Provencal lamb cherry

Ingredients for Provencal lamb cherry

Instructions for Provencal lamb cherry

To prepare the Provencal lamb cherry recipe, please follow these instructions:

Begin the day before with the olive bread: stir the yeast in lukewarm water and add salt and wheat flour a little at a time. Peel the dough well, cover the bowl with plastic film and place it in the refrigerator overnight. Eel olive and sun-dried tomatoes into the dough, form it into a large flat bread and set it for upright 1 hour under a moist cloth.

Distribute goat cheese into small biscuits on top of the dough. Season with thyme and oregano and leave it at 225 ° C for 20-25 minutes.

Stir yogurt, garlic, olive oil and oregano together, season with salt and pepper and let it dry for 1 hour in the refrigerator.

Peel the lamb claw all over with the tip of a sharp knife and cut if necessary. Small pockets at the leg. Fill the holes / pockets with quiche garlic and anchovy fillets. Rub the lamb with olive oil, Herbes de Provence and salt.

Place the lamb in an ovenproof dish and put it in the oven at 200 ° C for 45 minutes. Leave the rest for 30 minutes, bring cherry tomatoes to the bottom of the dish and complete the refrigerator for 30-45 minutes. Leave the lamb cage rested for 20 minutes before cutting it into thin slices.

Serve the lamb with coarse olive bread, oven baked cherry tomatoes and salad