Es ist Bratenzeit und einer meiner Favoriten ist gebratene Lammkeule. Es ist das perfekte Gericht für die Feiertage, wenn viele Leute da sind und es viele tolle Beilagen dazu gibt. So brate ich es in der Großküche und zu Hause.
Category
Dinner
Servings
6
Prep time
10 minutes
Cook time
1 hour 30 minutes
It's the season for roasts and one of my favourites is a roast leg of lamb. It's a perfect dish for the holidays when you have lots of people around and plenty of great sides to go with it. Here's how I roast it in the commercial kitchen and at home.
Ingredients
- 2kg (4.4 lbs) leg of lamb
- 4 cloves garlic, cut in half
- 2 sticks rosemary, cut into 8 x 3cm pieces
- 4 tbsp olive oil
- salt
Directions
Preheat your oven to 220°C (428°F) with the fan on.
- Cut 7-8 crosses into the lamb leg, stuffing each one with half a piece of garlic and a piece of rosemary.
- Drizzle with olive oil and season generously with salt on all sides, then place the lamb onto a tray with a rack.
- Place into the preheated oven. After 10 minutes, reduce the oven temperature to 180°C (356°F). Continue to cook at 180°C for roughly an hour. You are aiming for an internal temperature of 55°C (131°F).
- Remove the lamb leg from the oven and let it rest for 20 - 30 minutes.
- Carve your lamb, and it's good to go!
