Tyrolean farmer's roast

Ingredients for 4 servings:

• 8 lamb chops or leg slices of lamb, alternatively kid goat or veal escalope or pork chop
• 8 potatoes
• 2 garlic cloves
• 1 shot of red wine
• some beef broth
• rosemary
• Thyme
• salt and pepper
• Caraway seeds

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 10 minutes

simply

Brush the lamb chops with olive oil and sprinkle with rosemary sprigs, thyme, and finely diced garlic. Let them stand for about 30 minutes. Then strip the garlic and herbs and coat the chops in flour. Brown them in a pan on both sides. Then push the meat aside and pour in a little red wine and stock. (If using pork, add beer instead of wine.) Season with salt and pepper. Cover and simmer for about 1 to 1 1/2 hours, until the meat is tender. Peel and quarter the potatoes. Place them on the meat, sprinkle with coarse salt and caraway seeds, and continue simmering for about 20 minutes, until the potatoes are tender. Serve with green beans, for example.