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🍽️ Aromatic Lamb Roast with Oven Potatoes and Basil Pesto

875 kcal · 30 min · 4 servings

Ingredients

• 1.4 kg boneless leg of lamb
• 3 garlic cloves
• 3 tbsp chopped herbs (thyme, marjoram, tarragon)
• salt
• pepper
• 100 ml olive oil
• 1.2 kg waxy potatoes
• 3 sprigs rosemary
• 150 ml Pernod
• 600 g cherry tomatoes
• 3 garlic cloves
• 3 bunches basil
• 125 ml olive oil
• 100 g grated Gruyère cheese

Instructions

1. 1. Rinse the lamb meat under running water and then pat it dry with kitchen paper.
2. 2. Remove any visible excess fat and sinew from the meat, if present.
3. 3. Tie the piece of meat firmly with kitchen twine to help it keep its shape.
4. 4. Peel the garlic cloves and press them through a garlic press.
5. 5. Mix the pressed garlic with the herbs, a pinch of salt, pepper, and oil to form a paste.
6. 6. Brush the marinade evenly over the entire surface of the lamb meat.
7. 7. Place the meat in a bowl, cover it, and let it marinate overnight in the refrigerator.
8. 8. Peel additional garlic cloves for the pesto and press them through.
9. 9. Rinse the basil under cold water and shake it well to dry.
10. 10. Puree the basil leaves together with the garlic and oil in a blender or with a hand blender until smooth.
11. 11. Stir the grated cheese into the basil-oil mixture.
12. 12. Store the pesto in a closed container in the refrigerator until needed.
13. 13. Wash the potatoes and peel them completely.
14. 14. Cut the potatoes lengthwise into eight equal wedges.
15. 15. Take the meat out of the marinade and let it drip briefly.
16. 16. Save the remaining marinade in a small container.
17. 17. Season the meat generously on the outside with salt and pepper.
18. 18. Preheat the oven to 180 degrees Celsius.
19. 19. Sear the meat in a hot pan on the stove on all sides until it has a brown crust.
20. 20. Place the seared meat on a deep baking sheet in the oven.
21. 21. Roast the meat on the middle rack for about 2 hours.
22. 22. Take the baking sheet out of the oven after 30 minutes of roasting time.
23. 23. Season the potatoes on the tray with salt and pepper.
24. 24. Pour the saved marinade evenly over the potatoes.
25. 25. Arrange the potatoes around the meat on the tray.
26. 26. Place sprigs of rosemary on the potatoes.
27. 27. Put the tray back in the oven to continue cooking.
28. 28. Turn the potatoes occasionally to ensure they cook evenly.
29. 29. Pour the Pernod into a small pot and boil it down until only half remains.
30. 30. Wash the tomatoes and cut them in half lengthwise.
31. 31. Take the roast out of the oven after the cooking time.
32. 32. Wrap the meat tightly in aluminum foil.
33. 33. Let the meat rest for about 10 minutes to allow the juices to distribute.
34. 34. Slice the meat.
35. 35. Serve the roast with the oven potatoes and the cold pesto.

Nutrition per serving

• kcal: 875
• Protein: 59 g · Fett/Fat: 48 g · Carbs: 39 g