Leg of Lamb in Roman Pot, Green Beans Wrapped in Bacon

5 from 7 votes
Prep Time 1 hour
Cook Time 3 hours
Rest Time 15 minutes
Total Time 4 hours 15 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 19 kcal


  • 1500 g Leg of lamb (with / without bone)
  • 400 ml Lamb stock (ready / homemade)
  • 3 piece Peeled garlic clove
  • 3 piece Carrots (medium - large)
  • 4 stem Celery (also celery tuber / root parsley)
  • 1 piece Paprika (red or green)
  • 3 Branches Thyme (as fresh as possible)
  • 3 Branches Rosemary (as fresh as possible)
  • 1 piece Onion (or 3 - 4 medium onions
  • Olive oil as needed
  • Salt and pepper from the mill
  • 2 tablespoon Tomato paste
  • 125 ml Whipped cream / cream
  • 400 g Green beans (fresh or frozen)
  • 250 g Cut pork belly
  • Supplements e.g. Duchess / roast / boiled potatoes
  • 20 cl Noilly Prat or Madeira
  • Thyme / rosemary sprigs and / or parsley e.g. Garnish


Marinate meat + prepare in the Römertopf

  • First we take care of the meat - wash the leg of lamb with cold water, pat dry and now remove or cut out most of the fat! The more precisely you are here, the better the taste you get - in any case, the “tranige” is gone, which many don't like so much ... ???? Then everything comes in a suitable baking dish (not too big, otherwise you need so much good olive oil), salt and pepper well (both as roughly as possible from the mill), plus the chopped garlic (I don't have pressed garlic - it just gets bitter! ), chopped onion (half as indicated), add the rosemary and thyme sprigs (in the marinade), then everything is poured over with olive oil (I'm not economical here). - Cover with cling film and put in the refrigerator overnight - it's best to turn the meat before going to bed ... ???????? Soak the Römertopf for 30 minutes to 1 hour. The next day, remove the meat from the marinade, pat dry a little with kitchen paper (also remove pieces of garlic if necessary) and fry briefly (!) On all sides in olive oil! Chop or dice the carrots, peppers, celery and the rest of the onion and pour in half of the lamb stock - add a little water - put the lid on and put it in the oven (hot air 180 degrees - top / bottom heat 190 - 200 degrees) - good 2 hours, after 5 hours look again and check! In the last 15 minutes I put the contents of the marinade (garlic, onions, spices and so on) into the brew in the Römertopf - gives the whole thing the right whistle, when ready, remove the meat and keep it warm (for this I use the paper towel coarsely wiped casserole dish, aluminum foil over it and back in the oven at the very bottom (switch to hot air grill or similar for duchess potatoes, for example)

Sauce preparation

  • In the meantime, sweat the roast stock from the pan after frying it with the tomato paste and extinguish with the remaining lamb stock and a sip of red wine - let it reduce and set aside. Strain off the brew and add a maximum of half of the liquid to the reduction from before and stir well - then carefully stir in the cream. Since I'm not a fan of sauce binders, I use cold bits of butter to create the desired consistency (be careful not to get too greasy!) - just before serving, I add a shot of Noilly Prat or Madeira ...


  • While the meat is nice and tender in the Römertopf, I wrap the briefly blanched green beans in the bacon and fry them in the pan in olive oil over medium heat until crispy! Now, according to your own imagination, put everything on the preheated plates and serve - with a good red wine - as a side dish, potatoes in any variation - garnish with the thyme / rosemary sprigs and / or parsley - the meat is wonderfully tender and has the right, strong flavor Taste without the "tranquil" aftertaste - ideal for Easter, but also for Christmas, etc. enjoy your meal


Serving: 100gCalories: 19kcalCarbohydrates: 2.8gProtein: 1.2gFat: 0.3g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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