Stuffed roast lamb with vegetables

Ingredients for 4 servings:

• 1 ½ kg lean lamb
• Salt and pepper, white
• 1 garlic clove(s)
• 1 bunch of parsley
• 2 tsp basil, dried
• 250 ml meat broth, clear
• 250 g shallot(s)
• 1 kg potatoes
• 500 g broad beans

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 10 minutes

Rub the lamb generously with salt and pepper. Finely chop the garlic and parsley, and mix with the basil. Spread the herbs evenly over the lamb. Roll up the meat and tie it with kitchen string. Place it in a large roasting pan and roast in a hot oven. Setting: 180-200°C top/bottom heat (160-180°C fan-assisted) on the second shelf from the bottom for 90 minutes. Gradually add the stock. Peel the shallots and potatoes. Wash and quarter the potatoes. Trim and wash the beans. After 45 minutes of roasting, add the vegetables to the meat and season with salt and pepper. Remove the kitchen string from the roast lamb. Slice the meat and arrange on a preheated platter with the vegetables.