Roast leg of lamb

Step 1/4

• ⅝ kg lamb legs
• 1 tbsp olive oil
• salt

• oven
• paper towels
• roasting pan
• spatula

Preheat the oven to 160°C/320°F. Pat the lamb dry and salt all sides. Add olive oil to a large roasting pan set over high heat and fry the lamb until brown, approx. 15 min. Cover the pan, transfer to the oven, and roast for approx. 1.5 hrs.

Step 2/4

• ⅓ bulb garlic
• 100 g carrots
• ⅓ bulb fennel
• 66⅔ g shallots
• ⅓ leek
• 166⅔ g potatoes
• 1 sprigs rosemary
• 1 sprigs thyme
• 1 sprigs summer savory

• cutting board
• knife
• kitchen twine

Halve the garlic bulb diagonally. Halve the carrots. Chop the fennel into big pieces. Peel and chop the shallots. Slice the leek into 5 cm/1 in. thick rings. Cut the potatoes.

Step 3/4

• 1⅔ bay leaves
• 50 ml white wine
• 66⅔ ml beef stock
• 83⅓ g cherry tomatoes
• salt
• pepper

• kitchen twine
• oven

Tie up the summer savory, rosemary, and thyme into a bouquet garni with kitchen twine. After 1.5 hrs., add garlic, potatoes, herbs, and bay leaves to the pan and season with salt and pepper. Add white wine and stock, and roast for another 30 min., without a lid. Then add the fennel, leeks, carrots, and tomatoes. Flip the lamb over and cook for another 30 min.

Step 4/4

• salt
• pepper

• carving fork

Season the vegetables with salt and pepper. Cut the meat around the bone into slices and serve with the vegetables and roast stock. Enjoy!

Enjoy your meal!