Glazed Leg of Lamb with Herbs

Stuff the leg of lamb with the herbs, tie with kitchen twine. Rub the meat with salt and pepper. Rinse roasted vegetables, peel and cut into small cubes. Heat olive oil in a roasting pan. Put the pieces of meat in it. Add roasted vegetables and garlic cloves. Roast in oven heated to 180 °C (depending on size) for about 45 min. In the last 15 minutes of roasting, mix honey with a little water. Brush the meat with it (makes a nice color). Take out the roasted meat, cover it with aluminum foil and let it rest for about 10 minutes.

Add a little water to the gravy. Boil a little and drain. Bind with cold butter, lastly mix in the chopped parsley.

For the glazed vegetables, cut the cleaned leek and beetroot diagonally into 2 – 3 cm pieces, cut the fennel into wedges and cook in salted water with the peeled shallots for about 3 minutes.

Take out and quench when cool. Melt 1 tbsp butter in a frying pan. Add sugar and a little bit of water, glaze vegetables in it. Season with a little salt.

Arrange the leg of lamb on plates with the vegetables. Pour the sauce over it. It goes best with a few roasted potatoes.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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