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🍽️ Aromatic Lamb Roast with Rosemary and Tomatoes

544 kcal · 30 min · 4 servings

Ingredients

• 2 garlic cloves
• 3 sprigs rosemary
• 1.4 kg small leg of lamb (1 small leg of lamb)
• salt
• pepper (from the mill)
• 1 garlic bulb
• 2 tbsp Dijon mustard
• 2 tbsp honey
• 1 kg cherry tomatoes (red and yellow)
• 4 garlic cloves
• 1 onion
• 1 tsp sugar
• salt
• pepper

Instructions

1. 1. Peel the garlic cloves. Cut them lengthwise into thin strips. Rinse the rosemary under running water. Shake it dry and break it into small, manageable sprigs.
2. 2. Rub the lamb leg generously with salt and pepper. Take a sharp knife and poke holes about 2 centimeters deep all around the meat. Insert one garlic strip and one rosemary sprig into each hole. Place the leg in a roasting pan. Pour in one cup of water. Slide the pan into the preheated oven at 140 degrees Celsius on the second rack from the bottom. Roast the meat for about 2 hours.
3. 3. Wash the whole garlic bulbs. Trim the bottom ends flat. Cut the bulbs in half crosswise. Add them to the lamb leg after half the cooking time. Place them with the cut side facing up.
4. 4. Wash the tomatoes. Peel the garlic and onions. Halve them and dice them finely. Add everything to the lamb leg 30 minutes before the end of the cooking time. Sprinkle with sugar. Season with salt and pepper.
5. 5. Mix the mustard and honey until smooth. Spread this mixture evenly over the lamb leg 10 minutes before the end of the cooking time.
6. 6. Slice the cooked lamb leg. Serve it with the cooking juices, the roasted garlic halves, and the tomato mixture. Garnish with fresh rosemary if desired.

Nutrition per serving

• kcal: 544
• Protein: 78 g · Fett/Fat: 14 g · Carbs: 25 g