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Lammkeule aus dem Ofen

Main · Carinthia

Lammkeule aus dem Ofen

⏱ 3h 📍 Carinthia Nut-free

Slow-roasted leg of lamb with garlic, rosemary, and white wine, served with buttered noodles and seasonal root vegetables.

G GlutenD Dairy

Ingredients

  • 1 leg of lamb (about 2kg)
  • 6 garlic cloves, slivered
  • 4 rosemary sprigs
  • 200ml dry white wine
  • 200ml lamb or chicken stock
  • 3 tbsp olive oil

Method

  1. Stud the lamb all over with garlic slivers and rosemary sprigs. Rub with olive oil, salt, and pepper.
  2. Preheat oven to 220C. Roast for 20 minutes to brown, then reduce to 160C.
  3. Pour wine and stock into the roasting pan. Roast a further 2.5 hours, basting every 30 minutes.
  4. Rest 20 minutes before carving. Serve with buttered Nockerl noodles and root vegetables.