Leg of lamb with herb crust
easy
90 mins
90 mins
Ingredients
- 1 kg triggered leg of lamb
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2 Garlic cloves
- 2 stem(s) Parsley
- 2 stem(s) Thyme
- 1 sprig of rosemary
- 300 g frozen green beans
- 3 discs Toast
- 2 TABLESPOONS Butter
- 800 g Potatoes
- 50 g small bacon cubes
- 125 ml Vegetable broth (instant)
- 1-2 TEASPOONS dark sauce thickener
- 7-10 Tbsp Parsley
Directions
- 1
Wash the meat, dab dry and season with salt and pepper. Crush garlic. Put meat and garlic on the fat pan of the oven and cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 1 1/4 hours.
- 2
Wash the herbs, dab dry and remove leaves or needles. Cook the beans in salted water for about 8 minutes and rinse with cold water. Finely chop the toast and herbs in a universal chopper and place in a bowl.
- 3
Mix toast crumbs and butter and season with salt and pepper. Peel and wash the potatoes and possibly halve them. Cook potatoes in salted water for about 20 minutes. Spread the lamb leg with the herb mixture about 20 minutes before the end of cooking.
- 4
Leave the diced bacon in a pan and toss the beans in it for about 2 minutes. Season the beans with salt and pepper. Drain the potatoes and keep warm. Remove meat from the fat pan and keep warm.
- 5
Pour broth into the gravy and pour it through a sieve into a small pot. Bring the sauce to the boil, thicken slightly with sauce thickener and season with salt and pepper. Cut meat into slices, arrange with sauce, potatoes and beans and garnish with parsley.
Nutrition Facts
900 kcal
39 g
58 g
52 g
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