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1 kg leg of lamb (boneless)
8 cloves of garlic
Parsley, fresh
100 g butter, oil for frying
500 g soup vegetables
1 kg potatoes
½ l vegetable stock
1 tsp rosemary, dried
2 tsp honey, 1 MSP cinnamon
1 tbsp crème fraîche
Salt, pepper
Cut small pockets into the leg of lamb and insert a clove of garlic and parsley into each, then seal with butter. Rub the leg with salt and pepper and sear in hot oil. Then leave the meat to rest on a board for 10 minutes. In the meantime, peel the soup vegetables and potatoes, roughly chop or halve and fry briefly, then deglaze with stock and layer in a roasting tin. Place the meat on top and sprinkle with rosemary. Cover and roast in a preheated oven at 200°C (top and bottom heat, middle shelf) for 30 minutes, then uncover and roast for a further 20 minutes. Baste with stock or gravy if necessary. Wrap the meat in aluminium foil and leave to rest for 10 minutes before serving.
For the sauce, pass the vegetables, gravy and two halved potatoes through a sieve. Add the honey and cinnamon and bring to the boil briefly, season with crème fraîche, salt and pepper. Serve with the potatoes. (Practical: meat and potato side dish are prepared in one go).
