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🍽️ Juicy Lamb Shoulder Roast

626 kcal · 30 min · 4 servings

Ingredients

• 1.2 kg lamb shoulder (boneless)
• 4 garlic cloves
• 4 sprigs rosemary
• 500 g small onions
• 2 carrots
• 200 g celeriac
• 5 tbsp olive oil
• salt
• pepper (from the mill)
• 200 ml dry white wine
• 400 ml lamb stock

Instructions

1. 1. Preheat the oven to 150 degrees Celsius with top and bottom heat.
2. 2. Wash the meat under running water.
3. 3. Pat the meat dry with a kitchen towel.
4. 4. Peel the garlic cloves.
5. 5. Chop the garlic cloves finely.
6. 6. Strip the needles from two rosemary sprigs.
7. 7. Chop the rosemary needles roughly.
8. 8. Peel the onions.
9. 9. Peel the carrots.
10. 10. Peel the celery root.
11. 11. Cut the carrots and celery root into small cubes.
12. 12. Mix the chopped garlic and rosemary with three tablespoons of olive oil.
13. 13. Rub the meat all over with this mixture.
14. 14. Season the inside of the meat with salt and pepper.
15. 15. Roll the meat into a roast.
16. 16. Tie the roast securely with kitchen twine.
17. 17. Season the outside of the roast with salt and pepper.
18. 18. Heat the remaining oil in a casserole dish.
19. 19. Sear the roast on all sides until browned.
20. 20. Remove the meat from the pan and set it aside.
21. 21. Add the onions, carrots, and celery to the pan.
22. 22. Let the vegetables brown.
23. 23. Deglaze the vegetables with white wine.
24. 24. Place the meat on top of the vegetables.
25. 25. Add a little stock and the remaining rosemary sprigs.
26. 26. Let the roast simmer in the oven for about 2.5 hours.
27. 27. Add more stock if needed.
28. 28. Turn the roast occasionally.
29. 29. Adjust the sauce with salt and pepper before serving.
30. 30. Remove the kitchen twine from the roast.
31. 31. Strain the sauce if desired.

Nutrition per serving

• kcal: 626
• Protein: 39 g · Fett/Fat: 46 g · Carbs: 9 g