Leg of rosemary lamb with beans and butter crumbs

Name: Leg of rosemary lamb with beans and butter crumbs
Cook time: 3 h 15 min
Total time: 3 h 15 min
Yield: 6
Ingredients: 6 Branches of rosemary; 1 (approx. 2,5 kg, net 1,5-1,7 kg; from the butcher thigh bone, lower leg bone Lammkeule; 7-10 Tbsp salt, pepper; 2 Bay leaves; 4-5 Tbsp Oil; 1 kg baby potatoes; 500 g Carrots; 300 g Shallots; 7 Garlic cloves; 2 TABLESPOONS Tomato paste; 300 ml dry red wine; 1 kg green beans; 2 TABLESPOONS Apricot Jam; 7-10 Tbsp grated rind of; 1⁄2 Organic Lemon; 3 discs Toast; 3 TABLESPOONS Butter; 7-10 Tbsp Kitchen yarn

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
195 mins

TOTAL TIME
195 mins

Ingredients

Servings: 6

6 Branches of rosemary
1 (approx. 2,5 kg, net 1,5-1,7 kg; from the butcher thigh bone, lower leg bone Lammkeule
7-10 Tbsp salt, pepper
2 Bay leaves
4-5 Tbsp Oil
1 kg baby potatoes
500 g Carrots
300 g Shallots
7 Garlic cloves
2 TABLESPOONS Tomato paste
300 ml dry red wine
1 kg green beans
2 TABLESPOONS Apricot Jam
7-10 Tbsp grated rind of
1⁄2 Organic Lemon
3 discs Toast
3 TABLESPOONS Butter
7-10 Tbsp Kitchen yarn

Directions

1
Preheat oven (electric cooker: 225 °C/circulating air: 200 °C/gas: see manufacturer). Wash the rosemary and pat dry. Wash the meat, pat dry and rub with salt and pepper all around. Tie the leg with kitchen twine to shape, tying the bay leaf and half of the rosemary together.
2
Place the meat on a fat pan and brush with 2-3 tbsp. oil. Roast in a hot oven for about 30 minutes.
3
Turn down the oven temperature (electric cooker: 150 °C/circulating air: 125 °C/gas: see manufacturer). 1⁄4 l Pour on hot water. 2-2 1⁄2 Continue cooking for another 2-2 hours.
4
Peel and wash the potatoes, possibly halve them. Peel, wash and cut carrots into pieces. Peel shallots and garlic. Press 4 cloves of garlic lightly with a broad knife blade. Mix with potatoes, carrots, shallots, the rest rosemary, tomato paste and 2 tbsp. oil.
5
Season with salt and pepper. About 1 hour before the end of the frying time, spread the potato-carrot mix around it and continue frying. 45 minutes before the end of the frying time, pour approx. 1⁄4 l water and wine over the vegetables.
6
Wash and clean the beans and cut in half or in thirds. Cook in boiling salted water for about 12 minutes.
7
Finely chop the rest of the garlic. Mix with jam and lemon peel. Coat the leg with it about 10 minutes before the end of the frying time.
8
Finely crumble the toast. Fry with butter in a pan. Drain the beans and mix with the crumbs. Season vegetables with salt and pepper. Arrange everything.