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Graubünden roast lamb
30 m active | 2 h 30 m total
Nutrition facts per serving:
  • Energy in kcal about 357
  • Fat about 16g
  • Carbohydrates about 17g
  • Protein about 33g
This is needed
This is needed for 8 people
Shoulder of lamb
  • 5 garlic clove, squeezed
  • 1 tsp salt
  • 1 tbsp rosemary, finely chopped
  • a little pepper
  • 8 pieces kitchen twine, each approx. 20 cm long
  • 1.2 kg lamb shoulder, boneless, ordered in advance from the butcher
  • 2 tbsp clarified butter
  • 3 red onion, quartered
  • 500 g carrots, cut into pieces
  • 600 g raclette potatoes, cut in half
  • 1 tbsp white flour
  • 0.5 celeriac, cut into pieces
  • 1 bay leaf
  • 1 cloves
  • 1 dl white wine
  • 2 dl veal stock
  • Roasting pan with a lid, approx. 2 litre capacity
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And that's how it's done
And that's how it's done
Shoulder of lamb
Mix together the garlic, rosemary, salt and pepper and rub into the lamb. Roll up the lamb, place the lengths of twine on a board, lay the meat on top and tie up with the twine. Heat the clarified butter in a roasting pan. Brown the meat all over for approx. 6 mins., remove.
Put all the ingredients up to and including the clove in the roasting pan and sauté for approx. 3 mins. Pour in the wine and reduce to approx. half the amount. Tip in the stock, bring to the boil, return the meat to the pan. Cover and braise for approx. 1½ hrs. in the centre of an oven preheated to 160°C. Remove the lid and finish cooking for approx. 30 mins.