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🍽️ Juicy Lamb with Beans and Potatoes

870 kcal · 30 min · 4 servings

Ingredients

• 1.2 kg boneless leg of lamb
• 2 garlic cloves
• Juice of one lemon
• 6 tbsp olive oil
• salt
• pepper
• 2 tbsp thyme leaves
• 2 tbsp olive oil
• 1 tbsp mustard
• 400 ml lamb stock (from the jar)
• 600 g small cooked potatoes
• 2 tbsp butter
• 400 g green beans
• 2 tbsp butter

Instructions

1. 1. Rinse the lamb meat under running water.
2. 2. Pat the meat completely dry with kitchen paper.
3. 3. Tie the meat firmly with kitchen twine to help it keep its shape.
4. 4. Peel the garlic cloves and press them.
5. 5. Mix the garlic with olive oil, one tablespoon of thyme, salt, pepper, and a little lemon juice.
6. 6. Brush the meat all over with this marinade.
7. 7. Preheat the oven to 175 degrees.
8. 8. Heat the remaining olive oil marinade together with the lamb stock broth in a large casserole dish.
9. 9. Place the lamb shank in the casserole dish.
10. 10. Roast the meat in the oven for one hour and thirty minutes.
11. 11. Mix mustard with two tablespoons of olive oil until smooth.
12. 12. Brush the surface of the meat with the mustard mixture.
13. 13. Roast the meat for another thirty minutes.
14. 14. Wash the beans thoroughly.
15. 15. Trim off the hard ends of the beans.
16. 16. Boil the beans in heavily salted, boiling water for about ten minutes.
17. 17. Drain the beans.
18. 18. Plunge the beans immediately into ice-cold water to stop the cooking process.
19. 19. Let the beans drain well.
20. 20. Cut the potatoes lengthwise into thin strips.
21. 21. Fry the potatoes in hot butter in a large pan slowly over medium heat.
22. 22. Turn the potato strips occasionally and gently so they turn golden brown evenly.
23. 23. Season the potatoes finally with salt and pepper.
24. 24. Take the roast out of the oven.
25. 25. Wrap the meat in aluminum foil.
26. 26. Let the meat rest for ten minutes so the meat juices can distribute.
27. 27. Strain the roasting liquid through a sieve to remove solids.
28. 28. Slice the lamb shank.
29. 29. Toss the beans briefly in hot butter on the stove to heat them through.
30. 30. Arrange the beans and potatoes on the plates.
31. 31. Place the warm meat slices on top.
32. 32. Serve the dish.

Nutrition per serving

• kcal: 870
• Protein: 69 g · Fett/Fat: 52 g · Carbs: 32 g