Leg of lamb with a herb crust and vegetables 'en papillotte’
Add even more flavour to lamb from the Big Green Egg using this recipe for a herb crust. Serve with vegetables cooked ‘en papillotte’!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.biggreenegg.eu.
Ingredients
- 2 kg leg of lamb
- 2 large cloves of garlic
- 10 sprigs of parsley
- 400 g crème fraîche
- 100 g panko (or coarse breadcrumbs)
- 100 g fresh or 20 g dried morels
- 200 g (haricot vert) beans
- 300 g new (small) potatoes, unpeeled
- 300 g broad beans (in the pod)
- 300 g peas (in the pod)
- 30 g butter
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