Roast leg of lamb with garlic and rosemary, roast potatoes and red wine sauce

Ingredients for 4 portions

• 1.2 kgLeg of lamb, boneless
• 4 clovesGarlic, sliced
• 4 sprigsRosemary
• 4 tbspOlive oil
• to tasteSalt
• to tasteBlack pepper
• 1Yellow onion, finely chopped
• 1 tbspButter, for the sauce
• 1 tbspTomato paste
• 2 dlRed wine
• ≈ 3 dlWater
• 1 cubeBeef stock
• 1 tbspCornflour

On the side

• 1.2 kgPotato, in wedges
• 300 gGreen beans
• 1 tbspButter, for the beans

Method

1. Heat the oven to 175 °C. Make small cuts in the lamb and push in the garlic slices and pieces from two rosemary sprigs. Rub the meat with half the oil, salt and pepper.
2. Toss the potato wedges with the rest of the oil, the remaining rosemary and a little salt in a roasting tin. Put the lamb in the middle and insert a meat thermometer into the thickest part.
3. Roast in the middle of the oven until the thermometer reads 58–60 °C for pink meat, about 1 hour. Turn the potatoes once.
4. Make the sauce: soften the chopped onion in the butter in a saucepan. Stir in the tomato purée, pour in the wine and boil until reduced by half.
5. Add the water, crumble in the stock cube and simmer for 10 minutes.
6. Strain the sauce and thicken it with the cornflour stirred into a little cold water. Bring to the boil and season with salt and pepper.
7. Lift out the lamb, wrap it in foil and leave it to rest. Turn the oven up to 225 °C so the potatoes can brown.
8. Let the meat rest while the potatoes turn golden in the oven, about 15 minutes.
9. Cook the green beans in lightly salted water for 3–4 minutes, drain and toss with the butter.
10. Carve the lamb into thin slices and pour the juices from the foil into the sauce. Serve with the potatoes, green beans and red wine sauce.

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