Leg of Lamb Spiked&Spiced with Garlic

Think Spice - Think Garlic [January 25, 2008]Since last year Sunita from Sunita’s World has a monthly event running: Think spice …. Every month we are invited to participate with a recipe featuring the chosen spice. This month it was Garlic. Oh well, I really like garlic. So it was not difficult to spice up the leg of lamb, which absolutely wanted to leave the freezer last weekend, with spikes of garlic.

The day before yesterday I wanted to check the event’s rules, but the page was not available. Going to the main page, it gave me pangs of fright and sorrow: While administering her blog, Sunita had by mistake deleted it entirely. Oh dear! What a catastrophe! But luckily she got it back! Phew! So this month’s event can take place as planned! Congratulations! (And I immediately make a backup of my blog!)

Leg of Lamb Spiked&Spiced with Garlic

Source: January 22, 2008 by Sus
Categories: Meat, Lamb, Garlic, Römertopf
Servings: 4 servings



1900 gram Leg of lamb (with bone)
10-15 Cloves of garlic
1 Lemon, juice
200 ml White wine
1 teaspoon Chicken broth (Instant)
10 stalks Peppermint, fresh
2 tablespoons Goose fat (or butter)
1 Rutabaga (Brassica napus subsp. rapifera)
2-3 Parsnips
5 Parsley roots (Hamburg parsley?)
3 Onions
3 Carrots
3-5 Cloves of garlic


Remove most of the fat from the meat. Peel the garlic cloves and slice each into two or three spikes. Insert them into the meat using a paring knife and marinate for at least 2-3 hours in white whine and lemon juice.

Soak the Römertopf thoroughly for 20-30 minutes. Wash the root vegetables and cut them into rather large pieces. Peel and halve the onions and the remaining cloves of garlic.

Wash the mint, remove leaves from the stems and chop them. Mix with the fat and spread this paste evenly on the meat.

Put the vegetable into the Römertopf, but leave a pit in the middle for the meat. Season with salt and pepper.

Sear the meat in a pan on all sides and put on the vegetable in the Römertopf. Add the marinade to the pan and stir. According to taste add the broth (powder). Pour the liquid over the vegetables.

Close the Römertopf and put it into the not preheated oven for 2 to 2 1/2 hours at 180°C. Turn the meat after an hour.

Served with roast potatoes.


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