Lamb carré with mashed potatoes, oven-baked root vegetables and red wine sauce

Lamb carts:

1.5 kg square

Make marinade from:

2 tablespoons honey

2 tablespoons dijon mustard

1 teaspoon garlic from the tube

juice of 1/2 lemon

1 teaspoon rosemary from a bottle, if necessary. 2 teaspoons dried

Leave the meat in the marinade for a minimum of two hours, preferably overnight. Grill quickly on each side of the grill or in a grill pan. Insert the roasting thermometer and place the meat in the oven at 125 degrees for about 20 minutes, until the thermometer shows 55 degrees. Let it rest for a while before cutting.

Sauce:

1/2 finely chopped onion

a little butter for frying

2 cloves finely chopped garlic

4 dl red wine

2 tablespoons good and sweet balsamic vinegar

2 bay leaves

1 sprig of rosemary

4 dl good lamb power

100 g butter

1 ss maisenna

Salt and pepper

Shine the onion in a little butter. Add garlic, balsamic vinegar and red wine and let it boil to 1/4 of the amount of liquid. It takes approx. 30 min. Add kraft, laurel and rosemary and cook for another 20 minutes. Strain the mixture and add the cornstarch. Bring to a rapid boil and add the butter. When the butter has been added, the sauce should not boil anymore, only stir in until the butter has melted.

You can find the recipe for the root vegetables here

I have served with mashed potatoes, which you can win a recipe for here