Lamb stilt with glazed carrots and shallot

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Wash the lamb stilt and put it in a roasting pan. Wash the rosemary and cut it into fine strips except for a few stems for garnishing. Add salt and pepper to the oil, fold in rosemary and brush the lamb sticks with it. Cook in the preheated oven (electric: 225 ° C/ gas: level 4) for about 45 minutes, brushing with the oil mixture from time to time. Clean and peel the carrots, cut them into thick strips and cook them in some salted water for about 8 minutes. Peel the shallots and let them cook. Remove the lamb stilt from the roaster and keep warm.

2. 2

   Add sugar to the frying fat and melt while stirring (with a wooden spoon). Add vegetables and caramelise slightly. Add lamb sticks in the same way. Season to taste with salt and pepper. Wash the lemon with hot water and remove strips with a julienne knife. Serve the lamb knuckles garnished with lemon pepper, grated lemon and rosemary

3. 3

   Preparation time approx. 1 hour