Leg of lamb with vegetables from the tray and creamy herb butter sauce
easy
165 mins
165 mins
Ingredients
- 1.8-2 kg Leg of lamb with bone
- 1 l Buttermilk
- 1 collar Rosemary and thyme
- 6 cloves of Asian garlic (alternatively 6 cloves of garlic)
- 7-10 Tbsp salt, pepper
- 150 g soft butter
- 7-10 Tbsp grated zest of 1 organic lemon
- 1 kg green asparagus
- 600 g small bunches of carrots
- 1 kg baby potatoes
- 2-4 Tbsp Olive oil
- 125 g Whipped cream
Directions
- 1
The day before, wash the leg of lamb, dab dry and place in a large bowl with buttermilk. Cover the leg of lamb and chill overnight.
- 2
Preheat oven the next day (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Wash herbs and pat dry. Peel garlic as desired. Spread a good half of the herbs on the fat pan (deep baking tray) of the oven.
- 3
Drain the meat, season it well with salt and pepper and place it on the fat pan. Cook in the hot oven for about 2 1⁄2 hours. After approx. 45 minutes pour on approx. 1⁄4 l water.
- 4
Pluck the rest of the thyme leaves and rosemary needles and chop them. Mix with butter and lemon zest, season with salt and pepper. Chill for at least 1 hour.
- 5
Meanwhile wash the asparagus, cut off the woody ends. Clean the carrots, leaving some green on them. Peel and wash the carrots. Wash potatoes thoroughly and cut in half. Mix asparagus, carrots and potatoes with oil, season with salt and pepper.
- 6
Spread around the meat about 45 minutes before the end of the cooking time.
- 7
For the sauce, whip cream until stiff. Remove 3 tablespoons, bring the rest to the boil. Remove from heat and gradually fold in the cold butter mixture in small pieces. Fold in the whipped cream and season the sauce again.
- 8
Arrange leg of lamb, vegetables and potatoes. Add the sauce.
Nutrition Facts
880 kcal
32 g
61 g
45 g
More Delicious Recipes
