Spicy Roast Lamb

For the spicy lamb roast, have the butcher prepare the lamb so that it can be stuffed and rolled.

Blanch half of the carrots and the leek briefly in water with the cardamom pods, drain and set aside.

Process the various spices and the salt in a mortar and rub the meat well with them, inside and out.

Cut the dried apricots into small pieces, mix with 4 tablespoons of honey and breadcrumbs and stuff the meat with them.

Put the leek leaves and the carrots cut into sticks on the meat, roll and tie with a thread and brush with honey on the outside.

Place the peeled onion, bones and root vegetables as a base in the roasting pan, and the meat on top. Roast for 15 minutes in the preheated oven at 250° C, then add red wine and turn down to 180° C, roast for another 1 hour. If necessary, add more wine in between.

This is best served with a carrot-ginger polenta casserole:

Sprinkle polenta in 600 ml water and boil for a few minutes.

Grate the carrots. Melt butter and stir in 2 yolks, season with ginger and flower magic salt.

Add Parmesan cheese and fold into the prepared polenta. Add the grated carrots.

Beat the egg whites until stiff and fold into the polenta and carrot mixture.

Pour into small buttered baking dishes and bake in the oven at 180° C for about 20 minutes.

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