Lamb Roast with Tomato Crust

Ingredients

• 2 handfuls fresh herbs (e.g., rosemary, thyme, parsley, basil, sage)
• 60 g soft tomatoes
• 2 slices toast bread
• 60 g softened butter
• 1 egg yolk
• 1 tsp Dijon mustard
• Salt
• Pepper (freshly ground)
• 12 shallots
• 800 g small firm potatoes
• 800 g lamb shoulder top cut
• 2 tbsp clarified butter
• 150 ml dry white wine
• 150 ml lamb stock

Instructions

1. 1.

   Rinse the herbs, shake dry, pluck and finely chop. Finely chop the tomatoes as well. Drain the toast bread and dice very small. Whisk the butter with the egg yolk and mustard until smooth. Mix the herbs with the tomatoes and bread, season with salt and pepper.

2. 2.

   Preheat the oven to 150°C (300°F) with both fan and conventional heat.

3. 3.

   Peel the shallots and potatoes, then halve them.

4. 4.

   Rinse the lamb, pat dry, season with salt and pepper. In a hot roasting pan, brown the meat all around in clarified butter. Briefly sauté the shallots and potatoes, season, and place the meat on top of the vegetables. Spread the tomato mixture over the meat and press down. Roast in the oven for about 1.5 hours. After about 30 minutes, pour in the wine and a little stock; add more stock later if needed.

5. 5.

   Remove the meat from the pan, taste the vegetables and sauce, and serve with sliced roast on top of the vegetables.