Roast Lamb with Potatoes and Tomatoes
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg leg (s) lamb, boneless, ready to cook
- 600 g potato (s), small, waxy ones
- 600 g tomato (s), ripe
- 1 bunch parsley, smooth
- 1 lemon (s), untreated (juice and zest)
- 50 g parmesan, freshly rated
- 3 tablespoon lard
- 4 tablespoon breadcrumbs, freshly grated
- 4 cloves garlic
- 6 tablespoon olive oil
- Salt and pepper, from the mill
Print Recipe
Pin Recipe Instructions
- Grate the lemon, cut off the zest and save. Squeeze the lemon and rub the leg of lamb with the juice.
- Wash and peel the potatoes. Scald tomatoes, peel, core and cut into strips.
- Cut the potatoes into 1/2 cm thick slices.
- Grease a large roasting pan with 2 tablespoons of olive oil and place the potato in it like a roof tile. Season with salt and pepper and top with 2 tablespoons of lard flakes. Place the tomato fillets in between.
- Preheat the oven to 175 degrees.
- Now finely chop the parsley and garlic. Mix with breadcrumbs and lemon zest. Remove 2/3, stir with 4 tablespoons of olive oil to a paste. Mix the other 1/3 with the parmesan and set aside for later.
- Salt and pepper the leg of lamb and rub the parsley paste well. Place on top of the potatoes and tomatoes in the roaster and let simmer in the oven for 1 1/2 hours. 15 minutes before the end of cooking, raise the oven to 225 degrees, sprinkle the parmesan mixture on the leg and flake the remaining lard on top. Bake for 15 minutes until crispy. Serve hot.
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