Stuffed Lamb Roast

Ingredients

• 1 kg lamb leg (deboned)
• Salt
• Pepper
• 1 Shallot
• 150 g dried fruit (e.g., plums and figs)
• 50 g walnut kernels
• 20 ml pastis
• 2 tbsp olive oil
• 200 ml dry white wine
• 400 ml lamb stock
• 200 g celery root
• 2 carrots
• 3 fresh garlic cloves
• 2 sprigs Rosemary
• 4 stems thyme

Instructions

1. 1.

   Preheat the oven to 160°C (320°F) with both fan and top heating. Rinse the lamb, pat it dry, and lay it out. Season with salt and pepper. Peel and finely dice the shallot. Chop the dried fruit and walnut kernels. Mix both with the shallot and pastis. Spread this mixture over the lamb leg and roll it up. Tie the roll with kitchen twine. Also season the outside with salt and pepper, then sear all sides in hot oil in a roasting pan. Deglaze with wine and a bit of stock. Roast in the oven for about 2 hours, turning regularly and adding more stock as needed.

2. 2.

   Wash, trim, and slice the celery root into rings. Peel and dice the carrots. Crush the garlic cloves. Add the vegetables and herbs to the roast during the last ~45 minutes of cooking.

3. 3.

   Taste the roasting liquid at the end, remove the kitchen twine, and serve the stuffed lamb roast with the vegetables.