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🍽️ Cheese-Stuffed Lamb Roast

774 kcal · 30 min · 4 servings

Ingredients

• 1 kg lamb breast
• salt
• black pepper (from the mill)
• 300 g goat cheese (e.g. feta)
• 2 shallots
• 2 garlic cloves
• 2 dried tomatoes
• 1 sprig rosemary
• 2 sprigs fresh mint
• kitchen twine
• ghee (for cooking)
• 3 garlic cloves
• 2 onions
• 1 carrot
• 0.5 stalk leek
• 1 piece celeriac
• 375 ml veal stock
• 1 tbsp cornstarch (optional)
• fresh rosemary
• fresh mint

Instructions

1. 1. Preheat the oven to 200 degrees Celsius.
2. 2. Place about 4 tablespoons of fat into a roasting pan.
3. 3. Place the roasting pan with the fat in the hot oven until the fat has melted.
4. 4. Butterfly the lamb breast to create a large, flat piece of meat.
5. 5. Season the cut meat to your liking.
6. 6. Crumble the cheese into small pieces.
7. 7. Dice the shallots finely.
8. 8. Dice the garlic cloves finely.
9. 9. Dice the tomatoes finely.
10. 10. Add the diced shallots, garlic, and tomatoes to the cheese.
11. 11. Finely chop the herb leaves.
12. 12. Add the chopped herbs to the cheese mixture.
13. 13. Mix the filling of cheese, vegetables, and herbs thoroughly.
14. 14. Spread the filling mixture in strips along the edge of the meat.
15. 15. Roll the meat tightly with the filling.
16. 16. Wrap kitchen twine around the roast to hold it together.
17. 17. Tie the twine securely.
18. 18. Place the roast into the hot roasting pan.
19. 19. Brush the roast all over with the hot fat from the pan.
20. 20. Put the roast into the hot oven.
21. 21. Rinse the garlic cloves briefly.
22. 22. Peel the onions.
23. 23. Peel the carrots.
24. 24. Clean the leek.
25. 25. Clean the celery.
26. 26. Dice the onions, carrots, leek, and celery into uniform cubes of about 1 centimeter.
27. 27. Add the cut vegetables around the roast in the pan to roast.
28. 28. Baste the roast frequently with the resulting pan juices.
29. 29. Bring the veal stock to a boil in a pot.
30. 30. Wait until the roast and vegetables have taken on a nice brown color.
31. 31. Pour some of the boiling liquid into the side of the pan.
32. 32. Continue to baste the roast repeatedly with the pan juices.
33. 33. Add a little boiling stock only if necessary.
34. 34. Cook the roast for about 60 minutes, depending on its size.
35. 35. Check the cooking time: The roast is done when it no longer yields to pressure from a spoon.
36. 36. Remove the cooked roast from the sauce.
37. 37. Place the roast in a warm place, covered.
38. 38. Let the roast rest for 5 to 10 minutes.
39. 39. This prevents the meat juices from running out when slicing.
40. 40. Place the roasting pan with the sauce on the stovetop.
41. 41. Add a little more liquid to the pan if necessary.
42. 42. Loosen the browned bits (fond) from the bottom of the pan.
43. 43. Bring the sauce to a boil.
44. 44. Thicken the sauce with mixed cornstarch if desired.
45. 45. Strain the sauce through a sieve.
46. 46. Season the sauce to taste.
47. 47. Carefully slice the roast.
48. 48. Remove the kitchen twine.
49. 49. Cut the roast into slices about 1 centimeter thick.
50. 50. Arrange the slices on a platter.
51. 51. Garnish the dish with rosemary and mint.

Nutrition per serving

• kcal: 774
• Protein: 46 g · Fett/Fat: 62 g · Carbs: 8 g