Leg of lamb with beans and tomato vegetables

Name: Leg of lamb with beans and tomato vegetables
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 6
Ingredients: 1 boneless leg of lamb (approximately 1400 g); 1 Onion; 2 young garlic bulbs; 2-3 stem(s) Thyme; 1-2 Branches of rosemary; 6 TABLESPOONS Olive oil; 1 TABLESPOON dried oregano; 2 TABLESPOONS Lemon juice; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 2 TABLESPOONS Oil; 750 ml Vegetable broth (instant); 200 g Shallots; 400 g cherry tomatoes; 2 can(s) (425 ml each) white Italian thick beans; 3-4 Stem(s) Oregano; 50 ml Red wine; 50 g Whipped cream; 2 TABLESPOONS dark sauce thickener; 7-10 Tbsp Kitchen yarn; 7-10 Tbsp Oregano and rosemary

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 6

1 boneless leg of lamb (approximately 1400 g)
1 Onion
2 young garlic bulbs
2-3 stem(s) Thyme
1-2 Branches of rosemary
6 TABLESPOONS Olive oil
1 TABLESPOON dried oregano
2 TABLESPOONS Lemon juice
7-10 Tbsp Salt
7-10 Tbsp black pepper
2 TABLESPOONS Oil
750 ml Vegetable broth (instant)
200 g Shallots
400 g cherry tomatoes
2 can(s) (425 ml each) white Italian thick beans
3-4 Stem(s) Oregano
50 ml Red wine
50 g Whipped cream
2 TABLESPOONS dark sauce thickener
7-10 Tbsp Kitchen yarn
7-10 Tbsp Oregano and rosemary

Directions

1
Wash the meat and dab dry with kitchen paper. Tie together with kitchen string. Peel and finely chop the onions. Peel and finely chop 1 garlic bulb. Wash thyme, dab dry and pluck the leaves from the stems. Wash the rosemary, dab dry and pluck the needles from the twigs. Mix 3 tablespoons olive oil, onion, chopped garlic, rosemary, oregano, thyme, lemon juice, salt and pepper.
2
Rub the roast with it and cover and let it soak overnight. Remove the marinade from the roast and set aside. Heat the oil in a casserole dish and fry the meat thoroughly all around. Add marinade and bake in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 1 3/4 hours. Deglaze gradually with broth. In the meantime, peel the shallots and halve them as desired. Clean, wash and halve the tomatoes. Pour beans into a sieve, rinse with cold water and drain. Clean the rest of the garlic and cut in half. Heat 3 tablespoons of olive oil in a casserole dish, sauté the shallots and garlic for 8-10 minutes over medium heat, turning them over. In the meantime, wash and dry oregano and pluck the leaves from the stalks. Add the beans, tomatoes and oregano and braise for another 4-5 minutes while turning. Season with salt and pepper.
3
Pour beans into a sieve, rinse with cold water and drain. Clean the rest of the garlic and cut in half. Heat 3 tablespoons of olive oil in a casserole dish, sauté the shallots and garlic for 8-10 minutes over medium heat, turning them over. In the meantime, wash and dry oregano and pluck the leaves from the stalks. Add the beans, tomatoes and oregano and braise for another 4-5 minutes while turning. Season with salt and pepper. Remove roast from the oven. Pour gravy through a fine sieve into a pot. Add wine and cream, bring to the boil and stir in sauce thickener. Bring to the boil again and season with salt and pepper. Arrange roast, vegetables and some sauce on a plate. Serve garnished with oregano and rosemary. Add remaining sauce extra
4
Remove roast from the oven. Pour gravy through a fine sieve into a pot. Add wine and cream, bring to the boil and stir in sauce thickener. Bring to the boil again and season with salt and pepper. Arrange roast, vegetables and some sauce on a plate. Serve garnished with oregano and rosemary. Add remaining sauce extra
5
Waiting time approx. 12 hours