Roast Lamb from Forequarter
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- g 1,500 lamb (lamb front quarter on the bone)
- 2 onions)
- 2 carrot (s)
- 1 piece (s) celeriac
- 6 peppercorns, red
- 6 peppercorns, green
- 8 grains coriander
- 4 large clove (s) garlic
- 2 tablespoon salt
- 1 tablespoon mugwort
- 1 tablespoon honey
- 300 ml water
- 1 tablespoon flour
Print Recipe
Pin Recipe Instructions
- Preheat oven to 220 degrees.
- Wash the lamb front quarter well, place it on the rack in the roaster with the meat side down. Fill with water. Peel the onions, carrots, garlic and celery, cut into quarters and place next to the lamb. Add the spices and sprinkle a tablespoon of salt directly on the meat, spread the second tablespoon of salt on both sides.
- Place the lid on the roasting pan and slide it into the lowest level.
- After 120 minutes, remove the roaster, turn the meat over with honey and a little salt. Turn the oven down to 190 degrees and cook for another 120 minutes.
- Switch off the oven and let it cool down. Remove the meat, bone it when it has cooled. Remove the fat from the sauce and puree it with the hand blender, season to taste, thicken with flour and bring to the boil again.
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