Lamb (mutton) slow-cooked in a covered roaster
Lamb (mutton) slow-cooked in a covered roaster
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Διατροφική αξία ανά μερίδα
Lamb (mutton) slow-cooked in a covered roaster
Υλικά
For the meat
- 2.5 kg mutton (leg)
- 4–5 garlic cloves, halved
- 2 tablespoons coarse sea salt
- Freshly ground black pepper
- 60 ml olive oil
- 1 large onion, sliced
- 2 whole garlic cloves
- 1 small piece celeriac, roughly chopped
- 1 ripe tomato, roughly chopped
- 1 sprig rosemary
- 1 sprig thyme
- 1 small glass white wine
- 2 glasses water
For the vegetables
- 6–8 potatoes, cut into wedges
- 2 lemons, quartered
- 2 onions, sliced
- 2 carrots, cut into chunks
- 3–4 garlic cloves
- Salt and freshly ground black pepper
- 60 ml olive oil
- 1 glass water
For the sauce
- Pan juices from the roasting tray
- ½ tablespoon mustard
- 2–3 tablespoons wine vinegar
- 1 pinch dried oregano
Εκτέλεση
For the meat
Score the leg of mutton with a knife and insert the halved garlic cloves into the slits.
Season thoroughly with salt and pepper.
Heat the olive oil in a large pot over high heat and sear the meat until nicely browned on all sides.
Add the onion, garlic, celeriac, rosemary and thyme. Once softened and fragrant, add the tomato.
Deglaze with the white wine and, once the alcohol has evaporated, add the 2 glasses of water.
Transfer to a deep roasting tray, cover with parchment paper and aluminum foil, and roast at 170°C for approximately 3 hours.
For the vegetables
Place the potatoes, carrots, onions, garlic and lemons in a roasting tray. Season with salt and pepper, add the olive oil and water, and roast for 30–45 minutes, until tender and lightly golden.
For the sauce
Once the meat is cooked, remove it from the tray and strain the pan juices into a small saucepan. Simmer for a few minutes, then add the mustard and vinegar and allow the sauce to thicken slightly. Finish with a pinch of oregano.
Serve the meat on a platter with the roasted vegetables and spoon over the sauce.
