Roasted Lamb with Potato Croquettes
- For the lamb
- 1 small Leg of lamb (or suckling lamb, boned and trussed with kitchen twine)
- 4 tablespoons vegetable oil
- 100 milliliters Red wine
- 400 milliliters Veal stock
- 2 tablespoons Tomato paste
- 4 garlic
- 1 onion
- 1 medium carrot
- 1 piece Celery root (About 150 grams)
- freshly ground peppers
- 1 stem thyme
- 2 bunches Baby carrot
- 1 tablespoon butter
For the lamb, peel onion, garlic, medium carrot and celery root and cut into cubes.
Season lamb with salt and pepper and sear in hot oil in a roasting pan on all sides, then take out of the pan, add the vegetables and sauté briefly. Stir in tomato paste, red wine, stock and thyme. Bring to a boil and place the meat back into the roasting pan. Bake in preheated oven at 140°C (approximately 275°F) for 1 1/2 hours. Pour over the meat juices occasionally.
For the croquettes, peel potatoes, rinse and cook for about 25 minutes in salted water. Drain, let cool and mash. Mix in 2 egg yolks, flour and butter and season with salt, pepper and nutmeg. Mix with the cheese until smooth. Shape into croquettes of approximately 1.5 cm x 4 cm (approximately 1/2 x 1 1/2 inch). Roll in flour, then dip in remaining beaten egg yolk and roll in breadcrumbs. Fry in frying oil until golden brown.
Peel baby carrots, trim and blanch in boiling salted water for about 4 minutes. Drain and briefly toss in butter to coat. Season with a little salt.
Take the lamb from the roasting pan and allow to rest under aluminum foil. Strain the sauce through a sieve and season with salt and pepper.
Remove meat from bones, cut into slices and serve with sauce, croquettes and carrots.