Lamb Roast on Beans

Ingredients

• 1.2 kg loosened lamb leg
• 2 Garlic cloves
• juice of 1 lemon
• 6 tbsp Olive oil
• Salt
• Pepper
• 2 tbsp thyme leaves
• 2 tbsp olive oil
• 1 tbsp mustard
• 400 ml lamb stock (from the jar)
• 600 g small cooked potatoes
• 2 tbsp butter
• 400 g Green Beans
• 2 tbsp butter

Instructions

1. 1.

   Wash the lamb, pat dry and tie it with kitchen twine. Peel the garlic and press through a press. Mix olive oil, 1 tbsp thyme, salt, pepper and lemon juice and brush the meat with this mixture.

2. 2.

   Preheat the oven to 175°C. Heat the remaining olive oil marinades and lamb stock in a large roasting pan, place the lamb leg inside and cook for 1½ hours. Stir mustard with 2 tbsp olive oil and brush the surface, then roast another 30 minutes.

3. 3.

   Wash the beans, trim ends and boil in heavily salted water for about 10 minutes, drain, shock in ice water and let drain.

4. 4.

   Cut potatoes lengthwise into wedges and slowly fry in hot butter in a large pan over medium heat, turning occasionally, seasoning with salt and pepper.

5. 5.

   Remove lamb roast from oven, wrap in foil and rest for 10 minutes. Strain the roasting liquid. For serving slice the leg and toss beans in hot butter to warm them up.

6. 6.

   Arrange beans with potatoes on plates and place meat slices on top.