Leg of lamb with white and green beans

Ingredients for 4 servings:

• 300 g beans, white
• n. B. water
• 750 ml Lamb stock
• 1.2 kg leg(s) of lamb from salt marsh lamb
• Bones (lamb bones) from the leg, chopped
• 1 onion(s)
• e.g. salt and pepper
• 250 g green beans
• 1 ½ tbsp savory, shredded
• 150 g shallot(s)
• 250 g potatoes
• 4 tomatoes, peeled (can)
• 1 package of mixed herbs, frozen (8-herb mixture)
• 4 sprigs of thyme
• 2 sprigs rosemary
• 2 cloves garlic
• ½ lemon(s), grated peel
• 1 tbsp mustard
• 8 tbsp olive oil
• e.g. salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours 10 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 15 hours 10 minutes

Inspired by a recipe from Johann Lafer, from Schleswig Holstein

Soak the white beans in water for 12 hours or overnight. Drain the beans, add 400 ml of cold lamb stock, bring to a boil, and cook over medium heat for 20 minutes until al dente. Peel and roughly dice the onion. Peel the potatoes, dice them, and add them to the water. Trim and de-string the green beans, and cut them into diagonal, narrow pieces. Peel the shallots, halving only the large ones and leaving the small ones whole. Have the butcher debone the leg. Rub the inside and outside with salt and pepper and set aside. For the herb paste, pluck the thyme leaves and strip the rosemary needles. Peel the garlic cloves. Place everything in a blender with the grated lemon zest and add 4 tablespoons of oil. Purée the ingredients. Season with salt and pepper and mix with the thawed herbs and mustard. Spread 3/4 of the herb paste on the inside of the leg. Fold the leg, tie with kitchen string, and spread the remaining paste on the outside. Preheat the oven to 170°C (top/bottom heat). Heat the remaining oil in a roasting pan and brown the bones. Then push it to the side and brown the leg all over. Add the diced onions and brown them. Add the white beans with the cooking juices and the remaining lamb stock. Roast the leg in the preheated oven on the second rack from the bottom for about 45-50 minutes, basting with the cooking juices and turning frequently. Meanwhile, bring a pot of salted water to a boil. Add the diced potatoes, green beans, and savory and cook until al dente. After 45 minutes, remove the bones from the roasting pan. Add the shallots and, if necessary, a little water to the roasting pan. After 10 minutes, add the potatoes and green beans without the cooking water. Roast for another 10 minutes, turning the meat occasionally and basting. Remove the leg from the roasting pan, wrap it in aluminum foil, and let it rest for 10 minutes. Place the roasting pan on the stovetop. Remove the tomatoes from the can, chop them, and add them to the roasting pan. Season with salt and pepper and bring back to a boil. Carve the leg and stir the drippings from the foil into the sauce. Serve the leg of lamb with the bean and potato mixture. Salt marsh lambs graze on the dikes along the North Sea coast of Schleswig-Holstein, giving it a very distinctive flavor.