Lamb with tomatoes

Ingredients for 4 servings:

• 1 m.-sized leg of lamb, released
• 10 garlic cloves
• 4 sprigs rosemary
• 2 carrots
• 1 stalk(s) leek
• 2 onions
• 3 tbsp olive oil
• 500 ml water
• 250 ml sweet cream
• 8 m.-large tomato(s)
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

from Romania

Peel and roughly chop the garlic cloves. Strip the rosemary needles from the stems. Wash the meat under running water, pat dry, and season with salt and pepper. Spread half of the chopped garlic cloves and half of the rosemary needles over the meat. Roll up the meat and tie with kitchen string. Trim and roughly chop the carrots and leeks. Peel the onions and slice them into rings. Heat the oil in a pan and brown the lamb on all sides. Pour in the water. Add the vegetables, the remaining garlic, and the rosemary needles. Roast the lamb in the oven at approximately 180°C for at least 60 minutes, until tender. Remove the pan from the oven, keep the meat warm, and strain the meat juices and vegetables through a sieve. Stir the cream into the sauce and season with salt and pepper. Make a cross-shaped cut in the blossom of the tomatoes, briefly place them in boiling water, and then peel off the skin. Remove the twine from the roast, cut it into slices and serve with the sauce and tomatoes.