Lamb Roast with Herbs

Ingredients

• 2 lamb shoulder pieces (each 500 g)
• Salt
• ground pepper
• 2 Garlic cloves
• 5 tbsp olive oil
• 1 bundle lemon balm
• 1 bundle mint
• 1 bundle spring onions
• 1 bundle carrots
• 100 ml White wine
• 400 ml lamb stock (from the glass)
• 1 tbsp Cornstarch
• Lemon balm (for garnish)
• mint (for garnish)

Instructions

1. 1.

   Rub the meat with salt and pepper. Peel and crush the garlic cloves. Mix 2 tbsp olive oil with the garlic and brush the meat with this mixture.

2. 2.

   Rinse the herbs. Clean, rinse, and slice the spring onions into strips. Peel and halve or quarter the carrots. Heat the remaining olive oil in a roasting pan. Brown the meat in it. Remove the meat, place the herbs in the pan, then lay the meat back on top. Distribute the carrots and spring onions around it. Pour in half of the lamb stock. Roast in a preheated oven at 200°C (gas: level 3-4, fan: 180°C) for about 1 hour, basting the meat with the remaining stock. Reduce heat to 180°C (gas: level 2-3, fan: 160°C) and cook the meat another 30 minutes.

3. 3.

   Wrap the meat in foil and let it rest for 10 minutes. Remove the carrots and spring onions from the stock and keep them warm. Strain the roast stock. Dissolve the cornstarch in a little cold water. Stir this into the strained stock and bring to a boil once. Season the sauce with salt and pepper.

4. 4.

   Slice the meat and arrange it on a plate with the sauce and vegetables. Serve garnished with the herbs.