Lamb Roast with Pistou, Tomatoes and Potatoes
Lamb roast with pistou, tomatoes and potatoes is a recipe featuring fresh ingredients from the lamb category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 bundle parsley
- 1 bundle thyme
- 0.2 l olive oil
- 2 peeled garlic cloves
- 1.2 kg lamb shoulder (pre‑cooked, boneless)
- 4 tbsp olive oil
- Salt
- black pepper (freshly ground)
- 500 g waxy potatoes
- 1 tsp tomato paste
- 0.3 l white wine
- 0.5 l vegetable broth
- 200 g halved cocktail tomatoes
Instructions
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1.
Preheat the oven to 180°C with upper and lower heat. For the pistou, blend parsley and thyme leaves with garlic cloves and 0.2 l olive oil until smooth. Wash the meat, pat dry, brush the inner side with half of the herb mixture, roll lengthwise, and tie with kitchen twine.
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2.
Heat 4 tbsp olive oil in a roasting pan, season the lamb shoulder with salt and pepper, and sear all sides. Peel the potatoes, cut into wedges, and brown them together. Add tomato paste, stir, then deglaze with white wine and broth.
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3.
Place the pan on the middle rack of the preheated oven and braise for about 1.5 hours. Stir the potatoes periodically so they absorb liquid evenly and pour sauce over the meat.
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4.
When the lamb roast is golden brown and skin crisp, add cocktail tomatoes to the sauce in the last 10 minutes. Spread pistou over the roast, pour remaining herb mixture into the sauce, season with salt and pepper, and serve immediately.
