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🍽️ Lamb roast stuffed with fennel and vegetables

803 kcal · 30 min · 4 servings

Ingredients

• 1.2 kg lamb leg
• 2 garlic cloves
• lemons
• 6 tbsp olive oil
• 0.5 bulb fennel
• salt
• pepper
• 3 tbsp thyme leaves
• 2 tbsp olive oil
• 1 tbsp mustard
• 400 ml lamb stock (from the jar)
• 500 g potatoes
• 400 g beans
• 2 tbsp butter

Instructions

1. 1. Rinse the lamb under cold water and pat it dry with a kitchen towel.
2. 2. Cut a pocket into the meat.
3. 3. Peel the garlic cloves and press them through a garlic press.
4. 4. Mix the garlic with olive oil, one tablespoon of thyme, salt, pepper, and lemon juice.
5. 5. Brush this marinade evenly over the entire piece of meat.
6. 6. Wash the fennel and trim the hard bases.
7. 7. Cut the fennel into long strips.
8. 8. Mix the fennel with one tablespoon of thyme.
9. 9. Stuff the mixture into the pocket in the meat.
10. 10. Tie the opening securely with kitchen twine.
11. 11. Preheat the oven to 175 degrees.
12. 12. Heat the remaining marinade and lamb stock in a large casserole dish.
13. 13. Place the meat inside.
14. 14. Roast it for one hour and thirty minutes.
15. 15. Mix mustard with two tablespoons of olive oil.
16. 16. Brush this mixture over the surface.
17. 17. Roast the meat for another thirty minutes.
18. 18. Wash the potatoes and peel them.
19. 19. Cut them into small pieces.
20. 20. Add them to the meat when there are forty-five minutes of cooking time remaining.
21. 21. Wash the beans and trim the ends.
22. 22. Boil them in heavily salted water for about ten minutes.
23. 23. Drain the water.
24. 24. Immediately shock the beans in ice-cold water to stop the cooking process.
25. 25. Let them drain well.
26. 26. Remove the roast from the oven.
27. 27. Wrap it in aluminum foil.
28. 28. Let the meat rest for ten minutes to allow the juices to redistribute.
29. 29. Strain the roasting juices through a sieve to remove solids.
30. 30. Slice the lamb leg.
31. 31. Toss the beans briefly in hot butter to heat them through.
32. 32. Arrange the beans and potatoes on the plates.
33. 33. Place the slices of meat on top.
34. 34. Serve the stuffed lamb roast with vegetables and enjoy your meal.

Nutrition per serving

• kcal: 803
• Protein: 69 g · Fett/Fat: 46 g · Carbs: 29 g