leg of Provençal lamb

Name: leg of Provençal lamb
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 7
Ingredients: 2 kg Lammkeule; 7-10 Tbsp salt, black pepper; 1 kg Potatoes; 4 big colourful peppers; 2 (approx. 500 g) Courgette; 6-8 Tomatoes; 1 chunky vegetable onion; 1 sprig of rosemary; 1/2 potty Thyme; 7-10 Tbsp and basil; 2-3 Garlic cloves; 50 g black and green; 7-10 Tbsp olives without stone, 2 tablespoons oil; 3/8 l broth, 1/8 l red wine; 7-10 Tbsp Bay leaves for garnishing

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 7

2 kg Lammkeule
7-10 Tbsp salt, black pepper
1 kg Potatoes
4 big colourful peppers
2 (approx. 500 g) Courgette
6-8 Tomatoes
1 chunky vegetable onion
1 sprig of rosemary
1/2 potty Thyme
7-10 Tbsp and basil
2-3 Garlic cloves
50 g black and green
7-10 Tbsp olives without stone, 2 tablespoons oil
3/8 l broth, 1/8 l red wine
7-10 Tbsp Bay leaves for garnishing

Directions

1
Wash the leg, dab dry. Rub with salt and pepper. Roast on the fat pan in a hot oven (electric cooker: 200 °C / convection oven: 175 °C / gas: level 3) for approx. 2 1/4 hours
2
Peel, wash and slice the potatoes. Clean, wash and chop the vegetables, except for 2 tomatoes. Peel and chop onion. Wash and chop the herbs. Spread the potatoes around the leg after about 1 1/2 hours, the vegetables after about 1 3/4 hours frying time. Now and then turn
3
Peel and chop the garlic. Quarter remaining tomatoes, remove seeds. Chop tomatoes and olives. Mix with garlic, oil and half the herbs. 15 minutes before the end of the frying time spread on the leg
4
Take everything out. Dissolve the gravy with stock and wine, let it simmer a little. Season to taste. Pour the rest of the herbs over the vegetables.
5
Drink: dry red wine