Lamb Roast with Potatoes and Pea Puree
Lamb roast with potatoes and pea puree is a recipe featuring fresh ingredients from the lamb category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1.5 kg lamb fillet (with fat cap)
- pepper (ground)
- Salt
- 3 onions
- 3 Garlic cloves
- 1 tbsp dried lavender buds
- 100 ml dry red wine
- 250 ml lamb stock (glass)
- 800 g semi-whole wheat potatoes
- 2 head of garlic
- olive oil (cold pressed)
Instructions
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1.
Preheat the oven to 80°C with top and bottom heat.
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2.
Wash, pat dry, and rub the lamb fillet with pepper. Peel and roughly cube the onion and garlic. Heat 2 tbsp olive oil in a roasting pan and sear the fillet on all sides for 4-5 minutes. Add red wine and 100 ml lamb stock, turn the meat fat side up, sprinkle with lavender buds, and roast in the preheated oven for 30-40 minutes (the meat is done when the internal temperature reaches 60°C).
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3.
After roasting, remove the meat from the oven and wrap it in foil. Reduce the pan drippings with the remaining lamb stock, strain through a sieve, season with salt and pepper, and thicken with a little starch mixed in cold water if desired.
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4.
Wash, dry, and halve the potatoes lengthwise. Increase oven temperature to 200°C. Brush a baking sheet with 3-4 tbsp oil and place the potatoes cut side down on the sheet. Tear apart the garlic heads and scatter between the potatoes. Roast for 30-35 minutes until golden brown. Unwrap the meat, slice, lightly salt, then plate with the roasted potatoes and garlic cloves, serve immediately with sauce. Optionally garnish with dried lavender buds.
