Leg of lamb cooked in milk with potatoes and vegetable plate

Ingredients

Directions

1. 1

   Peel the shallots and garlic. Depending on the size, halve the shallots if necessary. Wash the lemon thoroughly, dab dry and peel the zest of 1 lemon in 5 strips. Wash the chilli. Place the bay leaves, chilli and lemon peel in a tea bag and close.

2. 2

   Wash the leg of lamb, dab dry and cut off any excess fat. Rub the leg of lamb with salt and pepper.

3. 3

   Heat the oil in a roasting pan and fry the leg of lamb in it until it is hot all around. Finally, add shallots and garlic and fry. Pour on milk, add tea bags and bake in a preheated oven, lower rail (electric stove: 225 °C/ circulating air: 200 ° C/ gas: see

4. 4

   manufacturer) braise for about 30 minutes. Then switch the temperature down to (electric cooker: 175 °C/ circulating air: 150 ° C/ gas: see manufacturer) and braise for another 2 hours. During this time, scoop the leg with the braised milk stock from time to time.

5. 5

   Clean the carrots, leaving a little green. Wash the carrots. Wash the asparagus, peel the lower third and cut off the woody ends. Peel and wash the potatoes and cut them into pieces. Cover the potatoes and cook them for about 20 minutes in little boiling salted water.

6. 6

   Cook the carrots in boiling salted water for 8-10 minutes. Add asparagus and simmer for another 5 minutes.

7. 7

   Roast the almonds in a pan without fat and take them out immediately. Finely grate the peel of the remaining lemon. Halve the lemon and squeeze the juice. Drain the potatoes and let them evaporate briefly on the hot stove.

8. 8

   Remove from heat and leave open for 4-5 minutes. Drain the vegetables. Heat 30 g butter, grated lemon peel and 1-2 tbsp. lemon juice in a saucepan, carefully turning the vegetables in it. Melt 30 g butter and add to the potatoes with the almonds.

9. 9

   Put the lid on and shake the potatoes with the flaked almonds well. Keep vegetables and potatoes warm.

10. 10

    Remove the leg of lamb and tea bags from the stewing stock. Finely puree the stock with the shallots and garlic cloves (approx. 800 ml). Season the sauce with salt, pepper and 1-2 tbsp. lemon juice (add some hot water if necessary).

11. 11

    Cut the leg of lamb into thin slices, releasing the bone. Arrange leg of lamb with some sauce and vegetables on a large plate. Add the potatoes, remaining vegetables and remaining sauce. Garnish with parsley.