Ingredients:
Click on the ingredient to try it
- Lamb shoulder roll roast NZL
- Garlic whole DARTA
- Thyme crumbled Kotányi gastro
- Ground rosemary Kotányi Gastro
- Black pepper ground Kotányi gastro
- 2-3 dl dry red wine
- Salt
- Butter 82% Belgian
- Starch
- Potato balls Fresh Aviko
Preparation:
Rub the rolled shoulder blades with salt, pepper, rosemary and thyme, then sear in a hot pan, which can also be placed in the oven, in foaming butter. When this is done, throw in 4-5 cloves of garlic, pour in 2-3 dl of dry red wine and bake in a 160°C oven until crumbly, which takes about 1-1.5 hours.
Before the meat is done, strain the juice through a sieve into a pressure cooker. Add the rinsed potato balls to the lamb, with a little butter, and roast at 200°C for a few minutes.
Boil the strained juice for a few minutes, then, if it is still diluted, thicken it with a little starch and glaze it with a spoonful of butter. Slice the rollbraten, place on a platter, stack the potatoes on top and pour over the gravy.
