200 ml water on the beans and stew them in a closed pot for about 7 minutes. After the cooking time, keep the meat warm. Bake the tomatoes in the oven for 5-10 minutes. Dissolve roast with red wine. Pour through a sieve into a pot. Bring to the boil and reduce for 1-2 minutes. Add stock, bring to the boil again and season with salt and sugar. Cut meat into slices. Arrange meat, tomatoes, beans, potatoes and sauce on plates. Garnish with rosemary and thyme

4. 4

   Dissolve roast with red wine. Pour through a sieve into a pot. Bring to the boil and reduce for 1-2 minutes. Add stock, bring to the boil again and season with salt and sugar. Cut meat into slices. Arrange meat, tomatoes, beans, potatoes and sauce on plates. Garnish with rosemary and thyme

5. 5

   With 8 people:

Nutrition Facts

KCAL
660 kcal

CARBS
32 g

FATS
39 g

PROTEINS
39 g