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Roast lamb

Roast lamb

Schöpserne is a popular roast lamb dish on South Tyrol's mountain farms that is eaten all year round.
Daniela Kaserer
Farmer from Hofschank Niedermair
Ingredients
4 persons
150 MIN.
  • 1,3 kg
    lamb meat
  • 1
    a whole onion
  • 3
    cloves of garlic
  • salt, pepper
  • herbs (sage, majoram, bay leaf)
  • 500 ml
    red wine for deglazing
Print recipe
www.roterhahn.it
Instructions - Roast lamb
  • circle-dashed 1.
    Step
    Gently fry the onion and garlic in a little oil.
  • circle-dashed 2.
    Step
    Add the meat and season with salt, pepper, sage and majoram and sear.
  • circle-dashed 3.
    Step
    Turn the meat continually and gradually pour over the red wine a little at a time.
  • circle-dashed 4.
    Step
    When you reach the desired colour, dust with a little flour and continue to sauté the meat.
  • circle-dashed 5.
    Step
    After 10 minutes pour over some water and add some bay leaf.
  • circle-dashed 6.
    Step
    Continue to cook until the meat is cooked to your liking.
  • circle-dashed 7.
    Step
    Then serve with red cabbage, rice or bacon dumplings.
  •  
    Happy cooking
Daniela Kaserer
Farmer from 'Roter Hahn Hofschank'
Niedermair in Kastelbell/Tschars

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