For the lamb stew, wash the leg of lamb, clean and chop the soup vegetables, peel the garlic cloves.
Put the meat with the soup vegetables, peppercorns and 1 clove of garlic in a pot, cover with water, season with salt, bring to the boil briefly, reduce heat slightly and simmer for about 1 1/2 hours.
Peel and dice onion, wash green beans and chop into 2 cm long pieces. Peel and chop the potatoes.
Heat oil in a pot and sauté onion. Add potato cubes and green beans and pour 500 ml of the lamb soup.
Add the savory and 1 clove of pressed garlic and steam everything together for 30 minutes.
Cut the lamb meat from the bone with a sharp kitchen knife and dice it, mix it into the bean stew.
If needed, add a little of the lamb soup and season with vinegar, salt and pepper.
Wash and finely chop the parsley. Remove the savory, stir in the parsley. Season the lamb stew strongly with salt and pepper.
Preparation Tip:
Lamb stew is a wonderful warming dish for cold winter days!
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