Mediterranean leg of lamb

Name: Mediterranean leg of lamb
Cook time: 3 h
Total time: 3 h
Yield: 6
Ingredients: 1 Leg of lamb (with bone; approx. 2,5 kg); 7-10 Tbsp a little + 2 tablespoons olive oil; 3 Garlic cloves; 3 Branches of rosemary; 7-10 Tbsp salt, pepper; 500 g Carrots; 300 g Shallots; 1 kg baby potatoes; 2 Organic lemons

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Servings: 6

1 Leg of lamb (with bone; approx. 2,5 kg)
7-10 Tbsp a little + 2 tablespoons olive oil
3 Garlic cloves
3 Branches of rosemary
7-10 Tbsp salt, pepper
500 g Carrots
300 g Shallots
1 kg baby potatoes
2 Organic lemons

Directions

1
First parry the leg of lamb. To do this, cut away thick fatty areas and the silvery shimmering skins and tendons with a knife. When doing this, guide the knife close to the tightly held tendon or fat strand without damaging the structure of the meat.
2
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Oil the baking tray.
3
Peel the garlic. Wash the rosemary, dab dry and remove the needles. Chop garlic and rosemary finely. Wash the prepared leg of lamb and dab dry. Season with salt and pepper and rub with the rosemary and garlic mix.
4
This saves you the time-consuming spiking of the club. Place the leg of lamb on the tray and roast in a hot oven for approx. 2 1⁄2 hours.
5
Peel and wash the carrots, cut into halves lengthwise and cut into pieces. Peel and halve shallots. Wash potatoes thoroughly, cut in half. Mix carrots, shallots and potatoes, season with salt and sprinkle with 2 tablespoons of oil.
6
About 1 hour before the end of the roasting time, spread around the leg and continue roasting. In between, pour on approx. 1⁄8 l of hot water so that the vegetables do not burn. Who would like a sauce in addition.
7
Wash the lemons hot, dry them, peel them thinly and cut the peel into fine strips or use a zest ripper to peel the peel in thin strips. Then spread the lemon zests on the roast.
8
Carve (cut up) leg of lamb. To do this, hold the leg of lamb with a meat fork and first cut 2-3 smaller slices with a long, sharp knife, then cut off further slices at an angle to the bone, approx. 2 cm thick.
9
In this way, each slice also gets the particularly juicy meat from the inner (i.e. on the bone) core.
10
For a sauce approx. 45 minutes before the end of the frying time pour on approx. 1⁄4 l water.
11
Finally remove the leg and vegetables from the tray, cover with aluminium foil and leave to rest for 10-15 minutes. Dissolve the roast with 1 glass (400 ml) of lamb stock, pour into a pot and bring to the boil. Stir 1 tsp. cornflour and 2 tbsp. water until smooth.
12
Stir into the boiling stock, bring to the boil and simmer for about 2 minutes. Season the sauce with salt and pepper.