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Leg of Lamb with Mint Sauce
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150 min
Under an hour
Gurkerl Küche
Zarte Lammkeule, langsam im Ofen mit frischem Rosmarin und Knoblauch geschmort, serviert mit einer erfrischenden, hausgemachten Minzsauce. Ein wahrer Klassiker der Festtagsküche, der durch die Kombination aus würzigem Fleisch und der süß-sauren Frische der Minze besticht. Perfekt für ein gemütliches Familienessen oder als Highlight zu Ostern.
Preparation method
Preparation & Larding the Meat
Preheat the oven to 160 °C top/bottom heat. Cut the rosemary into pieces about 2 cm long. Peel the garlic cloves and cut them lengthwise into thirds.
Lightly score the leg of lamb all around with a sharp knife and stud it with the rosemary pieces and garlic slivers. Then rub the meat with olive oil and season generously with coarse sea salt and freshly ground pepper.
Place the prepared meat in a roasting pan lined with baking paper. Cook in the preheated oven for about 2 hours until it is butter-tender.
Chef's tip
Serve with classic potatoes or a fresh baguette to soak up the delicious sauce.
150 min
Masterpiece
