Leg of Lamb with Thyme and Mustard
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 712 kcal | (34 %) | ||
| Protein | 50.9 g | (52 %) | ||
| Fat | 49.5 g | (43 %) | ||
| Carbohydrates | 16 g | (11 %) |
Ingredients
- For the lamb
- 800 grams boneless Leg of lamb
- salt
- freshly ground pepper
- 2 Tbsps Dijon mustard
- 1 bunch thyme
- Bakers twine
- 2 Tbsps olive oil
- 2 garlic cloves
- 200 milliliters Red wine
- 1 jar lamb stock
- 1 Tbsp cornstarch
- For the vegetables
- 1 bunch carrots
- salt
- 1 pkg Frozen beans
- 1 bunch parsley
- 3 Tbsps butter
Preparation steps
For the lamb: Lay the lamb flat on a work surface and season both sides with salt and pepper. Brush the top with mustard. Rinse the thyme, shake dry and pluck the leaves from the stems. Spread half of the thyme over the mustard. Roll the lamb up and tie with kitchen string.
Heat the olive oil in a Dutch oven and sear the lamb on all sides. Peel the garlic and squeeze through a garlic press. Add to the pan with the remaining thyme. Deglaze with red wine and lamb stock, cover and cook over low heat for 1 hour.
For the vegetables: Meanwhile, peel the carrots and cook in a pot of boiling salted water for 12-15 minutes. Drain. Cook the frozen beans according to package directions. Rinse the parsley, shake dry and chop.
Melt the butter in a saucepan, add the vegetables and parsley and cook until tender. Lift the lamb from the sauce, transfer to a cutting board, tent with foil. and let it rest 5-10 minutes. Mix the cornstarch with a little cold water. Bring the pan juices to a boil. Slice the lamb and serve with the sauce and the vegetables.
