John Myers
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Leg of Lamb from Römi
The perfect leg of lamb from römi recipe with a picture and simple step-by-step instructions.
Preparing the marinade
- 1 bunch Soup greens fresh
- 3 piece Solo garlic
- 3 piece Onions
- 2 piece Bay leaf
- 3 piece Juniper berries
- 2 piece Kaffir lime leaves
- 300 ml Broth sgm.
- 200 ml Red wine (high quality)
- 100 ml Lamb stock sgm.
- 1 piece Lemon organic
- 1 tsp Thyme
- 1 tsp Rosemary
- 2 tbsp Colorful pepper
preparation
- 1 tbsp Clarified butter
- 100 ml Red wine (high quality)
- Remove the leg of lamb from the bone, paring and coarse fat – use this to make a new stock or keep it for this purpose
- Clean and roughly chop the soup greens
- Halve the onions and garlic with the skin
- Press down the juniper berries
- Cut half a lemon into thin slices
- Put the stock, red wine and lamb stock in a saucepan and bring to the boil. Put the pot to one side and add everything except the leg of lamb and lemon wedges to the pot, stir well and allow to cool
- Put the leg of lamb in an appropriately large, well-closing bowl, pour the lemon wedges over it, pour the contents of the pot over it and close tightly. The leg of lamb must be completely covered with the marinade. This bowl will find a parking space in my fridge for the next five days – turning the mace every now and then – definitely doesn’t do any harm
preparation
- As always, put the Römi in the bath for at least an hour and then hunt out of it
- Remove the leg of lamb from the bowl and pat dry with kitchen paper
- Drain the marinade and collect the liquid, unfortunately the vegetables have to be disposed of
- Put the butter lard in a pan and let it get hot, then fry the leg of lamb on all sides
- Approx. Put 300 to 400 ml of the marinade and a good shot of red wine about 100 ml into the Römi, depending on how much sauce the woman wants. Throw in the leg of lamb – I tried Manfred’s throwing technique – the result was almost an hour of wiping up the marinade in the kitchen – so that would also have to be considered – I guess when filling it he uses more of a sliding technique 😉
- Put the lid on and put it in the cold oven, with the air circulating, I treated the club to 140 ° C for the next two hours. Should the leg be even more pink, lower the temperature or shorten the cooking time by approx. 20 minutes
- Take the Römi out of the oven, put the leg back in the oven to keep it warm
- Season the sauce to taste and, if necessary, add seasoning, if you want you can tie it with flour butter, but then please bring it to the boil for another 10 minutes
- We also had spaetzle made by great-grandma Maria
- Good hunger!
- So and that must now be quickly behind Manfred’s throwing technique
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