Rolled roast lamb with green beans and sauce in a casserole dish

Ingredients for 4 servings:

• 700 g rolled roast lamb, ready seasoned
• some oil
• 4 garlic cloves, finely chopped
• 4 white onions, finely chopped
• 2 bunches of soup greens (e.g. carrots, celery, leeks, parsley), cut into approx. 1.5 cm pieces
• e.g. thyme or rosemary
• some mustard, hot
• 400 g beans, green, fresh
• 1 bunch savory, fresh
• 75 g diced ham
• 1 tbsp peppercorns, crushed
• some potato starch
• e.g. butter
• some salt

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours 30 minutes

A little more complicated, but worth it – very tasty with Thuringian dumplings!

Sear the rolled lamb roast briefly and quickly (!) on all sides in a pan with heatable oil. Cover the bottom of a casserole dish with heatable oil. Add the rolled lamb roast and sprinkle with thyme or rosemary. Add the finely chopped garlic cloves, onions, and the cleaned and cut-in-1.5 cm soup vegetables to the casserole dish. Cook the dish in a preheated oven at approximately 180 degrees Celsius (top/bottom heat) for at least 2.5 hours on the middle rack. For optimal flavor and juiciness, turn the roast several times an hour and baste with the meat juices (sprinkle with thyme and rosemary frequently, if desired). Add a little more oil if necessary. In the meantime, prepare the green beans. Briefly roast the savory with the crushed peppercorns and a pinch of salt in a pan covered with heatable oil and deglaze with water. If necessary, sieve out the savory. Then top up the broth with about a liter of water, season with salt, and bring to a boil. Boil the beans for about 10 minutes at a rolling boil, then drain and refresh in cold water. Now place the dried beans in a small Jena glass dish (with a lid) in several layers, side by side and on top of each other, season with salt, baste with a little melted butter, and cover with diced ham. About 30 minutes before the end of the roast’s cooking time, remove the vegetables and gravy from the casserole dish (it’s best to discard any overly browned vegetables) and blend with a hand blender, a spoonful at a time, until you have a sauce that isn’t too thin. Keep warm in a saucepan on low heat. About 15 minutes before the end of the cooking time, remove the netting from the rolled roast, brush the roast generously with mustard, and place it on the lower rack of the stove. At the same time, place the small glass dish containing the beans on a higher rack until the end of the roast’s cooking time. Once the roast is cooked, slice it into portions and serve with the beans on top of the sauce. Thuringian dumplings are a perfect accompaniment. Tip: For guests with a real appetite for meat, we recommend doubling the roast quantity.