Leg of lamb with rosemary potatoes

Leg of lamb with rosemary potatoes

Total: 1 hr 30 min. | Active: 40 min.
gluten-free
Nutritional value / people: 731 kcal
, Fat: 47 g
, Carbohydrate: 31 g
, Protein: 45 g

Ingredients

6 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

To marinate and brown the meat

2 tbsp olive oil
4 tbsp red wine
1 tbsp coarse-grain mustard
2 garlic cloves, pressed
a little pepper
1 leg of lamb (approx. 2.5 kg, Pro Montagna), on the bone
2 tbsp oil for frying
2 tsp salt

Potatoes

400 g sweet potatoes, cut into approx. 2 cm chunks
600 g baby potatoes, larger ones cut in half
2 tbsp rosemary, finely chopped
2 tbsp olive oil
1 tbsp liquid honey
1 tbsp lemon juice
2 tsp salt

Dip

300 g crème fraîche
1 bunch chives, finely chopped
salt and pepper to taste
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How it's done

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To marinate and brown the meat

Mix the oil with the wine, mustard, garlic and pepper. Coat the leg of lamb with the mixture.

Cover and marinate for approx. 1 hr. in the fridge, then 1 hr. at room temperature.

Heat the oil in a roasting tin in the lower half of an oven preheated to 240°C. Season the leg of lamb with salt, brown for approx. 10 mins. Turn the oven down to approx. 180°C.

Potatoes

Mix the potatoes with the sweet potatoes, rosemary, oil, honey, lemon juice and salt, place in the roasting tin around the leg of lamb.

Cook for a further 40 mins. at 180 °C (core temperature approx. 55°C).

Cover and leave the meat to rest for approx. 10 mins. before carving, keep the potatoes warm.

Dip

Mix all the ingredients together. Serve the dip with the meat and potatoes.

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