My Easterdinner Easter Sunday was Lambroastbeef with Carrots, Rutabaga, potatoes, cabbage, mushrooms and sauce from the roasting. With it I had my Italien Easterbread with the egg. The sauce from the roast was delicious for dipping the bread. I was so satiesfied with my Eastermeal. It was my first time to make Lambroastbeef. And this meal was a different style from a typical Swedish Easter dinner. Since I am alone I skipped the buffée dishes that is usually my Eastermeal tradition since living so long in Sweden.
Ingredients for oven baked Lamb Roast Beef with Vegetables
- 400 g Lamb Roast Beef
- 5 Cloves of garlic
- 3 tablespoons butter
- 1 teaspoon thyme
- Juice from a small lemon
For the side dish:
- A few potatoes
- A few Carrots
- 1 small rutabaga
- Some Mushrooms
- ½ Cabbage
(How much you want of vegetables depends on how many are going to eat. I was alone so I used 2 potatoes, 2 carrots, one small rutabaga, 1 mushroom, half a cabbage.) And even from this I would have some extra servings). The Lamb Roast Beef I could cut and freeze for later.)
Preheat the oven to 175 celsius degrees
Prepare the Lamb Roast Beef by sprinkling salt, pepper, thyme all around them on all sides. Leave to rest for 15 minutes.
Heat a frying pan and add the butter to melt. Add the garlic cloves.
Fry the Lamb Roast Beef pieces on all sides.
Place the fried pieces in an Oven Pan with Lid. I used my Dutch Oven. Sprinkle the lemon juice over.
Place the lid on and put the pan in the oven.
Feel free to use frying thermometer that you stick into the thickest part of the lamb. Let it be in the oven to about 62 degrees celsius to get a pink core. (70 degrees for fried lamb).
While the Lamb Roast Beef is baking prepare your potatoes and vegetable by cutting them in small slices or sticks. Cut the cabbage in wedges.
When the Lamb Roast Beef is done take it out of the oven and out of the pot to rest for 10-15 minutes.
Meanwhile put the pot on the stove top and taste the sauce. If you want to add more seasoning do it now and then add your sliced vegetables to the sauce of the pot. Put the lid on and let simmer until they are cooked. It will not take long if your slices are not too thick.
I could have added my vegetables to the Dutch Oven while baking in the oven, however I choose not too because I didn´t want to risk to overcook them. Either would have tasted lovely though.
Cut your Lamb Roast Beef in nice slices and serve with the vegetables and the sauce from the pot.
I served myself the Lamb Roast Beef with my Italian Easter Bread and the Sauce from the Lamb Roast Beef was delicious for dipping the bread.
I also had the Roast Beef on Sandwiches for Brunch the day after and froze some for later use.