Leg of lamb with olive and tomato crust

Name: Leg of lamb with olive and tomato crust
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 6
Ingredients: 2 kg Lammkeule; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 20 g clarified butter; 600 g Potatoes; 1 yellow and green pepper; 2 red peppers; 1 Vegetable Onion; 2 Courgette; 6 medium-sized tomatoes; 3 Garlic cloves; 1 Bay leaf; 1 Rosemary stalk; 1 Pot of thyme; 1 Pot of basil; 50 g black and green olives (seedless); 4 TABLESPOONS Olive oil; 1/8 l White wine; 7-10 Tbsp Cayenne pepper; 7-10 Tbsp fresh herbs

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 6

2 kg Lammkeule
7-10 Tbsp Salt
7-10 Tbsp Pepper
20 g clarified butter
600 g Potatoes
1 yellow and green pepper
2 red peppers
1 Vegetable Onion
2 Courgette
6 medium-sized tomatoes
3 Garlic cloves
1 Bay leaf
1 Rosemary stalk
1 Pot of thyme
1 Pot of basil
50 g black and green olives (seedless)
4 TABLESPOONS Olive oil
1/8 l White wine
7-10 Tbsp Cayenne pepper
7-10 Tbsp fresh herbs

Directions

1
Wash the leg and dab dry. Rub with salt and pepper. Place on the fat pan of the oven and pour hot clarified butter over it. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for about 2 1/4 hours. In the meantime, peel and wash the potatoes and cut them into slices. 1/2 hour before the end of the cooking time, add to the fat pan and season with salt and pepper. Turn potatoes several times.
2
Clean, wash and cut the peppers into pieces. Peel the vegetable onion and cut into large cubes. Clean and wash zucchini and tomatoes. Slice zucchini, cut 4 tomatoes into slices. Peel garlic, press through garlic press. Wash and chop the herbs. Remove seeds from remaining tomatoes. Cut the flesh into small cubes. Chop the olives. Mix with 2 cloves of garlic, 2 tablespoons of olive oil, half of the chopped herbs and diced tomatoes. Deglaze roast 1/4 hour before the end of the frying time with white wine and 1/4 litre of water.
3
Remove seeds from remaining tomatoes. Cut the flesh into small cubes. Chop the olives. Mix with 2 cloves of garlic, 2 tablespoons of olive oil, half of the chopped herbs and diced tomatoes. Deglaze roast 1/4 hour before the end of the frying time with white wine and 1/4 litre of water. Spread the olive mixture over the roast. Sauté the remaining garlic and vegetable onion in the remaining hot olive oil. Fry peppers, zucchini and tomato wedges for about 10 minutes, turning them over. Add the rest of the chopped herbs and bring to the boil. Season to taste with salt and cayenne pepper. Serve everything garnished with fresh herbs
4
Spread the olive mixture over the roast. Sauté the remaining garlic and vegetable onion in the remaining hot olive oil. Fry peppers, zucchini and tomato wedges for about 10 minutes, turning them over. Add the rest of the chopped herbs and bring to the boil. Season to taste with salt and cayenne pepper. Serve everything garnished with fresh herbs