Summary

Ingredients

• 1 leg lamb (approx. .5 kg)
• 2 cloves garlic)
• 5 tablespoon olive oil
• 2 teaspoons Provence herbs, dried
• Salt and pepper, whiter
• 1 bunch soup greens
• 0.5 liter ½ wine (Frascati)
• 6 large mushrooms (about 300 g)
• 1 medium onion (s)
• 1 teaspoon butter or margarine
• 1 bunch parsley
• 150 g cream cheese - made with Provencal herbs
• 2 tablespoon sauce thickener, darker
• 100 g whipped cream
• Herbs for garnish

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Instructions

1. Thoroughly remove fat and tendons from the leg of lamb with a small, sharp knife. Rinse under cold running water and pat dry with kitchen paper.
2. Peel the garlic cloves, press them through the garlic press or chop them very finely. Brush 2 tablespoons of olive oil and leg of lamb all around with the herb marinade. Let it steep for about 15 minutes.
3. Heat the remaining oil in a roasting pan. Add the meat and brown all over. Then roast in the preheated oven (top / bottom heat: 200 ° C, gas: level 3) on the middle shelf for approx. 2 hours.
4. Clean, wash and roughly chop the soup greens. After 1 1/2 hours of roasting, add to the leg of lamb and roast briefly. Pour in the wine little by little.
5. Wash the mushrooms, carefully unscrew the stems. Peel the onion and finely dice the stems.
6. Heat the fat in a pan. Sweat the mushroom and onion cubes in it. Season heartily with salt and pepper. Wash the parsley, pat dry with kitchen paper and chop finely. Stir in with the cream cheese. Pour the mushroom and cheese mixture into the mushroom heads.
7. Take the leg of lamb out of the roaster and keep warm. Bake the mushrooms in the switched off hot oven for about 10 minutes until the cheese melts.
8. Pour the frying stock through a sieve into a saucepan, bring to the boil. Scatter the sauce thickener. Bring to the boil again briefly and stir in the cream. Season to taste with salt and pepper.
9. Arrange the leg of lamb and mushrooms on a warmed plate. Garnish with herbs. Serve with the sauce.