Lamb Roll Roast with Rosemary and Soup Vegetables

Name: Lamb Roll Roast with Rosemary and Soup Vegetables
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 6
Cuisine: German
Ingredients: 1 kg lamb roll roast (shoulder or loin); 4 Garlic cloves; 6 sprigs rosemary; 5 tbsp olive oil; 4 Carrots; 2 parsley roots; 8 turnips; 400 g small waxy potatoes; 400 ml lamb stock; pepper (ground); Salt

Prep: 15min

| Servings: 6 | Cook: 2h

Spoonsparrow lamb roll roast with rosemary and soup vegetables is a poem for all lamb lovers.

Ingredients

1 kg lamb roll roast (shoulder or loin)
4 Garlic cloves
6 sprigs rosemary
5 tbsp olive oil
4 Carrots
2 parsley roots
8 turnips
400 g small waxy potatoes
400 ml lamb stock
pepper (ground)
Salt

Instructions

1.
Wash the lamb, pat dry and lay out. Peel and finely chop the garlic. Wash the rosemary and shake it dry. Remove leaves from two sprigs. Mix garlic and rosemary leaves with 4 tbsp oil and spread half over the meat. Roll the meat and tie with kitchen twine.
2.
Peel, clean, and cut carrots, parsley roots, and turnips into large pieces. Wash and halve the potatoes. Place the vegetables in a heat‑proof dish with the remaining rosemary, season with salt and pepper, drizzle with the remaining olive oil. Season the meat all around with salt and pepper, brush it with the leftover rosemary–garlic oil, and lay it on top of the vegetables.
3.
Bake in a preheated oven at 160 °C (convection 140 °C; gas: level 2) for about 30 minutes until the vegetables begin to brown. Then pour in some stock and simmer for another 1½ hours. During this time periodically add stock, turn the vegetables, and pour stock over the meat. Remove the kitchen twine before serving.