🍽️ Juicy Herb-Crusted Lamb Roast

Name: Juicy Herb-Crusted Lamb Roast
Total time: 30 min
Yield: 4 servings
Ingredients: 600 g leg of lamb; 1 clove of garlic; 1 tbsp olive oil; 1 tsp dried rosemary; salt; pepper; 400 g potatoes; 400 g sweet potatoes; 150 g cream cheese (13% fat); 4 sprigs mint; 4 sprigs lemon balm; 10 g parsley (0.5 bunch)

431 kcal · 30 min · 4 servings

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Ingredients

600 g leg of lamb
1 clove of garlic
1 tbsp olive oil
1 tsp dried rosemary
salt
pepper
400 g potatoes
400 g sweet potatoes
150 g cream cheese (13% fat)
4 sprigs mint
4 sprigs lemon balm
10 g parsley (0.5 bunch)

Instructions

1. Rinse the lamb meat under running water.
2. Pat the meat completely dry with a kitchen towel.
3. Cut off all visible sinews, fat edges, and skin from the meat.
4. Peel the garlic cloves.
5. Mince the garlic very finely.
6. Mix the minced garlic with the oil in a small bowl.
7. Rub the lamb meat all over with the garlic-oil mixture.
8. Season the meat with fresh rosemary, salt, and pepper.
9. Heat a non-stick frying pan on the stove over high heat.
10. Sear the meat all over over high heat.
11. Cook each side for about 3 to 5 minutes until browned.
12. Place the pre-seared meat onto a baking sheet or roasting pan.
13. Preheat the oven to 160 degrees Celsius (140 degrees Celsius with fan or gas level 1-2).
14. Cook the meat in the oven for 20 to 25 minutes, depending on thickness.
15. Peel the potatoes and the sweet potatoes.
16. Halve the potatoes and sweet potatoes lengthwise.
17. Slice the potato halves into thin slices.
18. Add the potato slices to the pan in which the meat was seared.
19. Fry the potatoes over medium heat for 15 to 20 minutes.
20. Stir the potatoes occasionally while cooking.
21. Season the potatoes with salt and pepper at the end.
22. Stir the cream cheese until smooth in a bowl.
23. Season the cream cheese with salt and pepper.
24. Wash the fresh herbs under cold water.
25. Shake the herbs dry.
26. Pluck the leaves off the stems.
27. Finely chop the herbs.
28. Spread the chopped herbs on a plate.
29. Take the meat out of the oven.
30. Spread the seasoned cream cheese mixture evenly over the hot meat.
31. Roll the creamed meat in the herbs.
32. Press the herbs gently to make them stick.
33. Let the meat rest covered for about 5 minutes.
34. Slice the roast into thick slices.
35. Serve the meat slices together with the fried potatoes.

Nutrition per serving

kcal: 431
Protein: 40 g · Fett/Fat: 11 g · Carbs: 42 g