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🍽️ Tender Lamb Roast with Fresh Spring Vegetables

654 kcal · 30 min · 4 servings

Ingredients

• 500 g young carrots (1 bunch)
• 2 onions
• 1 sprig thyme
• 240 g canned tomatoes (drained weight)
• 1 kg boneless lamb meat (shoulder or leg)
• 4 tbsp olive oil
• 1 tbsp flour
• 2 garlic cloves
• 2 bay leaves
• 400 ml lamb stock (jar)
• 200 ml dry white wine (or vegetable broth)
• salt
• pepper
• 750 g small waxy potatoes (e.g. Drillinge)
• 1 bunch spring onions
• 300 g kohlrabi (1 kohlrabi)
• 2 turnips (approx. 100 g each or other small turnips)
• 30 g yogurt butter (2 tbsp)
• 125 ml classic vegetable broth

Instructions

1. 1. Wash the carrots under running water and clean them thoroughly with a vegetable brush.
2. 2. Cut half of the carrots into small cubes.
3. 3. Peel the onions and cut them into cubes as well.
4. 4. Wash the thyme and shake it dry.
5. 5. Cut the tomatoes into smaller pieces directly in the can using a knife.
6. 6. Wash the lamb meat and pat it completely dry with kitchen paper.
7. 7. Heat the oil in a casserole dish.
8. 8. Sear the lamb roast on all sides over high heat until brown.
9. 9. Add the carrot and onion cubes to the lamb roast.
10. 10. Simmer the vegetables with the meat for 5 minutes.
11. 11. Dust the flour over the lamb and the vegetables.
12. 12. Simmer the mixture over medium heat for another 2 minutes.
13. 13. Peel the garlic cloves.
14. 14. Lightly press the garlic cloves with the back of a knife.
15. 15. Add the garlic, tomatoes with their juice, thyme, and bay leaves to the casserole dish.
16. 16. Pour in the lamb stock along with the wine or broth.
17. 17. Season the liquid generously with salt and pepper.
18. 18. Bring the mixture to a boil once.
19. 19. Preheat the oven to 180 °C (convection 160 °C or gas level 2–3).
20. 20. Place the lid on the casserole dish and braise the meat in the oven for about 90 minutes.
21. 21. Peel the potatoes after 45 minutes.
22. 22. Wash the potatoes.
23. 23. Clean the spring onions and wash them.
24. 24. Cut the spring onions diagonally into pieces about 3 cm long.
25. 25. Cut the remaining carrots diagonally into slices about 1 cm thick.
26. 26. Wash the kohlrabi and turnips.
27. 27. Peel the kohlrabi and turnips.
28. 28. Set aside the kohlrabi greens.
29. 29. Cut the kohlrabi and turnips into 1 cm thick slices first.
30. 30. Then cut the slices into sticks of the same width.
31. 31. Melt the butter in a wide pot over medium heat.
32. 32. Sauté the carrots, kohlrabi, turnips, and potatoes for 2 minutes.
33. 33. Pour in the broth.
34. 34. Season lightly with salt and pepper to taste.
35. 35. Bring the vegetable broth to a boil.
36. 36. Place the lid on the pot and cook the vegetables for 10 minutes over medium heat.
37. 37. Add the spring onions.
38. 38. Cook the vegetables for another 5 to 10 minutes.
39. 39. Remove the lamb meat from the casserole dish.
40. 40. Wrap the meat in aluminum foil.
41. 41. Keep the meat warm.
42. 42. Strain the braising liquid through a sieve.
43. 43. Pour the liquid into a fat separator in portions.
44. 44. Wait briefly until the sauce and fat separate clearly.
45. 45. Carefully pour the defatted sauce into a pot.
46. 46. Reheat the sauce.
47. 47. Season the sauce with salt and pepper to taste.
48. 48. Finely chop the kohlrabi greens.
49. 49. Remove the lamb roast from the foil.
50. 50. Plate the meat with the sauce and the spring vegetables.
51. 51. Sprinkle the kohlrabi greens over the vegetables.

Nutrition per serving

• kcal: 654
• Protein: 57 g · Fett/Fat: 27 g · Carbs: 41 g