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Roast leg of lamb with potatoes


For 4 servings:

1 no leg of lamb, bone-in
600g baking potatoes
600g tomatoes-on-the-vine
50g Pecorino cheese, grated
1 sprig Italian parsley
4 tbsp fresh breadcrumbs
4 garlic cloves
3 tbsp olive oil
1 lemon
Sea salt and freshly cracked pepper

Cooking Method

  1. Grate the lemon and keep the zest. Squeeze the lemon for its juice and run the lemon juice onto the lamb leg and set aside.
  2. Wash, peel and slice the potatoes into 1/2 cm slices.
  3. Blanch the tomatoes, remove the skin, deseed and slice into wedges.
  4. Then brush a large baking tray with olive oil and arrange the potato slices in it.
  5. Place the tomatoes on top and season with some salt and pepper. Set the tray aside.
  6. Chop the garlic and parsley finely and mix it with the breadcrumbs and lemon zest.
  7. Take two-thirds of this breadcrumbs mixture and mix it with 4 tablespoons of olive oil.
  8. Take the remaining one-thrid of the nreadcrumbs mixture and add the grated Pecorino to it.
  9. Going back to the leg of lamb, season it with some salt and pepper. Then spread the breadcrumbs mixture (the one with olive oil added to it) on top of the lamb leg and place it on the baking tray on top of the tomatoes.
  10. Roast in a pre- heated oven at 175°C for about 75 minutes.
  11. After which, turn up the oven temperature to 225°C and roast the lamb for another 15 minutes.
  12. Then scatter over the lamb leg the breadcrums mixture (this time, the one with cheese added to it).

 Recipe written by Thomas Kreissl, Huber's Butchery. Copyrights (C) Huber's Butchery

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