Roast Lamb with Tomato Crust and Vegetables
- 2 handfuls fresh Fresh herbs (such as rosemary, thyme, parsley, basil, sage)
- 60 grams sun-dried tomatoes
- 2 slices Toast
- 60 grams softened butter
- 1 egg yolk
- 1 teaspoon Dijon mustard
- freshly ground peppers
- 12 shallots
- 800 grams small, waxy potatoes
- 800 grams Lamb topside
- 2 tablespoons clarified butter
- 150 milliliters dry white wine
- 150 milliliters lamb stock
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.
Preheat the oven to 150°C (approximately 300°F).
Peel the shallots and the potatoes; halve both.
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.
Remove the meat from the pan. Taste the vegetables and the sauce, season as needed and serve with the sliced roast.