Roast lamb

Ingredients for 4 servings:

• 1 piece(s) of lamb (sheep/Heidschnucke), back or leg
• ½ tbsp olive oil, good
• 2 garlic cloves, freshly crushed
• 1 tsp tomato paste
• 1 tsp mustard, good
• Salt and pepper, freshly ground
• mugwort
• basil
• oregano
• Thyme
• some sweet cream to pour over the roast
• possibly flour or sauce thickener
• possibly sour cream

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

goes with lamb, sheep and Heidschnucke

Remove any skin, tendons, and fat from the meat, wash, and pat dry. Mix together the oil, garlic, tomato paste, and mustard, then season well with the herbs and spices. Rub the paste evenly over the meat with a spoon, or better yet, by hand. Wrap in sturdy aluminum foil, and let it marinate overnight. The next day, place it on the oven rack in a preheated oven (180°C fan/convection oven or 200°C top/bottom heat). Add a finger’s width of water to the roasting pan and place it underneath. After about 2 hours, use a skewer to check the doneness. For the last 30 to 45 minutes, tear open the top of the aluminum foil and poke holes in the bottom to allow fat to drain away and allow the meat juices to drain. Baste the meat more often; it will brown better and stay moist! 10 minutes before the end of the cooking time, very slowly pour a little sweet cream over the meat and place it back in the oven. Remove the fat from the sauce, then thicken as usual and season with sweet or sour cream to taste.