Roast Leg Of Lamb With Nut Crust, Dumplings And Carrots.

1. 1

   Preheat oven to 350u00b0F. Season the lamb and put it on a rack in a roasting pan, roast in the oven for 1 hour. After 1 hour, add the onions to the pan with 2 cups of water and 1/2 cup of wine and roast for a further 30 minutes.

2. 2

   Meanwhile, grind the half the almonds, the pine nuts, 1 slice of toast, 3/4 of the parsley, the basil, olive oil and egg to a paste, season. Spread the paste on the lamb and cook for another 30 minutes.

3. 3

   For the dumplings, roll the biscuits into walnut sized balls. Cover and cook in boiling salted water for about 15 mins.

4. 4

   For the carrots, put them in a saucepan with a little water, 1 tbsp of butter and a pinch of sugar. Season with salt and pepper, cover and cook for about 15 minutes.

5. 5

   To finish off the dumplings, heat 2 tbsp of butter in a skillet and briefly cook the remaining almonds. Add the dumplings to the pan and stir in the remaining parsley.

6. 6

   For the gravy, pour the juices from the meat through a sieve into a pan and bring to a boil. Add the cornstarch mixture and stir until smooth and reduced to the desired consistency, season.

* Per serving · 4 servings · Values may vary.