Roast lamb with onions
4 servings
45 minutes
Recipe from the book "The Witcher. Unofficial cookbook" by Olga Limanets. In the tavern "Under the pensive dragon" Geralt and accompanied by warlike Zerrikan women Borch Three Jackdaws, aka the Golden Dragon Villentretenmerth, priest tried many dishes. With one of these dishes in the Russian translation of the books about the witcher, there was an incident. In the Polish original it was stated that Borch ordered for himself and Geralt, among other things, pieczeń z jagnięcia z cebulą (the Zerrikan women refused - they were watching their figure). In the Russian version of the books , for some reason, this was translated as "liver with scrambled eggs and dill." Although any Polish-Russian dictionary and any translator suggests that there is no liver there. But there is a quite respectable roast lamb with onions. Well, enough words. It's time to get to cooking.
1
Preheat the oven to 200 degrees.
2
Wash the lamb and cut it into small pieces. Place it in a pot or cauldron suitable for baking in the oven.
- Mutton: 500 g
3
Peel the onion, chop it, and send it next.
- Onion: 1 head
4
Pour in water so that the liquid almost covers the meat.
5
Place in a preheated oven and cook for about 1 hour.
6
While the meat is cooking, chop the ginger and garlic and sauté them in olive oil.
- Ginger root: 10 g
- Garlic: 2 cloves
- Olive oil: to taste
7
Add lemon slices, mint, and Provencal herbs, and sauté everything until golden brown.
- Lemon: 2 pieces
- Mint: 2 tablespoons
- Provencal herbs: to taste
8
About half an hour before the meat is ready, add spices with the oil they were fried in to the lamb.
- Olive oil: to taste
9
If necessary, add water to the pot.
10
When the roast is ready, take it out of the oven and let it rest for 15-20 minutes.
11
Serve with fresh bread.