Roast Lamb with Sliced Potatoes
8,4 / 10
ready in 4 h. 5 min.
- For the meat
- 1 Leg of lamb (with bone, ready to cook, approx. 1.2 kg)
- 2 tablespoons olive oil
- 1 shallot (roughly chopped)
- 1 carrot (roughly chopped)
- 1 stick Celery (roughly chopped)
- 2 tomatoes (roughly chopped)
- 5 garlic (roughly chopped)
- 1 tomato puree
- ⅞ cup dry white wine
- 1 ⅔ cups lamb stock
- 1 sprig rosemary
- 2 bay leaves
Rub the meat with salt and ground black pepper and fry in a casserole dish in hot oil until brown.
Add the shallot, carrot, celery, tomatoes, garlic and tomato puree to the meat and fry for a few minutes. Deglaze with the wine and the stock, add the rosemary and the bay leaves, cover and simmer on a medium heat for around 90 min.
Fry the onion in the butter until golden brown.
Heat the oven to 160°C (140°C in a fan oven), 325°F, gas 3 and grease a baking dish.
Place the onions in the prepared baking dish and arrange the potato slices on top. Season with salt and ground black pepper and place the meat in the middle. Add the stock and roast for around 50 min.
Sieve the meat juices and reduced to around 250 ml.
Serve the potatoes and the meat arranged on a serving platter and serve the gravy separately. Serve garnished with herbs.