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🍽️ Juicy Lamb Roll Roast with Zucchini

620 kcal · 30 min · 4 servings

Ingredients

• 1.2 kg leg of lamb (boneless)
• 150 g goat cheese
• 1 tbsp thyme (chopped)
• 10 green olives (pitted, chopped)
• 2 egg yolks
• 2 garlic cloves
• 1 onion
• salt
• pepper (freshly ground)
• 4 tbsp olive oil
• 400 ml vegetable stock (from a jar)
• zucchini (400 g each of green and yellow)
• 2 tsp lemon juice
• 2 tsp cornstarch

Instructions

1. 1. Mix the cheese with one teaspoon of thyme, the olives, and the egg yolks.
2. 2. Press in the garlic.
3. 3. Season everything generously with salt and pepper.
4. 4. Peel the onion.
5. 5. Cut the onion into small cubes.
6. 6. Rub the meat all over with salt and pepper.
7. 7. Sear the meat in a casserole dish with two tablespoons of olive oil on all sides.
8. 8. Remove the meat from the casserole.
9. 9. Fill the cheese mixture into the opening of the removed bone.
10. 10. Place the meat back in the casserole.
11. 11. Sprinkle the meat with the remaining thyme.
12. 12. Add the pan juices and the onions.
13. 13. Braise the meat in a hot oven at 180 degrees Celsius for about 70 minutes.
14. 14. Wash the zucchini.
15. 15. Trim the hard ends of the zucchini.
16. 16. Slice the zucchini into rounds or wedges.
17. 17. Sauté the zucchini in the remaining olive oil for about 5 minutes.
18. 18. Season the zucchini with salt, pepper, and a splash of lemon juice.
19. 19. Remove the lamb shank from the casserole.
20. 20. Keep the lamb shank warm.
21. 21. Strain the pan juices into a pot.
22. 22. Reduce the liquid slightly if necessary to concentrate the flavor.
23. 23. Mix the cornstarch with a little water until smooth.
24. 24. Stir the mixture into the sauce.
25. 25. Bring the sauce to a brief boil to thicken.
26. 26. Season the sauce to taste with salt and pepper.
27. 27. Slice the lamb shank for serving.
28. 28. Plate the slices with the sauce and the zucchini vegetables.
29. 29. Serve with fresh baguette.

Nutrition per serving

• kcal: 620
• Protein: 46 g · Fett/Fat: 40 g · Carbs: 16 g