Main course
Roast lamb
Roast lamb
Schöpserne is a popular roast lamb dish on South Tyrol's mountain farms that is eaten all year round.

Daniela Kaserer
Farmer from Hofschank Niedermair
Ingredients
4 persons
150 MIN.
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1,3 kglamb meat
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1a whole onion
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3cloves of garlic
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salt, pepper
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herbs (sage, majoram, bay leaf)
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500 mlred wine for deglazing
Instructions - Roast lamb
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1.
StepGently fry the onion and garlic in a little oil. -
2.
StepAdd the meat and season with salt, pepper, sage and majoram and sear. -
3.
StepTurn the meat continually and gradually pour over the red wine a little at a time. -
4.
StepWhen you reach the desired colour, dust with a little flour and continue to sauté the meat. -
5.
StepAfter 10 minutes pour over some water and add some bay leaf. -
6.
StepContinue to cook until the meat is cooked to your liking. -
7.
StepThen serve with red cabbage, rice or bacon dumplings. -
Happy cooking
