First, remove the fat and skin from a nice leg of lamb. Peel the cloves of a bulb of garlic, crush half of them (e.g. in a garlic press), halve the other half of the cloves.
Cut off the fresh rosemary stalks where the stem is still green and soft. Briefly hold the rosemary in boiling water in order to partially break open the cell membranes so that the aromas can penetrate the outside better. Then pull the stalks through the meat of the leg of lamb (spike) so that the stalks are approx. 10 - 12 cm below the meat. Do not hold the sprigs of mint in boiling water, but pull them through the meat as well.
For pulling through, I recommend either a chick needle or a longer surgical clamp. Rosemary and mint should be distributed in the meat in such a way that there is such a stalk every 2 - 4 cm in the meat - this is how the intense taste comes to the meat from the inside. If you only use the soft parts of rosemary, nothing becomes woody and firm.
Then stir a marinade with the juice from two squeezed lemons, olive oil, crushed garlic, pepper to taste and more fresh, finely chopped rosemary and rub the meat with it, distributing the garlic into the folds as well. Pour a bottle of Bordeaux over the meat and let it sit overnight in the Bordeaux in a covered bowl in the refrigerator. The following day, remove the meat from the red wine marinade mixture and sear it on all sides in a sufficiently large cast iron casserole.
In the meantime, preheat the oven to 180 ° C (convection). Pour the marinade and wine mixture over the seared meat and, depending on the size of the leg, cover and place in the oven for 2 - 4 hours. Then switch off the oven and let the meat continue to steep (I usually wait about 3 hours).
While the meat is in the oven, quarter the potatoes, brush the cut surfaces with olive oil or spray with an oil sprayer and sprinkle generously with Provence herbs. When the meat comes out of the oven, cook the potatoes in the oven at approx. 180 - 200 ° C for 20 - 40 minutes (depending on the thickness of the potato wedges).
Meanwhile, bring plenty of water to the boil, salt and add some savory. Cut off both ends of the washed beans and cook the beans for about 5 - 15 minutes (fork out a bean every few minutes and make a test) in boiling water to taste (crispy is preferred here), then in a sieve under cold water stop cooking (quenching).
When the meat is done, take the leg out of the casserole, boning and cutting if necessary. Meanwhile, reduce the sauce a little and thicken if necessary. Then it is ready and can be served. Serve the lamb with potatoes and beans, a red wine could go with it.
I`ve cooked the dish several times and every time everyone who tasted it was delighted.
I haven`t tried it like this before, but it should also be comparable in the Römertopf (fry on all sides beforehand, etc.)
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