Leg of lamb in olive jus with duchess potatoes and caramelized chicory

Ingredients for 4 servings:

• 1 leg(s) of boneless lamb, approx. 1 kg
• 2 tbsp Mediterranean herbs, finely chopped
• 1 bunch of roots
• 2 large onions
• 1 sprig(s) rosemary
• 2 garlic cloves
• 200 ml jus / gravy
• 1 sprig(s) rosemary
• 1 tsp honey
• 10 black olives
• 400 g potatoes
• 1 egg yolk
• some butter
• nutmeg
• 4 chicory
• 1 tbsp butter
• 1 tsp sugar
• salt and pepper
• oil
• Rosemary, for garnishing

Instructions

Working time approx. 1 hour 30 minutes; Total time approx. 1 hour 30 minutes

Remove the bone from the leg of lamb, season it with herbs, and tie it with kitchen string if necessary. This will give it a nice shape and allow the meat to cook more evenly. Cut the root vegetables, onion, rosemary, and garlic into walnut-sized pieces. Brown the leg and vegetables in a pan with oil on all sides. Cook in a preheated oven at 160°C for about 30 minutes until pink (if you prefer them cooked well, cook for about 15-20 minutes longer!). Let it rest for a while and season before serving. Cook the potatoes with their skins in salted water. Peel the potatoes, press them through a ricer, and allow them to evaporate a little. Add the egg yolk, butter, salt, and nutmeg and mix. Fill a piping bag with a star nozzle and pipe attractive rosettes onto baking paper. Bake at 160°C for about 15 minutes until golden brown. Finely chop the olives. Heat them in a saucepan with the rosemary and honey. Add the jus and let it simmer slightly. Thicken and season if necessary. Trim and quarter the chicory. Sauté in a pan with the butter and sugar until lightly browned. Season. To serve: Arrange the duchess potatoes and chicory on the plate. Slice the leg of lamb, place over the chicory, and drizzle with the olive sauce or pour it on the side. Garnish with a sprig of rosemary. Enjoy!