Roast lamb with rosehip and sherry marinade

Ingredients for 4 servings:

• 800 g roast (roast lamb shoulder), rolled
• 4 tbsp olive oil
• 2 garlic cloves, squeezed
• 2 tbsp, heaped jam (rosehip jam)
• 3 tbsp sherry (Tio Pepe), white sherry
• Rosemary (rosemary powder)
• 1 tsp thyme leaves, dried
• Olive oil for frying
• 1 tsp cornstarch

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 55 minutes

Mix the ingredients for the marinade and rub it into the roast lamb. Let it stand for 1-2 hours, brushing it over with the marinade frequently. Preheat the oven to 180°C. Sear the roast in a frying pan or casserole dish with olive oil for 1 minute on each side. Place the meat in a covered casserole dish, add the liquid from the casserole dish, insert the meat thermometer halfway into the meat, and place the covered casserole dish in the oven. Depending on the oven, the roast will be cooked in about 30 minutes. The lamb doesn’t need to be cooked all the way through; it should reach a maximum of 60°C in the center of the meat. Check the temperature on the thermometer. While the meat is in the oven, you can prepare the side dishes, e.g. potatoes, grilled vegetables. Sauce from the roasting juices: Empty the roasting juices into a small saucepan and, if desired, dilute it a little with a dash of sherry and a spoonful of rosehip jam. Put a few teaspoons of it into a small cup, stir in 1 teaspoon of cornstarch, and add it back to the pan juices. Simmer uncovered for a few minutes, stirring vigorously, to allow the alcohol from the fresh sherry to evaporate. This recipe is low in salt. I didn’t add any salt to the meat, so it stayed nice and moist.