Thyme Lamb Leg with Fine Vegetables

Ingredients

• 800 g boneless lamb leg
• Salt
• freshly ground pepper
• 2 tbsp Dijon mustard
• 1 bunch thyme
• kitchen twine
• 2 tbsp olive oil
• 2 Garlic cloves
• 200 ml red wine
• 1 glass lamb stock
• 1 tbsp Cornstarch
• 1 bundle carrots
• Salt
• 1 pack frozen beans
• 1 bundle parsley
• 3 tbsp butter

Instructions

1. 1.

   Season the lamb leg all around with salt and pepper. Rub mustard inside. Rinse thyme, shake dry, strip leaves from stems. Distribute half of the leaves inside the lamb leg. Tie the lamb leg with kitchen twine. Heat olive oil in a roasting pan and brown the lamb leg on all sides. Peel garlic and press into the pan, add remaining thyme. Deglaze with red wine and pour in lamb stock. Cover and cook for 1 hour over low heat.

2. 2.

   Meanwhile, peel carrots and simmer in salted water for 12-15 minutes. Drain. Cook thick beans according to package instructions. Rinse parsley, shake dry, chop. Melt butter and toss the vegetables with parsley. Remove lamb leg from sauce and let rest on a cutting board covered with foil for 5-10 minutes. Whisk cornstarch with cold water. Stir into the pan sauce and bring to a boil once. Slice lamb leg and serve with sauce and vegetables.