Roast pork a la Provence

Name: Roast pork a la Provence
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4
Ingredients: 400 g Courgette; 1 small red, yellow and green peppers (approx. 200 g each); 2-3 Branches of rosemary; 4-5 Stem(s) Thyme; 1 small fresh garlic bulb; 750 g Potatoes; 1 kg mutton chop; 3 Bay leaves; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Olive oil

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 4

400 g Courgette
1 small red, yellow and green peppers (approx. 200 g each)
2-3 Branches of rosemary
4-5 Stem(s) Thyme
1 small fresh garlic bulb
750 g Potatoes
1 kg mutton chop
3 Bay leaves
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Olive oil

Directions

1
Clean, wash and slice the zucchini. Clean, wash and slice the peppers. Wash the rosemary and thyme and shake dry. Pluck the thyme leaves from the stalks.
2
Wash and halve the garlic. Wash potatoes thoroughly and cut in half. Put the Roman casserole dish in cold water for about 10 minutes. Wash the meat and dab dry. Mix vegetables, potatoes, 3/4 of the thyme, bay leaf and rosemary, season with salt and pepper.
3
Season the meat with salt and pepper as well. Remove the Roman casserole from the water. Add vegetable-potato mixture and garlic. Drizzle oil over it. Put the meat into it and cover it and put it in the cold oven.
4
Select the desired temperature (electric cooker: 175 °C/ circulating air: 150 °C/ gas: level 2) and cook for about 2 hours. Remove the lid 15 minutes before the end of the cooking time.