Leg of lamb with tomato and onion crust
easy
Ingredients
- 3 Onions, 1 carrot
- 5 Garlic cloves
- 5-6 Stem(s) Thyme
- 1.2 kg Leg of lamb without bone
- 7-10 Tbsp salt, pepper, 2 tablespoons olive oil
- 3 separated tomatoes in oil (glass)
- 5–6 black olives (o. stone)
- 1 washer Toast
- 3 TABLESPOONS butter/margarine
- 1 kg Frozen green beans
- 1 collar parsley, 1 tomato
- 2-3 TABLESPOONS dark sauce thickener
Directions
- 1
Onions peel, 2 in pieces cut. Peel, wash and chop the carrot. Wash 4 garlic cloves and thyme
- 2
Dab leg dry, season and place in a roasting pan. Drizzle with oil. Spread prepared vegetables, garlic and 2 stems of thyme around it
- 3
Roast in the hot oven (electric cooker: 225 °C/circulating air: 200 °C/gas: level 4) open for approx. 30 minutes. Switch down to 200 °C (circulating air: 175 °C/gas: stage 3), pour on approx. 1⁄2 l water and continue roasting for 1 1⁄2-13⁄4 hours. Top with stock more often
- 4
Peel 1 garlic clove. Finely dice garlic, 1 onion, dried tomatoes and olives. Pluck the rest of the thyme. Remove the crusts from the toast and crumble it. Fry garlic and half onion in 2 tbsp. hot fat. Mix with thyme, olives, dried tomatoes and crumbs. Spread on the drumstick 20-30 minutes before the end of the frying time
- 5
Cook the frozen beans in boiling salted water for 8-10 minutes. Wash and chop parsley. Wash and chop the tomato. Fry with the rest of the onion in 1 tablespoon of hot fat. Drain the beans, toss them with parsley. Keep meat warm. Sieve the stock, thicken and season to taste. Cut the leg open, arrange everything. Served with: roast potatoes
- 6
Drink: strong red wine
Nutrition Facts
630 kcal
14 g
44 g
40 g
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