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Roast lamb

Roast lamb

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

Recipe from the farmer's kitchen

Daniela Kaserer

Farmer from Hofschank Niedermair

Niedermairhof, Kastelbell/Tschars ©

Ingredients

4 persons

150 MIN.

• 1,3 kg
  lamb meat
• 1
  a whole onion
• 3
  cloves of garlic
• salt, pepper
• herbs (sage, majoram, bay leaf)
• 500 ml
  red wine for deglazing

Print recipe

www.roterhahn.it

Instructions - Roast lamb

• 1.

  Step
  Gently fry the onion and garlic in a little oil.
• 2.

  Step
  Add the meat and season with salt, pepper, sage and majoram and sear.
• 3.

  Step
  Turn the meat continually and gradually pour over the red wine a little at a time.
• 4.

  Step
  When you reach the desired colour, dust with a little flour and continue to sauté the meat.
• 5.

  Step
  After 10 minutes pour over some water and add some bay leaf.
• 6.

  Step
  Continue to cook until the meat is cooked to your liking.
• 7.

  Step
  Then serve with red cabbage, rice or bacon dumplings.
•  
  Happy cooking

Daniela Kaserer

Farmer from 'Roter Hahn Hofschank'

Niedermair in Kastelbell/Tschars

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