Stuffed Lamb Roast with Vegetables

Ingredients

• 1.2 kg lamb leg
• 2 Garlic cloves
• 3 lemons
• 6 tbsp Olive oil
• 0.5 bulb fennel
• Salt
• Pepper
• 3 tbsp thyme leaves
• 2 tbsp olive oil
• 1 tbsp mustard
• 400 ml lamb stock (from the jar)
• 500 g Potatoes
• 400 g beans
• 2 tbsp butter

Instructions

1. 1.

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

2. 2.

   Wash, trim and slice the fennel lengthwise into strips, mix with 1 tbsp thyme, put in the pocket and tie with kitchen twine. Preheat the oven to 175 °C. Heat the remaining olive oil marinade and lamb stock in a large roasting pan, place the lamb leg and roast for 1½ hours. Mix mustard and 2 tbsp olive oil, brush the surface and roast for another 30 minutes.

3. 3.

   Wash, trim and cut the potatoes into small pieces and add them to the lamb 45 minutes before the end of cooking time.

4. 4.

   Wash the beans, cut off the ends and boil in heavily salted water for about 10 min. Drain, shock with ice water and drain again.

5. 5.

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

6. 6.

   Arrange beans with potatoes on plates, top with meat slices, serve the stuffed lamb roast with vegetables and enjoy.