Bayrischer Schweinebraten (bavarian Roast Lamb)

Ingredients

• Servings: 6
• 2 1/4 pounds boneless lamb loin roast
• 1 teaspoon salt, or more to taste
• 1 teaspoon ground black pepper, or more to taste
• 1 teaspoon sweet paprika
• 1/2 teaspoon caraway seeds
• 2 teaspoons grainy mustard
• 1 tablespoon vegetable oil
• 1 large onion, quartered
• 2 carrots
• 1/8 celeriac (celery root), chopped
• 1 spring onion, chopped
• 2 cups water, or as needed - divided
• 2 tablespoons butter, or to taste
• 2 tablespoons cornstarch

Recipe

Preparation Time: 20 mins Cook Time: 3 hrs

Ready Time: 3 hrs 20 mins


• preheat oven to 350 degrees f (175 degrees c).
• season lamb loin with salt, black pepper, paprika, and caraway seeds; spread mustard over lamb.
• heat vegetable oil in a large skillet over medium-high heat; fry lamb until browned on all sides, about 15 minutes. transfer lamb to a large roasting pan. add onion, carrots, celeriac, and spring onion to the same skillet used to fry lamb; cook and stir until vegetables are tender, about 10 minutes. spread vegetable mixture around lamb in roasting pan.
• pour 1 cup hot water into the skillet used to cook the lamb and vegetables; simmer and scrape up any browned bits from the bottom with a spatula. pour water over lamb.
• bake in preheated oven until lamb is slightly pink in the center, 2 1/2 to 3 hours, basting often. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c). if vegetables become dry, add 1 cup hot water, or as needed.
• transfer lamb roast to a large platter and keep warm. strain remaining liquid through a sieve into a saucepan; reserve vegetables.
• bring liquid to a boil and add butter and cornstarch; simmer until sauce is thickened, about 5 minutes. slice lamb and serve with sauce and vegetables.