Marinated leg of lamb

Name: Marinated leg of lamb
Cook time: 4 h 30 min
Total time: 4 h 30 min
Yield: 8
Ingredients: 1 leg of lamb (about 3-4 kg); 3 Garlic cloves; 1 Lemon; 1/4 l White wine; 8 TABLESPOONS Olive oil; 3 Branches of rosemary and thyme; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Federation Carrots; 2 Federation Spring onions; 20 g Butter or margarine; 500 g Potatoes; 4 Onions; 1 Egg; 3 TABLESPOONS Oil; 7-10 Tbsp Herb bouquet and lemon slice

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
270 mins

TOTAL TIME
270 mins

Ingredients

Servings: 8

1 leg of lamb (about 3-4 kg)
3 Garlic cloves
1 Lemon
1/4 l White wine
8 TABLESPOONS Olive oil
3 Branches of rosemary and thyme
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Federation Carrots
2 Federation Spring onions
20 g Butter or margarine
500 g Potatoes
4 Onions
1 Egg
3 TABLESPOONS Oil
7-10 Tbsp Herb bouquet and lemon slice

Directions

1
Wash the leg of lamb and place it in an oblong roasting pan. Peel and slice the garlic. Wash lemon hot and cut into thin slices. Mix wine and oil and pour over the leg of lamb. Add lemon slices, garlic and 1 sprig each of rosemary and thyme. Cover the leg of lamb and leave to soak for about 24 hours. Turn several times. Remove the leg of lamb from the marinade and pat dry.
2
Rub with salt and pepper and place on the fat pan of the oven. Roast in the preheated oven (electric range: 150 °C/ gas: level 2) for 4-4 1/2 hours. In the meantime, clean, peel and wash the carrots, leaving some green. Clean, wash and chop spring onions. Add carrots to boiling salted water and cook for 8-10 minutes. Remove the carrots. Heat the fat in a pot. Steam spring onions for 5 minutes. Add the carrots and toss in. For the Rösti, peel and coarsely grate the potatoes. Peel and chop the onions. Mix the potatoes, onions and egg. Season with salt and pepper. Heat the oil in a frying pan. Add the potato mixture and flatten a little.
3
Steam spring onions for 5 minutes. Add the carrots and toss in. For the Rösti, peel and coarsely grate the potatoes. Peel and chop the onions. Mix the potatoes, onions and egg. Season with salt and pepper. Heat the oil in a frying pan. Add the potato mixture and flatten a little. Fry at low heat for about 15 minutes. After half the frying time, turn the Rösti over. Cut the Rösti into 6 corners. Wash the remaining rosemary and thyme and chop finely. Sprinkle the leg of lamb with it shortly before the end of the frying time. Arrange the leg of lamb on a plate with the vegetables and the roasting wedges. Garnish with herb bouquets and lemon slices
4
Fry at low heat for about 15 minutes. After half the frying time, turn the Rösti over. Cut the Rösti into 6 corners. Wash the remaining rosemary and thyme and chop finely. Sprinkle the leg of lamb with it shortly before the end of the frying time. Arrange the leg of lamb on a plate with the vegetables and the roasting wedges. Garnish with herb bouquets and lemon slices
5
Cutlery: Seal & Berking