John Myers
Crispy Herb Roast
The perfect crispy herb roast recipe with a picture and simple step-by-step instructions.
instead of the soup greens:
- 6 tbsp Olive oil
- 6 Garlic cloves, depending on your taste for more
- 1 Lemon, untreated
- Rosemary needles
- Fennel and coriander seeds
- Salt pepper
- 500 g Soup greens, e.g. leeks, carrots, celery
- 4 Tomatoes
- 1 Onion
- Clean and roughly chop the garlic. Wash the lemon and rub the peel. Finely chop the rosemary. Finely grind the fennel seeds and coriander in a mortar, mix with the garlic, lemon, rosemary and the olive oil.
- Clean the soup greens or tomatoes and onions and cut into small pieces.
- Cut the fat layer of the roast crosswise. Season the meat with salt and pepper and brush with the spice mixture. Put the vegetables in the Ultra and place the meat on top.
- Cover and cook in a preheated oven at 80 ° – 100 ° C top / bottom heat for approx. 4 hours. The roast becomes particularly aromatic if the marinade is coated every hour and the lid removed at the end of the cooking time. Now a really nice crust is created
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