200°C · 20-30 minAllergens
Lactose
Selderij
Sulfiet
Mosterd
VisSlow-Cooked Lamb
I first marinate this lamb joint (better living 2 stars) and then cook it for hours in the oven with homemade veal stock until the meat is meltingly tender. From the roasting juices, I then make a gravy. We steam the fresh new potatoes in their skins and then mix them with a salsa verde (a green 'sauce' made from fresh green herbs, anchovies, and capers). Served with braised seasonal vegetables, such as salsify and butternut squash. Enjoy your meal!
Lamb joint (better living 2 stars), anchovies, butternut squash, salsify, courgette, peas, celery, celeriac, leek, white onion, carrot, new potatoes in their skins, fresh basil, bay leaf, mint, parsley, rosemary and thyme, capers, juniper berries, cloves, Dijon mustard, tomato purée, xanthan gum, brandy, red wine, dark brown sugar, homemade veal stock (contains celery), extra virgin olive oil, red wine vinegar, pepper and salt, sunflower oil.
Allergens: alcohol, koemelk, lactose, mosterd, selderij, sulfiet, vis.
Microwave
Heat the lamb joint in the gravy and the vegetables with new potatoes loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons).
Oven — 200°C, 20-30 minMarleen's choice
Preheat the lamb joint in the gravy and the vegetables with new potatoes, both covered with an ovenproof plate or aluminium foil for 20 minutes (1 person) to 25-30 minutes (2 or more persons). Disposable containers cannot be used in the oven, transfer to an oven dish.