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🍽️ Marinated Lamb Roast with Oven Vegetables

565 kcal · 30 min · 4 servings

Ingredients

• 1 kg leg of lamb
• 250 ml buttermilk
• 4 tbsp olive oil
• 3 onions
• 4 garlic cloves
• 4 tbsp breadcrumbs
• 2 tsp herbs de Provence
• salt
• pepper
• lemons
• 2 bulbs fennel
• 4 carrots
• 250 ml white wine
• 125 ml vegetable broth (from the jar)

Instructions

1. 1. Place the meat in the buttermilk.
2. 2. Cover the bowl and place it in the refrigerator overnight.
3. 3. Peel the onions and chop them finely.
4. 4. Heat 2 tablespoons of olive oil in a pan.
5. 5. Sauté the onions in it.
6. 6. Peel the garlic and press it to the onions.
7. 7. Stir the breadcrumbs into the onion mixture.
8. 8. Add the herbs, salt, and pepper.
9. 9. Remove the meat from the marinade.
10. 10. Pat the meat dry with a kitchen towel.
11. 11. Coat the meat evenly with the onion mixture.
12. 12. Roll the meat up starting from the short side.
13. 13. Tie the roast securely with kitchen twine.
14. 14. Rub the meat all over with salt and pepper.
15. 15. Sear the meat in the remaining oil on all sides.
16. 16. Wash the fennel and carrots.
17. 17. Roughly chop the vegetables along with the remaining onions.
18. 18. Add the vegetables to the pan with the roast.
19. 19. Sauté the vegetables briefly.
20. 20. Deglaze the pan with white wine.
21. 21. Add the broth.
22. 22. Preheat the oven to 180 degrees Celsius.
23. 23. Braise the lamb roast in the oven for 50 minutes.
24. 24. Slice the roast.
25. 25. Serve the roast together with the vegetables.

Nutrition per serving

• kcal: 565
• Protein: 59 g · Fett/Fat: 20 g · Carbs: 24 g