Easter Lamb with String Beans Mixed Up

A bean recipe for every taste:

(*) The wine can be substituted with veal or chicken stock.

Season the hollow boned leg of lamb inside and out with pepper and season with salt.

Stuff with 2 cloves of garlic, a shallot and a bunch of herbs (sage, rosemary, basil). Close with two toothpicks and fry in olive oil for 5 minutes until golden brown. Later, take the leg out of the cooking pot and fry the root vegetables in the frying fat. Later add the paradeis pulp, roast briefly and extinguish with red wine and port. Put the leg of lamb back into the pot and add enough water to cover half of the leg with liquid. Cook in the oven heated to 180 °C for 150 to 180 minutes. Later remove the leg and wrap it in aluminum foil.

Tip: Up to this point, this dish can be prepared the day before!

To the roast stock the spices form – so peppercorns and juniper berries, bay leaf and cloves. Bring everything to a hearty boil for 10 minutes and then strain through a sieve. Immediately before serving, cut the meat into narrow slices.

For the vegetables, cut the beans into pieces about 1 cm long, dice the peeled potatoes about on the spot. Cook both in salted water for just under a minute, then quench when cool. Coarsely grate a thick carrot.

Sauté the shallot cubes in olive oil until translucent, then add the potatoes, beans and the grated carrot.

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