Roast lamb in the oven
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A roast lamb roasted for hours in the oven is accompanied by a sauce of roast vegetables, smothered in sour cream. This is a lamb dish that everyone can enjoy. Please reserve a glass of Rioja red wine. 1 tsp thyme 1 tsp rosemary 1 tsp mint 2 tsp salt 1 tsp black pepper water
Creamy sauce
1 dl sour cream 1 tbsp butter
Tip: Instead of roast lamb, you can of course cook lamb if you have enough for a large oven baking dish.
Launch the oven on the stove. Take the lamb roast to the breakdown. Pull out the cross-hatchets on the surface fat with a knife. Rub the surface with the herbs, salt and pepper.
Place the lamb roast in a deep baking dish (the size of a baking dish that will just hold the roast). Chop the root vegetables and onion next to the roast. Cut the garlic in half and add to the stew as is. Add the bay leaves.
Add boiling water to the stew until the meat is halfway done. Cover the whole thing with foil and place in the oven. Drop the oven temperature to 100C at this stage. Let the lamb roast simmer for a long time, 5-6 hours should be enough. The meat starts to be cooked when it comes off easily with a fork.
Then brush the fat side with the braising liquid.
Remove the lamb roast from the broth and place it on the foil. Transfer to the oven and grill with a fair amount of oil (or grill resistors) for about a quarter of an hour.
Make a creamy sauce for the roast: sieve the roast juices into a sauce pan. Boil over a high heat, reduce the stock so that it is just right for the dish. Drop the lämpöä and stir in the sour cream. Check the salt. Stir more butter into the sauce and serve with roast lamb.
roast lamb Central Europe Lamb VHH
