Ingredients

Amount: Serves 8

Filling:

5 cloves garlic

1 bunch of flat-leaf parsley

3 springs oregano

3 springs sage

150 g stable bread roll (ciabatta)

5 anchovy fillets

70 g pitted black olives

50 g dried tomatoes in oil

Leg og lamb

1 leg of lamb, boneless, approx. 2.5 kg

Sauce

3 - 4 tbsp olive oil

150 ml white wine

300 ml lamb stock

5 sprigs of rosemary

800 g waxy potatoes

8 small artichokes

12 shallots

5 small parsnips

4 carrots

6 - 8 sprigs thyme

Peel and roughly chop the garlic. Wash and strip the parsley and oregano, and chop them roughly with the sage leaves. Dice the bread.

Process the herbs with the garlic, anchovies and bread in the food processor to create a paste.

Finely dice the olives and tomatoes, add them to the bread mixture and mix thoroughly.

Pre-heat the oven to 160 °C (fan).

Carry out manually on your appliance. Preheat hotair 160 °C

Place the meat on a board with the skin side facing downwards. Season the inside with salt and pepper. Distribute the bread mixture evenly over the meat and roll it up tightly. Tie the rolled meat up tightly with kitchen string.

Heat the olive oil on the roasting tin and brown the leg of the lamb thoroughly on all slides. Take the meat out of the roasting tray and carefully push the rosemary under the kitchen string.

Deglaze the roasting tray with the wine, then dd the lamb stock, and heat for a short time. Put the leg of the lamb back into the roasting tray.

Roasting in the fan oven at 160 °C for approx. 90 minutes. Possibly, use the core temperature probe. (Core temperature: 70-80 °C. For details about how to use the core temperature probe, please see the instructions for your device). Carry out manually on your appliance. Hotair 160 °C 90 minutes

To prepare the vegetables, first wash the potatoes, then cut them into halves or quarters.

Carefully remove the outer leaves from the artichokes leaving only the stems and hearts. Peel the remaining stems and hearts with a knife, cut them in halt and place them in acidulated water until needed.

Peel the shallots, carrots and parsnips and cut them into 3-cm pieces. Chop the thyme and mix it with the vegetables.

After 60 minutes add the vegetables to the roasting tin with the leg of the lamb. At the end of cooking time remove the leg of lamb, wrap it in aluminium foil and leave it to rest for approx. 10-15 minutes.

Remove the kitchen string and slice the meat. Season the braised vegetables again and serve with the led of lamb.