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

Ingredients

2 3/4 lb leg of lamb
2 medium onions, quartered
1/2 cup white wine
1/3 cup almonds
1/4 cup pine nuts
1 slice toasted bread
1/2 bunch parsley, chopped
1 bunch basil, chopped
6 tbsp olive oil
1 None egg
1 - 8 oz package biscuit dough
2 lbs carrots, peeled and sliced
3 tbsp butter
2 tbsp cornstarch, mixed with 2 tbsp cold water

Preparation

Preheat oven to 350\u00b0F. 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.
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.
For the dumplings, roll the biscuits into walnut sized balls. Cover and cook in boiling salted water for about 15 mins.
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.
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.
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.