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Roast lamb on hay

Brandner restaurant Regensburg

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Roast lamb is a guaranteed crowd pleaser and perfect for Easter. Low temperature and slow cooking is ideal for roasting the lamb. The lamb stays tender, with a hint of pink.

Ingredients

• 2 kg leg of lamb with bones
• 2 handful of fresh hay
• 100 grams clarified butter
• 50 grams herb butter
• 1 onion
• 1 carrot
• 1/2 leek
• 1/3 cup flour
• 3 garlic cloves
• 1 sprig fresh sage
• 1 sprig fresh rosemary
• 2 tablespoon tomato paste
• 1 glass red wine dry
• Butter
• Parsley
• Chive
• Lemon balm
• Ground black pepper
• Salt

Instructions

• Debone the lamb, deprive it of fat and fur, season with salt and freshly ground black pepper. Heat 50 grams clarified butter in a pan and brown from all sides; add homemade or commercial herb butter.
• Arrange hay in a roaster, place the meat on the hay and pour the roasted fat onto the lamb. Cook in the hot oven at 140 degrees for about three hours.
• Heat 50 grams clarified butter in a pan and brown the lamb bone, add finely chopped root vegetables and the chopped onion as well as the tomato pasta and fry. Stir well. Then add the finely chopped garlic, the herbs and the lemon balm. Season with salt and freshly ground black pepper and pour on a little water.
• Let the liquid reduce by a half, dust with flour and glaze with wine and one litre water, stir well. Boil for one minute until the sauce is viscid. Let simmer for about two hours.
• Remove meat from the roaster and slice for serving. Serve the meat together with the sauce. Serve hot. We recommend beans or asparagus and new potatoes or potato-pear gratin as a side dish.

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