Crispy roast with vegetable and potato vinaigrette

Name: Crispy roast with vegetable and potato vinaigrette
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Ingredients: 1.2 kg detached chop; 1 potty Marjoram and basil; 2 TABLESPOONS colourful peppercorns; 1-2 Garlic cloves; 3 TABLESPOONS Breadcrumbs; 3 TABLESPOONS medium hot mustard; 30 g Butter or margarine; 200 g Potatoes; 200 g Carrots; 7-10 Tbsp Salt; 2 Tomatoes; 4 TABLESPOONS Oil; 100 ml Lime juice; 2 TABLESPOONS White wine vinegar; 7-10 Tbsp white pepper; 1/2 TEASPOON Sugar; 7-10 Tbsp Basil, marjoram, lime and lemon slices

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 6

1.2 kg detached chop
1 potty Marjoram and basil
2 TABLESPOONS colourful peppercorns
1-2 Garlic cloves
3 TABLESPOONS Breadcrumbs
3 TABLESPOONS medium hot mustard
30 g Butter or margarine
200 g Potatoes
200 g Carrots
7-10 Tbsp Salt
2 Tomatoes
4 TABLESPOONS Oil
100 ml Lime juice
2 TABLESPOONS White wine vinegar
7-10 Tbsp white pepper
1/2 TEASPOON Sugar
7-10 Tbsp Basil, marjoram, lime and lemon slices

Directions

1
Wash the meat and dab dry. Roast in the preheated oven (electric cooker: 200 °C/ gas: level 3) for one hour. For the crust, wash the herbs, dab dry and chop finely. Coarsely grind pepper.
2
Peel the garlic and press it through a garlic press. Mix the prepared ingredients with the breadcrumbs. Brush the roast ten minutes before the end of the frying time with two tablespoons of mustard. Spread the herb sauce on top, pressing well.
3
Place fat in flakes on top. For the vinaigrette, peel and wash the potatoes and carrots. Cook the potatoes in little boiling salted water for 20 minutes. Then mash them finely in vegetable water.
4
Finely dice the carrots and stew them in little boiling water for three minutes. Wash and quarter the tomato, remove the seeds. Cut tomatoes into small cubes. Mix potatoes, remaining mustard, oil, lime juice and vinegar.
5
Season to taste with salt, pepper and a little sugar. Fold in diced carrots and tomatoes. Cut the roast open and serve garnished with plenty of fresh herbs, lime and lemon slices. Serve with vegetable vinaigrette extra.