Schönried Leg of Lamb with White Asparagus

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23. April 2020 | Summer · Events & Lifestyle

Schönried Leg of Lamb with White Asparagus



Serving size: 6 portions
Preparation: about 2 hours


  • 1 piece leg of lamb with bone approx. 3 kg
  • Salt and pepper from the mill
  • 20 g mustard
  • 4 pieces garlic cloves
  • 4 pieces rosemary twigs
  • 5 cl olive oil
  • 500 g small new potatoes with skin
  • 2 carrots peeled
  • 2 red onions
  • 50 g tomato concentrate
  • 2 dl red wine
  • 5 dl veal or lamb stock

  • 2 kg peeled white asparagus
  • 100 g butter
  • 1 pinch each of salt and sugar
  • A slice of old white bread
  • 2 oranges without seeds
  • 10 radishes
  • 6 leaves of fresh wild garlic
  • 100 g liquid hot butter


  • 1. Lightly parry the leg of lamb and expose the leg bone. Cut small slits in the meat with a knife and press the peeled garlic cloves and rosemary into the slits.
  • 2. Season with salt and pepper and rub with mustard. Fry on all sides in a braiser. Then remove the leg from the pan and lightly fry the diced onions and carrots. Add the tomato concentrate and deglaze with red wine. When the sauce has cooled down a bit, then add the stock. Add the leg and the washed, halved potatoes to the sauce. Afterwards put everything in the Dutch oven.
  • 3. Now place the Dutch oven in the preheated oven at 160 to 180° C. The ideal core temperature of the leg should be around 55 to 58 degrees. About 10 minutes before the end of the cooking time, raise the temperature of the oven to 200°C and flavour the leg again and again until it has a nice crispy shine. Now take the leg out of the Dutch oven and let it rest covered with aluminum foil for at least 10 minutes. This is so that the pores can close and the meat juice does not leak out when the leg is cut open.
  • 4. For the asparagus, boil water with butter, salt and sugar and add the white bread. The bread draws the bitter substances from the asparagus. Add the peeled asparagus and simmer gently. After about 10-15 minutes the asparagus is cooked, depending on crunchy you like them. Leave the asparagus in the hot stock until the plates are ready.
  • 5. Cut radishes and wild garlic into fine strips and fillet the oranges. In a small pan, briefly bring the butter to the boil point.

  • To serve, place the asparagus on preheated plates and garnish it with the orange fillets, radish strips and wild garlic strips. Pour the liquid hot butter over the asparagus.
  • Finally, arrange the potatoes with the braised vegetables and pour on the resulting jus. Cut the leg of lamb open and arrange on the asparagus.

Bon Appétit