Lamb Leg with Herbs and Fresh Vegetables

Ingredients

• 1 lamb leg
• Salt
• freshly ground pepper
• 4 sprigs Parsley
• 4 sprigs basil
• 4 sprigs chervil
• 2 Spring Onions
• 50 g mozzarella
• kitchen twine
• 2 tbsp olive oil
• 1 glass lamb stock
• 2 tbsp dark sauce thickener
• 1 bunch carrots
• 125 g Sugar snap peas
• 1 kg white asparagus
• Salt
• 2 tbsp butter
• 1 tbsp almond slivers
• zest of 1 lemon

Instructions

1. 1.

   Pat the lamb leg dry and season the meat with salt and pepper. Rinse the herbs, shake them dry, and pluck the leaves. Trim the spring onions, rinse, and finely chop. Slice the mozzarella. Fill the lamb leg inside with herbs, spring onions, and mozzarella. Tie it together with kitchen twine. Heat olive oil in a roasting pan. Brown the lamb leg all around. Add lamb stock. Cover and bake in a preheated oven at 180-200°C (gas: level 3, fan: 160-180°C) for about 1 hour.

2. 2.

   Peel and chop the carrots. Rinse and trim the sugar snap peas. Peel the asparagus and cut off the ends. Cook the asparagus, carrots, and sugar snap peas sequentially in salted water (asparagus and carrots 10-12 minutes, sugar snap peas 2-3 minutes). Drain the vegetables. Melt butter, toast almonds until golden brown, add lemon zest.

3. 3.

   Toss the vegetables in the almond-lemon butter. Let the lamb leg rest for 5-10 minutes before slicing. Dissolve the pan drippings with a little water and strain the stock into a small pot. Whisk in the sauce thickener and bring to a boil while stirring. Season the sauce with salt and pepper. Plate everything together.