Roast Lamb with Autumn Stuffing and Vegetables
Ingredients
- Ingredients
- 1 ½ kilograms trimmed Leg of lamb
- 4 garlic cloves
- 6 Tbsps olive oil
- 4 Tbsps lemon juice
- 200 grams Pumpkin
- 200 grams carrots
- 1 small young Savoy cabbage
- salt
- peppers
- 1 bunch parsley
- 2 Tbsps olive oil
- 1 Tbsp Mustard
- 400 milliliters lamb stock
- cornstarch
- For the side dishes
- 1 bunch baby carrots
- 200 grams Snow peas
- 6 small Baby corn cobs (canned)
- 500 grams green Asparagus
- 2 Tbsps butter
Preparation steps
Rinse lamb, pat dry, spread flat and press even flatter if necessary. Cut pumpkin and carrots small and boil in salted water for about 5 minutes. Blanch, strain and allow to drain. Trim cabbage, quarter lengthwise, cut out stalk and cut one quarter crosswise into strips. Peel garlic and squeeze through a press. Mix garlic with olive oil and lemon juice and brush the meat with marinade.
Distribute carrots, pumpkin and cabbage strips on the meat, roll and tie with kitchen twine. Preheat oven to 175°C (approximately 350°F). Heat remaining olive oil marinade and lamb stock in a large roasting pan, insert leg of lamb and cook for 1 1/2 hours.
Rinse the parsley and chop finely. Stir in mustard and 2 tablespoons olive oil. Brush the meat with the paste and cook for another 30 minutes.
Meanwhile for the side dishes, trim and peel carrots. Drain corn. Rinse asparagus, peel the bottom third, cut off ends and cut in half crosswise. Cook the vegetables in salted boiling water as follows: the remaining cabbage quarters 12 minutes, carrots and asparagus for about 8 minutes and snow peas about 5 minutes. Heat the corn briefly. Serve with the lamb.
