Roast lamb and port wine sauce
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Lamp roast is the perfect party food. The roasted root vegetables on the side and the port wine sauce is made from the roast beef.
Ingredients for eight
2.5-3kg lamb roast on the bone (lamb is fine). It’s worth investing in organic. 1 bunch of fresh thyme 1 garlic 2 tbsp honey salt and pepper
Roasted root vegetables
1 kg carrots 1 kg small potatoes 8 small red onions 2 parsnips olive oil
Port wine sauce/strong>
2 dl port wine (ruby=preferred and suitable) 2 tbsp cognac 1 carrot 1 piece of celery 1 onion 100g butter (normal salt)
The roast lamb should be taken for a couple of minutes before roasting and put in the cupboard to defrost. The roast should be taken out of the oven a couple of hours before roasting.
Heat the oven to 225 degrees Celsius.
If there is a film of fat on the surface, remove it but leave the fat on the surface of the lamb roast. This keeps the roast juicy and no roasting bag is needed. The fat is then sliced into the cross-cuts. Place the lamb roast on a high-sided baking tray lined with buttered paper.
Peel the garlic into cloves. Cut the thyme mince from the tin. Using a small knife, reiki the lamb roast and insert the thyme jam into the holes in the garlic cloves. Rub salt and pepper liberally over the surface of the lamb roast. Insert a roasting gauge into the thickest part of the meat, but be careful not to hit the bone, as this will prevent the gauge from finding the correct position.
Place the lamb roast in the oven, bake for 10 minutes on high heat and then reduce the oven temperature to 125°C. After half an hour of baking, spoon the juices that have accumulated onto a baking tray and drizzle honey over the top.
Sautéed root vegetables
Peel and peel the root vegetables. The larger carrots and parsnips can be split. Pre-cook the carrots and potatoes for 10 minutes and pour off the water (you don’t want them to cook at this stage). Let them cool and dry for a while. Put the other vegetables in a saucepan and add the olive oil, salt and pepper.
When the roast has been in the oven for just under an hour, pour the juices from the baking tray into a small saucepan and distribute the vegetables evenly around the roast on the tray. Put the whole thing back in the oven.
The juiciest result of a lamb or rack of lamb is when the oven thermometer reaches 70 degrees. It takes about an hour and a kilo. Do not exceed 75 degrees, otherwise the roast will be dry and woody.
Remove the lamb roast from the oven and place it under foil to rest. Pour the juices back into the baking pan and raise the oven temperature back to 225°C so that it is not too hot; until the root vegetables start to get tender on the surface, but be careful not to overcook them.
Port wine sauce
Prepare the port wine sauce. Start to take the lämpöä sauce pan on the stove. Peel and chop the carrot, celery and onion and throw them into the saucepan. Pour in the port and cognac. Add water so that the vegetables are covered. Add a few sprigs of thyme and salt and pepper to taste.
Simmer the port wine sauce over high heat until the vegetables soften. Strain the sauce and continue to simmer until about half of the liquid has evaporated. Taste. Keep the sweetness and especially the salt. Add more if necessary.
Then add a little butter and whisk into the sauce, giving the port wine sauce its final, full-bodied flavour. When you’re happy, add the sauce to the noodles and serve.
Place the lamb roast in the centre of a large serving dish and surround with roasted root vegetables. Garnish the feast with thyme sprigs.
Tip
The bone and scraps of the lamb roast should be added to the lamb dish. A link to the recipe can be found below.
