Lemon leg of lamb with basil carrots
- 2 medium sized carrots
- 3 Onions
- 4 Garlic cloves
- 5–6 stem (s) thyme
- 2 organic lemons
- 1,5 kg leg of lamb
- Salt and pepper
- Cayenne pepper
- 2–3 EL Oil
- 1 glass (400 ml) Lamb stock
- 1 kg small bunched carrots
- 1 small bunch / pot of basil
- 2 EL Butter
195 minutes
easy
- 1.
- Peel and wash the carrots. Peel the onions. Cut both into pieces. Peel the garlic. Wash the thyme and pick off the leaves. Wash lemons with hot water and dry them. Rub the zest of 1 lemon, then cut in half and squeeze.
- 2.
- Pat the meat dry. With salt,Rub in pepper and some cayenne pepper. Heat the oil in the roaster. Fry the meat vigorously all around, remove. Fry the carrots, onions, garlic, thyme and half of the lemon zest in the hot frying fat.
- 3.
- Pour in the stock and lemon juice. Place the roast on top and sprinkle with the remaining lemon zest. Bring to the boil and cover in the preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for approx. 2 1/2 hours.
- 4.
- Pour approx. 1/4 l of water in between. Cut the remaining lemon into slices and add about 15 minutes before the end of the cooking time.
- 5.
- Peel the bunch of carrots, leave a little green. Wash carrots. Cover and cook in a little boiling salted water for 10–12 minutes. Wash the basil, pick off the leaves.
- 6.
- Remove the roast. Sieve the stock, bring to the boil and simmer a little. To taste. Drain the carrots. Add the butter and basil, toss. Cut the meat, arrange everything. In addition: boiled or roasted potatoes.
- 7.
- Drink tip: strong Italian red wine, e.g. a Chianti.
1 person approx:
- 410 kcal
- 46 g protein
- 21 g fat
- 7 g carbohydrates
Leave A Comment