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🍽️ Tender Lamb with Garlic and Herbs

594 kcal · 30 min · 4 servings

Ingredients

• 1 lamb leg (approx. 1,5 kg)
• 1 tbsp coriander seeds
• 1 tbsp peppercorns
• 1 tbsp dried thyme
• 1 tbsp dried oregano
• 1 tsp salt
• 5 garlic cloves
• 125 ml olive oil
• 1 kg waxy potatoes
• 2 untreated lemons
• 1 sprig fresh rosemary

Instructions

1. 1. Preheat the oven to 160 degrees. Set the heating function to top and bottom heat.
2. 2. Rinse the lamb shank under running water. Then pat it completely dry with a kitchen towel.
3. 3. Coarsely crush the coriander seeds and pepper in a mortar.
4. 4. Mix the ground spices with thyme, oregano, and salt in a small bowl.
5. 5. Peel the garlic. Slice the cloves into thin pieces.
6. 6. Add the spice mixture and garlic slices to a bowl. Stir in about 100 milliliters of oil until a paste forms.
7. 7. Coat the lamb shank thoroughly all over with the garlic paste.
8. 8. Place the meat in a large baking dish or on a baking sheet.
9. 9. Put the dish in the oven. Roast the lamb for about 3 hours.
10. 10. Turn the meat once or twice during the cooking process.
11. 11. Pour off excess liquid if the meat starts to look too dry in the oven.
12. 12. Peel the potatoes. Cut them into wedges.
13. 13. Wash the lemons under hot water. Pat them dry.
14. 14. Cut the lemons into wedges as well.
15. 15. Add the potato and lemon wedges to a large bowl.
16. 16. Add the remaining oil. Season with salt and pepper.
17. 17. Finely chop the rosemary and stir it into the vegetables.
18. 18. Take the baking dish out of the oven after about two hours.
19. 19. Arrange the vegetables and lemons around the lamb in the dish.
20. 20. Put the dish back in the oven. Let everything cook together for the final hour.

Nutrition per serving

• kcal: 594
• Protein: 56 g · Fett/Fat: 28 g · Carbs: 28 g