Leg of lamb is traditionally served at German Easter dinners and this great recipe for herbed leg of lamb is easy, delicious and always a hit, even with those that do not normally like lamb. Serve it with Pellkartoffeln (small boiled peeled potatoes) sprinkled with parsley, a little nutmeg (to taste) and butter and complement the lamb with a salad of field greens and fresh asparagus with a hollandaise sauce for Easter
Prep Time: 1 hours,
Cook Time: 2 hours,
Ingredients:
- 1 Leg of Lamb - Boned and Rolled
- 6 tablespoons fresh parsley
- 6 tablespoons fresh thyme
- 3 tablespoons fresh oregano
- 8 tablespoons fresh rosemary
- 4 tablespoons dried mustard
- 6 cloves garlic
- 3/4 cup virgin olive oil
- 2 cups red wine
- Several sprigs of fresh rosemary
Preparation:
- Grind all spices in the food processor,reserving the sprigs of fresh rosemary for later, add wine, vinegar and rosemary to the spice mixture and blend until it is a fairly smooth liquid.
- Pour marinade over meat and place in refrigerator, turning occasionally for at 24 to 48 hours. Cover meat with 1/2 of your rosemary sprigs as as you marinate it.
- Place in oven at 425 degrees for 15 minutes to sear. Reserve marinade to use as baste.
- Turn oven down to 325 degrees and place sprigs of rosemary on top of the lamb and cook at 15 minutes per pound - baste meat at 20 minute intervals. The lamb should be a bit pink in the middle. For more well done meat, add another 5 minutes per pound.
