Roast Lamb with Tomato Crust and Vegetables

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Roast Lamb with Tomato Crust and Vegetables
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Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 2 h. 5 min.
Ready in

Ingredients

for
4
Ingredients
2 handfuls
fresh Fresh herbs (such as rosemary, thyme, parsley, basil, sage)
60 grams
2 slices
60 grams
softened Butter
1
1 teaspoon
freshly ground Pepper
12
800 grams
small, waxy Potatoes
800 grams
Lamb topside
2 tablespoons
150 milliliters
150 milliliters

Preparation steps

1.

Rinse the herbs, shake dry, pluck and finely chop. Finely chop the tomato. Remove crust from bread and tear into very small cubes. Mix the butter with the egg yolk and mustard until smooth. Mix in the herbs, the tomatoes and the bread and season with salt and pepper.

2.

Preheat the oven to 150°C (approximately 300°F).

3.

Peel the shallots and the potatoes; halve both.

4.

Rinse the meat, pat dry and season with salt and pepper. Brown on all sides in a hot roasting pan in butter. Add the shallots and potatoes and cook briefly, season with salt and pepper and place the meat on the vegetables. Press the tomato mixture on the meat. Roast in oven for about 1.5 hours. After about 30 minutes pour in the wine and a little stock. Periodically add more stock as needed.

5.

Remove the meat from the pan. Taste the vegetables and the sauce, season as needed and serve with the sliced ​​roast.