Stuffed Leg of Lamb

Preheat the oven to 150 °C. For the filling, remove the crust from the toast and cut into cubes, toast in a frying pan with the butter and 3 tbsp. oil to make croutons. Remove and drain on kitchen paper, remove the peel from 1 onion and 1 clove of garlic, cut into very fine cubes and sauté in 2 tbsp oil until translucent, rinse 1 sprig of thyme, 1 sprig of rosemary and the parsley, dry and chop very finely. Cut the goat cheese into cubes as well. Mix the garlic, kitchen herbs, onion, crouetons and goat cheese with the mustard and season well with salt and freshly ground pepper.

Fill the leg of lamb with it, close with toothpicks and season the meat with salt and pepper.

Remove peel from remaining onion, carrot and celery or clean and rinse if necessary and cut into large pieces. Squeeze remaining garlic in bowl until smooth. Rinse and dry remaining herb sprigs. Gently brown the meat in a roasting pan with 3 tbsp oil. Pour in the vegetables, thyme and rosemary sprigs and roast the leg of lamb in the oven for 45 to 50 min until pink.

Remove the meat and let it stand for 5 min, extinguish the drippings with a little bit of water, let it boil briefly, pass it through a sieve and season it with salt and pepper. Cut the stuffed leg of lamb and bring to the table with the sauce.

Tip: Rosemary potatoes go particularly well with the leg of lamb.

Our tip: As an alternative to fresh herbs k

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