Stuffed Roast Lamb with Vegetables
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 1 hr 30 mins |
| Total Time | 2 hrs 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 ½ kg lean lamb
- Salt and pepper, whiter
- 1 clove garlic
- 1 bunch parsley
- 2 teaspoons basil, dried
- 250 ml meat broth, clear
- 250 g shallot (s)
- 1 kg potato (s)
- 500 g French beans
Print Recipe
Pin Recipe Instructions
- Rub the lamb vigorously with salt and pepper. Finely chop the garlic and parsley, mix with the basil.
- Spread the herbs evenly on the lamb. Roll up the meat and tie it with kitchen twine. Place in a large roasting pan and roast in a hot oven.
- Switching: 180 - 200 ° C top / bottom heat (160 - 180 ° C circulating air) on the 2nd sliding bar from the bottom for 90 minutes.
- Gradually pour in the broth.
- Peel the shallots and potatoes. Wash and quarter the potatoes. Clean and wash the beans. After roasting for 45 minutes, add the vegetables to the meat, season with salt and pepper.
- Remove the kitchen twine from the roast lamb. Cut the meat into slices and arrange with the vegetables on a preheated platter.
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