Leg of lemon lamb with basil carrots

COOK TIME
195 mins

TOTAL TIME
195 mins

Ingredients

Directions

1. 1

   Onions peel and cut into slices. Peel, wash and slice 2 carrots. Peel garlic. Wash thyme, shake dry, put 1 stalk aside, pluck the leaves from the remaining stalks. Wash lemons thoroughly, grate dry and finely grate the peel of 1 lemon. Halve the lemon and squeeze the juice

2. 2

   Wash the meat, dab dry, season with salt, cayenne pepper and pepper. Heat the oil in a frying pan. Brown the meat thoroughly all around. Remove meat from the roaster. Add onions, garlic, half of the lemon peel, carrots and thyme leaves to the cooking fat and fry while turning. Deglaze with stock and lemon juice. Sprinkle the rest of the lemon peel on the roast. Place the roast in the stock, bring to the boil, cover and bake in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: stage 2) for 2 1/2 hours. Cut the second lemon into slices and put it into the roaster about 20 minutes before the end of the cooking time

3. 3

   Peel the carrots, leaving a little green. Wash the carrots. Peel and wash the potatoes and cook in boiling salted water for about 20 minutes. Put the carrots in boiling salted water, cover and cook for about 12 minutes. Wash basil, shake dry and pluck the leaves from the stems

4. 4

   Remove the roast from the roaster. Put the roast stock (do not pass it through a sieve) into a pot, while loosening the roasting substances from the edge of the roaster with a brush. Bring to the boil and simmer for 2 minutes. Melt butter. Drain the carrots, sprinkle with the butter, add basil and mix. Drain the potatoes. Garnish roast with thyme, arrange carrots and some frying stock on a plate. Serve the rest of the stock and the potatoes separately

Nutrition Facts

KCAL
840 kcal

CARBS
35 g

FATS
54 g

PROTEINS
51 g