Leg of lamb with onion, tomato and olive crust

Name: Leg of lamb with onion, tomato and olive crust
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 6
Ingredients: 1 frozen leg of lamb with long bones (about 1,5 kg); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 medium-sized onions; 1 medium-sized carrot; 5-6 Garlic cloves; 5-6 Stem(s) Thyme; 2-3 TABLESPOONS Olive oil; 1.2 kg waxy potatoes; 1.2 kg green beans; 15 g dried tomatoes in oil; 15 g pitted black olives; 1 washer Toast; 60 g Butter or margarine; 1 collar Parsley; 1 Branch rosemary; 1 (approx. 100 g) Tomato; 4-6 Tbsp Oil; 7-10 Tbsp kitchen yarn or shish kebabs

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 6

1 frozen leg of lamb with long bones (about 1,5 kg)
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 medium-sized onions
1 medium-sized carrot
5-6 Garlic cloves
5-6 Stem(s) Thyme
2-3 TABLESPOONS Olive oil
1.2 kg waxy potatoes
1.2 kg green beans
15 g dried tomatoes in oil
15 g pitted black olives
1 washer Toast
60 g Butter or margarine
1 collar Parsley
1 Branch rosemary
1 (approx. 100 g) Tomato
4-6 Tbsp Oil
7-10 Tbsp kitchen yarn or shish kebabs

Directions

1
Wash the leg of lamb, dab dry and remove the bone. Season meat with salt and pepper and tie up with kitchen string. Peel onions and, except for one, cut them roughly into pieces.
2
Peel and wash the carrot and cut it into pieces. Wash 4 unpeeled garlic cloves. Wash thyme and shake dry. Put leg of lamb in a roasting pan and drizzle with olive oil. Arrange the onion and carrot pieces, washed garlic cloves and 2 thyme stalks around them.
3
Roast in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for approx. 30 minutes. Then switch the temperature down (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3), add approx. 250 ml water and roast the leg for 1 1/2-1 3/4 hours.
4
In the meantime saturate with the frying stock. Wash the potatoes thoroughly and cook covered in boiling water for about 20 minutes. Drain potatoes, rinse and peel. Let them cool down and cut them roughly into pieces.
5
Clean, wash and drain the beans. For the crust, cut the remaining onion into cubes. Peel 1-2 cloves of garlic and chop finely. Drain the pickled tomatoes and olives well and chop finely.
6
Remove the leaves from the remaining thyme stems. Cut the crust off the toast and crumble the bread. Heat 30 g fat in a pan. Fry the garlic and half of the onion cubes in it.
7
Add thyme, olives, tomatoes and breadcrumbs. 20 - 30 minutes before the end of the cooking time, spread the crumbs on the leg and fry until done. Put the beans into little boiling salted water, cover and steam for 15-20 minutes.
8
Wash the parsley and rosemary. Cut parsley into fine strips. Pluck rosemary needles except for something to garnish. Wash the tomato and cut into cubes. Heat the oil in a large, coated pan and fry the potatoes until golden brown, turning them over.
9
Finally add rosemary and fry. Season finished roast potatoes with salt and pepper. Drain the beans and let them drain. Heat 30 g fat in the pot and fry the remaining onions and diced tomatoes for 2-3 minutes, add beans and parsley and toss.
10
Season to taste with salt and pepper. Remove the leg of lamb from the braising stock and let it rest for 5-10 minutes. Cut leg of lamb into slices and arrange with beans and roast potatoes. Garnish with rosemary. Add the stewed stock separately.