Marinated leg of lamb with green beans and roast potatoes

Name: Marinated leg of lamb with green beans and roast potatoes
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4
Ingredients: 1 Leg of lamb (approx. 1,6 kg; with bone); 6 Garlic cloves; 1 collar Thyme; 1/2 bunch Rosemary; 1 (0,7 l) bottle of dry red wine; 3 TABLESPOONS Lemon juice; 1 TABLESPOON Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2-3 TABLESPOONS clarified butter; 150 g Shallots; 150 g Carrots; 250 g Celery Tuber; 100 g Tomatoes; 1 Bay leaf; 500 g baby potatoes; 500 g green beans; 50 g Bacon; 150 ml Vegetable broth (instant); 1-2 TABLESPOONS Oil; 1 glass (400 ml) Lamb stock; 7-10 Tbsp Sugar; 7-10 Tbsp Thyme and rosemary; 7-10 Tbsp Aluminium foil

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 4

1 Leg of lamb (approx. 1,6 kg; with bone)
6 Garlic cloves
1 collar Thyme
1/2 bunch Rosemary
1 (0,7 l) bottle of dry red wine
3 TABLESPOONS Lemon juice
1 TABLESPOON Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2-3 TABLESPOONS clarified butter
150 g Shallots
150 g Carrots
250 g Celery Tuber
100 g Tomatoes
1 Bay leaf
500 g baby potatoes
500 g green beans
50 g Bacon
150 ml Vegetable broth (instant)
1-2 TABLESPOONS Oil
1 glass (400 ml) Lamb stock
7-10 Tbsp Sugar
7-10 Tbsp Thyme and rosemary
7-10 Tbsp Aluminium foil

Directions

1
Wash the meat and dab dry. Peel garlic and finely dice 3 cloves. Wash thyme and rosemary, dab dry, pluck leaves from the stalk and chop coarsely. Mix herbs, wine, lemon juice, chopped garlic, oil, salt and pepper. Place the leg of lamb in a bowl, pour the marinade over it and chill for about 3 hours, turning twice. Halve the remaining garlic. Remove the leg of lamb from the marinade and place it on a fat pan in the oven. Heat clarified butter and pour over the meat. Roast in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 2 hours.
2
In the meantime peel and clean the shallots and cut them into slices. Peel carrots and celery root. Wash carrots, celery root and tomatoes and cut into pieces. After about 45 minutes, arrange the vegetables, 2 shallots, garlic halves and bay leaf around the roast. Fry for 10 minutes. Pour marinade into the fat pan. Cover the roast several times with the hot marinade. Wash the potatoes and cook in boiling water for about 15 minutes. Clean, wash and halve the beans. Cut bacon into smaller pieces. Heat up the pan. Brown the bacon in it. Add the remaining 100 g shallots and fry briefly. Deglaze with vegetable stock, add beans and cook for about 15 minutes. Drain potatoes, rinse with cold water and peel. Heat oil in a pan and fry potatoes until golden brown. Season with salt.
3
Clean, wash and halve the beans. Cut bacon into smaller pieces. Heat up the pan. Brown the bacon in it. Add the remaining 100 g shallots and fry briefly. Deglaze with vegetable stock, add beans and cook for about 15 minutes. Drain potatoes, rinse with cold water and peel. Heat oil in a pan and fry potatoes until golden brown. Season with salt. Season bean pan with salt, pepper and 1 pinch of sugar. Take the roast out of the oven and wrap it in aluminium foil. Pass the marinade and vegetables through a sieve into a pot. Fill up with lamb stock to approx. 500 ml, bring to the boil again and let it boil down for 5-10 minutes. Season with salt, pepper and 1 pinch of sugar. Cut the roast into slices. Arrange on a plate with potatoes and vegetables and serve garnished with rosemary and thyme. Add sauce
4
Season bean pan with salt, pepper and 1 pinch of sugar. Take the roast out of the oven and wrap it in aluminium foil. Pass the marinade and vegetables through a sieve into a pot. Fill up with lamb stock to approx. 500 ml, bring to the boil again and let it boil down for 5-10 minutes. Season with salt, pepper and 1 pinch of sugar. Cut the roast into slices. Arrange on a plate with potatoes and vegetables and serve garnished with rosemary and thyme. Add sauce