Roast Lamb with Herbs
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 515 kcal | (25 %) | ||
| Protein | 55.4 g | (57 %) | ||
| Fat | 28.6 g | (25 %) | ||
| Carbohydrates | 9 g | (6 %) |
Ingredients
- Ingredients
- 2 goat shoulders (each about 500-600 grams)
- salt
- freshly ground pepper
- 2 garlic cloves
- 5 Tbsps olive oil
- 1 bunch Lemon balm
- 1 bunch mint
- 1 bunch scallions
- 1 bunch carrots
- 100 milliliters white wine
- 400 milliliters lamb stock (jarred)
- 1 Tbsp cornstarch
- Lemon balm (for garnish)
- mint (for garnish)
Preparation steps
Rub the meat with salt and pepper. Peel and press the garlic. Mix 2 tablespoons of olive oil with the garlic. Brush the meat with it.
Rinse the herbs thoroughly. Rinse the scallions and cut into strips. Peel the carrots and cut in half or quarters. Heat the remaining olive oil in a roasting pan. Cook the meat. Remove the meat from the roasting pan and place the herbs in it. Return the meat to the pan. Distribute the carrots and scallions around the meat. Pour in half of the lamb stock. Bake in a preheated oven at 200°C (approximately 400°F) (gas mark 3-4, fan: 180°C (approximately 350°F)) for about 1 hour. Baste the meat with the remaining lamb stock. Reduce the heat to 180°C (approximately 350°F)(gas mark 2-3, fan: 160°C (approximately 320°F)) and cook for another 30 minutes.
Wrap in aluminum foil and let sit for 10 minutes. Remove the carrots and scallions and keep warm. Strain the cooking juices. Mix the cornstarch with a little cold water. Stir in the cooking juices and bring to a boil. Season with salt and pepper.
Cut the meat into slices and serve with the sauce and the vegetables. Serve garnished with herbs.
