Lamb culotte with tzatzikic cream, baked spice potatoes and tomato lasagna

Ingredients for Lamb culotte with tzatzikic cream, baked spice potatoes and tomato lasagna

Instructions for Lamb culotte with tzatzikic cream, baked spice potatoes and tomato lasagna

To prepare the Lamb culotte with tzatzikic cream, baked spice potatoes and tomato lasagna recipe, please follow these instructions:

Peel the lamb coconuts (greasy) and marinate them for at least 1 hour in the fridge in olive oil, lemon juice, crushed garlic and rosemary.

Stir tzatziki together with feta.

Add new potatoes and turn well with oil, salt, pepper, chopped herbs. Put the potatoes in a foil tray and put the stanol roll over, put it in the bottom of the ball grille, between the coal trays and grill for 45-60 minutes (Drypbakke can be placed on top).

Cut each tomato into slices and put onion rings, olives and oregano between the slices.

Grill the lamb coconuts approx. 30 minutes, turn them regularly and allow them to rest covered for at least 10 minutes. The lamb coconuts can also be cooked in the oven. Brown them for 15 minutes at 225 ° C and complete the meat at 175 ° C for approx. 15 minutes.

Season the meat with salt and pepper and cut it into thin slices.

Server potatoes, tzatzikic cream and tomato lasagne to.