A slowly-cooked lamb roll: a tender and savoury Easter Sunday roast
- a roll of lamb shoulder
- ½ litre Riesling (or Pinot grigio, or any other savoury white wine)
- 1 head of garlic
- 4 medium potatoes
- 2 carrots
- 1 bouquet garnì (thyme and bay leaves)
- ½ glass extra virgin olive oil
- a cocotte (use a cast iron one for better results)
- OPTIONAL: a bottle of good red wine
First, cover the lamb roll with some bay leaves. Slowly warm up the cocotte to 140°C on the stove, and at the same time warm up the oven at 150°C.
Pour the olive oil on the cocotte and roast all the garlic cloves (peal them if you want them to melt in the sauce). When the cloves are golden and the oil very warm, quickly fry the lamb roll over all its sides until crispy, so to seal the juices. Then, pour the wine (it should cover roughly half of the roll) and put the diced carrots and the bouquet garnì, close the cocotte and put it in the warm oven. Cook for at least 4 hours, turning the roll every 30′-45′. The longer it cooks, the softer and tastier it comes. Midway through, add the potatoes, thick sliced. When turning the roll, stir the potatoes too.
The roll will cook slowly, it only requires to be turned every 30′-45′. Once cooked, it will be very tender and juicy, accompanied by a very tasty and garlicky wine sauce.