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 °C (gas mark 3-4). Add the water
add water.
If you want to achieve a slightly sour taste, you can also add a little bit of the bread liquor.
Baste the roast frequently with the stock.
Electric stove in about 200 °C . Gas cooker level 3-4, cooking time in about 1-1 1/2 hours.
Remove the meat from the roaster. Strain the meat stock through a sieve, bring to the boil briefly and thicken with fermented cereals. Refine with the sweet whipped cream.
Place the meat and the beans on a large platter, pour the sauce over the roast and garnish with the fresh herbs, e.g. lemon balm or possibly dill.
The beans: Clean the beans and cut them in half.
Stew 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.
G.Friebel-Roehrig
Our tip: As an alternative to fresh herbs you can use
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