Ingredients
Hint:
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
Potatoes
Dip
How it's done
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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