Leg of lamb with tomatoes and beans

Name: Leg of lamb with tomatoes and beans
Cook time: 3 h
Total time: 3 h
Yield: 6
Ingredients: 1.2 kg Leg of lamb (with KJ bone); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 collar fresh or dried thyme; 1 package (450 g) frozen soup vegetables; 1/2 bottle of dry white wine; 800 g Cutting beans; 4 Meat Tomatoes; 150 g Mushrooms; 1 Garlic cloves; 2 Onion; 50 g Raclette cheese; 1 TABLESPOON Oil; 2 packages deep-frozen 8-herb mixture; 20 g Butter or margarine; 1/2 l clear meat broth (instant); 2 TABLESPOONS Fresh cream; 7-10 Tbsp Parsley

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Servings: 6

1.2 kg Leg of lamb (with KJ bone)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 collar fresh or dried thyme
1 package (450 g) frozen soup vegetables
1/2 bottle of dry white wine
800 g Cutting beans
4 Meat Tomatoes
150 g Mushrooms
1 Garlic cloves
2 Onion
50 g Raclette cheese
1 TABLESPOON Oil
2 packages deep-frozen 8-herb mixture
20 g Butter or margarine
1/2 l clear meat broth (instant)
2 TABLESPOONS Fresh cream
7-10 Tbsp Parsley

Directions

1
Wash leg of lamb, dab dry and rub with salt and pepper. Place the meat on the fat pan of the oven. Bake in the preheated oven (electric cooker: 225 ° C/ gas: level 4) for about 20 minutes.
2
Wash the thyme and remove the leaves from 2 stems. Add the soup vegetables and fry for another 10 minutes. Deglaze with white wine. Lower the temperature (oven: 150 ° C/ gas: level 1) and fry for 2 1/2 hours.
3
In the meantime, clean, wash and cut the beans into large pieces. Clean and wash the tomatoes, cut off a lid and hollow them out. Clean, wash and thinly slice mushrooms. Peel garlic and 1 onion and chop finely.
4
Cut the cheese into small sticks. Heat oil in a pan. Fry the mushrooms, onion and garlic in it. Season with salt and pepper. Fold in the herbs and let it cool down. Mushrooms with the cheese misc
5
15 minutes before the end of the frying time, add to the fat pan. Put the beans in boiling salted water and cook for 15-20 minutes. Peel the remaining onion and dice finely. Heat the fat. Sauté onion in it until transparent.
6
Swivel the drained beans in it. Keep beans warm. Remove the leg of lamb and tomatoes and set aside covered on a preheated plate. Dissolve the roast with hot broth. Put the soup vegetables in a pot, puree them with a hand blender and bring to the boil, season with salt and pepper and refine with crème fraîche.
7
Cut the roast. Stuff vegetables around the meat. Pour a little sauce over the meat slices. Garnish with parsley. Add remaining sauce extra.