Larded Leg Of Lamb with Boiled Potatoes and Butter Beans
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 1 hr 30 mins |
| Total Time | 2 hrs 15 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 ½ kg leg lamb (s)
- 1 sprig rosemary, fresh
- 4 garlic clove (s)
- salt
- Black pepper
- 4 tablespoon olive oil
- 0.5 liter ½ red wine, stronger
- 200 ml broth
- some broth, granular
- some sugar
- 1 onion (s), peeled
- 3 teaspoons, heaped cornstarch, to thicken
- 500 g broad reen beans
- 2 tablespoon, leveled butter
- 8 medium potato (s), waxy
- 2 teaspoons olive oil
Print Recipe
Pin Recipe Instructions
- Pierce the leg of lamb in various places with a sharp knife and lard it with rosemary needles and halved garlic cloves. Salt and pepper all around.
- Heat 4 tablespoons of olive oil in a roaster and fry the leg of lamb well all around. Cut the onion into small cubes and fry with it. Deglaze with wine and broth, bring to the boil briefly.
- Slide the roasting pan with the leg of lamb onto the 2nd rail from the bottom of the oven, which has been preheated to 200 degrees. Fry for approx. 1 1/2 hours, dousing the meat stock more often.
- In the meantime, wash the potatoes well. Place on a tablespoon and cut into a fan shape. Be careful not to cut all the way through. Salt the potatoes and push the remaining rosemary needles in between. Brush with olive oil. Pour into a dish brushed with olive oil and place the leg of lamb in the oven about 1/2 hour before the end of cooking.
- Cook the beans in boiling salted water for approx. 5-8 minutes until they are firm to the bite. Drain and melt 2 tablespoons of butter in it. Possibly add a little salt.
- When the roast is finished, remove the leg of lamb and keep it warm. Puree the stock with the hand blender. Possibly season with a little sugar and granular broth. Thicken with a little starch mixed in cold water, bring to the boil again.
- Slice the leg of lamb and serve with the potatoes, beans and sauce.
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