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🍽️ Tender Lamb with Roasted Vegetables

633 kcal · 30 min · 4 servings

Ingredients

• 1 lamb leg (1,7 - 2 kg)
• 2 garlic cloves
• rosemary (2 tsp each, finely chopped)
• thyme (2 tsp each, finely chopped)
• 1 tbsp mustard
• 4 tbsp olive oil
• salt
• pepper (from the mill)
• 1 bunch soup vegetables
• 250 ml white wine
• 250 ml lamb stock
• 3 kohlrabi
• 3 zucchini
• 600 g potatoes
• 3 tbsp butter
• 100 ml vegetable broth
• mint

Instructions

1. 1. Peel the garlic cloves and press them through a garlic press.
2. 2. Mix the garlic paste with mustard, your favorite herbs, and some oil to form a paste.
3. 3. Coat the lamb shank thoroughly with this mixture.
4. 4. Season the meat generously with salt and pepper.
5. 5. Place the seasoned shank in a roasting pan.
6. 6. Put the roasting pan into the preheated oven.
7. 7. Roast the meat at 250 degrees Celsius for 25 minutes.
8. 8. After 25 minutes, reduce the oven temperature to 150 degrees Celsius.
9. 9. Peel the potatoes.
10. 10. Place the potatoes in boiling salted water.
11. 11. Cook the potatoes for about 25 minutes until tender.
12. 12. Drain the water.
13. 13. Let the potatoes steam dry in the pot.
14. 14. Wash the root vegetables (such as carrots, celery, leeks).
15. 15. Chop the vegetables roughly.
16. 16. Add the vegetables to the meat in the roasting pan.
17. 17. Pour in wine and meat stock.
18. 18. Let everything simmer for another 2 hours at low heat.
19. 19. Baste the meat occasionally with the juices from the pan.
20. 20. Peel the kohlrabi.
21. 21. Slice the kohlrabi into thin rounds.
22. 22. Wash the zucchini.
23. 23. Slice the zucchini as well.
24. 24. Sauté the kohlrabi in 2 tablespoons of butter.
25. 25. Season the kohlrabi with salt and pepper.
26. 26. Add some broth.
27. 27. Let the kohlrabi cook for 6 minutes.
28. 28. Add the zucchini.
29. 29. Cook everything for another 3 minutes.
30. 30. Fry the boiled potatoes in the remaining butter.
31. 31. Season the potatoes with salt.
32. 32. Remove the lamb shank from the oven.
33. 33. Strain the pan juices through a fine sieve into a pot.
34. 34. Reduce the sauce slightly until it thickens.
35. 35. Plate the shank with the vegetables and potatoes.
36. 36. Garnish the dish with fresh mint.
37. 37. Serve the sauce on the side.

Nutrition per serving

• kcal: 633
• Protein: 61 g · Fett/Fat: 26 g · Carbs: 29 g