Summary

Ingredients

• 1.3 kg shoulder lamb
• 3 tablespoon oil
• 3 cloves garlic
• 2 tablespoon honey
• 100 g butter
• 125 ml wine, white, dry
• 0.5 ½ bunch thyme
• 20 g flaked almonds
• 2 tablespoon crème fraîche
• 100 ml water, if necessary

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Instructions

1. Preheat the oven to 160 ° C (fan oven: 140 ° C, gas: level 2).
2. Heat 2 tablespoons of honey and press the garlic cloves into it. Stir, bring to the boil and set aside.
3. Wash the lamb shoulder and pat dry. Then remove the fat. Rub the meat with the cooled honey-garlic mixture, season with salt and pepper. Put the oil in a roasting pan and place the shoulder of lamb in it. Roast in the preheated oven on the 2nd shelf from the bottom for 2 hours. From time to time, baste with the frying stock.
4. Cut the butter into pieces and cover the meat with it after 45 minutes. Pour in the white wine. When roasting with convection, please add approx. 100 ml of water.
5. In the meantime, wash the thyme, pat dry and pluck the leaves except for 2 twigs for decoration and set aside. Roast the flaked almonds without fat and also set aside.
6. When the roast is done, place it on a serving platter, brush with a little roast stock and spread the thyme and almond flakes on top. Keep warm. For the sauce, bring the rest of the meat stock with crème fraîche to the boil and season with salt and pepper. Garnish the lamb shoulder with the two sprigs of thyme and serve with the sauce.
7. I like dumplings best with it.