Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.