Lamb Roast According to Grandma's Recipe

Ingredients

• 1 kg lamb roll roast
• 2 old-fashioned rolls
• 100 ml milk
• 200 g peas
• Salt
• 1 Shallot
• 2 Garlic cloves
• 3 Tbsp plant oil
• 2 sprigs Mint
• 30 g pine nuts
• 1 egg
• pepper (from the mill)
• bread crumbs (as needed)
• 2 tbsp sharp mustard

Instructions

1. 1.

   Rinse the lamb roast, pat dry and lay it out flat.

2. 2.

   Cube the rolls and place them in a bowl. Warm the milk, pour over the rolls and let soak for about 10 minutes. Blanch the peas in salted water for 1 minute, shock in ice water and drain well. Peel the shallot and garlic, finely dice both and sauté together in 1 tbsp hot oil until translucent; add to the rolls.

3. 3.

   Preheat the oven to 160°C (320°F) with fan and top heat.

4. 4.

   Rinse the mint, shake dry, pluck the leaves and finely chop. Roughly chop the pine nuts and mix them with the peas, mint and egg into the roll mixture. Season with salt and pepper and add bread crumbs if needed. Spread over the meat, roll up, tie with kitchen twine, season again, then brown all sides in a large pan with remaining oil. Remove from pan, place on a rack and spread mustard around. Bake in the oven (with a fat pan underneath) for about 1.5 hours, turning occasionally.

5. 5.

   Before serving remove the twine and slice the roast.

6. 6.

   Serve with sugar snap peas and leafy salad as desired.