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

Hint:

The original recipe with guaranteed success is for 6 people. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.

To marinate and brown the meat

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

Potatoes

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

Dip

300g crème fraîche
1bunch chives, finely chopped
salt and pepper to taste
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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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