Roast Lamb with Green Beans and Potatoes
Rinse the leg of lamb, pat dry and tie with kitchen string. Peel the garlic and squeeze through the press.
Mix the pressed garlic with olive oil, 1 tablespoon thyme and lemon juice, and seson with salt and pepper to form a marinade. Brush the leg of lamb with the marinade.
Place the remaining marinade and lamb stock in a large roasting pan and heat. Place the leg of lamb into the lamb stock mixture and cook in a preheated oven at 175°C (fan: 155°C, gas mark 2) (approximately 350°F) for 1½ hours.
Mix together the mustard and 2 tablespoons olive oil, and brush the surface of lamb leg with it. Cook for another 30 minutes in the oven.
Rinse the green beans, trim the ends and blanch in heavily salted boiling water for about 10 minutes. Drain, rinse with cold water and drain well.
Cut the potatoes lengthwise into wedges and fry gently in hot butter in a large skillet over medium heat, turning occasionally. Season with salt and pepper.
Take out the lamb leg from the oven, wrap in aluminum foil and let rest for 10 minutes.
Strain the lamb juice left in the roasting pan. Saute the blanched in a pan in hot butter and pour in the lamb juice. Slice the lamb leg.
Serve the green beans with potatoes on plates and place the slices of lamb leg over.