No Easter meal is complete without some lamb on the table. Try this easy and delicious version with rosemary and lemon and serve with any side dishes to your liking
Rosemary Lamb (6 servings)
1 kg boneless lamb
2 tsp fresh or dried rosemary
1 garlic clove
2 cups of crème fraiche
2 tbsp beef or veal stock
1 tsp rosemary
About 1 cup of cooking juices from the lamb
1. Season the meat with salt, pepper and rosemary.
2. Peel and chop the garlic. Grate the lemon zest and sprinkle the mix on the one side of the meat and fold. Secure with a few toothpicks.
3. Fry the meat lightly on both sides in a pan and put it in the oven (low to medium temperature) for about an hour. If you have a meat thermometer, you can tell that it’s done when the inner part of the meat has reached about 130 – 140 degrees (F)
4. While the meat is cooking, mix the crème fraiche, stock, rosemary and pepper in a pot. Bring to boil and remove from heat.
5. Once the meat is done, add the cooking juices to the sauce and boil for a few minutes. Season with salt to taste.
6. Slice the meet and serve with the sauce and optional side dishes.