Summary

Ingredients

• 1 leg lamb
• 200 g spinach leaves
• 100 g oat cheese, milder
• 1 leek
• 1 beefsteak tomato (s)
• 6 clove (s) garlic
• 200 ml white wine
• olive oil
• 200 g sour cream
• 1 sprig rosemary
• 1 sprig thyme
• Sea salt and pepper, freshly ground

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Instructions

1. Remove the bones from the leg of lamb. Place the meat on a kitchen board and season with salt and pepper.
2. Briefly sauté the spinach, season with salt, put two cloves of garlic through the garlic press and mix everything together well. Then place the spinach inside on the meat. Cut the goat cheese into small cubes and spread over the spinach. Then roll up the meat and tie it with a string - or pin it with beef needles.
3. Let the olive oil get hot in a pan and fry the lamb well on all sides.
4. Peel the remaining garlic cloves and the onion and cut into fine cubes. Dice the tomato as well. Cut the leek into fine rings. Mix the garlic, onion, tomatoes, leek and onions together and then place in a baking dish. Place the roast lamb on top. Mix 250 ml of water with the wine, the frying liquid from the pan, salt, pepper and herbs and pour over the roast.
5. Then roast in a preheated oven at 150 ° C for 60 minutes.
6. Then take the roast out of the mold and pour the sauce through a sieve into a pan. Stir the sour cream into the sauce and briefly bring the sauce to the boil again. Season to taste with salt and pepper.
7. Slice the roast and pour the sauce over it.