Summary

Ingredients

• 1 piece (s) lamb (sheep / Heidschnucke), back or leg
• 0.5 tablespoon ½ olive oil, good
• 2 clove (s) garlic, freshly squeezed
• 1 teaspoon tomato paste
• 1 teaspoon mustard, good
• Salt and pepper, freshly ground
• mugwort
• basil
• oregano
• thyme
• some sweet cream to pour over the roast
• possibly flour or sauce thickener
• possibly sour cream

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Instructions

1. Remove skin, tendons and sebum from the flesh, wash and pat dry. Mix the oil, garlic, tomato paste and mustard together and season well with the spices and herbs. Rub the meat evenly with the paste with a spoon or even better by hand, wrap it in aluminum foil that is as stable as possible and let it steep overnight.
2. The next day, place in the preheated oven (circulating air 180 ° C or top / bottom heat at 200 ° C) on the wire rack. Put a finger`s breadth of water in the drip pan and slide it under.
3. After about 2 hours, use a skewer to determine the degree of doneness. For the last ½ to ¾ hour, tear open the top of the aluminum foil and perforate a little at the bottom so that the fat can drain off and the gravy is produced. Scoop up more often, it tans better and stays juicy! 10 minutes before the end of the time, slowly pour some sweet cream over the meat and push in again.
4. Degrease the sauce, then thicken as usual and season with sweet or sour cream.