Cutlet roast Florentine style

Name: Cutlet roast Florentine style
Cook time: 2 h
Total time: 2 h
Yield: 6
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 Shallots; 800 g small vine tomatoes; 1.5 kg Potatoes; 7-10 Tbsp Oil; 7-10 Tbsp Kitchen yarn

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 6

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 Shallots
800 g small vine tomatoes
1.5 kg Potatoes
7-10 Tbsp Oil
7-10 Tbsp Kitchen yarn

Directions

1
Wash herbs, shake dry. Peel garlic and chop 2 cloves finely. 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 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 halve the shallots. Wash and halve the tomatoes. Cut the remaining garlic into slices. Peel, wash and 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