Roast Lamb with Rosemary Potatoes
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 12 hrs 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1.2 kg leg lamb, loosened
- 3 clove (s) garlic
- 0.5 ½ bunch thyme
- 0.5 ½ bunch marjoram
- 0.5 ½ bunch tarragon
- salt
- pepper
- 100 ml olive oil
- 1.2 kg potato (s), waxy
- 3 sprigs rosemary
- 150 ml pastis (aniseed schnapps, e.g. Pernod)
- 600 g cherry tomato (s)
- Parmesan
Print Recipe
Pin Recipe Instructions
- Wash the lamb and pat dry. Tie together with kitchen thread.
- Peel and finely chop garlic.
- Rinse the thyme, marjoram and tarragon, shake dry, strip off the leaves, chop finely.
- Mix the garlic, herbs, a little salt and pepper with the oil, brush the meat with it and cover and marinate overnight.
- Wash, peel and cut the potatoes lengthways into eighths.
- Preheat the oven to 180 degrees.
- Drain the meat and collect the marinade. Season the meat with salt and pepper and fry all over in a pan on the stove. Place the roast on the oven pan.
- Salt and pepper the potatoes, drizzle with marinade and place around the roast. Finely chop the rosemary and sprinkle on the potatoes.
- Fry in the oven at 180 degrees on the middle rack for about 60 minutes, turning the potatoes every now and then.
- Reduce pastis to a third in a saucepan.
- Wash tomatoes, cut in half and set aside.
- Fifteen minutes before the end of the cooking time, fold the tomatoes into the potatoes and brush the roast with pastis.
- Remove the roast, wrap it in aluminum foil and let it rest for about 10 minutes. Then cut open and serve with the potatoes.
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