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Beiers Lam, Of: Geroosterd Schaap Met Mosterd
Algemeen
Bereidingstijd: 0-10 minuten
Maaltijdgang: Hoofdgerecht /
Soort keuken: Duitse keuken
Techniek:
Aantal personen:
Ingredienten:
1 lamspoot of schapenpoot, boned and rolled (4 to 5 pounds)
4 or 5 plakjes bacon in reepjes
3 tablespoons (of naar smaak) mosterd
zout
3 tablespoons boter or spekvet
1 ui, in ringen
1 wortel in plakjes
1 stuk knolselderij or 2 bpreiselderij in plakjes
1 peterseliewortel in plakjes (eventueel)
1 prei, in plakjes (eventueel)
1 to 2 cups water or lam bouillon
1 tablespoon meel or 2 teaspoons maizena (in wat koud water)
Voorbereiding:
Bereidingswijze:
This roast should be rolled and tied securely with string. You or the butcher should lard it well with thin matchstick strips of bacon. spread all sides of meat with mustard and sprinkle with zout.
Place in a glass or earthen ware bowl, cover with folie or waxed paper and refrigerate 3 to 4 days.
Preheat oven to 350 degrees.
Heat fat in a roasting pan and brown meat, using string handle for turning. This should take abouut 16 minutes.
When meat is golden brown all ober remove it and add vegetables to pan. Saute 3 or 4 minutes over low heat and return meat to pan, placing on top of vegetables.
Place meat in oven and add liquid to pan. Allow 20 to 25 minutes roasting time per pound, basting meat frequently witth pan saps and adding more liquid if necessary.
When meat is done, remove to a heated platter.
Bring pan saps to a boil, in roasting pan, on the stove, scraping coagulated saps into gravy with a wooden spoon. Strain into a clean sauspan and skim off excess fat. To thicken the saus, stir in either meel or maizena, dissolved in a little cold water. Simmer saus until smooth and thick. Stir in sour cream until smooth and simmer a ew minutes. Season saus with zout and wine.
You can also thicken saus by blending meel into sour cream before adding mixture to saus.
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