Lamb roast with roasted beetroot and potatoes Delicious in the dark

Ingredients:

  • 1 kg lamb roast
  • 1 kg beetroots
  • 1 kg potatoes
  • 400 grams goat cheese (2 rolls)
  • Butter for frying
  • Olive oil
  • Fresh thyme
  • Salt
  • Pepper
  • 3 Garlic cloves (optional)

Instructions:

  1. Take the meat from the fridge (it needs to be in room temperature at least for 30 min)
  2. Peel the beetroots and cut them into same size wedges
  3. Cut the potatoes the same way as the beetroots. Do not peel the potatoes
  4. Place the beetroots and potatoes on a baking tray and put them into the oven for about 20 - 25 minutes
  5. Pour 1 dl olive oil in a bowl. Add 1 dl chopped thyme and season with salt and pepper. You can also add 3 cloves of garlic if you have some
  6. Rub salt and peppar on the steaks and fry them in a hot frying pan until they have a nice browning. Use butter when frying.
  7. When the steaks are fried, rub the oil and thyme mix on them
  8. Put the steaks in the oven and put a meat thermometer in the smallest steak. For medium 54 - 56 degrees celsius and for well done 60 - 65 degrees.
  9. Take out the vegetables and pour olive oil over them season with salt and pepper. I also put some chopped thyme on them. Put back in the oven for 20 - 30 minutes
  10. Relax for 15 minutes
  11. Take out the steaks when the innertemperature is between 54 - 65 degrees celsius and wrap them in foil. Let them rest for 15 minutes before serving.
  12. When the vegetables are ready put them in a bowl and sprinkle goat cheese over them
  13. Enjoy with a bottle of red wine!

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