Leg Of Lamb With Olive And Tomato Crust

• 4 lbs leg of lamb
• 1 oz butter, melted
• 1 lb potatoes, peeled and cut into pieces
• 2 oz pitted black and green olives, coarsely chopped
• 3 cloves garlic, peeled and pressed
• 4 tbsp olive oil
• 1 None bay leaf
• 1 stalk rosemary, chopped
• 1 stalk thyme, chopped
• 1 stalk basil, chopped
• 6 None medium tomatoes, seeded and cubed
• 1/2 cup white wine
• 1 cup water
• 1 None onion, peeled and cubed
• 1 None each green and yellow bell pepper, seeded and chopped
• 2 None red bell peppers, seeded and chopped
• 2 None zucchini, sliced
• 1 pinch cayenne pepper
• None None fresh herbs for garnish

1. Preheat the oven to 400u0b0F. Season the leg of lamb, put it in a roasting pan and drizzle it with hot butter. Roast it for about 2 1/4 hours. Distribute the potatoes around the lamb 30 minutes before the end of cooking. Turn them regularly while cooking.
2. Mix the chopped olives with 2 cloves of garlic, 2 tbsp of olive oil, half the chopped herbs and the diced tomatoes. Fifteen minutes before the end of roasting the lamb, pour the white wine and 1 cup of water into the roasting pan and spread the olive mixture on the roast.
3. Heat the remaining olive oil in a frying pan and fry the rest of the garlic and the onion. Add the peppers, zucchini and tomatoes and fry them for about 10 minutes. Pour in the white wine, add the remaining chopped herbs and bring to a boil. Season to taste and add the cayenne pepper. Serve the lamb, potatoes and vegetables garnished with fresh herbs.

lamb, butter, potatoes, black, garlic, olive oil, bay leaf, rosemary, thyme, stalk basil, tomatoes, white wine, water, onion, bell pepper, red bell peppers, zucchini, cayenne pepper, fresh herbs

Taken from recipes-plus.com/api/v2.0/recipes/18490 (may not work)