Marinated leg of lamb with vegetables

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Directions

1. 1

   Peel the garlic. Wash 1 lemon thoroughly, squeeze half of it and cut the other half into slices. Wash the rosemary, thyme and bay leaf and dab dry. Wash leg of lamb, dab dry, place in a large freezer bag and place in a bowl. Add white wine, garlic, herbs, lemon juice and slices of lemon to the leg of lamb and close the bag. Leave the meat to marinate in a cool place for approx. 24 hours, turning it over. The next day, drain the leg well and collect the marinade.

2. 2

   Peel onions and cut them into slices. Heat the oil in a frying pan and fry the leg in it, turning it over. Finally braise the onions and garlic briefly and season the meat with salt and pepper. Add the marinade with the herbs, but without lemon slices and 1/8 litre stock and cover and braise in the preheated oven (electric range: 175 °C / gas: level 2) for 13/4-2 hours. Wash tomatoes and the remaining lemon thoroughly and dab dry. Peel half of the lemon peel in fine strips using a julienne chaff cutter. 15-20 minutes before the end of the cooking time, place lemon slices from the marinade and lemon julienne on the leg and spread the tomatoes around it. If necessary, add the remaining stock and braise the leg until done. Clean, wash and cut the kohlrabi into sticks. Cover the kohlrabi and cook in salted water for 10-15 minutes. Add frozen peas halfway through the cooking time and bring to the boil. Wash parsley. Dab dry and cut into fine strips, except for a little bit for garnishing. Drain the vegetables, heat the fat in a pot and toss the vegetables and parsley in it. Keep warm.

3. 3

   Clean, wash and cut the kohlrabi into sticks. Cover the kohlrabi and cook in salted water for 10-15 minutes. Add frozen peas halfway through the cooking time and bring to the boil. Wash parsley. Dab dry and cut into fine strips, except for a little bit for garnishing. Drain the vegetables, heat the fat in a pot and toss the vegetables and parsley in it. Keep warm. Keep the finished leg of lamb also warm and carefully lift the vegetables out of the stew with a skimmer. Heat the stock and cream in a saucepan, stir in the sauce thickener and bring to the boil again briefly. Season to taste with salt and pepper. Cut off a few slices from the leg and arrange on a plate together with the various vegetables and some sauce. Serve garnished with parsley and laurel. The rest of the sauce is extra. Potatoes taste good with it

4. 4

   Keep the finished leg of lamb also warm and carefully lift the vegetables out of the stew with a skimmer. Heat the stock and cream in a saucepan, stir in the sauce thickener and bring to the boil again briefly. Season to taste with salt and pepper. Cut off a few slices from the leg and arrange on a plate together with the various vegetables and some sauce. Serve garnished with parsley and laurel. The rest of the sauce is extra. Potatoes taste good with it

Nutrition Facts

KCAL
890 kcal

CARBS
18 g

FATS
62 g

PROTEINS
53 g