Easter roast lamb, roast lamb for 2 people with lamb stock, WITHOUT side dishes
Roast lamb from the leg with lamb stock for warming
Hot and crispy from your oven in just 35 minutes.
| product | Weight |
| roast lamb |
approx. 360g finely braised roast lamb |
Ingredients for roast lamb: leg of lamb, salt, pepper, root vegetables, garlic, tomatoes and selected spices
Main course: Easter roast lamb and side dishes.
Preparation time: approx. 35 min.
Spread the marinated potatoes on a baking tray, sprinkle them with coarse salt, and place the tray on the middle rack of an oven preheated to 160°C (fan assisted oven) and heat for 10 minutes . Then increase the temperature to 230°C (450°F) and let the potatoes cook for a further 25 minutes . Remove the roast lamb from the foil and carefully place it in a small pot or pan. Pour the lamb stock over it. The meat should be completely covered with lamb stock. If necessary, you can add a small splash of water. Heat the pot until the stock briefly boils, then let the roast lamb simmer for 10 minutes at medium heat. Serve the roast lamb without the stock. Meanwhile, heat the lamb sauce in a saucepan over medium heat until it briefly simmers. Heat the kohlrabi and creamed vegetables over low heat, stirring occasionally.
Now you can serve your Easter roast lamb and side dishes to your loved ones.
Bon appetit.
