Lamb Stew with Sun-dried Tomatoes and Herbs

Season the lamb inside and out with salt and pepper and brush with mustard. Roll tightly and tie with kitchen twine. Rinse the carrots and the celery. Peel the onions and cut everything into equal cubes. Peel the garlic and chop coarsely. Sear lamb in hot oil in a roasting pan over high heat. Add root vegetables and garlic and sauté briefly.

Stir in the tomato paste, pour in the wine, fill pan with the broth, cover and simmer over low heat until soft, about 1.5 hours. Rinse the bell peppers and zucchini and cut into bite-sized pieces. Peel shallot. Drain sun-dried tomatoes and cut into small pieces. Remove the meat from roasting pan, remove the kitchen string and cut the meat into bite-sized pieces. Keep warm. Strain through a sieve, degrease as required, then add bell peppers, zucchini, shallots and sun-dried tomatoes. Cook over medium heat for about 8 minutes. Rinse tomatoes, core, seed and cut into eighths.