PREPARATION
Cut the meat into pieces weighing about 300 g each, season with salt and pepper and fry in hot oil. Fry the onions, tomato purée and paprika briefly with the meat, douse with red wine and allow it to evaporate completely. Add the bouquet garni and pour lamb stock over the whole. Bring to the boil briefly, thicken with floured butter and simmer for about 1 hour. Add the lemon peel, thyme and root vegetables 10 minutes before the end of the cooking time. For the hash: mix all ingredients together loosely. Heat butter in a coated or cast iron pan and fry the potato mixture in it until crispy; break up and sprinkle with chives. Arrange the roast lamb on the plates with the carrots and celery and garnish with a sprig of thyme. Serve with the hash.