Leg of lamb with paprika vegetables

Name: Leg of lamb with paprika vegetables
Cook time: 3 h
Total time: 3 h
Yield: 8
Ingredients: 2 Garlic cloves; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 5-6 Tbsp Oil; 1 (approx. 2.8 kg) Lammkeule; 1 l Vegetable broth (instant); 750 g red peppers; 250 g small yellow peppers; 1 kg baby potatoes; 1 collar Parsley; 100 g Whipped cream; 2-3 TABLESPOONS sauce thickener

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Servings: 8

2 Garlic cloves
7-10 Tbsp Salt
7-10 Tbsp Pepper
5-6 Tbsp Oil
1 (approx. 2.8 kg) Lammkeule
1 l Vegetable broth (instant)
750 g red peppers
250 g small yellow peppers
1 kg baby potatoes
1 collar Parsley
100 g Whipped cream
2-3 TABLESPOONS sauce thickener

Directions

1
Peel the garlic and press it through a garlic press. Mix salt, pepper, garlic and 2 tablespoons of oil. Wash the meat, dab dry and remove the skin with a sharp knife.
2
Brush the meat with the garlic-salt mixture, place on the fat pan of the oven and bake in the preheated oven (electric: 175°C/ gas: level 2) for approx. 2 3/4 hours. After approx. 45 minutes of frying time, add 1/2 litre of stock.
3
Add the remaining stock little by little. In the meantime, wash the peppers, cut red peppers into pieces and yellow peppers into rings. Peel and wash the potatoes. Heat 1 tablespoon of oil in a frying pan and fry the potatoes for about 20 minutes, turning them over. Season with salt and pepper.
4
Heat the rest of the oil in a saucepan, braise the peppers for about 15 minutes while turning them and season with salt and pepper. Wash parsley, dab dry and chop coarsely. Remove the leg of lamb from the oven.
5
Pour the roast stock through a sieve into a pot, add cream and bring to the boil. Stir in sauce thickener, bring to the boil again and season with salt and pepper. Sprinkle leg of lamb with parsley, arrange paprika vegetables and potatoes sprinkled with coarse pepper on a plate.