Leg of lamb with spring vegetables

Ingredients for 4 servings:

• 1 lamb leg(s) with the bone removed, approx. 1 – 1.2 kg
• 500 ml buttermilk
• 1 garlic bulb(s)
• 1 small bunch of carrots
• 500 g asparagus, green
• 10 m.-sized potatoes
• 1 bunch rosemary
• 1 bunch of thyme
• 6 tbsp olive oil
• salt and pepper

Instructions

Working time approx. 1 hour; Rest time approx. 5 minutes; Cooking/baking time approx. 2 hours 15 minutes; Total time approx. 3 hours 20 minutes

easy preparation, great effect

The day before, wash the leg of lamb and marinate it in buttermilk. Include the boned leg of lamb and cover it in a bowl and place it in the refrigerator. The next day, drain the leg of lamb in a colander. Peel the bunched carrots, leaving some of the green parts, peel the lower third of the green asparagus, and peel the potatoes. Cut the garlic into eighths and remove only the outer skin. Wash the herb bunches, setting two-thirds aside, pluck the remaining thyme, and finely chop the rosemary. Preheat the oven to 175°C (150°C fan-assisted oven). Line a dish with the herb stalks and garlic, season the leg of lamb, tied together with the bone, and place it on top of the herbs. Place in the oven for 1 1/2 hours (total cooking time approx. 2 hours 15 minutes). In the meantime, mix the vegetables and potatoes in a bowl with the olive oil, the remaining chopped herbs, a little salt, and pepper. After 1.5 hours, arrange the vegetables around the leg of lamb and continue cooking for another 45 minutes. Let it rest for about 5 minutes after the cooking time is over, then serve on plates. I made a delicious lamb sauce from extra lamb bones and served it with the dish. Tip: For a larger leg of lamb, the oven time will increase by about 30 minutes; always add the vegetables 45 minutes before the end of the cooking time.