Easter Aromatic Lamb with Mushrooms
Portioned lamb dredged in a spiced flour paste, oven-roasted under foil and finished with button mushrooms.
🍳 Cook: 140 min
Ingredients
| 1.5 kg | lamb meat | |
| 4-5 | button mushrooms | |
| 3-4 tbsp | 45–60 ml | cooking oil |
| 10 | black peppercorns | |
| 2 tbsp | 30 ml | flour |
| 1 tsp | 5 ml | turmeric |
| 1 pinch | thyme | |
| 1 pinch | marjoram | |
| 1 tsp | 5 ml | garlic powder |
| 1 sprig | lovage, chopped | |
| — | spearmint |
Instructions
Make a mixture from the flour thinned with water and the spices. Cut the meat into portions and roll it in this mixture. Arrange it in a suitable baking tray, sprinkle with oil and pour in 1-2 cups of water. Cover with foil and bake at 180 degrees. After about 1 hour and 40 minutes, add the sliced mushrooms and bake for another 30 minutes. Remove the foil and roast for about 10 minutes until browned. Serve with a garnish of your choice.