Traditional Easter Lamb

Zutaten:
1 Lammkeule, ca. 3 kg
Salz
Pfeffer
5 Rosmarinzweige, frisch
5 Knoblauchzehen
1 Zwiebel, in Boote geschnitten
3 Wurzeln
0,7 l Wasser

Soße:
4 EL Mehl, in kaltes Wasser gerührt
0,1 l Rotwein
1 EL Sojasoße
0,5 TL Pfeffer
0,5 TL Salz

Zubereitung:

• Rub lamb well with much salt, pepper, and cut rosemary.
• Cut the garlic into thick slices, put pockets in roast with a knife and insert garlic.
• Add onions and carrots to the greased roasting pan.
• Add in the lamb and insert a meat thermometer, make sure you do not hit bone.
• Pour in water.
• 3,7 kg: Bake at 80 ºC for 6-7 hours. 3 kg: Bake at 75 ºC for 6 hours.
• Add some more water from time to time to ensure that there are enough juices for a sauce.
• When the thermometer shows 65 °C roast pink (bei 69 °C perfekt gegart).

• Let the roast rest for at least fifteen minutes wrapped in foil before cutting it up.
• Meanwhile, you can make gravy from the cooking juices.
• Boil the juices from the roast.
• Add the flour + water mix slowly while stirring well.
• Let it boil for about 10 minutes.
• Season with red wine, soy sauce, salt and pepper.

• Serve with e.g. creamed potatoes, roast potatoes, snow peas, carrots, mushrooms and chopped parsley.

Fazit:
Total leckeres, zartes Fleisch!

Esser:

• Tania & Arnold
• Ursula & Klaus-Dieter