Herbed Lamb with Wine Sauce and Potato Puree

Last Updated on December 5, 2024

Roasted lamb in herb crust, with wine sauce and potato puree.

Ingredients:

1 kg of bone-in lamb shoulder 2 pcs of carrots 2 pcs of petrel 1 pc onions 1 l water 0.7 l red wine 3 tbsp mustard oil to roast Vegetable Recipes bean leaf thyme pepper salt For herb crust: 3 handfuls herbs (marjoram, mint, rosemary) 3 handfuls breadcrumbs (from hard toasted bread without crusts) 1 cup olive oil For the mashed potatoes: 700 g of boiled potatoes 100 g of butter 200 ml cream 2 pcs sticks of garlic For the marinade: 2 tablespoons chopped herbs (thyme, rosemary, marjoram) several cloves of garlic

Procedure:

1. Bone the lamb, cover the meat with sliced garlic cloves, sprinkle with finely chopped herbs and leave in a cool place to marinate for 1 hour or more
2. For the herb crust, mix finely chopped herbs, breadcrumbs and oil, work them well with your hands to form a thick, smooth mixture (the amount of breadcrumbs and oil can be adjusted as needed)
4. Remove the meat from the marinade, brush with mustard, then press the herb mixture well onto the lamb and place in a baking dish with the garlic sticks wrapped in foil, place in a preheated oven at 180 °C and bake for 20-25 minutes to brown the crust
5. Prepare the wine sauce; strain the cooked bone and vegetable stock, pour in the red wine and reduce to one third of its volume over a low heat, evaporating the liquid to thicken the stock and create a smooth, thick sauce
6. Thoroughly mash the cooked potatoes in a bowl with the cream and softened butter, then stir in the whole garlic cloves, which have been baked in foil with the meat and pressed out of the skins
7. Slice the lamb and serve with the wine sauce and potato puree.