Ingredients:
- 8 cloves garlic
- 3 sprigs fresh rosemary
- 600 g small potatoes
- 1 red pepper
- 4 slices (canned) artichoke
- 1 tablespoon lemon juice
- 4 tablespoons olive oil
- salt and pepper
- approx. 1.5 kg lamb leg
- 4 tomatoes
- 150 g string beans
Preparation:
1. Wash lamb leg, pat dry and rub with salt and pepper. Heat oven to 150 °C. Pour oil into a baking dish and place lamb leg into it. Clean and chop garlic. Wash rosemary, shake dry and dump into baking dish together with garlic and 200 ml water. Let lamb leg braise in the oven for 2-2 1/2 hours, basting occasionally with its own drippings.
2. Peel and wash potatoes. Wash, clean and chop peppers, string beans and tomatoes. Let artichoke drip dry.
3. Precook beans for approximately 5 minutes in salted water, rinse under cold water and let drain. Add tomatoes 50 minutes before, rest of vegetables 20 minutes before end of sautéing to meat and continue baking together.
4. Take lamb leg out of baking dish and cut into slices. Add salt, pepper and lemon juice to drippings. Serve meat with vegetables and sauce.
This recipe is for 6 people.