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🍽️ Tender Lamb with Roasted Vegetables

726 kcal · 30 min · 4 servings

Ingredients

• 3 red onion bulbs
• 2 red bell peppers
• 2 zucchini
• 3 sprigs rosemary
• 8 tbsp olive oil
• salt
• pepper
• 2 handfuls parsley
• 1 handful mint
• 8 garlic cloves
• 1 tbsp lemon juice
• 1 leg of lamb (kitchen-ready with bone, approx. 2 kg)

Instructions

1. 1. Peel the onions and cut them into wedges.
2. 2. Wash the peppers and halve them.
3. 3. Remove the white membranes and seeds from the peppers.
4. 4. Cut the peppers into wide strips.
5. 5. Wash the zucchini.
6. 6. Cut the zucchini into quarters lengthwise.
7. 7. Rinse the rosemary.
8. 8. Pluck the rosemary needles from the stems.
9. 9. Finely chop the rosemary needles.
10. 10. Take about 1 tablespoon of the chopped rosemary needles.
11. 11. Mix them with 2 tablespoons of oil.
12. 12. Add the prepared vegetables.
13. 13. Season the vegetables with salt and pepper.
14. 14. Rinse the parsley and the mint.
15. 15. Shake the herbs dry.
16. 16. Finely chop the herbs in a blender or with a hand blender.
17. 17. Peel the garlic cloves.
18. 18. Finely chop the garlic.
19. 19. Mix the chopped herbs with 4 tablespoons of oil.
20. 20. Add the remaining rosemary.
21. 21. Add the chopped garlic.
22. 22. Stir in the lemon juice.
23. 23. Season the herb mixture with salt and pepper.
24. 24. Preheat the oven to 120 degrees Celsius.
25. 25. Set the oven to top and bottom heat.
26. 26. Wash the lamb shank.
27. 27. Pat the lamb shank dry with a kitchen towel.
28. 28. Heat the remaining oil in a large pot.
29. 29. Sear the lamb shank on all sides until browned.
30. 30. Season the meat with salt and pepper while searing.
31. 31. Remove the meat from the pot.
32. 32. Place the meat in a shallow ovenproof dish.
33. 33. Take about two-thirds of the herb paste.
34. 34. Spread the herb paste over the meat.
35. 35. Braise the meat in the oven for approx. 1 hour and 45 minutes.
36. 36. Arrange the vegetables around the meat in the dish.
37. 37. Cook the vegetables in the oven for a further approx. 30 minutes.
38. 38. Remove the lamb roast from the oven.
39. 39. Let the meat rest briefly.
40. 40. Top the meat with the remaining herb paste.
41. 41. Serve the dish.
42. 42. Serve roasted potatoes on the side if desired.

Nutrition per serving

• kcal: 726
• Protein: 85 g · Fett/Fat: 35 g · Carbs: 17 g