rolled roast lamb

Ingredients for 4 servings:

• 800 g leg(s) of lamb, boneless
• salt and pepper
• Paprika powder, hot
• 1 onion(s)
• 3 garlic cloves
• 3 tbsp butter
• 125 ml milk
• 35 g corn semolina
• 1 egg(s)
• 125 g chopped green olives
• 3 tbsp clarified butter
• 1 tbsp tomato paste
• ½ liter red wine

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Rinse the meat, pat dry, and rub generously with salt, pepper, and paprika. For the stuffing, finely chop the onion and garlic, place a saucepan on the stovetop, and sauté in the melted butter. Add the milk, season with salt, and pepper, and bring to a boil briefly. Stir in the semolina. Let everything simmer for 5 minutes, then add the egg and olives. Spread the stuffing over the meat. Roll up the roast (it’s quite a mess) and wrap it with kitchen string. Preheat the oven to 175°C. Heat the clarified butter in a roasting pan, sear the roast on all sides, and remove. Briefly brown the tomato paste in the pan juices and deglaze with the wine. Return the roast to the pan and cook in the oven for 60-80 minutes, turning frequently. We serve this with baked potatoes or croquettes with a variety of steamed vegetables.