Leg of lamb with potatoes and beans-carrot-vegetables

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Wash leg of lamb and pat dry. Sprinkle with lemon juice and rub vigorously with salt and pepper. Roast on the fat pan in a preheated oven (electric range: 200 °C/ gas: level 3) for approx. 1 3/4 hours.

2. 2

   In the meantime, peel and wash the potatoes. After 1 hour roasting time pour on the white wine and add the potatoes to the leg of lamb. Clean and wash the beans and carrots. Cook the beans for 12-15 minutes in little boiling salted water.

3. 3

   Cut the carrots into long pieces and stew them for the last 8 minutes. Drain the vegetables, bundle them, wrap each with a slice of bacon and pin them with a wooden skewer. Clean and wash the mushrooms and cook them for the last 15 minutes on the fat pan.

4. 4

   Sprinkle meat, mushrooms and potatoes with sesame seeds. Heat oil in a pan and fry the bundles of vegetables briefly on all sides. Wash lemon hot, rub dry, peel thinly and cut into fine strips.

5. 5

   Arrange roast with lemon peel, potatoes and mushrooms on a preheated plate. Cover briefly with aluminium foil. Dissolve the roast with 3/8 litres of hot water, pass through a sieve into a small pot and bring to the boil.

6. 6

   Stir in the sauce thickener and bring to the boil briefly. Season with salt, pepper and Worcester sauce. Arrange bundles of beans on the plate. Garnish as desired with marjoram leaves. Add the sauce.