John Myers
Ingredients for 4 servings:
- 1 ½ kg leg of lamb
- 1 sprig(s) rosemary, fresh
- 4 garlic cloves
- Salt
- black pepper
- 4 tbsp olive oil
- ½ liter red wine, strong
- 200 ml broth
- some broth, granulated
- some sugar
- 1 onion(s), peeled
- 3 tsp, heaped cornstarch, for binding
- 500 g beans, broad green
- 2 tbsp, leveled butter
- 8 medium-sized potatoes, waxy
- 2 tsp olive oil
Instructions
Working time approx. 45 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 15 minutes
Pierce the leg of lamb in various places with a sharp knife and stud with rosemary needles and halved garlic cloves. Season all over with salt and pepper. Heat 4 tablespoons of olive oil in a roasting pan and brown the leg of lamb well all over. Finely dice the onion and brown it. Deglaze with the wine and stock and bring to a boil briefly. Place the roasting pan with the leg of lamb on the second rack from the bottom in an oven preheated to 200°C. Roast for approx. 1 1/2 hours, basting frequently with the cooking juices. In the meantime, wash the potatoes thoroughly. Place them on a tablespoon and cut into fan-shaped slices, being careful not to cut all the way through. Salt the potatoes and sandwich the remaining rosemary needles between them. Brush with olive oil. Place in a dish brushed with olive oil and place in the oven with the leg of lamb approx. 1/2 hour before the end of cooking. Cook the beans in boiling salted water for about 5-8 minutes, or until al dente. Drain and melt 2 tablespoons of butter in it. Add a little more salt, if desired. Once cooked, remove the leg of lamb and keep warm. Purée the stock with a hand blender. Season to taste with a little sugar and granulated stock, if desired. Thicken with a little cornstarch dissolved in cold water and bring back to a boil. Carve the leg of lamb and serve with the potatoes, beans, and sauce.
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