Orange Lamb over Vegetables
- 1 Leg of lamb (1 kg)
- freshly ground peppers
- 50 grams butter
- 250 milliliters lamb stock (from a jar)
- 250 milliliters Orange juice
- 1 rosemary
- 500 grams small potatoes
- 150 grams shallots
- 3 garlic
- 1 teaspoon grated fresh ginger
- 1 zucchini
- 100 grams sun-dried tomatoes
- 2 teaspoons grated Orange peel
Season the lamb with salt and pepper. Melt the utter in a large Dutch oven and brown the meat well on all sides. Bring the broth, orange juice and rosemary to a boil, add the meat and let simmer over low heat about 1 1/2 hours.
Peel the potatoes and cut in half. Peel the shallots and garlic.
Rinse the zucchini and cut into small pieces. Add everything with the chopped, sun-dried tomatoes and ginger to the meat and simmer 30 more minutes. Remove the meat from the pot, wrap in aluminum foil and let rest for 10 minutes. Season the vegetables with salt, pepper and orange peel. Place the vegetables in a large bowl, cut the meat into slices, arrange on top and serve.