Marinated leg of lamb with caramelized vegetables
easy
180 mins
180 mins
Ingredients
- 1 Leg of lamb (approximately 1,5 kg, boneless)
- 6 Garlic cloves
- 1 potty Oregano
- 1 Rosemary stalk
- 3/8 l dry white wine
- 7-10 Tbsp Juice of 1 lemon
- 2 TABLESPOONS Olive oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 10 Juniper berries
- 1 (approx. 800 g) rutabaga
- 1 package (300 g) frozen green beans
- 100 g Sugar
- 1-2 TABLESPOONS dark sauce thickener
Directions
- 1
Wash the meat and dab dry. Peel garlic cloves and press 3 cloves through a garlic press. Wash oregano, dab dry and pluck the leaves from the stalk. Pluck rosemary needles from the stem.
- 2
Mix herbs, except for a little bit for garnishing, wine, lemon juice, crushed garlic, oil, salt, pepper, juniper berries and 3/8 litres of water. Place the leg of lamb in a bowl and pour the marinade over it.
- 3
Put the marinated leg of lamb in a cool place for about 3 hours. Cut the remaining garlic into slices. Remove the leg of lamb from the marinade, place on a fat pan and roast in a preheated oven (electric range: 175°C/ gas: level 2) for approx. 2 1/2 hours.
- 4
After about 1 hour, pour half of the marinade over the roast. Add the rest of the marinade bit by bit to the roast. Put garlic slices on the roast 1/2 hour before the end of the frying time. In the meantime, clean, wash, peel and dice the turnip.
- 5
Cook with the beans in boiling salted water for about 15 minutes. Melt the sugar in a dry pan and add 3/8 litres of boiling water while stirring. Season with salt and pepper. Add rutabaga and beans to the pan and caramelise for about 5 minutes.
- 6
Remove the roast from the oven and cover and keep warm. Pour marinade through a sieve into a pot, bring to the boil and add sauce thickener. Bring to the boil again and season to taste with salt and pepper.
- 7
Arrange roast and vegetables on a plate and serve garnished with rosemary and oregano. Serve with extra sauce.
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