🍽️ Aromatic Lamb Roast with Creamy Potato Gratin

Name: Aromatic Lamb Roast with Creamy Potato Gratin
Total time: 30 min
Yield: 4 servings
Ingredients: 1 lamb leg (approx. 1,5 kg); 2 rosemary sprigs; 2 garlic cloves; pepper (from the mill); chili flakes; olive oil; sea salt; 200 ml dry white wine; 400 ml lamb stock; 400 g baby carrots; 400 g green beans; fresh herbs (for garnish); 600 g mostly waxy potatoes; 1 tbsp butter; 250 ml whipping cream; 1 garlic clove; salt; pepper (from the mill); nutmeg (freshly grated); 2 tbsp grated cheese (e.g. Gruyère)

1042 kcal · 30 min · 4 servings

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Ingredients

1 lamb leg (approx. 1,5 kg)
2 rosemary sprigs
2 garlic cloves
pepper (from the mill)
chili flakes
olive oil
sea salt
200 ml dry white wine
400 ml lamb stock
400 g baby carrots
400 g green beans
fresh herbs (for garnish)
600 g mostly waxy potatoes
1 tbsp butter
250 ml whipping cream
1 garlic clove
salt
pepper (from the mill)
nutmeg (freshly grated)
2 tbsp grated cheese (e.g. Gruyère)

Instructions

1. Wash the leg of lamb thoroughly and pat it dry with a kitchen towel.
2. Strip the needles from one sprig of rosemary and chop them coarsely.
3. Mix the chopped rosemary needles with finely chopped garlic, half a teaspoon of pepper, and chili flakes.
4. Add three to four tablespoons of oil to the spice mixture and rub the leg of lamb all over with it.
5. Cover the leg and let it marinate overnight in the refrigerator.
6. Preheat the oven to 160 degrees Celsius using top and bottom heat.
7. Season the marinated leg of lamb generously with salt.
8. Sear the leg of lamb on all sides in a roasting pan over high heat.
9. Add the remaining sprig of rosemary to the roasting pan.
10. Deglaze the meat with white wine.
11. Pour in some meat stock.
12. Place the roasting pan in the preheated oven and braise the meat for about two and a half hours.
13. Add more stock as needed during the cooking time.
14. Turn the leg occasionally to ensure even cooking.
15. Peel the potatoes, wash them, and dry them.
16. Slice the potatoes into very thin slices or shave them thinly.
17. Grease an ovenproof dish of approximately 15 by 15 centimeters with butter.
18. Layer the potato slices evenly into the prepared dish.
19. Peel the garlic and chop it finely.
20. Mash the chopped garlic with a little salt into a fine paste.
21. Mix the garlic paste with the cream.
22. Bring the mixture to a brief boil.
23. Season the cream mixture with salt, pepper, and nutmeg.
24. Pour the cream mixture over the potatoes so that they are just covered.
25. Sprinkle the gratin with the cheese.
26. Place the gratin in the oven and bake it for about 40 minutes until golden brown alongside the lamb.
27. Peel the carrots and halve them if they are very large.
28. Wash the beans and trim the ends.
29. Add the vegetables to the stock with the lamb about 30 minutes before the end of the cooking time.
30. Turn the vegetables occasionally.
31. Season the vegetables with salt and pepper to taste.
32. Increase the oven temperature to 200 degrees Celsius in the last 10 minutes.
33. Roast the meat and vegetables at the higher temperature until they are browned.
34. Slice the meat off the bone.
35. Plate the meat, the gratin, and the vegetables.
36. Reduce the roasting juices further if necessary to thicken them.
37. Season the sauce with salt and pepper.
38. Serve the sauce separately.
39. Garnish the dish with fresh herbs.

Nutrition per serving

kcal: 1042
Protein: 88 g · Fett/Fat: 55 g · Carbs: 40 g