Kathleen, from Waitakere City ...
Gekrauterte Lammkeule (Herbed Leg Of Lamb)
Having always followed in my mother's footsteps by cooking roast dinners in the traditional kiwi way, many, many years ago when I came upon this recipe in a Newspaper, I was curious to see try this German style Lamb. It was an immediate hit with my guests and became very popular with my then teenaged family. They still ask for it on special occasions. I wouldn't could this a widespread NZ favourite recipe, but it certainly has been a favourite within my family. Perhaps it is time to share.....
1 Votes
Since October 9th
Ingredients
- 1 leg of lamb 1 1/2 - 2 kgs
- 5 cloves garlic
- 4 tablespoons oil
- 2 tablespoons fresh mixed herbs ( rosemary, thyme, parsley)
- 2 tablespoons prepared hot mustard
- Salt & Pepper
- 1 Tablespoon dry bread crumbs
- 1/2 cup dry vermouth
- 1/2 cup water
- 1/2 cup sour cream
- 1/2 cup fresh cream
Directions
- Cut through the skin of the meat in a criss cross fashion - as you would score the Christmas ham.
- Cut garlic into slivers and put one where each cut crosses.
- Put in pre-heated oven of 180 degs. C and roast for 45 minutes.
- Meantime, in a small bowl, mix together oil, well chopped herbs, mustard, salt and pepper and the bread crumbs.
- After 3/4 hour remove meat from oven, pour off the fat from the meat then spread that crumb and herb mixture on top of the lamb to form a topping.
- Mix the vermouth, water and sour and fresh creams together and pour about a quarter of it over the meat, drizzling it carefully so as not to wash off the topping.
- Return to the oven again.
- Thereafter, about every 10 - 12 minutes baste a little more of the cream liquid over the meat and continue cooking in this way until all of the liquid has been used, and the meat has been cooked for for about another 45 - 50 minutes making a total cooking time of 1 hour 40 minutes. The meat will beat its tender and rare best at this stage.
- Remove meat from pan, wrap in foil to rest while making a gravy to accompany .
- I strain the pan juices off, add a little plain flour to pan, cook for a minute or two over heat, then add the reserved pan juices and stir and cook until smooth. You can add more water to adjust the gravy to your prefered thickness at this stage
- Lovely with hassle backed baked potato, and new seasons fresh asparagus as a green .
| Serves | Cooking Time | Prep Time |
|---|---|---|
| six | approx 1 hour 40 mins. | 20 -25 minutes |
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