Festive Lamb Roast with Garlic

Ingredients

• 2 cloves garlic
• 3 tbsp medium-hot mustard
• 1 kg lamb roast (shoulder, ready to cook)
• Salt
• 2 tbsp plant oil
• 2 sprigs Rosemary
• 1 Carrot
• 0.25 head celery root
• 1 onion
• 2 garlic bulbs
• 500 ml lamb stock
• 150 ml dry red wine
• 2 tbsp flour
• 2 tbsp butter
• black pepper (ground)

Instructions

1. 1.

   Peel the garlic cloves, finely chop them and mix with the mustard. Wash the meat, pat it dry, trim if necessary, and coat with the mustard mixture. Cover and refrigerate for at least 2-3 days. Preheat the oven to 200°C (400°F) with upper and lower heat. Lightly salt the meat and sear it in a hot roasting pan with oil on all sides. Wash the rosemary, shake off excess water, and trim the ends. Peel and roughly chop the carrot, celery root, and onion. Halve the garlic bulbs and add them along with the rosemary and prepared vegetables to the roast. Add some stock and braise in the preheated oven for 1½-2 hours. Add more stock if needed. Remove the finished roast, keep it warm, and deglaze the pan with red wine. Strain through a fine sieve, add the remaining stock, and reduce over medium heat. Bind with flour butter (mix flour and butter in a 1:1 ratio) and season the sauce with salt and pepper. Slice the roast, arrange on a platter with garlic and rosemary, and serve the sauce separately.