Roast Leg of Lamb with basting sauce

150 ml dry white wine                    
 50 ml lemon juice
50 ml oil                                         
4 cloves of garlic, crushed
20 ml fresh Rosemary                    
10 ml fresh oregano
50 ml salt                                       
10 ml grated lemon rind
20 ml ground coriander                   
milled black pepper
1 leg of lamb
1.        Soak Ramertopf for at least 30 minutes in water. (base & lid)
2.       Score the fat on the leg of lamb, making criss-cross cuts (forming diamond pattern)
3.       Season with salt & pepper, place fat side uttermost in the SOAKED ramertopf.
4.       Place ramertopf with lid in the oven at 160*C (326*F).
      DO NOT PREHEAT THE OVEN.
5.       Roast for about 3 hours.
6.       Combine all the ingredients for the basting mixture.
7.       Baste the meat every 15 minutes. With the mixture.
8.       The meat is done when a knife is inserted in the meat & no juice runs out.

 

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