Roast Lamb (Schöpsernes) from the mountain inn Niedermair

Sautee onion and garlic, add the meat, season with salt, pepper, sage and marjoram. Sear, turning frequently and dousing with red wine. When the meat reaches the desired colour, sprinkle with flour and brown slightly. After 10 minutes douse with water and add bay leaf. Then cook to desired degree of doneness.

Serving suggestion:
With dumplings or rice and vegetable.