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Leg of lamb with rosemary and cherry tomatoes
(0 votes)
Difficulty:
moderate
Preparation:
25 min.
Preparation
Calories:
863
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 863 kcal | (41 %) | ||
| Protein | 57.2 g | (58 %) | ||
| Fat | 61.6 g | (53 %) | ||
| Carbohydrates | 20.9 g | (14 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 1 kitchen-ready Leg of lamb (2.5 kg)
- Salt and freshly ground pepper
- 3 Tbsps olive oil
- 2 rosemary
- thyme
- 5 garlic cloves
- 250 milliliters Broth
- 2 Red Bell pepper
- 1 bunch scallions
- 250 grams Cherry tomatoes
- Basil
Preparation steps
1.
Rinse lamb and pat dry. Season with salt and pepper. Heat the olive oil in a roasting pan. Brown the lamb on all sides. Add herbs and peeled garlic cloves. Pour in the broth. Cover roaster and bake in preheated oven at 200°C (convection 170°C, gas mark 3) (approximately 400°F/convection 350°F) for about 2 hours and 30 minutes.
2.
Baste with pan liquid frequently while roasting. Rinse bell peppers, remove seeds and cut into strips. Rinse scallions and cut into wide strips.
3.
Remove lid from the roasting pan during the last 45 minutes and add vegetables. Rinse tomatoes, halve and add to roasting pan 10 minutes before end of cooking. Season with salt and pepper. Sprinkle with basil leaves before serving.
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