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Roast Lamb


2 1/2 lbs. lamb
17 oz. white beans
3 onions
4 carrots
4 tomatoes
1 garlic clove
1 bunch parsley (finely chopped)
1 cup cream
1 cup vegetable broth
2 bay leaves
vegetable or sunflower oil

Wash and dry the meat and remove any extensive fat. Rub with salt and pepper all around.
Slice the clove of garlic and stud the meat in different places with the garlic slices.

Place in a preheated oven and roast at 350 degrees Fahrenheit for appr. 2 - 2.5 hours.
In the meantime, wash and peel the onions, slice two of them and leave one whole.

Wash peel and slice the carrots.

In a saucepan, heat some vegetable or sunflower oil and sauté the onion slices until glassy.

Add the carrot slices and beans and while stirring thoroughly add the vegetable broth slowly.

Let simmer for 4 - 5 minutes and then add salt, pepper and allspice.

Stud the onion, that you left whole with the bay leaves and bury in the vegetables. Let simmer
for 20 minutes.

In the meantime cut the tomatoes into small dices. Add them together with the cream into the
saucepan, stir and let simmer for another 5 minutes.

When the lamb is ready, take out of the oven, and let rest for appr. 10 - 15 minutes before

In the meantime, scratch up the lambs juices in the roasting tray and add to the vegetable

Stir and place the vegetable mixture on a large dish, carve the meat and place nicely on top of
the vegetables.

Sprinkle with the chopped parsley and serve with boiled or roast potatoes.

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