Leg of lemon lamb with basil carrots

Name: Leg of lemon lamb with basil carrots
Cook time: 3 h 15 min
Total time: 3 h 15 min
Yield: 6
Ingredients: 2 medium-sized carrots; 3 Onions; 4 Garlic cloves; 5-6 Stem(s) Thyme; 2 Organic lemons; 1.5 kg Lammkeule; 7-10 Tbsp salt and pepper; 7-10 Tbsp Cayenne pepper; 2-3 TABLESPOONS Oil; 1 glass (400 ml) Lamb stock; 1 kg small bunches of carrots; 1 small bunch/pot of basil; 2 TABLESPOONS Butter

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
195 mins

TOTAL TIME
195 mins

Ingredients

Servings: 6

2 medium-sized carrots
3 Onions
4 Garlic cloves
5-6 Stem(s) Thyme
2 Organic lemons
1.5 kg Lammkeule
7-10 Tbsp salt and pepper
7-10 Tbsp Cayenne pepper
2-3 TABLESPOONS Oil
1 glass (400 ml) Lamb stock
1 kg small bunches of carrots
1 small bunch/pot of basil
2 TABLESPOONS Butter

Directions

1
Table linen: Södahl
2
Dab meat dry. Rub with salt, pepper and some cayenne pepper. Heat the oil in a frying pan. Brown the meat thoroughly all around, take it out. Fry the carrots, onions, garlic, thyme and half the lemon peel in the hot frying fat.
3
Add stock and lemon juice. Place roast on top and sprinkle with remaining lemon peel. Bring to the boil, cover and braise in the preheated oven (electric cooker: 175°C/circulating air: 150°C/gas: level 2) for approx. 2 1/2 hours.
4
In between pour on approx. 1/4 l water. Cut the remaining lemon into slices and add it about 15 minutes before the end of the cooking time.
5
Peel the carrots and leave some green. Wash the carrots. Cover and cook in little boiling salted water for 10-12 minutes. Wash the basil and remove the leaves.
6
Remove the roast. Sieve the stock, bring to the boil and simmer a little. Season to taste. Drain the carrots. Add butter and basil, toss. Cut meat open, arrange everything. Serve with boiled or roast potatoes.
7
Drink tip: strong Italian red wine, e.g. a Chianti.