Leg of lamb with green asparagus

Name: Leg of lamb with green asparagus
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 6
Ingredients: 250 g Shallots; 1.2 kg waxy potatoes; 5 Garlic cloves; 3 Branches of rosemary; 3 TSP Salt; 2-3 TABLESPOONS Olive oil; 1 Garlic bulb; 2 Lemons; 1 TEASPOON Pepper; 1 TABLESPOON freeze-dried thyme; 1 TABLESPOON Fennel seeds; 1 Leg of lamb (with bone, approx. 2 kg); 500 ml Lamb stock; 250 g cherry tomatoes; 200 ml Vegetable broth; 1.2 kg green asparagus; 40 g Butter; 7-10 Tbsp coarse sea salt; 1 pinch Sugar; 6 Stem(s) Basil; 4 Stem(s) Thyme; 1-2 TABLESPOONS sauce thickener

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Servings: 6

250 g Shallots
1.2 kg waxy potatoes
5 Garlic cloves
3 Branches of rosemary
3 TSP Salt
2-3 TABLESPOONS Olive oil
1 Garlic bulb
2 Lemons
1 TEASPOON Pepper
1 TABLESPOON freeze-dried thyme
1 TABLESPOON Fennel seeds
1 Leg of lamb (with bone, approx. 2 kg)
500 ml Lamb stock
250 g cherry tomatoes
200 ml Vegetable broth
1.2 kg green asparagus
40 g Butter
7-10 Tbsp coarse sea salt
1 pinch Sugar
6 Stem(s) Basil
4 Stem(s) Thyme
1-2 TABLESPOONS sauce thickener

Directions

1
Peel and possibly halve the shallots. Peel potatoes, wash thoroughly and cut in half. Peel garlic. Wash the rosemary, shake dry and pluck the needles from the twigs. Mix shallots, potatoes, rosemary, 1 1/2 teaspoon salt, garlic cloves and olive oil well. Clean the garlic bulb and cut in half crosswise
2
For the seasoning mixture, wash 1 lemon thoroughly, finely grate the peel. Squeeze the juice. Mix the lemon peel and juice, 1 1/2 teaspoon salt, 1 teaspoon pepper, thyme and fennel seeds. Wash the meat, dab dry and rub all around with the seasoning mixture
3
Put the meat and garlic bulb on a fat pan of the oven, spread the potato mixture around it. Roast in the preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: level 1) for approx. 1 1/2 hours. After about 1 hour of frying time, pour the stock into the fat pan
4
Wash the tomatoes. After 1 1/2 hours increase oven temperature (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3), pour stock into the fat pan and fry for another 30 minutes. About 15 minutes before the end of the frying time, place the tomatoes on the fat pan
5
Meanwhile wash the asparagus, cut off the woody ends. Halve the asparagus lengthwise and cut into small pieces. Wash 1 lemon thoroughly, grate dry, finely grate peel. Halve the lemon and squeeze the juice
6
Melt the butter in a large pan. Add lemon juice and zest, bring to the boil briefly, add asparagus, cover and steam for 5-8 minutes, stirring several times. Season with coarse salt and sugar. In the meantime, wash the basil, shake dry and pluck the leaves from the stalks. Finally fold into the asparagus
7
Wash the thyme, shake dry, put one stalk aside, pluck the remaining leaves from the stalks. Remove roast from the oven, remove from the fat pan, keep warm. Remove potatoes and vegetables from the fat pan with a ladle, drain a little and keep warm
8
Remove the frying set from the fat pan, place in a saucepan, bring to the boil and stir in the sauce thickener. Bring to the boil again, simmer for about 1 minute, season with salt and pepper. Arrange meat, potato and vegetable mixture, asparagus and some sauce on a plate. Garnish with thyme. Add the rest of the sauce