Roast lamb with autumn filling and vegetables

Ingredients

• 1.5 kg loosened lamb leg
• 4 Garlic cloves
• 6 tbsp Olive oil
• 4 tbsp Lemon juice
• 200 g pumpkin flesh
• 200 g carrots
• 1 small young savoy cabbage
• Salt
• Pepper
• 1 bunch parsley
• 2 tbsp olive oil
• 1 tbsp mustard
• 400 ml lamb stock (from the glass)
• cornstarch
• 1 bunch young carrots
• 200 g Sugar snap peas
• 6 small baby corn kernels (canned)
• 500 g Green Asparagus
• 2 tbsp butter

Instructions

1. 1.

   Wash and pat dry the lamb, lay it flat and gently pound if needed. Cut pumpkin and carrots into small pieces and blanch in boiling salted water for about 5 minutes; drain and set aside. Trim the savoy cabbage, quarter lengthwise, remove core and cut a quarter crosswise into strips. Peel garlic and press through a press. Mix with olive oil and lemon juice and brush the meat.

2. 2.

   Spread carrots, pumpkin and cabbage strips over the lamb, roll up and tie with kitchen twine. Preheat oven to 175°C. Heat remaining olive oil mixture and lamb stock in a large roasting pan, place the lamb leg inside and cook for 1½ hours.

3. 3.

   Wash and finely chop parsley. Mix with mustard and 2 tbsp olive oil. Brush the surface with this paste and roast for an additional 30 minutes.

4. 4.

   Meanwhile prepare side vegetables: clean carrots and wash them; drain corn kernels. Wash asparagus, peel lower third, trim ends and cut crosswise in half. Cook vegetables in boiling salted water: remaining cabbage quarters 12 minutes, carrots and asparagus about 8 minutes, sugar snap peas about 5 minutes, and briefly heat the corn.