Lamb with Winter Veg
ready in 2 h. 25 min.
- For the roast
- 42 ounces
Lamb shoulder (ready to cook, deboned)
peppers (freshly ground)
- 2 tablespoons
- 1 bunch
- 1 tablespoon
- 1.333 cups
dry Red wine
- 2 cups
- 2 sprigs
bay leaf (leaf)
- For the squash
- 2 ⅔ cups
Squash (i. e. Hokkaido)
Preheat the oven to 180°C | 350F | gas 4.
Wash and pat the meat dry. Season with salt and pepper. Roll and tie with kitchen twine.
Heat the clarified butter in a roaster and sear the meat well on all sides. Remove from the pan and reserve.
Clean the soup greens and onions. Chop coarsely and saute in the roaster. Stir in the tomato paste and continue sautéing until the vegetables begin to brown. Deglaze the roaster with the wine and then pour in the broth. Put the meat back in the roaster, add the herbs and spices and braise for approximately 1 1/2 hours in the preheated oven.
In the meantime, slice the squash. Place on a greased baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Place in the oven halfway through the roast's cooking time. Bake until golden brown turning occasionally.
Cook the asparagus in boiling, salted water for 3 minutes. Remove, refresh under cold water, and drain thoroughly.
To make the crust, mix together the butter, mustard and bread crumbs.
Turn on the broiler, remove the roast from the pan and spread the mustard mixture on top. Grill until the crust turns a golden brown.
Strain the pan juices, bring to a boil and reduce if necessary. Season to taste with salt and pepper.
Mix the asparagus thoroughly with the melted butter. Season to taste with salt and pepper.
Slice the roast and serve on warm plates with the vegetables and pan juice.