Lamb Leg with Morel Mushrooms

Ingredients

• 1 LAMB LEG (with bone, about 2 kg)
• 4 Garlic cloves
• 1 tbsp rosemary needles
• 2 tbsp mustard
• 2 tbsp olive oil
• Pepper
• Salt
• 0.25 l white wine
• 30 g dried morel mushrooms
• 750 g green beans
• 4 tbsp butter

Instructions

1. 1.

   Soak the morels in 250 ml lukewarm water for 2 hours, remove them and rinse thoroughly. Strain the soaking liquid through a fine sieve into a pot and simmer for about 10 minutes until it has reduced; set aside.

2. 2.

   Wash and pat dry the lamb leg. Peel the garlic cloves, press two through a press, slice the remaining cloves into sticks. Thread the sticks onto the lamb leg. Mix the pressed garlic with rosemary, mustard, olive oil and pepper. Rub this mixture all over the leg, wrap in foil and marinate for 2 hours.

3. 3.

   Preheat the oven to 220 °C. Place the lamb leg in a roasting pan, put it in the oven and roast for 30 minutes. Pour white wine around the sides and continue roasting for another 60 minutes, turning once. After about 1½ hours the meat should be cooked with a pink center. Wrap the leg in foil and let rest for 15 minutes.

4. 4.

   Meanwhile wash the green beans, trim ends and boil in heavily salted water for about 10 minutes. Drain, shock in ice water and drain again.

5. 5.

   Just before serving toss the beans with the morels in hot butter and heat through; season with salt and pepper.

6. 6.

   Slice the leg to serve alongside the bean‑morel vegetable mix.