John Myers
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Leg of Lamb with French Beans and Almond Balls
The perfect leg of lamb with french beans and almond balls recipe with a picture and simple step-by-step instructions.
Lamb shank:
- 1 Leg of lamb approx. 1.5 kg
- 3 Carrots about 200 g
- 2 Onions approx. 200 g
- 4 Garlic cloves
- 2 Sprigs of rosemary
- 4 Sprigs of thyme
- 4 Cloves
- 2 Bay leaves
- Salt
- Pepper
- 500 ml Water
- 0,5 cups Cooking cream (100 g)
- 2 tbsp Sour cream
- 2 tbsp Creme fraiche Cheese
- 2 Strong pinches of coarse sea salt from the mill
- 2 Strong pinches of colored pepper from the mill
- 1 Strong pinch of sugar
French beans:
- 350 g French beans (cleaned approx. 300 g)
- 1 tsp Salt
- 2 tbsp Butter
- 2 Strong pinches of coarse sea salt from the mill
- 2 Strong pinches of colored pepper from the mill
almond balls
- 0,5 pack Almond balls 250 g / frozen (potato croquettes with almonds / here: from Aldi Nord)
Serve:
- 4 Clump of lettuce for garnish
Lamb shank:
- Preheat the oven to 200 ° C. Wash the leg of lamb in cold water, pat dry well with kitchen paper, season with salt and pepper on all sides and place in a roasting pan. Clean / peel the vegetables (onions, carrots and garlic cloves), roughly dice and add to the casserole. Add the spices / herbs (2 sprigs of rosemary, 4 sprigs of thyme, 4 cloves and 2 bay leaves). Pour 100 ml of water and place in the preheated oven. Pour in water now and then (until the 500 ml are poured on). Let the leg of lamb cook for about 2 hours. Take out of the oven and let rest in aluminum foil for 15-20 minutes. Remove the herbs, bay leaves and cloves from the stock and carefully puree the vegetables with the hand blender. Add the cooking cream (½ pack / 100 g), sour cream (2 tbsp), crème fraîche (2 tbsp), salt (2 big pinches), pepper (2 big pinches) and sugar (1 big pinch), bring to the boil and the sauce let it reduce a little.
French beans:
- Clean and wash the French beans, boil them in salted water (1 teaspoon) for about 8 minutes, drain through a kitchen sieve, toss in butter (2 tbsp) in a hot saucepan and season with salt (2 big pinches) and pepper (2 big pinches)
Almond balls:
- Bake the almond balls in the oven on a baking sheet with a baking pier according to the instructions on the package.
Serve:
- Remove the bone from the leg of lamb (stir in the meat juice that has leaked out into the sauce), cut the meat into slices and serve a plate with slices of lamb, sauce, French beans and almond balls, garnished with lamb’s lettuce.
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