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🍲 Rosemary Lamb Roast with Root Vegetables

384 kcal · 30 min · 4 servings

Ingredients

• 1 kg Lamb roll roast (shoulder or flank)
• 4 Garlic cloves
• 6 Sprigs Rosemary
• 5 tbsp Olive oil
• 4 Carrots
• 2 Parsley roots
• 8 Turnips
• 400 g small waxy potatoes
• 400 ml Lamb stock
• Pepper (from the mill)
• Salt

Instructions

1. 1. Rinse the lamb under cold water and pat it completely dry with kitchen paper.
2. 2. Peel the garlic cloves and mince them finely.
3. 3. Wash the rosemary sprigs and shake off excess water.
4. 4. Strip the needles from two rosemary sprigs.
5. 5. Mix the minced garlic, rosemary needles, and four tablespoons of oil in a small bowl.
6. 6. Spread half of this oil mixture evenly over the surface of the meat.
7. 7. Roll the meat up tightly.
8. 8. Tie the roll securely with kitchen twine to hold its shape.
9. 9. Peel the carrots, parsley roots, and turnips.
10. 10. Remove the tough ends and cut the vegetables into large, irregular chunks.
11. 11. Wash the potatoes and cut them in half lengthwise.
12. 12. Place the cut vegetables and the remaining rosemary into a fireproof baking dish.
13. 13. Season the vegetables with salt and black pepper to taste.
14. 14. Drizzle the remaining olive oil over the vegetables.
15. 15. Season the lamb roll generously with salt and pepper all over.
16. 16. Brush the meat roll with the remaining garlic-rosemary oil mixture.
17. 17. Place the meat roll in the center on top of the vegetables in the baking dish.
18. 18. Preheat the oven to 160 degrees (140 degrees with fan or gas mark 2).
19. 19. Place the baking dish in the oven and roast the meat for about 30 minutes.
20. 20. Wait until the vegetables start to brown at the edges.
21. 21. Pour a small amount of meat stock into the dish.
22. 22. Let the dish simmer for another 1.5 hours on low heat.
23. 23. Add a little fresh stock occasionally during cooking to prevent the vegetables from drying out.
24. 24. Turn the vegetables once in the middle to ensure even cooking.
25. 25. Pour the pan juices over the meat regularly.
26. 26. Remove the kitchen twine from the meat before serving on the plate.

Nutrition per serving

• kcal: 384
• Protein: 35 g · Fett/Fat: 21 g · Carbs: 13 g