Lamb Leg with Sweet Potato and Butternut Squash

Ingredients

• 1.2 kg lamb leg (with bone)
• Salt
• black pepper (freshly ground)
• 4 Garlic cloves
• 4 tbsp olive oil
• 250 g waxy potatoes
• 250 g sweet potatoes
• 250 g butternut squash
• 6 shallots
• 300 ml dry red wine
• 400 ml veal stock
• 1 tbsp thyme leaves
• 1 tsp thyme honey (or blossom honey)
• thyme sprigs for garnish

Instructions

1. 1.

   Wash the lamb, pat dry, season both sides with salt and pepper. Peel and finely chop the garlic, rub it over the meat. Preheat oven to 180°C (convection). Brown the lamb in hot olive oil in a roasting pan from all sides, then roast on the middle rack for about 45 minutes.

2. 2.

   Meanwhile peel, clean, and cut the potatoes, squash, and shallots into bite-sized pieces. Add the red wine and stock to the meat, along with remaining herbs. Stir in the potatoes, squash, shallots, and thyme; simmer for about 30 minutes, basting the lamb occasionally with pan juices.

3. 3.

   Whisk the honey with 1–2 tbsp of pan juices, salt, and pepper, then brush over the roast. Cook for another 10 minutes. Taste the sauce, slice the meat for serving, arrange on a warmed platter with the vegetables, and garnish with thyme sprigs.