Leg Of Lamb from Roman Pot
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 20 hrs 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 leg lamb on the bone (between .5 and 2 kg)
- 8 clove (s) garlic
- 6 sprigs rosemary
- 6 sprigs thyme
- 4 cl brandy
- 4 tablespoon olive oil
- 4 tablespoon mustard, hotter
- salt and pepper
- 3 carrot (s)
- 3 onion (s)
- 10 slices bacon, mixed smoked
- 0.25 liter ¼ red wine
- Lamb stock
- 1 cup crème fraîche
- Broth, grains
Print Recipe
Pin Recipe Instructions
- Parry the leg of lamb the day before. Finely chop the garlic, 3 sprigs of rosemary and the thyme and mix with the brandy and oil. Lay out a large piece of aluminum foil, rub the leg of lamb with the herb oil and wrap it in a cool - not cold - place overnight.
- The next day, roughly rub the leg, rub mustard, salt and place in the soaked Römertopf. Spread the remaining rosemary sprigs on the leg and then cover the leg with the bacon slices. Chop the carrots and onions into large pieces and place them around the leg.
- Pour in the red wine, cover the Römertopf and place in the cold oven. Set to 180 degrees and leave the pot in the oven for 3.5 to 4 hours (60 minutes per pound).
- Half an hour before the end of the cooking time, remove the lid and pour the gravy with the vegetables into a tall container. Put the römertopf with the leg back in the oven for approx. 30 minutes without the lid.
- Puree the sauce with the vegetables, strain through a sieve into a small saucepan and bring to the boil. Pour in the lamb stock until the sauce has the desired consistency. Add the crème fraîche and season the sauce with salt, pepper and granulated broth.
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