Season lamb slices with salt and pepper. Heat a small amount of oil in a shallow frying pan, roast lamb in it until brown on both sides. Remove meat from frying pan and brush with Dijon mustard. Add ½ tbsp. butter to frying pan, add peeled and diced roasted vegetables (carrot, celery and onions) and roast until golden brown.
Add the paradeis pulp, roast for 1 minute, add red wine, maybe water as well. Heat a little oil in another frying pan. Cut young garlic bulbs in half and roast until golden brown on the cut surface. Put garlic, lamb slices and rosemary into the red wine stock and steam in the oven at 180 degrees for about half an hour with the lid closed until soft.
Clean the spring onions. Melt a little butter in a shallow frying pan, sauté onions briefly. Add sugar, extinguish with white wine and a small amount of water. Season with salt and pepper, cover and sauté for 3 to 4 minutes until soft.
Remove cooked lamb from roasting pan and keep warm. Drain sauce, remove garlic and set aside. Thicken sauce with cold butter, mix in chopped parsley. Put meat and garlic into the sauce again. Arrange meat and garlic decoratively on plates with the young onions, garnish with rosemary.
Our tip: Use your favorite red wine for cooking!