Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. Slice the leg of lamb and serve with the potatoes, beans and sauce.