Baltic Maid

Roast Leg of Lamb – Lammkeule

Posted on | March 25, 2013 | 2 Comments

Lamb is a significant symbol of Easter. The lamb represents Jesus Christ and it relates his death to that of the lamb, sacrificed on the first Passover. It represents Jesus’ sacrifice for us and his atonement for our sins.

Many families eat lamb during the Easter celebration, whether a whole lamb or parts of it. A roast leg of lamb is often a popular choice for the Easter feast. This recipe is fairly simple and not much skill but rather time is required. It yields an incredibly tasty roast fit for a celebration, whether this may be Easter or some other reason to celebrate. Not only is the lamb incredibly tasty but the sauce is unbelievably delicious as well. It is bursting with flavour.

Roast Leg of Lamb


  • 1 boneless leg of lamb, about 4.4 lbs / 2 kg
  • salt, pepper
  • 1 small bundle thyme
  • 3 twigs rosemary
  • 2 garlic cloves, grated
  • 1 large onion, cut into thin wedges
  • 4 tbsp olive oil
  • 200 ml / 3/4 cup + 4 tsp tomato juice
  • 200 ml / 3/4 cup + 4 tsp vegetable broth
  • sugar


Rub the leg of lamb with plenty salt and pepper. Finely chop the thyme and rosemary leaves and mix them with the grated garlic.

Heat the olive oil in a Dutch oven and fry the meat on high heat from all sides until browned. Add the onion wedges and fry them along the meat for a few minutes. Rub the meat from all sides with the garlic-herb mixture. Add the tomato juice and let everything boil for a few minutes. Then add the vegetable broth and bring the liquids to a boil.

Place the lamb leg upside down. Place the lid on the Dutch oven and put it in the oven for 1 1/2 hours at  170°C / 340°F. Then turn the lamb leg and cook it for another 1 1/2 hours. During the last 20 minutes uncover the Dutch oven.

Take the lamb out of the oven, cover the Dutch oven again, and let the lamb sit for about 10 minutes. Season the sauce with salt, pepper, and a little bit of sugar. You can bind the sauce if desired. However, I did not bind it.

Cut the meat into slices and serve it with the sauce.

Guten Appetit!

Recipe from essen und trinken. Für jeden Tag. Nr. 4 2012



  • 1 Lammkeule, ohne Knochen, ca. 2 kg
  • Salz, Pfeffer
  • 1 kleines Bund Thymian
  • 3 Zweige Rosmarin
  • 2 Knoblauchzehen, zerrieben
  • 1 groβe Zwiebel, in feine Spalten geschnitten
  • 4 EL Olivenöl
  • 200 ml Tomatensaft
  • 200 ml Gemüsebrühe
  • Zucker


Die Lammkeule kräftig mit Salz und Pfeffer einreiben. Die Thymian-und Rosmarinblätter klein hacken und mit dem zerriebenen Knoblauch vermischen.

Das Olivenöl in einem Bräter erhitzen und das Fleisch darin von allen Seiten kräftig anbraten. Die Zwiebelspalten hinzufügen und mitbraten. Die Lammkeule von allen Seiten mit der Kräutermischung einreiben. Den Tomatensaft hinzufügen und etwas vor sich hin kochen lassen.  Dann die Gemüsebrühe dazugeben und zum Kochen bringen.

Die Lammkeule mit der Unterseite nach oben drehen. Den Bräter abdecken und im Ofen bei 170°C / 340°F für 1 1/2 Stunden garen. Die Keule wenden und weitere 1 1/2 Stunden garen lassen. Dabei die letzten 20 Minuten offen garen.

Den Bräter aus dem Ofen nehmen und zugedeckt 10 Minuten stehen lassen. Die Sauce mit Salz, Pfeffer und ein wenig Zucker abschmecken. Die Sauce kann nach Belieben gebunden werden. Ich habe sie allerdings nicht gebunden.

Das Fleisch in Scheiben schneiden  und mit der Sauce servieren.

Guten Appetit!

Rezept von essen und trinken. Für jeden Tag. Nr. 4 2012


2 Responses to “Roast Leg of Lamb – Lammkeule”

  1. Julia |
    March 25th, 2013 @ 23:13

    This lamb is gorgeous! Love your story about how the lamb relates to Easter – never thought of it this way, maybe because lamb is not a very popular choice as a family dinner in the US (not in my family, though, we eat the leg of lamb for Christmas regularly :) ).

  2. BalticMaid
    March 27th, 2013 @ 20:53

    @ Julia: Thank you! Happy Easter :-)

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