Roast leg of lamb in the oven with sautéed vegetables

Ingredients

• 3 kg Leg of lamb (Remove the thin skin and impurities, make small incisions on the surface)
• 1 c. à café Ground coriander seeds (For rubbing the leg)
• 1 pincée Black pepper (Very little, just to season)
• 1 c. à café Salt (Season the leg)
• 2 c. à soupe Olive oil (For rubbing the leg and cooking the vegetables)
• 80 g Quality butter (30 g for the leg, 50 g for sautéing the vegetables)
• 2 branches Fresh rosemary (To place in the aluminum foil with the leg)
• 6 gousses Garlic cloves (2 for the leg, 4 for the vegetables)
• 500 g Green beans (Cleaned, cut if necessary)
• 500 g Carrots (Peeled, cut into rounds or sticks)
• 500 g Potatoes (Peeled, cut into medium dice)
• 1 c. à café Herbes de Provence (To season the vegetables)
• ½ c. à café Ground cumin (A small pinch for the vegetables)
• ½ c. à café Sweet paprika (For the potatoes to add color)
• 100 g Mixed olives (For the final garnish)
• 1 botte Fresh parsley (Chopped, for garnish)
• 100 g Mozzarella (optional) (Diced, for decoration)
• 100 g Cherry tomatoes (optional) (Halved, for decoration)
• 50 g Turkey ham (optional) (Sliced, for decoration)

Instructions

1. Prepare the leg

   Remove the thin skin and impurities from the leg, then make small superficial incisions all over the surface.

   Time: PT15M

2. Season the leg

   Mix 1 tsp ground coriander, a pinch of pepper, 1 tsp salt and 2 tbsp olive oil. Generously brush the leg with this mixture.

   Time: PT5M

3. Wrap the leg

   Place two sprigs of rosemary and two crushed garlic cloves on the leg, first wrap it in parchment paper, then in aluminum foil, sealing tightly to create a packet.

   Time: PT5M

4. Preheat the oven

   Preheat the oven to normal heat, 180 °C.

   Time: PT10M

   Temperature: 180°C

5. Cooking the leg (first phase)

   Place the wrapped leg in the roasting pan and bake for 3 hours. After 2 hours, check tenderness; if needed, extend by an additional hour.

   Time: PT3H15M

   Temperature: 180°C

6. Prepare the vegetables – cutting

   Wash, peel and cut the green beans, carrots and potatoes into similarly sized pieces.

   Time: PT10M

7. Steaming the vegetables

   Cook the green beans (10 min), carrots (10 min) and potatoes (15 min) separately in the steamer basket.

   Time: PT35M

8. Sauté the green beans

   In a pan, heat 1 tbsp olive oil and 1 tbsp butter, add 2 crushed garlic cloves, the green beans, salt, pepper, 1 tsp herbs de Provence and a pinch of cumin. Sauté for 5 minutes.

   Time: PT5M

9. Sauté the carrots

   Repeat the same operation with the carrots, adding the same seasonings. Sauté for 5 minutes.

   Time: PT5M

10. Sauté the potatoes

    Sauté the steamed potatoes with butter, olive oil, 2 garlic cloves, salt, pepper, herbs de Provence, cumin and ½ tsp paprika for color. 5 minutes.

    Time: PT5M

11. Brush the leg and finish cooking

    Remove the leg from the oven, discard the aluminum foil, brush generously with the remaining butter, then return to the oven for an additional 15 minutes to achieve a nice coloration.

    Time: PT15M

    Temperature: 180°C

12. Plating

    Arrange the carrots, green beans and potatoes on the serving platter, add a few olives, place the leg in the center, sprinkle with chopped parsley and, if desired, decorate with mozzarella, cherry tomatoes and turkey ham.

    Time: PT10M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

30 g

Fat

25 g

Fiber

5 g

Ingredient Substitutions

• Instead of Leg of lamb: Lamb shoulder
• Instead of Ground coriander seeds: Fresh chopped coriander
• Instead of Black pepper: White pepper
• Instead of Salt: Sea salt
• Instead of Olive oil: Canola oil
• Instead of Quality butter: Vegetable margarine
• Instead of Fresh rosemary: Thyme
• Instead of Garlic cloves: Garlic powder (½ tsp)
• Instead of Green beans: Peas
• Instead of Carrots: Sweet potatoes
• Instead of Potatoes: Rutabaga
• Instead of Herbes de Provence: Dried thyme
• Instead of Ground cumin: Sweet paprika
• Instead of Sweet paprika: Smoked paprika
• Instead of Mixed olives: Pitted green olives
• Instead of Fresh parsley: Fresh coriander
• Instead of Mozzarella (optional): Feta cheese
• Instead of Cherry tomatoes (optional): Sun-dried tomatoes
• Instead of Turkey ham (optional): Chicken ham

Equipment Needed

• Oven
• Roasting pan or large sheet
• Parchment paper
• Aluminum foil
• Steamer pot or steamer basket
• Large skillet (fryer)
• Chef's knife
• Cutting board
• Kitchen tongs
• Kitchen brush
• Serving platter (oval or round)
• Mixing bowl

Critical Steps — Do Not Skip

• Season and incise the leg so the flavors penetrate.
• Properly wrap the leg in parchment paper then aluminum foil to cook it en papillote.
• Brush the leg with butter before the final cooking to achieve a nice color.

Chef Tips from the Video

• Use semi-salted butter for a richer flavor.
• Add a small handful of raisins to the vegetables for a Moroccan sweet touch.
• Serve with Moroccan bread (khobz) to soak up the juices.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for 3 to 4 days.

Freezer: Cooked leg can be frozen for up to 2 months, well wrapped.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Season and wrap the leg the night before, keep it in the refrigerator before cooking.
• Steam the vegetables ahead of time and quickly reheat them in a pan before serving.