Leg of Lamb from Oven
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 12 hrs 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 7) |
Ingredients
- 1 kg potato (s)
- 2 cans tomato (s), happened
- 6 tablespoon olive oil
- 0.5 ½ bunch rosemary, possibly a little less
- salt and pepper
- 1 onion (s)
- 5 clove (s) garlic
- 1 lemon (s), untreated
- 1 bunch parsley
- 1 peperoncini, dried
- 1 leg lamb, boneless (approx .2 kg)
- 50 g breadcrumbs
- 50 g parmesan, rated
Print Recipe
Pin Recipe Instructions
- Finely chop the onion, garlic and parsley the day before. Wash the lemon and rub the peel, squeeze out the juice. Finely chop the peperoncini. Mix everything with 2 tablespoons of olive oil and spread on the leg of lamb. Leave to stand in the refrigerator overnight or longer.
- The next day, peel the potatoes and slice them finely, then spread them in a large roasting dish and add the canned tomatoes. Finely chop the rosemary and add to the potatoes together with salt and pepper.
- Take the meat out of the marinade and place on the potatoes, also distribute the remaining marinade over the potatoes. Put the whole thing in the oven at 180 ° C for 1 1/2 hours, turning once.
- In the meantime, mix the breadcrumbs with the cheese and the oil, and spread over the meat after the baking time. Set the temperature to 220 ° C and bake the roast for another 15 minutes until the crust is brown.
- After cooking, let the meat rest for 10 minutes and then serve. We usually have green beans wrapped in bacon or beans from the jar with bacon and onions in a cream sauce.
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