Roast Lamb

For the roast lamb, season the lamb with salt, pepper, garlic and mint. Sear briefly on all sides in a frying pan and place in a suitable dish.

Briefly sauté the vegetables and deglaze with white wine. Add the vegetables to the meat and cook in the oven at 160 degrees for about an hour. During this time, pour soup over the meat from time to time.

Then remove the meat, puree the vegetable residue and refine with cream.

Pour the sauce over the finished roast lamb and serve hot.

Preparation Tip:

For example, roast lamb goes well with cranberries and roast potatoes.

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