Leg of lamb with herb crust to glazed carrots

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Directions

1. 1

   Wash the meat, dab dry and rub all around with salt and pepper. Tie the meat together with kitchen string. Place on a fat pan, brush with approx. 3 tbsp. olive oil and bake in a preheated oven (electric cooker: 250 °C/ convection oven: 225 °C/ gas: see manufacturer) for approx. 15 minutes

2. 2

   In the meantime, peel and quarter the onions for the roasted vegetables. Peel 2 garlic cloves. Peel 200 g carrots, wash and cut into large pieces. Clean, wash and cut the leek into large pieces. Wash 5 stalks of thyme and shake dry. Wash the bones. Place the roasted vegetables and bones on the fat pan and fry at the same temperature for 20-30 minutes

3. 3

   Deglaze with 400 ml of clear broth and red wine, turn down the oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see manufacturer) Roast for approx. 1 1/2 hours

4. 4

   In the meantime, wash the potatoes thoroughly and cook them in boiling water for about 20 minutes. Drain, rinse and peel. Halve or quarter potatoes depending on size

5. 5

   Peel 1.2 kg carrots and cut them diagonally into thick slices. For the crust, wash 15 stems of thyme and parsley and shake dry. Pluck the thyme leaves from the stems. Chop parsley finely. Peel 3 cloves of garlic and chop finely. Wash the lemon thoroughly, grate the peel finely. Halve lemon and squeeze juice. Mix lemon juice, zest, garlic, thyme, parsley, 3-4 tbsp. olive oil, parmesan and 1/2 tsp. pepper.

6. 6

   Take the leg out of the oven and remove the kitchen string. Place the crust on the top of the leg and press down gently. Increase oven temperature (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see manufacturer). Pour on 200 ml of clear stock and continue cooking for approx. 20 minutes until the crust is browned

7. 7

   Melt butter in a pot, add carrots and fry in it. Sprinkle with sugar and let it caramelize slightly. Season with salt and pepper. Deglaze with vegetable stock, bring to the boil, cover and steam for about 10 minutes

8. 8

   Heat clarified butter in a large pan and fry the potatoes until golden brown, turning them over. Season with salt and pepper. Clean and wash the spring onions, cut them into fine rings and fold them into the finished carrots.

9. 9

   Keep vegetables and potatoes warm. Remove the fat pan from the oven, take the meat down and keep it warm. Pour stock through a sieve in a pot. Degrease stock if necessary. Stir starch and 100 ml water until smooth. Bring the stock to the boil in the pot, stir in the starch. Bring to the boil again and simmer for about 1 minute. Season to taste with salt and pepper

10. 10

    Arrange leg of lamb on a large plate with some vegetables and roast potatoes. Garnish with lemon and thyme. Add remaining vegetables, roast potatoes and the sauce

Nutrition Facts

KCAL
820 kcal

CARBS
42 g

FATS
41 g

PROTEINS
60 g