Lamb Leg with Braised Vegetables

Ingredients

• 1 lamb leg (ca. 2 kg)
• Salt
• Pepper
• 0.5 tsp dried thyme
• 0.5 tsp rosemary
• Basil
• oregano
• 3 Garlic cloves
• 750 g potatoes
• 250 g shallots
• 700 g small carrots bundle
• 0.375 l White wine
• 6 tbsp Olive oil

Instructions

1. 1.

   Peel the garlic, slice two cloves into rounds, and press the remaining through a grinder.

2. 2.

   Wash the leg, pat dry, and rub all over with salt, pepper, pressed garlic, and herbs.

3. 3.

   Preheat oven to 220°C.

4. 4.

   Peel potatoes, carrots, and shallots; roughly chop potatoes if desired.

5. 5.

   Brush half of the oil onto the baking sheet. Place the leg on the sheet. Drizzle the remaining oil over it. Roast for 15 minutes, deglaze with wine, then reduce heat to 200°C. Continue roasting for 40 minutes.

6. 6.

   Baste repeatedly with pan juices.

7. 7.

   Then arrange shallots, carrots, and potatoes around the roast, season, and continue cooking for about 45 minutes. Open the oven door and let the lamb rest for 10 minutes, remove it, and wrap tightly in foil. Season the vegetables and pan sauce to taste.

8. 8.

   Sauté garlic rounds in a little oil until golden yellow.

9. 9.

   Slice the lamb and arrange on a plate with the vegetables and roast jus, garnishing with the sautéed garlic slices.