Lamb Roast

Name: Lamb Roast
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 14 h 25 min
Yield: 4
Cuisine: German, Europe, Mediterranean
Ingredients: 0.5 TL juniper berry; 1 TL peppercorns; 2 Garlic cloves; Salt; 5 sprigs thyme; 2 EL olive oil; 1 lamb leg (ca. 1.8 kg with bone); 200 ml red wine; 250 ml lamb stock

Prep: 20min

| Servings: 4 | Cook: 2h 30min

Lamb roast is a recipe with fresh ingredients from the lamb category. Try this and other recipes from Spoonsparrow!

Ingredients

0.5 TL juniper berry
1 TL peppercorns
2 Garlic cloves
Salt
5 sprigs thyme
2 EL olive oil
1 lamb leg (ca. 1.8 kg with bone)
200 ml red wine
250 ml lamb stock

Instructions

1.
Crush the juniper berries and peppercorns in a mortar. Peel, chop, and grate the garlic finely with a pinch of salt. Rinse the thyme, shake dry, and pluck the leaves. Mix the juniper, pepper, and garlic into the oil. Rub the lamb with the seasoned oil after rinsing and patting dry. Cover and refrigerate overnight.
2.
Preheat the oven to 180°C (356°F) with both fan and top heating.
3.
Season the lamb and brown it on all sides in a roasting pan. Deglaze with wine and a bit of stock, then roast for about 2½ hours. Baste the lamb repeatedly with the pan juices and add more stock as needed. Finish by tasting and serve as desired.