Leg of lamb with herb-mustard crust, green beans and roasted potato cubes

COOK TIME
210 mins

TOTAL TIME
210 mins

Ingredients

Directions

1. 1

   Wash the meat, dab dry and season all around with salt and pepper. For the crust peel 1 onion and cut it into fine cubes. Wash the herbs, shake dry and chop the leaves, except for some garnish, from the stems.

2. 2

   100 g butter, mustard, breadcrumbs, diced onion and herbs, up to 1 tablespoon for sprinkling, knead and season with salt and pepper. Spread on the leg of lamb and smooth it down. Place on the fat pan of the oven.

3. 3

   Cook in the preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: level 1) for approx. 3 hours. Peel, wash and dice the potatoes. Heat the oil in a large pan and fry the potatoes for approx. 15 minutes while turning them until crispy.

4. 4

   Season with salt and pepper. Peel the remaining onion and cut into cubes. Melt remaining butter in a pot and fry diced onion for about 3 minutes while turning it. Add the beans and pour on 250 ml stock.

5. 5

   Bring to the boil and stew for about 10 minutes. Season to taste with salt. Remove meat and keep warm. Pour 250 ml broth on the tray and loosen the roasting set. Pour into a pot and bring to the boil. Thicken with sauce thickener.

6. 6

   Sprinkle the meat with the remaining chopped herbs and cut into slices. Arrange potatoes, beans and meat. Garnish with tarragon.

Nutrition Facts

KCAL
690 kcal

CARBS
36 g

FATS
44 g

PROTEINS
37 g