“Bauernbratl”
(Farmer’s pan-fried lamb)

Ingredients

½ kg leg of lamb
¾ kg potatoes
diced vegetables (carrots, leeks, celery)
salt, pepper, caraway, thyme, rosemary, oil

Preparation

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!