Recipes
Spring Lamb
Spring is an ideal time of the year for the baked, flavoured lamb. Accompanied with potato, carrot and peas, you will create true rhapsody of flavours.
| Preparation time | 2 h 30 min |
|---|---|
| Demanding |  |
| Energetic value | 875 kcal / 3658 kJ |
Ingredients
 | 6 |
|---|---|
| about 2,3 kg | lamb round |
| 1 and 1/2 tablespoon | Vegeta Gourmet Stock Powder |
| 100 g | panceta, cut in strips |
| 4 | garlic cloves, peeled, cut in strips |
| 4 tablespoons | sunflower oil |
| 1 kg | potatoes, peeled, cut in quarters |
| 200 g | carrot, cubes |
| 400 g | peas, canned, drained |
| 80 g | calamata olives |
Preparation
- Using a sharp knife score the lamb in different places and make pits. Then fill the pits using the pancetta and garlic. Rub 1 tablespoon of Vegeta Gourmet Stock Powder all over the meat and cook it in hot oil, turning so that it cooks evenly, all sides.
- Place cooked lamb in an oven proof dish including the oil it was cooked in. Add a little water, cover with al-foil and cook in the preheated oven at 200ºC for around 2 hours. During the two hours of cooking, turn the lamb a few times and each time add a little water.
- Cook the potatoes and carrots in lightly salted boiling water.
- Prior to the end of baking, add the cooked potatoes, carrots, peas and olives to the lamb, mix through and bake for another 20 minutes.
- Cut the lamb and serve with vegetables and salad.
Tip
When the lamb has cooled down a little, it is easier to cut presentable pieces.
