Summary

Ingredients

• 1 leg lamb (approx. 300 - 500 g)
• 2 large onions
• 4 clove garlic
• 1 sprig rosemary, fresh
• 3 bay leaves
• salt and pepper
• 5 tablespoon olive oil
• 750 g beans, reen, fresh
• 2 tablespoon vegetable stock, instant
• water
• 8 medium potato (s)
• 2 tablespoon tomato paste
• 400 ml lamb stock
• 1 teaspoon sugar
• 1 bell pepper (s)
• 2 carrot (s)
• 150 ml whipped cream or Cremefine
• 3 tablespoon rosemary, rubbed

Print Recipe Pin Recipe

Instructions

1. Chop 1 onion and 3 cloves of garlic the day before. Season the leg of lamb generously with salt and pepper. Marinate in the olive oil with one of the previously chopped onions and the garlic cloves as well as the bay leaves and the sprig of rosemary in the refrigerator overnight.
2. The next day, water the Römertopf and clean the beans. Roughly chop the peppers and carrots. Put the remaining onion and the remaining garlic and the aforementioned ingredients in the Römertopf. Pour around half of the lamb stock.
3. Sear the leg of lamb briefly but sharply on all sides in a pan. Remove the meat and place in the Römertopf, deglaze the roast with the remaining lamb stock and stir in the tomato paste.
4. Pass through a sieve in a smaller saucepan, bring to the boil and reduce, then set aside for the time being. Place the leg of lamb in the römertopf for approx. 1 3/4 hours at 180 ° C in a non-preheated oven.
5. Peel the potatoes 30 minutes before the end of the cooking time, cut into thick slices and place on a baking sheet lined with baking paper. Drizzle with olive oil, season with salt and rosemary and cook the beans in water with the tablespoons of vegetable stock.
6. When the lamb is done, keep it warm and strain the stock from the Römertopf through a sieve and add to the sauce with the cream until the desired consistency is achieved. Then arrange and serve.