🍽️ Aromatic Lamb Roast with Mash

Name: Aromatic Lamb Roast with Mash
Total time: 30 min
Yield: 4 servings
Ingredients: 1.6 kg lamb leg from milk-fed lamb (1,2-1 lamb leg); 2 tbsp ghee; 2 cloves garlic; 1 sprig thyme; 1 bay leaf; 2 slices ginger; salt; pepper; 8 shallots; 8 small carrots; 200 g celery; 400 g spring onions; 0.25 l dry white wine; 500 ml veal stock; 3 tbsp spring herbs (coarsely chopped); 600 g potatoes (mealy cooking); 1 bunch radishes; 30 g butter; 200 ml milk

642 kcal · 30 min · 4 servings

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Ingredients

1.6 kg lamb leg from milk-fed lamb (1,2-1 lamb leg)
2 tbsp ghee
2 cloves garlic
1 sprig thyme
1 bay leaf
2 slices ginger
salt
pepper
8 shallots
8 small carrots
200 g celery
400 g spring onions
0.25 l dry white wine
500 ml veal stock
3 tbsp spring herbs (coarsely chopped)
600 g potatoes (mealy cooking)
1 bunch radishes
30 g butter
200 ml milk

Instructions

1. Peel the garlic cloves and halve them.
2. Peel the shallots and trim off the root ends.
3. Peel the small carrots and cut off the green tops.
4. Clean and peel the celery, then cut it into bite-sized pieces.
5. Season the leg of lamb generously with salt and pepper.
6. Rub the seasoned leg of lamb with the halved garlic cloves.
7. Heat ghee in a roasting pan and sear the meat on all sides until browned.
8. Add the shallots, thyme sprigs, bay leaves, and remaining garlic to the pan.
9. Place the roasting pan on the middle rack in the oven preheated to 180 degrees Celsius.
10. Roast the lamb for about one hour.
11. After one hour of cooking, add the carrots, celery pieces, and ginger pieces to the pan.
12. Deglaze the vegetables with a splash of white wine.
13. Place the pan back in the oven and continue cooking until the meat is done.
14. Boil the potatoes and press them through a potato ricer.
15. Stir in the warm milk until the potato mash is creamy.
16. Melt the butter in a small frying pan.
17. Sauté the radishes in the butter for a short time and season with salt and pepper.
18. Gently fold the roasted radishes into the potato mash.
19. Stir fresh herbs into the finished sauce.
20. Remove the leg of lamb from the oven and slice it.
21. Decoratively plate the meat with sauce, vegetables, and mash.
22. Garnish the dish with fresh herbs as desired.
23. Serve the dish hot.

Nutrition per serving

kcal: 642
Protein: 68 g · Fett/Fat: 21 g · Carbs: 35 g