Roast Lamb
Servings: 4
Ingredients
Roast Lamb
- 800 g Lamb Leg
- 4-5 sticks Celery
- 2 Onions
Fondant Potatoes
- 8 Medium Potatoes
- 50 g Butter
Lamb Stock
- The bone from the Lamb leg
- 2 sticks Celery
- 2 Medium onions
- 2 Carrots
- 200 g Celeriac
Garnish
- 200 g French beans
- 8 Carrots
- 100 ml Vinaigrette
- 2 cloves Garlic
Lamb Sauce
- 70 g Butter
- 70 g Flour
- 1 l Lamb Stock
- 200 ml Red wine
Instructions
- Debone the meat. Secure it at 1-inch intervals with heavy string. Sprinkle with salt and pepper. Place it over a bed of celery and onion in a roasting pan. Cover with tin foil and roast for 1-1.5 hour until done.
- In a saucepan pоur 1.5 l water and add lamb bone, onion, celery, carrots and celeriac diced in big chunks. Let it simmer for 1.5 hours. After that sieve the stock and leave it aside.
- Peel carrots and blanch in water until soft but still a bit crunchy. Cut the ends of french beans and blanch in water until done
- Dice one shallot, cloves of garlic, little parsley and stir in vinaigrette.
- Peel potatoes, wash and place in a baking tray. Pour lamb stock to 1cm. hight. Brush with butter and roast until soft and golden brown.
- Make brown Roux and stir in lamb stock. Deglaze the tray from the roasted lamb with wine, sieve and stir in the sauce. Season with salt and pepper.
- Slice the meat in 1.5 cm and place it a serving plate. Reheat the french beans, glaze carrots with butter and plate vegetable next to the meat. Add two potatoes and pour the sauce over the meat. See picture.
