Romanov Lamb with Oregano and Mint
Main Dishes • Romanian
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 0 lbs
- Carrot 1 piece
- Onion 1 head
- Celery stalk 1 piece
- Potato 0 lbs
- Vegetable Oil 0 fl oz
- Cream 5 fl oz
- Spinach 5 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 355°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.
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