Lamb Roast

Ingredients

• 1 kg boneless lamb leg
• 8 tbsp olive oil
• Salt
• black pepper (freshly ground)
• 3 tbsp chopped parsley
• 100 g breadcrumbs
• 2 Garlic cloves
• 1 tbsp mustard
• 200 ml broth
• 400 g Tomatoes
• 1 Shallot
• 600 g small firm potatoes (cooked)
• 2 tbsp clarified butter
• 2 tsp finely chopped basil
• basil for garnish

Instructions

1. 1.

   Wash the meat, pat dry, tie into shape if needed and rub with salt and pepper.

2. 2.

   Create a seasoning mix from oil, parsley, breadcrumbs, pressed garlic and mustard.

3. 3.

   Heat oil in a roasting pan and sear the lamb leg on all sides. Spread the seasoning mix over the lamb. Roast in a preheated oven at 200°C for about 2 hours, gradually adding vegetable broth.

4. 4.

   Meanwhile, peel and finely dice the shallot. Slowly roast the potatoes in hot clarified butter, season with salt and pepper, and just before finishing add finely chopped basil and cook briefly.

5. 5.

   Wash, trim, and quarter or eighth tomatoes. Season with salt and pepper and mix in the diced shallots.

6. 6.

   Serve by slicing the meat and plating with roasted potatoes and tomatoes.