Leg of lamb with rosemary, garlic and gratin

Ingredients leg of lamb with rosemary, garlic and gratin (10 servings)

• 10 Aviko Potato Gratins Cream & Cheese 
• 4 kg leg of lamb (deboned and tied up) 
• 4 kg leg of lamb (deboned and tied up) 
• 5 sprigs of rosemary 
• 125 g butter 
• 1 kg green beans 
• 1.5 carrot, thinly sliced 
• 375 g grated Gruyère 
• 5 tbsp coarse mustard 
• 10 tbsp honey 
• 2 tbsp olive oil 
• 3 shallots, finely chopped 
• (freshly grated) nutmeg 
• 2-3 tsp natural vinegar 

Method 

30 minutes preparation + 85 minutes oven 

• Preheat the oven to 180 ºC. Make 2 cm incisions in the leg of lamb with a pointed knife and fill them with the garlic and sprigs of rosemary. Place the leg of lamb in the roasting pan and sprinkle with salt and pepper. 
• Spread half of the butter in flakes over the meat and roast the leg of lamb for 50-60 minutes in the preheated oven. Meanwhile, boil the green beans in salted water for 6 minutes. 
• Drain the green beans in a sieve and cool; Place them in ice water if necessary to prevent them from overcooking. 
• Place the gratins on the baking tray. Divide the carrot slices on top and sprinkle with the cheese and pepper to taste. 
• Take the leg of lamb from the oven. Increase the oven temperature to 220 ºC. Place the gratins in the oven and bake for 25 minutes until golden brown and cooked through. 
• For the glaze,mix the mustard with honey. Brush the leg of lamb with it. Place the leg of lamb in the oven and bake for a further 10-15 minutes. Then let the meat rest from the oven under aluminium foil. 
• Heat the olive oil in a frying pan. Sauté the shallot for 1 minute. Add the green beans with the rest of the butter and braise the vegetables for 5 minutes. Season with nutmeg, salt and pepper. Drizzle with the vinegar and toss. 
• Put the leg of lamb on a board with the gratins on the side. Cut the meat into nice slices and serve with the green beans. 

Variation tip: the leg of lamb can also be prepared on the barbecue (with lid).