Easter Gratinated Lamb Roast

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1 fresh lamb roast, seasoned and wrapped
0,6 pt. / 3 dl cream 20 %
3,5 oz. / 100 g white cheese
7 oz. / 200 g champignon
17,5 oz. / 500 g potatoes
4 Carrots
1 Leek
From the kitchen cupboard:
2 tablespoons butter
4 tablespoons olive oil
6 garlic cloves
1 tablespoon Dijon mustard

Step 1
Preheat the oven to 320° F / 160° C. Season lamb well with salt and pepper and brown it in a pan with butter and olive oil (ratio 1 : 4). Insert a meat thermometer in the thickest part of the roast.

Step 2
Peel and cut the vegetables into pieces, put them in a roasting pan or large heat proof mould and mix with the rest of the olive oil, salt and pepper.

Step 3
Put the roast in the middle of the vegetables and bake in the oven until the lamb has a core temperature of 140° F / 60° C. Remove the roast and let it rest and core temperature will rise about 4 degrees.

Step 4
Preheat the oven to 390° F / 200° C. Mix cream and Dijon mustard, pour it over the vegetables and sprinkle cheese on top. Gratin vegetables until they are golden on the top. Cut roast in neat slices, put them over the gratin vegetables and serve.

Serving Suggestions:
Sprinkle grated orange zest and fresh rosemary. And of course, were talking a Norwegian classic here, so be sure to see to it that there is cranberry jam on the table.

2 thoughts on “Easter Gratinated Lamb Roast

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