Romanov Lamb with Oregano and Mint

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

The Romanov sheep is a pride of domestic livestock breeding. The breed was established in Russia by a historical figure with the aim of providing the army with woolen uniforms. Wooliness is the main virtue of the Romanov ram; it has a small amount of meat, but it possesses a rather delicate flavor.

Ingredients

Lamb Shoulder - 2 lbs
Carrot - 1 piece
Onion - 1 head
Celery stalk - 1 piece
Potato - 2 lbs
Vegetable Oil - 1 fl oz
Cream - 7 fl oz
Spinach - 7.1 oz
Dried Rosemary - 1 tablespoon
Dried Rosemary - 1 tablespoon
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Remove the membranes and fat from the boneless lamb shoulder, season it with salt and pepper on all sides, and brush it with vegetable oil — also on all sides. Sprinkle one side of the shoulder with mint and oregano, then roll it up. Tie it along its length with kitchen twine to maintain its shape during baking.

Step 2

Sear the shoulder on all sides in a skillet with a small amount of oil until the lamb develops a nice crust. In the same skillet, sauté coarsely chopped onion, carrot, and celery. Arrange the vegetables and meat on a baking tray, and roast in the oven at 356°F for half an hour.

Step 3

In the meantime, boil the potatoes in salted water and drain. Sauté the spinach in low-fat cream and blend until you achieve a vibrant green liquid. Mix this with the potatoes until a smooth, creamy mashed potato forms. Slice the cooked lamb into thick pieces and serve it with the mash.