Lamb Roast with Spring Vegetables
Tender lamb roast with young spring vegetables and potatoes: what a feast!
Ingredients
- 500 g young carrots (1 bunch)
- 2 onions
- 1 sprig thyme
- 240 g canned tomatoes (drained weight)
- 1 kg boneless lamb (shoulder or shank)
- 4 tbsp olive oil
- 1 tbsp flour
- 2 Garlic cloves
- 2 Bay leaves
- 400 ml lamb stock (glass)
- 200 ml dry white wine (or vegetable broth)
- Salt
- Pepper
- 750 g small waxy potatoes (e.g., triplets)
- 1 bunch spring onions
- 300 g kohlrabi (1 bulb)
- 2 turnips (about 100 g each or other small root vegetables)
- 30 g yogurt butter (2 tbsp)
- 125 ml classic vegetable broth
Instructions
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1.
Wash carrots, scrub with a vegetable brush under running water and trim. Cut half into small cubes.
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2.
Peel onions and dice. Wash thyme and shake dry. Cut canned tomatoes into small pieces directly in the can using a knife.
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3.
Rinse lamb and pat dry with paper towels. Heat oil in a roasting pan and brown the lamb roast on all sides over high heat.
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4.
Add carrot and onion cubes to the lamb and sauté for 5 minutes. Sprinkle flour over the lamb and vegetables and cook for another 2 minutes over medium heat.
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5.
Peel garlic cloves and lightly crush them with the back of a knife. Add tomatoes, thyme, and bay leaves to the pan.
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6.
Pour in lamb stock and wine or broth. Season heavily with salt and pepper, bring to a boil, then cover and braise the lamb in a preheated oven at 180 °C (160 °C fan‑forced, gas: level 2–3) for about 90 minutes.
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7.
After 45 minutes, peel and wash potatoes. Trim spring onions, rinse, and cut diagonally into pieces about 3 cm long.
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8.
Cut remaining carrots diagonally into slices about 1 cm thick. Wash and peel kohlrabi and turnips; set aside the kohlrabi greens. Slice kohlrabi and turnips first into 1 cm thick rounds, then into similarly wide sticks.
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9.
Melt butter in a wide pot over medium heat. Sauté carrots, kohlrabi, turnips, and potatoes for 2 minutes. Add broth, lightly season with salt and pepper, bring to a boil, cover, and cook on medium heat for 10 minutes. Add spring onions and cook for another 5–10 minutes.
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10.
Lift lamb from the pan, wrap in aluminum foil, and keep warm. Strain the braising liquid through a sieve into a fat‑separating jug, letting it sit until the sauce and fat separate. Carefully pour the skimmed sauce back into a pot, reheat, and season with salt and pepper.
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11.
Finely chop kohlrabi greens. Remove lamb from foil, arrange on a plate with the sauce and spring vegetables, and sprinkle the chopped greens over the dish.
