Lamb Roast with Soup Vegetables and Sweet Onions

Ingredients

• 1.2 kg lamb shoulder (deboned)
• 1 handful thyme sprigs
• Salt
• Pepper (freshly ground)
• olive oil
• 6 shallots
• 2 carrots
• 2 Garlic cloves
• 150 g celery root
• 0.5 stalk leek (white part only)
• 500 ml meat broth

Instructions

1. 1.

   Preheat the oven to 160°C with fan and top heat.

2. 2.

   Rinse the lamb and pat dry. Remove half of the thyme sprigs, sprinkle over the shoulder, season with salt and pepper, drizzle with olive oil, roll up and tie with kitchen twine. Season the outside as well, then brown all sides in a pan with 2 tbsp hot oil in a roasting tin. Peel or wash the shallots, carrots, celery root, and leek; cut into pieces and scatter around the meat. Sauté briefly, deglaze with a splash of broth. Roast in the oven for about 1 hour, turning occasionally and adding more broth as needed. After ~45 minutes add the remaining thyme sprigs to the vegetables.

3. 3.

   Remove the kitchen twine at the end, drain excess fat if desired, season with salt and pepper, and serve.