Roast Organic Lamb with Red Wine Sauce and Wild Herb Salad

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This recipe comes to us courtesy of Perttu Paulasto from the Juuri restaurant in Helsinki

1. Lamb
1 kilo rack of lamb (bones removed)
1 – 2 shallots
1 carrot
300g parsnips
300g celeriac
2 bay leaves
sea salt
black pepper
1.5 liters water
Salt the lamb and place in a roasting pan. Clean and coarsely chop the vegetables, cut the onions in half with their outer skins, add to the pan with the herbs. Completely cover with cold water. Roast at 200 degrees C. for one and a half hours.
Remove the meat and strain the sauce. After the meat has cooled, brush with your favorite marinade and cover in plastic wrap. Refrigerate overnight. Cut the meat into small pieces and pan-fry till crispy.

2. Red Wine Sauce
0.2 l red wine
1 tbsp brown sugar
sea salt
0.5 l roast juices (defatted)
Briefly roast the sugar in a pot WITHOUT allowing it to burn. Pour in red wine and roast juices, season with salt and marjoram. Stir in some cornstarch and bring to boil to
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