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Roast Lamb with Baked Rosemary Potatoes and Young Carrots in Sherry Cream Sauce

5 from 7 votes
Total Time 3 hours
Course Dinner
Cuisine European
Servings 4 people
Calories 283 kcal

Ingredients
 

Sherry cream sauce

  • 1 L Cream
  • 150 g Sugar
  • 200 ml Sherry

roasted lamb

  • 2 kg Lamb shank
  • 4 Garlic cloves
  • 10 tbsp Olive oil
  • 1 pinch Salt and pepper
  • 1 pinch Spice mix for roast lamb
  • 0,5 bunch Rosemary
  • 0,5 bunch Thyme
  • 2 tbsp Sugar

Young carrots

  • 500 g Baby carrots
  • 1 tbsp Garlic Butter
  • 1 pinch Salt and pepper

Rosemary Potatoes

  • 30 Baby potatoes
  • 1 pinch Salt
  • 1 Mint stalk
  • 150 g Butter
  • 0,5 bunch Rosemary

Instructions
 

Sherry cream sauce

  • For the sherry cream sauce, mix the cream, sherry and 150 g sugar well. Bring the sauce to the boil, simmer for 2-3 minutes over a low heat and stir again and again.

roasted lamb

  • For the roast lamb, marinate 1500 g leg of lamb, put the remaining 500 g aside: Peel the garlic cloves, chop finely and mix with olive oil. Season with salt and pepper.
  • Season the meat evenly with salt and pepper and roast lamb spice and place in a slightly higher dish. Pour the garlic oil over the meat and place fresh sprigs of thyme and rosemary on top. Leave the roast in this marinade either overnight or for several hours. Cover and refrigerate.
  • Let a pan be heated and add some oil. Sear the roast lamb on all sides. A total of about 12 minutes until it has a nice brown color.
  • Line a cast iron roasting pan with the loosened bones from the leg of lamb and place the seared meat on it so that it does not fry. Put the fan in the oven at around 150 ° C-160 ° C for 2 to 2 1/2 hours.
  • Pour the roast every 30-45 minutes with a few spoonfuls of the sherry cream sauce so that it does not burn and dry out on the surface.
  • Cut 7,500 g of lamb into large cubes (similar to goulash). Cover the bottom of a pan with sugar and let it get hot. As soon as the sugar starts to caramelize, put the pieces of meat in it.
  • Stir again and again and then pour the sherry cream sauce on top. Simmer on a low setting for about 1 to 1 1/2 hours. Stir again and again.

Young carrots

  • Wash and peel the young carrots and cut into thin strips. Cook with garlic butter, salt and pepper in a medium-sized saucepan for about 10 minutes so that they still have a bite.

Rosemary Potatoes

  • For the rosemary potatoes, wash and peel the baby potatoes. Simmer in boiling water with a little salt and fresh mint leaves for about 20 minutes until they are almost completely through.
  • Place the potatoes in a baking dish with a little butter and fresh rosemary and bake in the oven at approx. 220 ° C (top and bottom heat) for 20 minutes until they are golden brown.
  • Remove the roast, cut into even slices and arrange all components on a plate.

Nutrition

Serving: 100gCalories: 283kcalCarbohydrates: 6.1gProtein: 8.9gFat: 24.5g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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