Lamb Roast

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 MORCHELLES
• 750 g green beans
• 4 tbsp butter

Instructions

1. 1.

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

2. 2.

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

3. 3.

   Preheat the oven to 220°C. Place the lamb 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 lamb should be cooked with a pink center. Wrap the lamb in foil and let rest for 15 minutes.

4. 4.

   Meanwhile, wash the 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 morchells in hot butter and heat through; season with salt and pepper.

6. 6.

   Slice the lamb and serve it with the bean-morchelle vegetable mix.