Leg of lamb in a herb and candied vegetable crust

Leg of lamb in a herb and candied vegetable crust

Ingredients Leg of lamb in a herb and candied vegetable crust
Number of persons
-
6
+

1 lamb (1.8 kg)

300 g whole white onion

600 g artichoke hearts, cut up

80 g soft butter

2 tablespoons chopped parsley

2 tablespoons chopped coriander

1 tablespoon chopped thyme

1 tablespoon chopped garlic




Preparation Leg of lamb in a herb and candied vegetable crust
Total time: 1h15
Preparation time: 15 min
Cooking time: 1 h
Photo Picard.fr
Preheat the oven to 240°C (thermostat 8).
Mix 2 tablespoons of mustard, 5 of breadcrumbs, parsley, coriander, thyme, garlic, 50 g of softened butter, salt and pepper.
Coat the thawed and seasoned leg of lamb with this preparation, then place it in a large oven dish.
Pour the small frozen onions around the meat and sprinkle them with a little sugar.
Add the remaining butter, 1/2 glass of water, salt and pepper and put in the oven for 15 minutes. Place the artichoke hearts on top, moisten with a little water and cook for 45 minutes at 210°C (gas mark 7), stirring the vegetables from time to time.