Leg Of Lamb, Buttery Soft from Roman Pot
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- g 1,500 le (s) lamb WITH bone
- Tomatoes)
- Bell pepper
- Carrot
- Olives
- 4 sprigs rosemary (2 for the marinade, 2 in the römertopf)
- 4 cloves garlic
- 400 ml lamb stock
- bacon
- salt and pepper
- oil
Print Recipe
Pin Recipe Instructions
- Lard the leg of lamb with bacon and garlic.
- Leave to stand overnight in a marinade made from oil, rosemary, garlic and pepper.
- The next day, place in a Roman pot and bake in the oven at 235 ° for 20 minutes.
- Then add the carrots, onions, bell pepper, rosemary and pour on the lamb stock.
- Then let it simmer in the Römertopf for 4 hours at 80 ° and then raise it to 160 ° for another 2 hours.
- And then just enjoy:
- Soft as butter, we didn`t need a knife, a spoon would have been enough to cut it up.
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