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Succulent Herbed Roast Leg of Lamb with Red Wine gravy & vegetables.

January 10, 2011

I’m back at my student flat, and after  yesterday’s long drive down, mum kindly took me shopping which ended in the purchase of a 2 kilo lamb leg and some nice wine. This is an adaptation of a recipe I have used before when cooking venison that I have spliced with the more traditional English way of cooking leg of Lamb. It works out nicely, lots of flavor, very moist meat and the potatoes were especially good.

I got a Roman style cooking pot called a Römertopf for Christmas, this was its Christening, its made of unfired clay which has to be soaked in water for 15+ minutes and then put into a cold oven. The water prevents it from cracking during cooking and also means that while the meat inside is roasting, it is being steamed too! A secret ingredient, along with my friend’s mum’s special spice mix ‘Mummy’s Mixed Spices’, which is super good, but I have no idea how to make.  My mum has had a Römertopf for about 30 years now, which has been used so much hers doesn’t need soaking anymore (see image: Mum’s 30 year old Römertopf) and it always makes perfect chicken.

Recipe:   Feeds 4 – 8 (depending on the Vegetables to Meat ratio)

  • 2 Kilo Lamb Leg
  • 3 Tablespoons Mint
  • 2  teaspoons Salt
  • 1 teaspoon Pepper
  • 10 Juniper Berries
  • 10 Allspice Berries (or 1 teaspoon powder)
  • 1 / 2 Teaspoon Cinnamon
  • 1 Tablespoon Cumin
  • 6 Bay leaves
  • 2 Tablespoons Olive Oil
  • 1 Tablespoon Wine Vinegar (Balsamic or Red)
  • 6 Tablespoons Red Wine
  • A couple of Sprigs of Thyme
  • A handful of Sage Leaves
  • 2 Slices White Bread
  1. If using a Römertopf or other unfired clay pot put it so soak in water for at least 15 minutes. Remove the leg from its packaging, saving the juices in a bowl. Let stand in the tray the potatoes will be roasted in.
  2. Chop and crush the Bay in a pestle and mortar, then add the Juniper, Allspice, Salt and Cumin. Continue to crush into a powder adding the Mint, Pepper and Cinnamon. Lightly Score the Lamb Leg and then rub this mix onto in. Let stand a while (optional).
  3. Place the Bread slices in the bottom of the Römertopf or other type of pot, crusts removed. Move the lamb into it. In the bowl containing the meat juices, mix the Wine, Oil and Wine Vinegar. Pour over the Lamb Leg.
  4. Put into a cold oven and turn the heat onto gas mark 5 (190 C, 375 F). Cook for 25 minutes per 500g + 40 minutes, or + 20 mins if roasting in an open tray.
  5. Take out when time is up and the juices run clear when stabbed with a knife, let stand 15 mins and then cut up and serve with the potatoes.
  6. Take a fork and whisk the bread and juices found at the bottom of the pot into a sauce. Pour into the pan the potatoes were cooked in, add wine to thin it to the consistency you like while on a low heat, and then pour into a serving jug.

For the Vegetables:

  • 2 Medium sized Potatoes per head
  • 1 / 2 a Carrot per head
  • 1 / 2 an Onion per head
  • 2 Tablespoons Lard or Rendered Beef Fat
  • 1 Tablespoon Olive Oil
  • 1 Tablespoon Paprika
  • A couple of Sprigs of Thyme
  • A handful of Sage Leaves
  • Salt and Pepper to season
  1. One hour and a half before the Lamb is cooked, peel and slice the potatoes. Boil them 10-15 mins till soft and then toss in sieve till they have been rubbed allover. Peel and half the Carrots, chop into portions, Peel and then chop the Onions into quarters or eights depending on size.
  2. Mix the Fat, Oil and Spices in the pan you stood the Lamb in, it should still contain leftover spices from rubbing the lamb.
  3. One hour before the Lamb is done. Heat the pan on the hob until the fat is sizzling, toss the Carrots and Potatoes in the pan, then put it in the oven.
  4. Take out of the oven and toss after 20 mins, then return and roast till done.


  1. Lovely dish, but way too much salt. I would suggest at least halving the salt to get a balanced dish.

    • You are completely right! I adjusted the recipe accordingly, only it’s so old that I don’t remember if that was simply a typo or if I really did use that amount at the time (think it must have been a typo).

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