{"id":14149,"date":"2021-04-01T10:37:14","date_gmt":"2021-04-01T08:37:14","guid":{"rendered":"https:\/\/www.dermerklinger.de\/?post_type=rezept&#038;p=14149"},"modified":"2025-04-30T08:45:26","modified_gmt":"2025-04-30T06:45:26","slug":"succulent-leg-of-lamb-cooked-in-meadow-hay","status":"publish","type":"rezept","link":"https:\/\/www.dermerklinger.de\/en\/rezept\/saftige-lammkeule-in-wiesenheu-gegart\/","title":{"rendered":"Juicy leg of lamb in meadow hay"},"content":{"rendered":"<p><strong>Ingredients<\/strong> (for 6 persons)<br><br><br>Approx. 1.7 kg boneless leg of lamb <br>(best to have them tied by the butcher)<br>Salt, pepper<\/p>\n\n\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p><br><strong>For the marinade:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>3 tablespoons olive oil<\/li><li>2 sprigs of rosemary<\/li><li>2 sage leaves<\/li><li>6 sprigs of lemon thyme<\/li><li>2-3 cloves of garlic, peeled and finely chopped<br><br><\/li><\/ul>\n\n\n\n<p><br><strong>For the sauce:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>2 tbsp olive oil<\/li><li>1 kg bones, parures...<\/li><li>1 carrot<\/li><li>1 piece of celeriac<\/li><li>1 onion<\/li><li>1 tbsp tomato puree<\/li><li>250 ml dry red wine<\/li><li>1 l lightly salted stock<\/li><li>1 clove of garlic, peeled and crushed<\/li><li>1 bay leaf<\/li><li>to taste: Thyme and\/or rosemary sprigs<\/li><li>1 tbsp cornflour<br><br><br><\/li><\/ul>\n\n\n\n<p><strong>In addition:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\" id=\"block-faa7ad27-5c67-4228-af8a-a17ae5257715\"><li>3 tablespoons olive oil&nbsp;<\/li><li>2-3 handfuls of organic meadow hay<\/li><li>a few sprigs of rosemary and lemon thyme<br><\/li><\/ul>\n\n\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p><\/p>\n\n\n\n<p><strong>The day before:<\/strong><\/p>\n\n\n\n<p>For the <strong>Marinade<\/strong> Finely chop the herbs and mix with the garlic and olive oil. Rub the leg of lamb with salt and pepper and brush evenly with the marinade. Wrap in a freezer bag and leave to rest overnight in the fridge.<br><br>For the <strong>Sauce<\/strong> Chop the bones, wash, clean and roughly dice the vegetables. Heat the oil in a large pan and fry the bones well. Add the vegetables and brown while stirring. Pour off the fat, add the tomato pur\u00e9e and fry.<br><br>Deglaze with a third of the red wine. Reduce the drippings completely and deglaze again with wine. Repeat once more. Pour in the stock. Add the spices and garlic and simmer for approx. 2-3 hours. Strain the sauce through a fine sieve and reduce. Season to taste and thicken with cornflour if desired.<br><br><strong>The next day:<br><\/strong>Remove the meat from the fridge in good time. It should be at room temperature.<br><br>Heat the Merklinger to approx. 200\u00b0C.<br><br>For a portion of roast flavor, heat the olive oil in a roasting pan and sear the leg of lamb well on all sides.<br>Remove the meat and set aside. (You can also place the marinated leg of lamb on the bed of hay without roasting it first).<br><br>Put the hay in a sieve and rinse thoroughly under running water.<br><br>Line the bottom of the roaster with the damp hay. Place the leg of lamb on top, arrange the sprigs of herbs around it and cover with the remaining hay.<br><br>Place the lid on top or cover tightly with aluminum foil and place the roasting pan on the firebrick.<br><br>The Merklinger should now be heated to approx. 180-200\u00b0C. The total cooking time is approx. 1 \u00bd to 2 hours.<br>Do not open the lid during this time.<br><br>After about 40 minutes, reduce the heat to approx. 100 \u00b0C. When cooked through, the core temperature should be 70-75 \u00b0C. At a core temperature of 60-62 \u00b0C, the meat is tender pink.<br><br>Remove the roast, remove the hay and leave to rest for approx. 5-10 minutes. Cut into slices and serve with the side dishes.<br><br>It goes well with Hasselback potatoes with wild garlic pesto, green asparagus, white bread and, of course, the sauce.<br><br><strong>Tip:<\/strong><br>It is best to put the bread in first, then cook the lamb and later add the potatoes and asparagus. This way, the entire feast comes out of the Merklinger.<br><br><\/p>","protected":false},"excerpt":{"rendered":"<p>Zutaten (f\u00fcr 6 Personen) Ca. 1,7 kg Lammkeule ohne Knochen (am besten gleich vom Metzger binden lassen)Salz, Pfeffer F\u00fcr die Marinade: 3 EL Oliven\u00f6l 2 Zweige Rosmarin 2 Bl\u00e4tter Salbei 6 Zweige Zitronenthymian 2-3 Knoblauchzehen, gesch\u00e4lt und fein gehackt F\u00fcr die So\u00dfe: 2 EL Oliven\u00f6l 1 kg Knochen, Par\u00fcren\u2026 1 Karotte 1 St\u00fcck Knollensellerie 1 [&hellip;]<\/p>\n","protected":false},"featured_media":38992,"template":"","tags":[],"kochen":[83],"backen":[],"grillen":[],"ernaehrungsform":[],"raeuchern":[],"class_list":["post-14149","rezept","type-rezept","status-publish","has-post-thumbnail","hentry","kochen-fleisch"],"acf":[],"publishpress_future_workflow_manual_trigger":{"enabledWorkflows":[]},"_links":{"self":[{"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/rezept\/14149","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/rezept"}],"about":[{"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/types\/rezept"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/media\/38992"}],"wp:attachment":[{"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/media?parent=14149"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/tags?post=14149"},{"taxonomy":"kochen","embeddable":true,"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/kochen?post=14149"},{"taxonomy":"backen","embeddable":true,"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/backen?post=14149"},{"taxonomy":"grillen","embeddable":true,"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/grillen?post=14149"},{"taxonomy":"ernaehrungsform","embeddable":true,"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/ernaehrungsform?post=14149"},{"taxonomy":"raeuchern","embeddable":true,"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/raeuchern?post=14149"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}