Top pigeon round from the oven

Preheat the oven to 200 ° C. Put 100 g butter in a bowl and squeeze out the garlic. Stir in the parsley, thyme, rosemary and lemon zest and add some salt and freshly ground pepper. Mix everything well into a herb butter.

Clean the potatoes under running water and rub off the loose skin with a brush. Dab the potatoes dry and cross them on a wide side over the entire length and width to about 1 cm from the bottom. Place the potatoes in the roasting pan, push them open and scoop some herb butter in the middle.

Cut the peppers into long strips of 2 cm wide and place them between the potatoes. Slide the roasting pan in the middle of the oven and bake until golden brown and done in 35-45 minutes. Delicious with steak and a salad.