John Myers
Ingredients for 6 servings:
- 1 leg of lamb (approx. 1300 – 1500 g)
- 2 large onions
- 4 garlic cloves
- 1 sprig(s) rosemary, fresh
- 3 bay leaves
- salt and pepper
- 5 tbsp olive oil
- 750 g beans, green, fresh
- 2 tbsp vegetable broth, instant
- n. B. water
- 8 m.-sized potatoes
- 2 tbsp tomato paste
- 400 ml Lamb stock
- 1 tsp sugar
- 1 bell pepper(s)
- 2 carrots
- 150 ml whipped cream or Cremefine
- 3 tbsp rosemary, shredded
Instructions
Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 1 hour 45 minutes; Total time approx. 1 day 2 hours 15 minutes
The day before, chop 1 onion and 3 cloves of garlic. Season the leg of lamb generously with pepper and salt. Marinate in olive oil with one of the previously chopped onions and the garlic cloves, as well as the bay leaves and the rosemary sprig in the refrigerator overnight. The next day, rinse the Roman pot with water, trim the beans, and roughly chop the peppers and carrots. Add the remaining onion and garlic, along with the aforementioned ingredients, to the Roman pot. Pour in about half of the lamb stock. Briefly but quickly sear the leg of lamb on all sides in a pan. Remove the meat and add it to the Roman pot. Deglaze the pan with the remaining lamb stock and stir in the tomato paste. Strain the meat through a sieve into a smaller pot, bring to a boil, reduce the heat, and then set aside. Place the leg of lamb in the Roman pot in an unheated oven at 180°C (top/bottom heat) for about 1 3/4 hours. Thirty minutes before the end of the cooking time, peel the potatoes, cut them into thick slices, and place them on a baking sheet lined with parchment paper. Drizzle with olive oil, season with salt and rosemary, and cook the beans in water with the tablespoon of vegetable stock until tender. Once the lamb is cooked, keep warm and strain the stock from the Roman pot through a sieve. Add it to the sauce with the cream until the desired consistency is reached. Then plate and serve.
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