Roast lamb with potatoes and tomatoes

Ingredients for 4 servings:

• 1 kg leg(s) of lamb, ready to cook, boneless
• 600 g potatoes, small, waxy
• 600 g tomatoes, ripe
• 1 bunch parsley, flat
• 1 lemon(s), untreated (juice and zest)
• 50 g Parmesan, freshly grated
• 3 tbsp lard
• 4 tbsp breadcrumbs, freshly grated
• 4 cloves garlic
• 6 tbsp olive oil
• Salt and pepper, from the mill

Instructions

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

Italian version not only for Easter

Zest the lemon, cut off the zest and set aside. Squeeze the lemon and rub the juice onto the leg of lamb. Wash and peel the potatoes. Blanch the tomatoes, peel them, deseed them and cut into strips. Cut the potatoes into 1/2 cm thick slices. Grease a large roasting pan with 2 tablespoons of olive oil and place the potatoes in it in a shingle-like layer. Season with salt and pepper and cover with 2 tablespoons of lard flakes. Place the tomato fillets in between. Preheat the oven to 175 degrees Celsius. Finely chop the parsley and garlic. Mix with the breadcrumbs and lemon zest. Remove 2/3 and stir into a paste with 4 tablespoons of olive oil. Mix the other 1/3 with Parmesan and set aside for later. Season the leg of lamb with salt and pepper and rub well with the parsley paste. Place it on top of the potatoes and tomatoes in the roasting pan and let it braise in the oven for 1 1/2 hours. 15 minutes before the end of cooking, increase the oven temperature to 225 degrees Celsius, sprinkle the Parmesan mixture over the leg, and top with the remaining flaked lard. Bake for 15 minutes until crispy. Serve hot.