Roasted lamb

Name: Roasted lamb
Yield: 5
Ingredients: Freshly ground pepper; Salt; ½ l Vegetable broth; 1 Handful of celery leaves; 1 kg Boned shoulder of lamb; 1,5 kg Potatoes, peeled and sliced; 1-2 clove Garlic, peeled and chopped; 1-2 clove Garlic, peeled and sliced lengthwise; 2 Leeks; 4 stems Leaf celery, cleaned and finely chopped

Mains

Cook time: 0 min.
Servings: 5

Ingredients for Roasted lamb

		Freshly ground pepper
		Salt
½	l	Vegetable broth
1		Handful of celery leaves
1	kg	Boned shoulder of lamb
1,5	kg	Potatoes, peeled and sliced
1-2	clove	Garlic, peeled and chopped
1-2	clove	Garlic, peeled and sliced lengthwise
2		Leeks
4	stems	Leaf celery, cleaned and finely chopped

Instructions for Roasted lamb

To prepare the Roasted lamb recipe, please follow these instructions:

If the lamb is packed in a net, it is taken off and the meat is spread on a skirt side down. Sprinkle with salt and pepper. Divide the celery leaves on the meat and sprinkle with garlic. Roll together and lace up or close with meatballs.

In a fireproof dish, the vegetables are mixed and roofed. Sprinkle with garlic. Pour broth so it almost covers. Place the stuffed lamb on the vegetables. Sprinkle with salt and pepper.

Put the whole dish in a preheated oven at 200 degrees and rise for 1½ hours. Slice the lamb with a pinch. Is the flowing juice pink, the steps are pink, it is clear is the upper through. Step the lamb after taste.

Take the top out. Let the meat rest for 20 minutes before cutting. Let the vegetable dish stand in the extinguished oven before serving.

Roasted lamb

Ingredients for Roasted lamb

Instructions for Roasted lamb

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