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🍽️ Juicy Lamb Roast with Colorful Roasted Vegetables

581 kcal · 30 min · 4 servings

Ingredients

• 1.2 kg lamb leg (kitchen-ready, boneless)
• salt
• pepper (from the mill)
• 30 g clarified butter
• 150 ml dry red wine
• 400 g firm-cooking, young potatoes
• 1 red bell pepper
• 1 yellow bell pepper
• 1 small eggplant (approx. 130 g)
• 2 shallots
• 1 red beetroot
• 2 tbsp black, pitted olives
• 1 tbsp caper berries
• dill (for garnish)

Instructions

1. 1. Rinse the lamb meat under cold water and pat it completely dry with kitchen paper.
2. 2. Rub the meat generously with salt and pepper.
3. 3. Heat ghee in a roasting pan and sear the meat on all sides until browned.
4. 4. Deglaze the meat with wine.
5. 5. Place the roasting pan in a preheated oven and roast the meat for one hour and thirty minutes.
6. 6. Wash the potatoes and halve them lengthwise.
7. 7. Add the potatoes to the meat after forty minutes of roasting time.
8. 8. Wash the bell peppers, halve them, and remove the seeds and white inner walls.
9. 9. Cut the bell peppers into bite-sized cubes.
10. 10. Wash the eggplants and cut them into cubes.
11. 11. Peel the shallots and cut them into wedges.
12. 12. Peel the beetroot and cut it into wedges as well.
13. 13. Drain the olives well and slice them into rings.
14. 14. Add the prepared vegetables and capers twenty-five minutes before the end of the cooking time.
15. 15. Roast the vegetables, turning them occasionally.
16. 16. Remove the finished roast from the oven and slice the meat.
17. 17. Arrange the meat with the vegetables on pre-warmed plates.
18. 18. Garnish the dish with dill and serve.
19. 19. Serve with spelt baguette if desired.

Nutrition per serving

• kcal: 581
• Protein: 67 g · Fett/Fat: 20 g · Carbs: 25 g