Roast Lamb with Herb Crust
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 kg leg lamb
- 1 bunch coriander greens
- 1 bunch parsley
- 1 bunch rosemary
- 1 bunch thyme
- 1 bulb garlic, fresher
- 0.5 liter ½ red wine (Merlot), drier
- 0.5 liter ½ lamb stock
- 1 tablespoon olive oil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Peel the garlic. Finely chop together with the herbs and mix with 1 tablespoon olive oil.
- Rinse the leg of lamb briefly and pat dry. Then rub with the mixed herbs. Season to taste with pepper and salt.
- Fill a large roasting pan with the red wine and lamb stock and preheat it in the oven at 90 ° C top / bottom heat (do not use convection). As soon as the roaster with the liquid has reached the temperature of 90 ° C, add the seasoned leg of lamb and cook in the open roaster for approx. 5-7 hours at this temperature. Pour the liquid over the meat every 45 minutes. Do not raise the temperature under any circumstances - the meat cooks inside and looks raw for a long time on the outside. So be patient.
- After 5 hours the leg is wonderfully tender, but can be cooked for another 2 hours at this temperature without losing any of its quality.
- Remove the meat before serving and keep it warm. Reduce the liquid as required and refine it to the sauce according to taste.
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