Leg of lamb with lentil and savoy cabbage cream

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Wash the meat, dab dry. Peel the garlic, cut it in half and rub it into the meat. Season with salt and pepper and coat with oil. Place on the fat pan of the oven and bake in the preheated oven (electric: 200 °C/ gas: level 3) for about 1 3/4 hours. While roasting, gradually pour 1 /2 litres of water over it. After 1 hour cover the meat with some aluminium foil.

2. 2

   In the meantime, clean, wash and cut the savoy cabbage into strips. Cook in boiling salted water for about 20 minutes. After 10 minutes add lentils. Drain cabbage and lentils on a sieve, collect the cooking liquid. Clean and wash the shiitake mushrooms and add them to the leg of lamb about 10 minutes before the end of the cooking time. Then remove the roast and mushrooms and keep the leg warm, covered with aluminium foil. Collect the roast stock. Heat butter in a pot, dust with flour and sauté briefly. Deglaze with roast stock and cream while stirring. Add the vegetable stock to 1/2 litre liquid and simmer for about 5 minutes. Arrange on a preheated plate. Add cabbage, lentils and mushrooms covered with some sauce.

3. 3

   Heat butter in a pot, dust with flour and sauté briefly. Deglaze with roast stock and cream while stirring. Add the vegetable stock to 1/2 litre liquid and simmer for about 5 minutes. Arrange on a preheated plate. Add cabbage, lentils and mushrooms covered with some sauce. The rest of the sauce is extra. Season to taste with salt and pepper. Cut the leg of lamb and arrange on a plate with the creamed vegetables