Leg of lamb with potato gratin and green beans

For 5 people
  • 1 Vegetable onion (approx. 250 g)
  • 4-6 Garlic cloves
  • 1 (approx. 100 g) carrot
  • 1 piece (s) (approx. 600 g) Celery
  • 2 Sprigs of rosemary
  • 1,25 kg Leg of lamb without bone
  • salt
  • pepper
  • 3-4 El Olive oil
  • 1 EL Tomato paste
  • 1 Glass (400 ml) Lamb stock
  • 250 ml dry red wine
  • 1 kg medium-sized potatoes (mainly waxy)
  • 4-5 stem (s) Thyme (alternatively 1 teaspoon dried thyme)
  • grated nutmeg
  • 150 g whipped cream
  • 100 ml Milk
  • 30-40 g grated Parmesan cheese
  • 1 kg green beans
  • 1/2 Bund Parsley
  • 20 g Butter
  • 150 g Crème fraîche
  • 2 TL cornstarch
  • Fat
135 minutes
easy
1.
Peel the onion and garlic. Roughly cut the onion into pieces, press the garlic through a garlic press. Clean, wash and roughly dice the carrot and celery. Wash the rosemary, pat dry and pluck the needles from the stems, except for something to garnish. Chop the rosemary. Wash the meat, pat dry and rub with salt, pepper, garlic and rosemary. Heat the oil in a roasting pan and fry the meat vigorously on all sides, turning. Add the onion, carrot and celery, sauté briefly and stir in the tomato paste. Deglaze with lamb stock and red wine, bring to the boil and stew covered for 1 3/4 - 2 hours over medium heat. Pour some more water if necessary. In the meantime, peel and wash the potatoes and cut them into thin slices. Grease a gratin dish and place the potatoes in the dish in a flake shape. Wash the thyme, pat dry and pluck the leaves off. Sprinkle the potatoes with salt, pepper, nutmeg and thyme, except for something to garnish. Pour in the cream and milk and sprinkle with parmesan. Bake in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for about 45 minutes. Wash the beans, drain well and clean. Break or cut the beans into pieces. Cover the beans and cook them in a little boiling salted water for about 15 minutes. Wash, pat dry and chop parsley. Drain the beans, add the butter and parsley and toss with the beans. Keep the leg of lamb warm. Pour the stock through a sieve into a saucepan and bring to the boil. Mix the crème fraîche and starch, stir into the stock and simmer for another minute. Cut the leg of lamb into slices and serve on plates with potato gratin and beans. Pour some sauce over the meat and serve sprinkled with thyme and garnished with rosemary
1 person approx:
  • 920 kcal
  • 3860 kJ
  • 49 g protein
  • 63 g fat
  • 32 g carbohydrates

0 Comments

Leave A Comment