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Extumer Lamb Roast
Extumer Lamb Roast is a traditional German recipe (from East Frisia) for a classic dish of garlic-studded salt marsh lamb served with a sauce made from the pan juices with beans, tomatoes and parsley mixed in that's served on top of the lamb. The full recipe is presented here and I hope you enjoy this classic German version of: Extumer Lamb Roast.
prep time
20 minutes
cook time
140 minutes
Total Time:
160 minutes
Serves:
8
Rating: 
Tags : Sauce RecipesSpice RecipesHerb RecipesLamb RecipesVegetable RecipesBean RecipesGermany Recipes
This is a classic East Frisian lamb dish that traditionally uses salt marsh lamb. This is a very flavoursome meat with a slightly salty taste. You can use ordinary lamb, but the flavour will not quite be so intense.
Ingredients:
leg of lamb (about 2.5kg)
500g white beans, soaked and cooked (or use tinned, drained)
3 onions, quartered
1 garlic clove, slivered
4 carrots, finely chopped
4 fresh tomatoes, chopped
1 bunch
parsley, chopped (reserve some for cooking the beans)
1
bay leaf
whole
allspice berries, to taste
salt and black pepper, to taste
1 tbsp flour
4 tbsp single cream
Method:
Trim any fat and sinews from the lamb then cut the garlic into thin slivers. Use a very sharp knife to pierce the lamb and stick the garlic slivers into these holes. Season the meat well with salt and black pepper then place in a roasting tin and transfer to an oven pre-heated to 180°C. For rare cook for between 90 and 120 minutes otherwise cook for between 150 and 180 minutes.
In the meantime, combine the carrots, beans, bayleaf, allspice berries, onions and a some of the parsley (whole) in a pan. Cover with water then bring to a boil, reduce to a simmer and cook for 20 minutes (after about 10 minutes, season to taste with salt). When the 20 minutes are up remove the parsley, pimento, onions and bay leaf. Drain away any remaining water and set the bean mixture aside.
When the roast is done remove the meat from the roasting tin and set aside, covered with foil, to rest. Mix the flour into the pan juices to form a roux then add a little water before mixing in the cooked beans, tomatoes, chopped parsley then season with the salt and black pepper. Bring to a simmer then take off the heat and stir in the cream.
Slice the lamb and arrange on a serving plate. Pour the bean mixture over the top and serve with warm, crusty, bread.
