Lamb Roast

Ingredients

• 4 tbsp olive oil
• 1.2 kg boneless lamb shoulder
• 2 Garlic cloves
• 2 ripe beef tomatoes
• 1 bunch parsley
• Salt
• Pepper (freshly ground)
• 1 bay leaf
• 2 sprigs fresh rosemary
• 2 tsp ground saffron

Instructions

1. 1.

   Heat olive oil in a roasting pan and sear the lamb shoulder all around.

2. 2.

   Peel the garlic and slice thinly. Briefly blanch the tomatoes, cool, peel, quarter, seed, and roughly chop. Chop half of the parsley.

3. 3.

   Season the meat with salt and pepper. Add the garlic, tomatoes, and parsley; sauté briefly. Deglaze with water. Add bay leaf and rosemary.

4. 4.

   Dissolve saffron in a little water and pour over the tomatoes in the pan. Place the lamb shoulder uncovered in a preheated oven at 180°C and roast for about 1 hour 10 minutes.

5. 5.

   Before serving, chop the remaining parsley and stir into the sauce. Taste the sauce again and slice the meat; serve with white bread or polenta.