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Categories:
garlic hot mustard vegetable stock red wine butter onions Parmesan breadcrumbs tarragon thyme parsley potatoes olive oil green beans cornflour
Viewed: 59 - Published at: 9 years agoIngredients
- 4 cloves garlic, finely chopped
- 3 tbsp medium hot mustard
- 2 kg leg of lamb with bone
- 750 ml vegetable stock
- 250 ml dry red wine
- 100 g butter + 5 tbsp
- 2 medium onions, finely chopped
- 20 g parmesan
- 6-8 tbsp breadcrumbs
- 20 g tarragon, chopped
- 20 g thyme, chopped
- 20 g parsley, chopped
- 1.5 kg potatoes, peeled and cubed
- 4 tbsp olive oil
- 800 g green beans
- 1-2 tbsp cornflour, mixed with 1-2 tbsp cold water
Method
- To marinate the lamb, combine 2 cloves garlic and 1 tbsp mustard, season then rub over lamb and set aside to marinate for 1 hour.
- Preheat oven to 350°F. Transfer lamb to a roasting dish and add stock and red wine. Melt 2 tbsp butter and brush over lamb then roast for 2 hours 45 mins.
- For the crust, combine 1 onion, 2 cloves garlic, Parmesan, 1/2 cup butter, 2 tbsp mustard, breadcrumbs and herbs. Season. Let lamb rest 10-15 mins then cover with crust mixture and place in the oven for another 45 mins.
- For the potatoes, heat 4 tbsp oil in a large frying pan and saute potatoes until golden brown and crispy. Season.
- For the beans, cook beans in boiling salted water for about 8 mins then drain and set aside. Heat 3 tbsp butter in a pan and saute 1 onion, add beans and heat through. Season.
- To serve, remove meat from roasting pan and cover with foil to keep warm. Transfer pan juices to a saucepan, skimming off any excess fat. Bring to a boil, add cornstarch slurry and stir until thickened. Carve meat and serve with potatoes, beans and gravy on the side.
