Rolled-up lamb roast with carrots
I sometimes buy vacuum-sealed meat from quality providers and put it in the freezer. One of these suppliers is Greffeuile with the Alaiton lamb from the Aveyron region. Here I made a Sunday roast dish of a rolled, deboned, lamb shoulder, with two colours of turnips. I had also bought some herb and lamb sauce made by Michel Bras. But it is also tasty without.
- 500 grammes of rolled-up lam roast
- Two onions
- Six carrots, preferably of different colours
- Preheat the oven to 200 °C.
- Peel and cut the onion and carrots in large chunks.
- Put the lamb in an oven dish, add pepper, some salt and thyme. (You can add garlic)
- Put in the oven at 170 °C and cook for 20 minutes plus 5 minutes for every 100 grammes (thus 70 minutes for a pound), turning occasionally. You can also use a meat thermometer until a reading of about 65 °C.
- After half an hour add the onions and some water.
- When the roast is done, take the meat from the oven and let cool down for 10-15 minutes on a chopping board or dish with room for fatty juices to escape.
- Meanwhile, peel and slice carrots and cook for 10 minutes in water.
- Slice the meat and transfer to a serving dish, on top of the carrots surround it with turnips and pour the sauce over the meat.