Lamb braised in beaujolais

Ingredients for Lamb braised in beaujolais

Instructions for Lamb braised in beaujolais

To prepare the Lamb braised in beaujolais recipe, please follow these instructions:

Cut the carrots, turnips, parsnips, potatoes with Peel and shallots into equal pieces. Set a roasting pan with 3 tablespoons of oil in the oven at the highest temperature. Came the vegetables down to the hot oil with garlic individual cloves are not peeled and flip it in oil, so they are well covered. Sprinkle salt and pepper over and forsteg vegetables in 25-30 minutes. They must be reversed when half the time has elapsed. Pour olive oil over the lamb and season with salt and pepper and place it in a large roasting pan and got it in the oven at highest temperature for 30 minutes. Turn the oven down to 175 ° c. Take the roast out and pour beaujolaisen over with thyme and Rosemary. Deck the roast with foil, put it back in the oven and let the småstege in 1 ½ hours. After the 1 ½ hour take you once again the roast out and lie the pre-cooked vegetables around. At the same time, you also add 1 bay leaf and a few sprigs of Rosemary and thyme. Foliet to be on again and the roast gets even 1 ½ hour in the oven. The sauce is made when the lamb is finished. Com juices in a saucepan and add the redcurrant jelly. Whisk well. Take the whole baked garlic and squeeze them out of the skin. They met as the last of the sauce.