Leg of Lamb in Spicy Broth with Fresh Vegetables and Potatoes
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Take 20 cups of water and add a bouillon cube, salt to taste, 2 stalks of leek, 2 carrots, 1 celeriac (all chopped), parsley, 3 bay leaves, 3 cloves garlic, 1 sprig fresh rosemary, and 1 tablespoon of black peppercorns. Bring to a boil. Add a leg of lamb of about 5 pounds. Cover and let simmer on low heat for about 2 hours. Clarify 1/2 pound of butter. Mix 4 egg yolks with 8 tablespoons of the lamb stock and beat until foamy. Add butter while stirring contantly. Add 4 teaspoons of Dijon mustard, a teaspoon of dried mustard, and salt, pepper, and lemon juice to taste. FOR VEGETABLES - Take 1 pound green beans and 2 pounds of carrots. Add 4 slices of kohlrabi. Melt 1 ounce of butter in a pan, add 2 diced shallots, and braise briefly. Add carrots and season with salt, pepper, and a pinch of sugar. Add a little water and simmer for 8 to 10 minutes. Cook beans in boiling salted water. Wrap vegetables in aluminum foil and keep warm in the oven. Brown kohlrabi slices briefly in 1 ounce of buter and add salt, pepper, and nutmeg to taste. Cut meat off the bone and serve on a platter with the vegetables. Decorate vegetables with chopped parsley. Serve with new potatoes. Serves 6