Summary

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

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Instructions

1. Wash the lamb and pat dry. Tie together with kitchen thread.
2. Peel and finely chop garlic.
3. Rinse the thyme, marjoram and tarragon, shake dry, strip off the leaves, chop finely.
4. Mix the garlic, herbs, a little salt and pepper with the oil, brush the meat with it and cover and marinate overnight.
5. Wash, peel and cut the potatoes lengthways into eighths.
6. Preheat the oven to 180 degrees.
7. 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.
8. Salt and pepper the potatoes, drizzle with marinade and place around the roast. Finely chop the rosemary and sprinkle on the potatoes.
9. Fry in the oven at 180 degrees on the middle rack for about 60 minutes, turning the potatoes every now and then.
10. Reduce pastis to a third in a saucepan.
11. Wash tomatoes, cut in half and set aside.
12. Fifteen minutes before the end of the cooking time, fold the tomatoes into the potatoes and brush the roast with pastis.
13. Remove the roast, wrap it in aluminum foil and let it rest for about 10 minutes. Then cut open and serve with the potatoes.