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🍽️ Crispy Lamb Leg with Herb Crust and Green Asparagus

1478 kcal · 30 min · 4 servings

Crispy Lamb Leg with Herb Crust and Green Asparagus Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 160 degrees Celsius with top and bottom heat.
  2. 2. Wash the lamb leg and pat it dry with a kitchen towel.
  3. 3. Heat 2 tablespoons of oil in a large frying pan over high heat.
  4. 4. Sear the lamb leg on all sides for about 5 minutes until golden brown and crispy.
  5. 5. Place the seared leg into a baking dish or casserole dish.
  6. 6. Put the dish in the oven and cook the leg for about 100 minutes.
  7. 7. Wash the parsley and remove the thick stems.
  8. 8. Finely chop the parsley and the peeled garlic.
  9. 9. Mix the herbs and garlic in a bowl with butter and breadcrumbs.
  10. 10. Season the herb mixture with salt and pepper.
  11. 11. Take the lamb leg out of the oven after the cooking time.
  12. 12. Spread the herb mixture evenly over the surface of the leg.
  13. 13. Press the crust down slightly so it sticks.
  14. 14. Spread the Duchess potatoes on a baking sheet lined with baking paper.
  15. 15. Increase the oven temperature to 180 degrees Celsius with top and bottom heat.
  16. 16. Put the lamb leg with the crust and the potatoes back into the oven.
  17. 17. Bake everything for about 15 to 20 minutes until the crust is golden brown.
  18. 18. Heat 3 tablespoons of oil in a frying pan over high heat.
  19. 19. Fry the frozen green asparagus in the pan for about 7 minutes.
  20. 20. Season the asparagus with salt and pepper.
  21. 21. Warm the Burgundy sauce in a pot over medium heat.
  22. 22. Thin the sauce with a little water if necessary and adjust the seasoning.
  23. 23. Take the lamb leg out of the oven and wrap it in aluminum foil.
  24. 24. Let the leg rest in the foil for about 10 minutes.
  25. 25. Slice the lamb leg.
  26. 26. Serve the slices with the Duchess potatoes, asparagus, and sauce.
  27. 27. Tip: Use a kitchen thermometer for the perfect doneness.
  28. 28. The leg is nicely pink at a core temperature of 62 degrees Celsius.
  29. 29. From a core temperature of 70 degrees Celsius, the leg is fully cooked through.

Nutrition per serving