Lamb Roast with Vegetables

Ingredients

• 1 kg lamb leg
• 250 ml buttermilk
• 4 tbsp olive oil
• 3 onions
• 4 Garlic cloves
• 4 Tbsp breadcrumbs
• 2 tsp herbs de Provence
• Salt
• Pepper
• Lemon
• 2 fennel bulbs
• 4 Carrots
• 250 ml white wine
• 125 ml vegetable broth (from a can)

Instructions

1. 1.

   Place the meat in buttermilk and cover overnight in the refrigerator to marinate. Peel and finely chop onions, sauté in 2 tbsp olive oil. Peel garlic and press into the pan. Mix breadcrumbs, Herbs de Provence, salt, and pepper together.

2. 2.

   Remove the meat from the buttermilk, pat dry, and coat with the onion mixture. Roll from the fatty side and tie with kitchen twine. Rub all sides with salt and pepper and sear in remaining oil on all sides.

3. 3.

   Wash fennel and carrots, roughly chop them with the remaining onions. Add to the pan, sauté briefly, deglaze with white wine and broth. Preheat oven to 180°C and braise the lamb roast for 50 minutes. Slice and serve with the vegetables.