Cutlet roast Florentine style
easy
120 mins
120 mins
Ingredients
- 10 Branches of rosemary
- 20 Stem(s) Thyme
- 4 Garlic cloves
- 1.5 kg detached chop
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 4 TABLESPOONS Olive oil
- 300 g Onions
- 500 g small vine tomatoes
- 500 g Courgette
- 1.5 kg Potatoes
- 7-10 Tbsp Oil
- 7-10 Tbsp Kitchen yarn
Directions
- 1
Wash herbs, shake dry. Peel garlic and finely dice 2 cloves. Wash the meat, dab dry and season all around with salt, pepper and garlic. Tie the herbs with kitchen string evenly around the roast. Sprinkle with 2 tablespoons of oil
- 2
Place the roast on the oiled fat pan of the oven and cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 1 1/2-1 3/4 hours. Peel and slice the onions. Wash and quarter the tomatoes. Wash and clean the zucchini, cut them in half lengthwise and cut into slices. Cut the rest of the garlic into slices. Peel, wash and roughly chop the potatoes
- 3
Season prepared vegetables with garlic, salt and pepper and drizzle with 2 tablespoons of oil. Spread the vegetables around the roast after about 45 minutes. Arrange meat and roast
Nutrition Facts
430 kcal
27 g
15 g
45 g
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