Lamb in an Herb and Nut Crust with Vegetables

Today I'm offering you a whole dinner in one dish. Lamb in an herb and nut crust is served with crispy potatoes, eggplant and tomatoes.

The original recipe called for a lamb steak, but I used a leg. I also added carrot, bell pepper and celery root to the vegetables. I didn't have any macadamia nuts either, so I used walnuts. The whole thing turned out very tasty and aromatic.

The inspiration for this dish was a recipe from the booklet "Das große Vitamin ABC".

Directions:

Preheat the oven to 200°C (390°F). Scrub the potatoes with a brush and cut them (don't peel them) lengthwise into eighths. Brush them with a tablespoon of olive oil, arrange them on a baking sheet and bake in the oven for about 20 minutes.

Meanwhile, mix the butter, nuts, breadcrumbs and herbs together into a paste. Sear the meat in 1 tablespoon of olive oil, season it with salt and pepper and brush it with mustard. Add it to the potatoes and bake for another 10 minutes.

Peel the onion and garlic and dice them. Wash the eggplant, tomatoes, carrot, celery root and bell pepper, and peel the celery root. Then dice the vegetables. Sauté the onion and garlic in another tablespoon of olive oil, add the eggplant and fry for a moment, then add the celery root, bell pepper and carrot and fry for a little while longer, then pour in the wine and broth. Cook for about 10 minutes over low heat. Stir in the tomatoes, season with salt, pepper, sugar and balsamic vinegar, then sprinkle with the chopped parsley. Serve with the baked meat and potatoes.

Enjoy!

Additional information:

1 serving contains: 530 kcal, 32 g carbohydrates, 8 g protein, 40 g fat