Leg of lamb with quince-bean-vegetables

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Directions

1. 1

   Peel two onions and two garlic cloves. Quarter onions, press garlic through a garlic press. Wash the rosemary and thyme, dab dry and chop finely, except for something to garnish and for the quinces.

2. 2

   Wash the leg of lamb, dab dry and rub with salt, pepper, garlic, 2/3 of the thyme and rosemary. Put olive oil in a roasting pan, place the leg of lamb in it, spread 2 bay leaves and onion quarters around it

3. 3

   Roast in the preheated oven (electric cooker: 200 °C / gas: level 3) for two to 2 1/2 hours. After 30 minutes, pour on the stock and ladle the leg with it from time to time. In the meantime, clean and wash the beans and cut them diagonally into pieces.

4. 4

   Wash the savory, dab dry and bind together. Cook the beans and savory in little boiling salted water for 20 minutes. Peel and quarter the quinces and remove the core. Cut quarters into thick slices.

5. 5

   Peel the remaining onion and garlic. Cut onion into slices, garlic into slices. Put quince, sugar, vinegar, 50 millilitres of water, onion, garlic, colourful peppercorns, a little salt, remaining bay leaf and thyme in a pot.

6. 6

   Bring to the boil and simmer at medium heat for 15 minutes. Remove the savory, drain the beans and mix with the quinces. Arrange on a large plate together with the leg of lamb and serve garnished with rosemary and thyme.

7. 7

   Make a sauce from the frying stock as desired and add extra. Boiled potatoes taste good with it.

Nutrition Facts

KCAL
620 kcal

CARBS
21 g

FATS
41 g

PROTEINS
42 g