Leg of lamb in herb crust

1. Put the leg of lamb into a large bowl. Peel the onion and carrot, clean the fennel and stalk celery, set aside the tender leaves. Cut everything into large pieces and add to bowl.

2. Wash the lemon in hot water, peel strips from the yellow peel with a peeler and add to the leg of lamb with the rest of the marinade ingredients so that it is well covered with liquid. Turn meat in the marinade after approx. 6 hours and make sure that everything is well covered again.

3. Remove the leg of lamb from the fridge and from the marinade approx. 30 minutes before preparation and dab dry with paper towel.

4. Drain the vegetables in a sieve, making sure to collect 400 ml marinade in the process.

5. Peel the carrot and onion, clean the fennel and stalk celery and cut everything into large pieces.

6. Clean and cut the radishes into fine slices. Set aside for the garnish.

7. Finely chop the thyme leaves and rosemary leaves, mix with the AMC Pepper Trio and salt.

8. Heat the pot on highest level up to the roasting window, switch to a low level , roast leg of lamb on all sides and remove.

9. Add the vegetables from the marinade and freshly cutted vegetables and roast while turning. Place the leg of lamb on top of the vegetables and add the collected marinade.

10. Heat the pot on highest level up to the steam window, switch to a low level and cook for approx. 20 minutes in the steam area. Turn the meat and cook for another 20 minutes in the steam window.

11. Remove meat, brush with honey and turn in the herb mixture. Place the leg of lamb in the pot, cover and let rest for 30 minutes on on the switched-off hob.

12. Cut the meat into thin slices, arrange on a platter with the cooked vegetables and garnish with radishes and celery leaves.