Lamb Roast

Ingredients

• 1 Lammkeule
• 1 Bund Majoran
• 2 Möhren
• 1 Zucchini
• 300 g Kalbsbrät
• 1 Knolle Knoblauch
• 3 Lorbeerblätter
• 2 Zweige Salbei
• 250 ml Weißwein
• 5 EL Olivenöl
• 500 g kleine Zwiebeln
• 1 EL Zucker
• 2 EL Weißweinessig
• 250 ml Weißwein

Instructions

1. 1.

   Separate the cloves of garlic and peel them. Prick the lamb leg with the peeled garlic. Finely chop half of the herbs. Peel, wash, and cut the carrots into thin sticks. Clean and wash the zucchini, also cutting it into thin sticks. Mix everything with the calf meat mixture, season with salt and pepper, and spread over the meat. Roll together and tie.

2. 2.

   Sear both sides in olive oil until browned. Add wine to deglaze, cover, and place in a preheated oven at 240°C for 15 minutes. Then reduce the heat to 160°C and roast the lamb leg for about 2 hours.

3. 3.

   Meanwhile peel the onions. Heat sugar and vinegar, toss the onions in them, deglaze with white wine, and simmer covered for about 10 minutes until soft.

4. 4.

   Remove the roast from the oven, slice it, serve with the pan juices and onions, garnished with sage leaves.