Ingredients
-
4 lamb legs
-
500g green asparagus
-
500g carrots
-
50g broad beans
-
350g new potatoes
-
2 dashes of olive oil
-
salt
-
pepper
-
for the sauce
-
200ml sour cream
-
10 mint leaves
-
salt
-
pepper
Ingredients
| 4 lamb legs | |
| 500g green asparagus | |
| 500g carrots | |
| 50g broad beans | |
| 350g new potatoes | |
| 2 dashes of olive oil | |
| salt | |
| pepper | |
for the sauce |
|
| 200ml sour cream | |
| 10 mint leaves | |
| salt | |
| pepper | |
Steps
|
1
|
Trim the vegetables and cut the potatoes in half. |
|
2
|
Meanwhile, place the lamb pieces on a baking tray. Season with salt and a dash of olive oil. Place the baking tray on the top shelf of the oven. Select Steam 2 for 8 minutes. Finish cooking on the grill for 5 minutes. |
|
3
|
Chop the mint leaves. Mix them with the sour creme and season with salt and pepper. |
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