Mediterranean leg of lamb with green asparagus in lemon butter

Name: Mediterranean leg of lamb with green asparagus in lemon butter
Cook time: 3 h
Total time: 3 h
Yield: 6
Ingredients: 1-2 TEASPOONS Fennel seeds; 2 Organic lemons; 1 collar Thyme; 7-10 Tbsp Salt; 7-10 Tbsp Sea salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1 Leg of lamb (with bone; approx. 2 kg); 1 garlic bulb + 5 cloves; 250 g Shallots; 3 Branches of rosemary; 1.2 kg Potatoes; 3 TABLESPOONS Olive oil; 1.25 kg green asparagus; 250 g cherry tomatoes; 4 TABLESPOONS Butter; 6 Stem(s) Basil; 1 glass (400 ml) Lamb stock; 1 TEASPOON Cornstarch

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Servings: 6

1-2 TEASPOONS Fennel seeds
2 Organic lemons
1 collar Thyme
7-10 Tbsp Salt
7-10 Tbsp Sea salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1 Leg of lamb (with bone; approx. 2 kg)
1 garlic bulb + 5 cloves
250 g Shallots
3 Branches of rosemary
1.2 kg Potatoes
3 TABLESPOONS Olive oil
1.25 kg green asparagus
250 g cherry tomatoes
4 TABLESPOONS Butter
6 Stem(s) Basil
1 glass (400 ml) Lamb stock
1 TEASPOON Cornstarch

Directions

1
Crush fennel seeds for the seasoning mixture. Wash the lemons in hot water and dry them. Finely grate the zest of 1 lemon, squeeze the lemon. Wash the thyme, dab dry and remove the leaves.
2
Set the rest aside. Mix everything with 1 1/2 tsp salt and 1 tsp pepper. Wash the meat, dab dry and place on a fat pan (deep baking tray). Rub all around with the seasoning mixture.
3
Preheat oven (electric cooker: 150 °C/circulating air: 125 °C/gas: see manufacturer). Remove loose skin from the garlic bulb, cut the bulb in half crosswise. Peel garlic cloves and shallots, halve if necessary.
4
Wash the rosemary, dab dry and remove the needles. Peel, wash and halve the potatoes. Mix everything with 1-2 tsp. sea salt and oil. Spread around the meat. Bake in the oven for 1 3/4 hours.
5
Turn the potatoes from time to time and add 100-200 ml water so that nothing burns.
6
Wash the asparagus, cut off the woody ends generously. Halve the asparagus lengthwise and cut into small pieces. Finely grate the zest of the 2nd lemon, squeeze the lemon.
7
After 1 3⁄4 hours, switch the oven on (electric oven: 200 °C/circulating air: 175 °C/gas: see manufacturer). Pour on 100-200 ml of water and continue cooking for approx. 30 minutes. Wash the tomatoes and put them on the fat pan.
8
Heat butter in a large frying pan. Add the lemon peel and juice, bring to the boil and sauté the asparagus covered in it for 6-8 minutes. Stir from time to time. Season with coarse salt and 1 pinch of sugar.
9
Wash the basil, shake dry, pluck off the leaves and fold in.
10
Remove the roast and potato vegetables from the fat pan. Dissolve the roast with the stock and bring to the boil in the pot. Put the roast and vegetables back on the fat pan and keep warm in the oven. Stir starch and 2 tbsp. water until smooth.
11
Stir into the boiling stock, bring to the boil and simmer for 2 minutes. Season to taste with salt and pepper. Arrange everything.