The tasty lamb roast, also called Bauernschöpsernes in South Tyrol, makes a return to the local tables after having nearly disappeared from the local scene.
Ingredients for 4 people: Meat: 800g of lamb meat with ribs. Vegetables: 2 medium/large onions 4 medium/large potatoes Other ingredients: 1 tbs oil used for browning 1/8 l red wine 1/2 l meat broth 1 tbs flour Spices: 3/4 finely chopped garlic cloves salt pepper a pinch of allspice finely chopped chives
Preparation: Brown meat on both sides in a pan and add spices for extra flavour. Peel the onions and cut them into cubes, add to the meat and let stew. Sprinkle flour on meat. Add whine and boil for a bit. Add the broth and stew until tender. Peel potatoes, cut them into eights into long, thin strips and boil them at a low flame in salt water. Add salted potatoes in the pan together with the meat, add chives (a side dish could also be speck canederli).