John Myers
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Leg of Lamb with Vegetables from Römi
The perfect leg of lamb with vegetables from römi recipe with a picture and simple step-by-step instructions.
marinade
- 1200 g Leg of lamb on the bone
- 1 bunch Soup greens fresh
- 3 piece Onions
- 8 piece Garlic cloves
- 150 ml Dry red wine
- 350 ml Broth sgm.
- 3 tbsp Lamb stock sgm.
- 1 shot Noilly Prat
- 1 shot Freshly squeezed lemon juice
- 1 tbsp Thyme
- 1 tbsp Oregano
- 2 tbsp Colorful pepper
- 1 tsp Caraway seed
- 1 tsp Rosemary
- 2 piece Bay leaf
other for the Römi
- 500 g Fresh broccoli
- 3 piece Carrots
- 1 piece Zucchini
- 3 piece Waxy potatoes
- 1 piece Onion
- 4 piece Garlic cloves
- 4 piece Rosemary sprigs
- 500 ml Marinade liquid
- 150 ml Dry red wine
- Let the butcher of trust release the bone, or release it yourself. Simmer the paring, skin and bones covered with water for new lamb stock. Freeze in portions using an ice cube maker.
- Mix the ingredients for the marinade in a sufficiently large bowl and pour them over the leg of lamb, it should be completely covered. I parked my club in the fridge for five days.
- Put the Römertopf in the bath and let the H2O draw well, the cook can taste the wine for it 😉
- Take the bowl with the leg of lamb out of the refrigerator approx. 3 hours before preparation and let it reach room temperature.
- Divide the broccoli into florets (well, it wasn’t optimal now, but in the house and before I let it go to waste – exactly – it comes with the vegetables). Peel and dice the potatoes and carrots, wash and dice the zucchini.
- Remove the leg of lamb from the marinade and pat dry. Fry all over in a pan without fat.
- Drain and collect the marinade – remove the soup greens – is only acidic after a week …
- Chase the Römi out of the bath and fill it with the vegetables, the marinade and the red wine. Add the rosemary sprigs, drape the onion, cut into fine rings, and the cut fresh garlic cloves
- Close the Romi and put it in the cold stove. At 170 ° C, forget about the club for the next 2.5 hours
- After 2.5 hours, take the Römi out of the oven, open it and put the leg in the warm oven to rest.
- Remove the rosemary sprigs, drain the sauce, puree the onions, garlic, a few pieces of carrots and potatoes into the sauce using the popular all-purpose shredder. Possibly. Add salt and pepper to taste – I was lucky and was able to save it this time.
- Cut the leg and bring it to the table with the vegetables and sauce. If you still have wine after 3 hours, you can enjoy it with it.
- Good hunger!
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