Farmer’s pan-fried lamb
½ kg leg of lamb
¾ kg potatoes
diced vegetables (carrots, leeks, celery)
salt, pepper, caraway, thyme, rosemary, oil
Remove the skin from the meat, and rub salt and pepper in on both sides. Heat oil in a frying pan and sear the meat on both sides, add a little water or beef broth and season with caraway, rosemary and thyme. When the meat is half cooked, add the diced vegetables and the peeled and quartered potatoes. Add a little more salt and water or beef broth so that the roast can cook in the juice; when serving, pour on the gravy over the cooked joint.
The Kirchmair family and all the Veronika team
hope you enjoy preparing the dish and that it turns out a success!