Make it Scotch

Leg of Lamb with Herbs, Green Beans and Baguette

  • Prep 20+ mins
  • Cook 6 hours
  • Serves 4

Ingredients

Cooking Method

  • 1
    Strip off the leaves from the half of the thyme bunch. Grate the peel of one lemon. Strip off the rosemary needles. Put the leg of lamb with 2 tbsp oil, lemon peel, thyme leaves, garlic cloves and rosemary needles in a freezer bag and marinade over night in the refrigerator.
  • 2
    Take the meat out of the refrigerator 1 hour before frying and keep at room temperature for this period.
  • 3
    Heat the oven to 80 degrees. Take the leg out of the bag. Salt and pepper the meat abundantly.
  • 4
    In a shallow roasting dish, saute the meat all over for 8-10 minutes together with the garlic and the herbs.
  • 5
    Wash the rest of the fresh thyme and lay on the roast, leave the garlic in the roasting dish. Put the leg of lamb in the roasting dish into the oven and cook for 6 hours.
  • 6
    About 40 minutes before the end of the cooking time, wash and sort the beans. Cook these firm to the bite in boiling sated water for 6-8 minutes. Pour off the water, leave to drain and mix with 1 tsp of butter.
  • 7
    Mix the lemon juice with 150 ml water and pour into the roasting dish. Raise the temperature to 250 degrees C, turn the oven grill on and grill the leg of lamb golden brown in the oven in 10-13 minutes, turning the meat once during the process.
  • 8
    Take the leg of lamb out of the oven. Cut the meat in discs off from the bones. Serve with the juice from the dish and the beans over pre-warmed plates. This dish goes well with baguette.
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