Remove the coarse fat and thick skin from the lamb. 24 hours before roasting, put it in a suitable bowl and cover with bread dregs.
Add the chopped onions and garlic clove.
Keep the baking dish covered in the refrigerator.
Take out the lamb, dry it, rub it with salt and pepper and mugwort. Put the oil in the roaster form, and brown the meat well in it from all sides. Add chopped garlic, onions and chopped carrots. Put the roaster in the oven heated to 200 degrees (gas mark 3-4). Add water little by little.
If you want to achieve a slightly sour taste, you can also add a little of the bread liquor.
Baste the roast frequently with the stock.
Electric oven about 200 °C . Gas cooker level 3-4, cooking time about 1-1 1/2 hours.
Remove the meat from the roaster. Strain the meat stock through a sieve, let it boil briefly and thicken it with fermenting cereal. Refine with the sweet whipped cream.
Place the meat as well as the beans on a large platter, pour the sauce over the roast and garnish with fresh herbs, e.g. dill or lemon balm.
The beans:
Clean the beans and cut them in half.
Cook on low heat with water for 20 minutes until tender. Pour away the water, season with salt and nutmeg and melt the butter over the beans.
Other : pH value = 7
Our tip: As an alternative to fresh herbs you can use
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