Lamb Leg with Rosemary Jus and Garlic – A Festive Easter Dish

Name: Lamb Leg with Rosemary Jus and Garlic – A Festive Easter Dish
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 4 portions
Cuisine: German, Festive
Ingredients: lamb leg (about 1.5 kg); garlic cloves, sliced; sprigs of rosemary, fresh; olive oil; Salt and pepper to taste; red wine; lamb or vegetable broth; butter; flour; sprig rosemary; honey; potatoes, peeled and cubed; rosemary; Salt and pepper

2 h 30 min
medium
600 kcal

As spring arrives and the Easter holidays approach, there's nothing better than a festive dish that delights all the senses. This Lamb Leg in an aromatic rosemary jus with garlic is a true highlight for the Easter menu. The tender lamb is slow-cooked until wonderfully juicy and tender, while the rosemary and garlic enhance the flavors. Perfectly rounded off with a rich sauce – this dish will impress your guests. And the best part: You can use our STONELINE Roasting Pan to cook the meat evenly, preserving the intense flavors.

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Ingredients

For the Lamb Leg

1 lamb leg (about 1.5 kg)

4 garlic cloves, sliced

3 sprigs of rosemary, fresh

2 Tablespoon(s) olive oil

Salt and pepper to taste

200 ml red wine

200 ml lamb or vegetable broth

For the Rosemary Jus

2 Tablespoon(s) butter

2 Tablespoon(s) flour

1 sprig rosemary

1 Teaspoon(s) honey

Salt and pepper to taste

For the Side Dish

500 g potatoes, peeled and cubed

2 Tablespoon(s) olive oil

2 Teaspoon(s) rosemary

Salt and pepper

Preparation

Preparation time: 30 min
Cooking time: 2 h
Total time: 2 h 30 min

Prepare the Lamb Leg

1. Rinse the lamb leg and pat it dry. Using a sharp knife, make small pockets in the leg and stuff them with the garlic slices and rosemary sprigs.

2. Rub with olive oil and season generously with salt and pepper.

3. Heat the STONELINE Roasting Pan and sear the lamb leg on all sides until golden brown. Remove the lamb from the pan and set aside.

4. In the same pan, pour in the red wine and broth, stirring to deglaze the pan. Return the lamb to the pan, cover, and roast in a preheated oven at 180 °C for 90–120 minutes, basting occasionally with the sauce.

5. Meanwhile, sauté the potatoes in the STONELINE frying pan with olive oil and rosemary until golden brown and crispy.

Prepare the Rosemary Jus

1. In a small pot, melt the butter and add the flour to make a roux.

2. Gradually add the broth and deglaze the pan with the lamb drippings. Bring to a boil and simmer until the sauce thickens.

3. Stir in the rosemary and honey, then season with salt and pepper. Let the sauce simmer for 5 minutes until glossy.

Serve

Remove the lamb leg from the oven and let it rest for 10 minutes before slicing. Serve the lamb slices with the rosemary jus and the crispy roasted potatoes.

This Lamb with Rosemary Jus and Garlic dish is not only a true highlight for Easter but also adds a festive and hearty note to any celebration. Use our STONELINE products to ensure perfectly roasted lamb and a rich, flavorful sauce!