Leg Of Lamb With Olive And Tomato Crust Recipe

Name: Leg Of Lamb With Olive And Tomato Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lbs leg of lamb; 1 oz butter, melted; 1 lb potatoes, peeled and cut into pieces; 2 oz pitted black and green olives, coarsely chopped; 3 cloves garlic, peeled and pressed; 4 tbsp olive oil; 1 None bay leaf; 1 stalk rosemary, chopped; 1 stalk thyme, chopped; 1 stalk basil, chopped; 6 None medium tomatoes, seeded and cubed; 1/2 cup white wine; 1 cup water; 1 None onion, peeled and cubed; 1 None each green and yellow bell pepper, seeded and chopped; 2 None red bell peppers, seeded and chopped; 2 None zucchini, sliced; 1 pinch cayenne pepper; None None fresh herbs for garnish

Servings: persons

4 lbs leg of lamb
1 oz butter, melted
1 lb potatoes, peeled and cut into pieces
2 oz pitted black and green olives, coarsely chopped
3 cloves garlic, peeled and pressed
4 tbsp olive oil
1 None bay leaf
1 stalk rosemary, chopped
1 stalk thyme, chopped
1 stalk basil, chopped
6 None medium tomatoes, seeded and cubed
1/2 cup white wine
1 cup water
1 None onion, peeled and cubed
1 None each green and yellow bell pepper, seeded and chopped
2 None red bell peppers, seeded and chopped
2 None zucchini, sliced
1 pinch cayenne pepper
None None fresh herbs for garnish

1
Preheat the oven to 400u00b0F. Season the leg of lamb, put it in a roasting pan and drizzle it with hot butter. Roast it for about 2 1/4 hours. Distribute the potatoes around the lamb 30 minutes before the end of cooking. Turn them regularly while cooking.
2
Mix the chopped olives with 2 cloves of garlic, 2 tbsp of olive oil, half the chopped herbs and the diced tomatoes. Fifteen minutes before the end of roasting the lamb, pour the white wine and 1 cup of water into the roasting pan and spread the olive mixture on the roast.
3
Heat the remaining olive oil in a frying pan and fry the rest of the garlic and the onion. Add the peppers, zucchini and tomatoes and fry them for about 10 minutes. Pour in the white wine, add the remaining chopped herbs and bring to a boil. Season to taste and add the cayenne pepper. Serve the lamb, potatoes and vegetables garnished with fresh herbs.

1748

kcal

Calories

118

Fat

Carbs

122

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 4 lbs leg of lamb, 1 oz butter, melted, 1 lb potatoes, peeled and cut into pieces, 2 oz pitted black and green olives, coarsely chopped, and more.

Yes, Leg Of Lamb With Olive And Tomato Crust falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Leg Of Lamb With Olive And Tomato Crust

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