Stuffed Leg of Lamb with Mustard Crust

1. for the filling, cut white bread with crust into pieces. Cut shallots lengthwise into slices. Chop 2 cloves of garlic. Chop rosemary needles (1 sprig). Quarter olives lengthwise, cut tomatoes into thin strips. Roast all these ingredients in butter for 4 minutes. Place in a large enough bowl, cool.

Finely mash the cheese with a fork, add the olives and the egg to the bread mixture and mix well. Season with salt and pepper.

2. remove the fat layer from the leg of lamb, cut it open, unfold it. Place meat side up on a surface u. Pat tenderly flat. Spread stuffing evenly over center. Roll up meat over stuffing & tie with spaghetti. Season with salt and pepper.

Cut the garlic bulb into quarters lengthwise. Sauté the leg of lamb in hot olive oil on all sides. Add garlic, remaining rosemary and thyme sprigs and cook in a heated oven at 150 °C for 80 minutes. Cook.

For the mustard crust, pluck the leaves from the remaining thyme, parsley and chervil, chop finely and stir with the mustard. Leftovers. Remove the crust from the white bread, dice coarsely and crumble in a hand mixer.

For the fennel vegetables, blanch (scald) the tomatoes, skin, quarter and seed. Cut the quarters in half repeatedly, cut the fennel in half lengthwise u. Remove the stem wedge-shaped. Chop the fennel greens into small pieces. Cut fennel into 1/2 cm thick

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