Summary

Ingredients

• 1 leg lamb
• 1 pot rosemary, 4 - 6 sprigs it
• 1 bottle wine (Bordeaux)
• 1 pot mint, 4 - 6 sprigs it
• Salt and pepper, black, from the mill
• 2 lemon (s)
• 1 bulb garlic
• 100 ml olive oil
• 500 g potato (s)
• 500 g beans, reen
• 1 liter water
• herbs Provence
• Savory
• possibly sauce thickener

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Instructions

1. Trim the fat and skin from the leg of lamb.
2. Peel the garlic cloves. Crush half of them using a garlic press and halve the remaining cloves.
3. Cut the soft green parts from the rosemary sprigs.
4. Blanch the rosemary pieces in boiling water for 1-2 minutes to soften slightly.
5. Using a chick needle or surgical clamp, insert the blanched rosemary sprigs through the leg of lamb to a depth of approximately 10-12 cm, spacing them about 2-4 cm apart throughout the meat.
6. Insert the fresh mint sprigs the same way without blanching them first.
7. Squeeze the juice from 2 lemons into a bowl.
8. In the same bowl, combine the lemon juice, 100 ml olive oil, crushed garlic, salt, pepper to taste, and finely chopped fresh rosemary.
9. Rub the marinade all over the leg of lamb, distributing the garlic into the folds.
10. Pour the bottle of Bordeaux wine over the meat.
11. Cover and refrigerate the meat and marinade overnight.
12. The next day, remove the leg of lamb from the marinade and reserve the marinade mixture.
13. Preheat the oven to 180 °C (350 °F) using the convection setting.
14. Heat a large cast iron casserole over medium-high heat.
15. Sear the leg of lamb on all sides until browned, approximately 10-15 minutes total.
16. Pour the reserved marinade and wine around the meat in the casserole.
17. Cover the casserole and place in the oven for 2-4 hours depending on the size of the leg.
18. Turn off the oven, cover the casserole, and let the meat rest inside for 3 hours.
19. While the lamb braises, quarter the potatoes.
20. Brush the cut potato surfaces with olive oil and sprinkle generously with Provence herbs.
21. When the lamb comes out of the oven, transfer the potatoes to a baking tray and roast at 180-200 °C (350-400 °F) for 20-40 minutes until golden and tender, depending on potato size.
22. Fill a large pot with water, bring to a boil, and add salt and savory.
23. Trim both ends from the washed green beans.
24. Add the beans to the boiling water and cook for 5-15 minutes, testing doneness with a fork after 5 minutes, aiming for crispy-tender texture.
25. Drain the beans in a colander and immediately rinse with cold water to stop cooking.
26. Remove the leg of lamb from the casserole and transfer to a cutting board.
27. Debone and slice the lamb as needed.
28. Strain the braising liquid if desired and reduce it in a saucepan over medium-high heat for 5-10 minutes until slightly thickened.
29. If additional thickening is needed, add a sauce thickener according to package directions.
30. Serve the lamb with the roasted potatoes, green beans, and reduced braising sauce.