Roast Leg of Lamb with Juniper Berry Sauce

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Roast Leg of Lamb with Juniper Berry Sauce (Lammkeule mit Wacholderbeerensauce)

Servings 10


  • 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
  • Salt
  • 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.
Course: Entree
Keyword: Easter
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