Roast cutlet with artichoke vegetables

Name: Roast cutlet with artichoke vegetables
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 kg mutton chop; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 2 Federation Parsley; 1 collar Thyme; 2 untreated lemons; 80 ml Olive oil; 2 can(s) (each 370 ml/ separation weight: 180 g) Artichoke Hearts; 400 g Mushrooms; 250 g cherry tomatoes

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 kg mutton chop
7-10 Tbsp Salt
7-10 Tbsp black pepper
2 Federation Parsley
1 collar Thyme
2 untreated lemons
80 ml Olive oil
2 can(s) (each 370 ml/ separation weight: 180 g) Artichoke Hearts
400 g Mushrooms
250 g cherry tomatoes

Directions

1
Wash the meat, dab dry and rub with salt and pepper. Place on the fat pan of the oven and bake in the preheated oven (electric cooker: 175 °C/ convection oven: not suitable/ gas: level 2) for approx. 1 1/2 hours. After 30 minutes add 250 ml water. In the meantime, wash the herbs, dab dry and chop. Wash lemon and rub dry.
2
Rub the rind off 1 lemon. Puree herbs and oil, stir in lemon peel. Season to taste with salt and pepper. Drain the artichokes. Clean and grate the mushrooms. Wash and clean the tomatoes. Cut both lemons into slices. Spread the roast with some herb paste after 1 hour. Arrange mushrooms, artichokes and lemons around the roast, sprinkle with 2 tablespoons of herb paste. Add the tomatoes 15 minutes before the end of the baking time.
3
Cut both lemons into slices. Spread the roast with some herb paste after 1 hour. Arrange mushrooms, artichokes and lemons around the roast, sprinkle with 2 tablespoons of herb paste. Add the tomatoes 15 minutes before the end of the baking time. Season vegetables with salt and pepper. Pass the rest of the herb paste to the roast and vegetables. Delicious with baguette bread