Leg of lamb (Easter roast)

Ingredients for 4 servings:

• 1 leg of lamb, boned
• 1 jar of herbs de Provence
• ½ jar mustard, medium hot
• 3 tbsp olive oil
• 1 lemon(s), the juice
• 1 carrot(s)
• ¼ celery root
• 250 ml water
• 2 tbsp sour cream

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

Mix the herbs de Provence with the mustard and brush the mixture over the leg of lamb, inside and out, after removing it from the bone. Sear it in hot olive oil. Now you need a second pot, into which you place the seared leg of lamb. Place the pot in an oven preheated to 175°C for about 20 minutes. Pour the lemon juice over the meat, add the carrot and celery, and pour the water around the edge. Return it to the oven and let it simmer for about 90 minutes, adding more water as needed. Remove the cooked meat from the pot, strain the sauce, and thicken it with 2 tablespoons of sour cream. We serve it with potatoes and a vegetable platter of beans, asparagus, carrots, and snow peas.