John Myers
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Leg of Lamb from Roman Pot
The perfect leg of lamb from roman pot recipe with a picture and simple step-by-step instructions.
*** MARINADE ***
- 4 Garlic cloves
- 1 tsp Salt
- 1 tsp Colorful peppercorns
- 1 tsp Coriander seeds
- 1 tsp Ground cumin
- 1 tsp Sweet paprika
- 1 handful Mint leaves
- 1 tsp Sesame oil
- Water
*** ASIDE FROM THAT ***
- 1 Rosemary sprig
- Process all the ingredients for the marinade into a coarse paste in the food processor, adding the water only as required and teaspoons until a coarse-grained paste is obtained.
- Make several deep cuts in the leg of lamb on all sides.
- Now rub the leg all around with the spice paste, not forgetting the incisions. Put the rosemary sprig on top.
- Let the leg rest for about 30 minutes, then place it in the Römertopf, put the lid on and slide it into the oven preheated to 200 ° C.
- Maintain the 200 ° C for approx. 30 minutes, then turn it down to 100 ° C and cook for approx. 2 – 2.5 hours.
- Many thanks to Lunapiena for the photo of her cooked roast – looks great! :-)))
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