Roasted Lamb with Oven Vegetables
A roasted lamb dish with fresh oven vegetables from the lamb category. Try this and other recipes from Spoonsparrow!
Ingredients
- 3 onions
- 1 kg potatoes (firm boiling)
- 3 Garlic cloves
- 2 sprigs Rosemary
- 6 sprigs Thyme
- Sea salt
- pepper (ground)
- 1 tsp chili flakes
- 100 ml olive oil
- 300 g cherry tomatoes
- 700 g lamb loin fillet (trimmed)
- 2 Garlic cloves
Instructions
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1.
Peel the onions and cut into slightly thicker slices. Wash, peel, and slice the potatoes into 1 cm thick rounds; blanch in boiling salted water for 5 min, then shock in ice water.
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2.
Wash the garlic cloves without peeling and press lightly with the side of a knife. Rinse herbs, shake dry, roughly chop or tear smaller pieces.
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3.
Place everything in a baking dish, lightly salt, sprinkle pepper and chili, and bake at 170°C for about 30 minutes.
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4.
Meanwhile cut the lamb into about 12 slices; pound each between two sheets of foil to be slightly larger and very thin.
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5.
Wash the tomatoes and add them to the vegetables 10 min before cooking ends.
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6.
Wash the garlic cloves in their skins, crush with knife side, and heat with a little oil in a non-stick pan. Five minutes before the end of baking, quickly sear the lamb on both sides, lightly salt, and serve with the vegetables.
