Leg of lamb with potato gratin and green beans

Name: Leg of lamb with potato gratin and green beans
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 5
Ingredients: 1 Vegetable onion (approx. 250 g); 4-6 Garlic cloves; 1 (approx. 100 g) Carrot; 1 piece(s) (approx. 600 g) Celery; 2 Branches of rosemary; 1.25 kg Boneless leg of lamb; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3-4 Tbsp Olive oil; 1 TABLESPOON Tomato paste; 1 glass (400 ml) Lamb stock; 250 ml dry red wine; 1 kg medium-sized potatoes (mainly waxy); 4-5 Stem(s) Thyme (alternatively 1 tsp dried thyme); 7-10 Tbsp grated nutmeg; 150 g Whipped cream; 100 ml Milk; 30-40 g grated parmesan cheese; 1 kg green beans; 1/2 bunch Parsley; 20 g Butter; 150 g Fresh cream; 2 TEASPOONS Cornstarch; 7-10 Tbsp Grease

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 5

1 Vegetable onion (approx. 250 g)
4-6 Garlic cloves
1 (approx. 100 g) Carrot
1 piece(s) (approx. 600 g) Celery
2 Branches of rosemary
1.25 kg Boneless leg of lamb
7-10 Tbsp Salt
7-10 Tbsp Pepper
3-4 Tbsp Olive oil
1 TABLESPOON Tomato paste
1 glass (400 ml) Lamb stock
250 ml dry red wine
1 kg medium-sized potatoes (mainly waxy)
4-5 Stem(s) Thyme (alternatively 1 tsp dried thyme)
7-10 Tbsp grated nutmeg
150 g Whipped cream
100 ml Milk
30-40 g grated parmesan cheese
1 kg green beans
1/2 bunch Parsley
20 g Butter
150 g Fresh cream
2 TEASPOONS Cornstarch
7-10 Tbsp Grease

Directions

1
Peel onion and garlic. Cut onion roughly into pieces, press garlic through a garlic press. Clean, wash and roughly dice the carrot and celery. Wash the rosemary, dab dry and pluck the needles from the stalks, except for something to garnish. Chop the rosemary. Wash the meat, dab dry and rub with salt, pepper, garlic and rosemary. Heat the oil in a frying pan and fry the meat vigorously, turning it all around.
2
Add onion, carrot and celery, also fry briefly and stir in tomato paste. Deglaze with lamb stock and red wine, bring to the boil, cover and braise over medium heat for 1 3/4 - 2 hours. Add some water if necessary. In the meantime peel and wash the potatoes and cut them into thin slices. Grease a gratin dish and place the potatoes in the dish in flakes. Wash the thyme, dab dry and remove the leaves. Sprinkle the potatoes with salt, pepper, nutmeg and thyme, except for something to garnish. Add cream and milk and sprinkle with parmesan. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 45 minutes. Wash the beans, drain well and clean. Break or cut the beans into pieces. Cover the beans and cook them in salted water with little boiling water for about 15 minutes. Wash parsley, dab dry and chop.
3
Sprinkle the potatoes with salt, pepper, nutmeg and thyme, except for something to garnish. Add cream and milk and sprinkle with parmesan. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 45 minutes. Wash the beans, drain well and clean. Break or cut the beans into pieces. Cover the beans and cook them in salted water with little boiling water for about 15 minutes. Wash parsley, dab dry and chop. Drain beans, add butter and parsley and toss with beans. Keep the finished leg of lamb warm. Pour stock through a sieve into a pot and bring to the boil. Mix crème fraîche and starch, stir into the stock and simmer for another 1 minute. Cut leg of lamb into slices and arrange on plates with potato gratin and beans. Pour some sauce over the meat and serve sprinkled with thyme and rosemary garnish
4
Drain beans, add butter and parsley and toss with beans. Keep the finished leg of lamb warm. Pour stock through a sieve into a pot and bring to the boil. Mix crème fraîche and starch, stir into the stock and simmer for another 1 minute. Cut leg of lamb into slices and arrange on plates with potato gratin and beans. Pour some sauce over the meat and serve sprinkled with thyme and rosemary garnish