Our Easter favorite: leg of lamb with rosemary jus.
Especially when you have invited family and friends, you want to spend a special time together and only the best is put on the table.
Of course, the beautiful table also includes special food. High-quality ingredients, perhaps an unusual method of preparation or a little more elaborate than on other days.
People like to take the time to create a feast at Easter.
We recommend one of our favorite recipes, a leg of lamb with rosemary jus.
A dish that is guaranteed to impress your guests and make them wish Easter was more than just once a year.
Why only at Easter?
That's exactly what we asked ourselves, why wait for Easter to decorate the table so beautifully, why not use the good cutlery and crockery more often, why not spontaneously invite your favorite people?
Why not take the time to try a new dish more often?
Simply let the special things into our lives more often?
We at Skeisan love to experience and enjoy beautiful moments every day.
We want to share our passion for making life special every day with you.
That's why you'll regularly find recipes, tea pairings, great events and inspiring interviews with interesting people in our journal.
Thank you for taking part!
We wish you a lot of fun cooking and a wonderful Easter with many moments of enjoyment!
Your Skeisan team
Leg of lamb with rosemary jus
For 4 – 6 people
For the leg of lamb
1 kg leg of lamb
3 cloves of garlic
1 organic lemon
3 bay leaves
5 sprigs of rosemary
125 ml red wine
1 tsp mustard seeds
100 ml olive oil
Peel and slice the garlic cloves. Wash the lemon with hot water and peel it thinly.
Place in an ovenproof baking dish along with the garlic.
Add the bay leaves, rosemary, mustard seeds, red wine and olive oil and mix everything well. Place the leg of lamb in and toss in the marinade. Cover with cling film and let sit in the fridge for at least 1 hour.
Pre-heat the oven to 220 degrees Celsius.
Remove the leg of lamb from the refrigerator, season with salt and pepper and roast in the preheated oven for 20 minutes. Then turn the temperature down to 165°C and cook the meat for 30-45 minutes.
Use a meat thermometer to test whether the leg is cooked: the temperature near the bone should be 58 degrees (pink).
Carefully remove the leg of lamb from the oven and let it rest, covered, for another 10-15 minutes.
Before serving, sprinkle with the gremolata, cut the meat from the bone and serve with the rosemary stock.
A crisp bean salad goes well with it.
For the lemon-pistachio-mint gremolata
1 organic lemon
40 g pistachios
2 sprigs of mint
3 tbsp breadcrumbs
1 tsp butter
Wash the organic lemon with hot water and grate the peel.
Melt the butter in a small pan and toast the breadcrumbs in the butter until golden brown. Finely chop the pistachios, mint and parmesan in the blender. Mix with the lemon zest and breadcrumbs. Serve with the lamb.
For the rosemary jus
200 ml lamb stock
300 ml red wine
6 rosemary sprigs
20 g cold butter
For the rosemary jus, put the lamb stock with the red wine and rosemary in a small pot and bring to the boil.
Allow to boil down to approx. 100 ml.
Remove the pot from the heat and remove the rosemary sprig, then stir the cold butter into the jus. Drizzle over lamb to serve.