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Leg of lamb with dried herbs and candied tomatoes


Ingredients:6/8 people
  • leg of lamb
    1. kg 800 / 2. kg 200
  • tomatoes
    4/6
  • thyme
    1/2 bunch
  • rosemary
    a few sprigs
  • chopped shallots
    4
  • garlic
    1 head
  • olive oil
    3 tablespoons
  • laurel
    1 small boot
  • breadcrumbs
    2 tablespoons
  • salt and pepper mill


Preparation:
  • Prep time:25
  • Cooking time:45 minutes


Difficulty:[usr 2]

Peel and chop the shallots and garlic.

Cut the tomatoes in half, deseed them and put it in a plate with bay leaves.

Heat 20 cl of olive oil, add the garlic and the shallot, let brown for 2 minutes, pour over the tomatoes, pepper.

Bake in the oven (100°C) for approximately 45 minutes. Book.

Chop the thyme and rosemary, mix with a tablespoon of olive oil and the breadcrumbs. Book*.

Salt and pepper the lamb, drizzle with olive oil, bake at (220°C), cook for 20 minutes. (it all depends on the size of the lamb); Exit the

lamb and sprinkle over the entire surface with the breadcrumbs, spend 5 minutes in the oven, deglaze the cooking juices with a little water.

Cut in the dining room, accompany with cooking juices.

A second method is to cook the lamb at a low temperature.

A creation of chef Hubert