Leg of lamb on vegetables

COOK TIME
255 mins

TOTAL TIME
255 mins

Ingredients

Directions

1. 1

   Peel the garlic. Peel onions and cut into slices. Wash and clean the tomatoes and cut into thick slices. Wash thyme, shake dry, only halve some stems, pluck the leaves from the remaining stems. Peel, wash and halve the potatoes. Put potatoes, onions and tomatoes on a fat pan of the oven. Sprinkle with salt, pepper and 3/4 of the thyme. Sprinkle with 3 tablespoons of oil

2. 2

   Wash the meat and dab dry. Rub all around with salt and pepper. Mix lemon juice, chilli flakes and 3 tbsp. olive oil and brush the meat all around with it. Tie into shape with kitchen string. Cut 8 small holes with a sharp knife into the top of the meat. Put the garlic in. Put the meat on the vegetables

3. 3

   Roast in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 3 hours. Grate cheese finely. Mix cheese, breadcrumbs, remaining thyme and 1-2 tbsp. oil. Place on the roast and fry at the same temperature for a further 15-20 minutes

4. 4

   Remove from the oven, cut the meat. Arrange meat and vegetables on plates

5. 5

   2 kg of meat are calculated. Leftovers can be warmed up the next day

Nutrition Facts

KCAL
820 kcal

CARBS
39 g

FATS
39 g

PROTEINS
76 g