Leg Of Lamb With Mustard Herb Crust

• 2 medium onions, finely chopped
• 100 g butter + 1 tbsp
• 2 tbsp mustard
• 6 tbsp breadcrumbs
• 6 stalks tarragon, chopped
• 4 stalks thyme, chopped
• 4 stalks parsley, chopped
• 2 kg potatoes, peeled and cubed
• 4 tbsp sunflower oil
• 1.2 kg green beans
• 250 ml vegetable stock
• 1 tbsp cornflour mixed with 1 tbsp cold water

1. Heat oven to 300u0b0F. For the crust, mix together 1 chopped onion, 7 tbsp butter, 2 tbsp mustard, breadcrumbs and herbs. Season to taste. Cover the lamb leg with the crust mixture and roast for about 3 hours, checking the temperature for doneness after 2 1/2 hours.
2. For the potatoes, heat oil in a large frying pan and fry the potatoes on all sides until golden brown and crispy, seasoning to taste.
3. Cook the beans in boiling salted water for about 8 minutes, then drain and set aside. Heat 1 tbsp butter in a pan and saute 1 chopped onion. Add the beans and heat through, seasoning to taste.
4. Remove the lamb from the oven and deglaze the pan with the vegetable stock. Pour the stock and meat juices into a pan and bring to a boil. Add the cornstarch mixture and simmer, stirring, until thickened. Carve the meat and serve with the potatoes, beans and gravy on the side.

onions, butter , mustard, breadcrumbs, stalks tarragon, stalks thyme, stalks parsley, potatoes, sunflower oil, green beans, vegetable stock, cornflour mixed

Taken from recipes-plus.com/api/v2.0/recipes/17613 (may not work)