Lamb with rosemary and thyme

Ingredients for Lamb with rosemary and thyme

Instructions for Lamb with rosemary and thyme

To prepare the Lamb with rosemary and thyme recipe, please follow these instructions:

Keep the lamb cool and remove excess fat and barrier. Peel the potatoes and cut them into thin slices. Distribute the potato slices into a refractory dish. Cut mustots and garlic in quarter pieces and spread them around the potatoes. Then put the reheated club on top of the potatoes and pour a little vegetable broth into the dish. Spread butterballs, salt and freshly squeezed pepper all over the dish. Rinse rosemary and thyme and spread small twigs and leaves over both the lamb and potatoes and style the dish in the oven at 200 degrees. After 5 minutes, turn down to 180 degrees, and the dish will continue for approx. 45-60 minutes depending on size. When all is done, the lamb should rest approx. 20 minutes before cutting. The potatoes are kept warm in the oven.