A traditional dinner for Easter Sunday – roast lamb. Here is how to prepare a delicious recipe for all the family.
Marinade:
3 TS whole-grain mustard
3 TS Dijon mustard
3 garlic cloves
1 twig of rosemary
3 TB olive oil
2 dried chillies
1 TS honey
Vegetables for roasting:
2 carrots
2 onions
1 leek
1/8 celery
3 garlic cloves
olive oil
Lamb:
1 leg of lamb
(approx. 1,5 – 2 kilos)
1 TB tomato purée
1 twig of rosemary
2 laurel leaves
pepper, salt
1/2-3/4 liter of red wine
1/4 liter of water
Mix all ingredients for the marinade in a mixer or a mortar. Brush the leg of lamb with the mixture on all sides and leave to marinate over night. Heat the oven on 250°C. Place the lamb in a roasting pan and let it roast in the oven vor 15-20 minutes at 250° C.
Cut the vegetables in cubs and roast the well in a separate pot. Add tomato purée, cook for a moment and ad 1/4 l of red wine.
Give vegetables, laurel leaves and the rosemary twig to the lamb and add enough wine to cover the vegetables. Reduce temperature to 100 °C and let the lamb roast for 2 hours. Add some more liquid after 1 hour. Remove the lamb from the pan and keep warm.
Pour the vegetables into a sieve, capturing the sauce in a pot, and squeeze out well. Bring sauce to cook again and let reduce for some minutes, season to taste and serve to the lamb. Goes well with Brussels sprouts or green beans and potato croquettes.
