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 pounds leg of lamb; 1 ounce butter melted; 1 pound potatoes peeled and cut into pieces; 2 ounces green olives pitted black and, coarsely chopped; 3 cloves garlic peeled and pressed; 4 tablespoons olive oil; 1 bay leaf; 1 stalk rosemary chopped; 1 stalk thyme chopped; 1 stalk basil chopped; 6 medium tomatoes seeded and cubed; 1/2 cup white wine; 1 cup water; 1 onion peeled and cubed; 1 yellow bell pepper each green and, seeded and chopped; 2 red bell peppers seeded and chopped; 2 zucchini sliced; 1 pinch cayenne pepper; fresh herbs for garnish

Servings: persons

4 pounds leg of lamb
1 ounce butter melted
1 pound potatoes peeled and cut into pieces
2 ounces green olives pitted black and, coarsely chopped
3 cloves garlic peeled and pressed
4 tablespoons olive oil
1 bay leaf
1 stalk rosemary chopped
1 stalk thyme chopped
1 stalk basil chopped
6 medium tomatoes seeded and cubed
1/2 cup white wine
1 cup water
1 onion peeled and cubed
1 yellow bell pepper each green and, seeded and chopped
2 red bell peppers seeded and chopped
2 zucchini sliced
1 pinch cayenne pepper
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.

1742

kcal

Calories

118

Fat

Carbs

122

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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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 pounds leg of lamb, 1 ounce butter melted, 1 pound potatoes peeled and cut into pieces, 2 ounces green olives pitted black and, 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.

That's it — enjoy your meal!

Leg Of Lamb With Olive And Tomato Crust

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions