Leg of lamb with herb crust

Name: Leg of lamb with herb crust
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 6
Ingredients: 3 Onions; 5 Garlic cloves; 1.5 kg Carrots; 1 Stalk leek (leek); 2 Spring onions; 1 (approx. 2.5 kg; with bone; see tip below) Lammkeule; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 6-7 TABLESPOONS Olive oil; 1 large pot/bunch of thyme; 1⁄2 Federation Parsley; 1⁄4 l dry red wine; 0?a clear soup; 1 Organic Lemon; 75 g freshly grated parmesan; 2-3 TABLESPOONS Butter; 7-10 Tbsp 1 1⁄2-2 Tbsp cornstarch; 7-10 Tbsp Lemon and thyme; 7-10 Tbsp to garnish; 7-10 Tbsp Kitchen yarn

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
210 mins

TOTAL TIME
210 mins

Ingredients

Servings: 6

3 Onions
5 Garlic cloves
1.5 kg Carrots
1 Stalk leek (leek)
2 Spring onions
1 (approx. 2.5 kg; with bone; see tip below) Lammkeule
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
6-7 TABLESPOONS Olive oil
1 large pot/bunch of thyme
1⁄2 Federation Parsley
1⁄4 l dry red wine
0?a clear soup
1 Organic Lemon
75 g freshly grated parmesan
2-3 TABLESPOONS Butter
7-10 Tbsp 1 1⁄2-2 Tbsp cornstarch
7-10 Tbsp Lemon and thyme
7-10 Tbsp to garnish
7-10 Tbsp Kitchen yarn

Directions

1
Peel onions and garlic. Carrots, leek and spring onions peel or clean, wash.
2
Wash the leg, dab dry and season with salt and pepper. Tie in shape with yarn. Coat meat on the fat pan with 3 tbsp. oil. Brown in a hot oven (electric cooker: 250 °C/circulating air: 225 °C/gas: see manufacturer) for approx. 15 minutes.
3
Cut 200 g carrots, leek and onions into pieces. Wash the herbs. Add vegetable pieces, 2 cloves of garlic and 4 stalks of thyme to the meat. Fry everything for 20-30 minutes. In the meantime, cut the rest of the carrots into slices and the spring onions into rings.
4
Pour wine and 1⁄2 l broth onto the meat. Switch the oven temperature down to 175 °C (circulating air: 150 °C/gas: see manufacturer) and roast for another approx. 1 1⁄2 hours.
5
For the crust, chop the parsley and remove the rest of the thyme. Chop the remaining garlic. Wash the lemon and grate the peel. Squeeze lemon. Mix everything with 3-4 tablespoons of oil, cheese and pepper. Take the leg out, remove the thread and spread the herb mixture on the meat.
6
Pour on the rest of the stock. Turn the temperature up to 200 °C (circulating air: 175 °C/gas: see manufacturer) and fry for another 15-20 minutes until the crust turns brown.
7
Sauté carrots in hot butter. Sprinkle with 1 tablespoon of sugar and caramelise. Season. Add 150 ml water and bring to the boil. Steam covered for 8-10 minutes.
8
Keep carrots and meat warm. Sieve the roast stock and bring to the boil. Mix starch with some water. Thicken sauce, season to taste. Arrange and garnish everything. Sprinkle carrots with spring onions.