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Leg of lamb with rosemary sauce

My birthday menu. But it will also be delicious for Easter.

Preparation time 15 minutes .. Baking 60 minutes


  • 1,5 kg leg of lamb
  • 3 cloves garlic, in helft
  • 2 springs rosemary


  • 1 dl red port wine
  • 3 tbsp butter, in cubes
  • 2 dl lamb stock
  • 1 tbsp more rosemary
  • salt & pepper


Preheat the oven to 180°C.
Wash the meat clean and dry with paper towels. Season with salt and pepper. Cut the meat with a knife and put in the holes wedges garlic and some rosemary leaves. Place in a baking dish. Grate 1 hour. Wrap the meat in aluminum foil. Set 10 minutes apart.


Boil the lamb stock 1/3 of with port wine, the garlic and rosemary. Add the broth to the sauce. Pour the sauce through a sieve. Add the butter already throbbing far. Bring to taste with salt and pepper.

Cut the meat into slices. Divide among the plates and spoon rosemary sauce over. As a side dish serve steamed vegetables and baked potatoes.

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