Roast Leg of Lamb
Ingredients:
- 1 (5-7 pound) leg of lamb, bone-in
- 4 cloves garlic, sliced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 cup red wine (optional)
- 1 cup chicken broth
Instructions:
- Preheat the Oven: Preheat your oven to 425°F (220°C).
- Prepare the Lamb: Pat the leg of lamb dry with paper towels. Make small incisions all over the meat and insert the garlic slices into the slits.
- Season the Meat: Rub the lamb with olive oil, rosemary, thyme, salt, and pepper, ensuring it is well coated.
- Roast the Lamb: Place the lamb in a roasting pan. Pour the red wine and chicken broth around the lamb. Roast in the preheated oven for 20 minutes.
- Reduce the Temperature: Lower the oven temperature to 350°F (175°C) and continue roasting for 1.5 to 2 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare.
- Rest the Lamb: Remove the lamb from the oven and let it rest for 15-20 minutes before carving. This allows the juices to redistribute.
- Serve: Slice the lamb and serve with the pan juices. Enjoy!
Notes:
For a more intense flavor, marinate the lamb overnight with the herbs, garlic, and olive oil. Adjust cooking time based on your preferred doneness.
Nutritional Information:
| Nutrient | Amount per Serving |
|---|---|
| Calories | 350 kcal |
| Fat | 22g |
| Carbohydrates | 1g |
| Protein | 30g |
User Reviews:
Emma S.: "This roast lamb was succulent and flavorful. The garlic and herbs made it perfect!"
David M.: "An excellent dish for special occasions. My family loved it!"