Lammkeule mit Wacholderbeerensauce
- 2 tablespoons crushed juniper berries
- 1 tablespoon dried thyme
- freshly ground black pepper
- 5 lb leg of lamb bone, fell, and most fat removed
- 1-1/2 tablespoons vegetable oil
- 1-1/2 tablespoons clarified butter
- 2 carrots peeled and chopped
- 2 medium yellow onions peeled and chopped
- 1 bay leaf
- 1-1/4 cups dry red wine plus more as needed
- 1/3 cup sour cream
- 1 tablespoon all-purpose flour
Combine the juniper berries, thyme, and the pepper in a small mixing bowl. Rub the lamb with the spices, cover, and refrigerate for 2 hours.
Preheat the oven to 400 degrees F.
Heat the oil and butter and brown the meat on all sides in a large skillet. Place the meat fat-side up in a roasting pan. Arrange the carrots, onions, bay leaf, and salt around the meat. Pour 1 cup of wine over it and place in the oven. Baste frequently with the remaining 1/4 cup wine and water if it becomes too dry. Roast for 1 1/2 hours. Check for doneness with a thermometer: 140 degrees F for rare, 150 to 155 degrees for medium, and 160 degrees for medium-well.
Turn off the oven. Remove the meat from the pan, transfer it to a large platter and let it sit in a warm oven for 10 minutes with the oven door open.
Deglaze the pan with 1/2 cup hot water, or more, if necessary. Degrease and strain the gravy into a small saucepan. Whisk in the sour cream. Dissolve the flour in 1 to 2 tablespoons water and add it to the sauce. Simmer for a few minutes until the sauce thickens. Season with salt and pepper. Slice the meat and place it on the serving platter. Serve the gravy separately.
Recipe courtesy of Roz Denny, Modern German Food