German cuisine · Meat & Kebab

Leg of Lamb with Rosemary

Leg of lamb studded with garlic, roasted pink in the oven and served with a red wine and rosemary jus.

Ingredients · for 6 servings

• 1 leg of lamb (approx. 2 kg)
• 6 cloves garlic
• 3 sprigs rosemary
• 2 onions
• 2 carrots
• 200 ml red wine
• 400 ml strong beef stock
• 4 tbsp olive oil
• 1 tbsp butter
• Salt, pepper

Instructions

1. Take the leg of lamb out of the fridge 1 hr. before roasting, pat dry and trim off excess fat, leaving a thin layer.
2. Cut four garlic cloves into slivers, pierce pockets all over the meat with a sharp knife and push in the slivers together with small rosemary sprigs; season the leg well with salt and pepper and rub with 2 tbsp olive oil.
3. Roughly dice the onions and carrots, spread in the roasting pan with the remaining oil and garlic cloves, and place the leg on top.
4. Sear in a preheated oven at 220°C for 20 min., then reduce to 160°C, add 100 ml stock and roast for a further 80–90 min. until the meat thermometer reads 58–60°C.
5. Remove the leg, cover loosely with foil and let rest for 15 min.; deglaze the roasting pan with the red wine, add the remaining stock and reduce by half uncovered, then strain through a sieve and swirl in the cold butter.
6. Carve the meat parallel to the bone into thin slices, top with the remaining rosemary, and serve the hot jus separately.