Lamb Loin Viennese style
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Lamb loin salted and rubbed with rubbed garlic, roasted in the oven until tender together with onions and carrots, served chopped into portions and topped with roasting juices, together with boiled potatoes and vegetable salad
Ingredients:
Procedure:
1. Peel the onion, garlic and carrots, leave the onion whole, cut the carrots in half lengthwise and grate the garlic
2. Wash, salt and rub the lamb loin with the rubbed garlic
3. Then heat the lard in a roasting tin, put the lamb loin in and sear it on all sides
4. Then pour water over the meat, add the onion and carrots and place the roasting tin in a preheated oven at 180 °C, bake the meat until tender, basting it frequently with water
5. Cut the roasted meat into portions, pour the juices from the roasting and serve with, for example, boiled potatoes and vegetable salad.
