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Leg of Lamb with Lavender, Olives and Rosemary Potatoes

5 from 6 votes
Total Time 1 hour 30 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 165 kcal

Ingredients
 

  • 3 kg Leg of lamb on the bone
  • 1 bunch Spring onions
  • 1 bunch Lavender
  • 1 bunch Rosemary
  • 150 g Dried tomatoes in oil
  • 150 g Black olives
  • 500 ml White wine
  • 1 tsp Cinnamon
  • Salt
  • Black pepper from the mill
  • 1 kg Potatoes

Instructions
 

  • Rub the leg of lamb all around with salt and pepper and fry well on all sides in a roaster. Set the oven to 225 degrees and braise the leg of lamb in the roaster for 45 minutes. Turn the oven down to 200 degrees. Pour hot water over the leg of lamb over and over again.
  • Cut the spring onions into rings and the dried tomatoes into strips and add to the lamb 20 minutes before the end of the cooking time, along with the lavender and rosemary.
  • Mix the wine and cinnamon and add with the black olives.
  • Scrub the potatoes, cut into wedges and fry in hot olive oil. Add 2 sprigs of rosemary, fry and sprinkle with coarse sea salt.

Nutrition

Serving: 100gCalories: 165kcalCarbohydrates: 3.6gProtein: 11.5gFat: 10.8g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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