Ingredients with Measurements:
- 1 leg of lamb (about 5-6 pounds)
- 6 cloves of garlic, minced
- 1/4 cup fresh rosemary leaves, chopped
- 1/4 cup fresh sage leaves, chopped
- 1/4 cup fresh thyme leaves, chopped
- 1/4 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- Salt and pepper to taste
Special equipment needed:
- Roasting pan
- Meat thermometer
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a small bowl, mix together the minced garlic, chopped rosemary, sage, and thyme.
3. Add the olive oil and red wine vinegar to the bowl and mix well.
4. Place the leg of lamb in a roasting pan and season with salt and pepper.
5. Rub the herb and garlic mixture all over the lamb, making sure to coat it evenly.
6. Roast the lamb in the preheated oven for about 2-2.5 hours, or until the internal temperature reaches 145°F for medium-rare.
7. Remove the lamb from the oven and let it rest for 10-15 minutes before carving.
Time:
Preparation time: 15 minutes
Cooking time: 2-2.5 hours
Temperature:
Oven temperature: 350°F
Internal temperature of lamb: 145°F for medium-rare
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 550
Fat: 32g
Protein: 58g
Carbohydrates: 1g
Fiber: 0g
Sugar: 0g
Sodium: 240mg
Substitutions for ingredients:
- If you don't have fresh herbs, you can use dried herbs instead. Use about 1 tablespoon of each dried herb.
- You can use balsamic vinegar instead of red wine vinegar for a slightly sweeter flavor.
Variations:
- You can add sliced onions and potatoes to the roasting pan for a one-pan meal.
- For a spicier flavor, add some red pepper flakes to the herb and garlic mixture.
Tips and tricks:
- Make sure to let the lamb rest before carving to allow the juices to redistribute.
- Use a meat thermometer to ensure that the lamb is cooked to your desired level of doneness.
- If the lamb is browning too quickly, cover it with foil to prevent it from burning.
Storage instructions:
Leftover lamb can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the lamb, place it in a baking dish and cover it with foil. Bake in a 350°F oven for about 15-20 minutes, or until heated through.
Presentation ideas:
Serve the lamb on a platter with some fresh herbs and lemon wedges for garnish.
Garnishes:
Fresh herbs, lemon wedges
Pairings:
- Roasted vegetables, such as carrots, potatoes, and Brussels sprouts
- A simple green salad with a vinaigrette dressing
- A crusty loaf of bread
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
- Grilled asparagus
- Creamed spinach
Troubleshooting advice:
- If the lamb is not browning enough, increase the oven temperature to 375°F for the last 30 minutes of cooking.
- If the lamb is cooking too quickly, reduce the oven temperature to 325°F and cover the lamb with foil.
Food safety advice:
- Make sure to wash your hands and all utensils thoroughly before and after handling raw meat.
- Use a meat thermometer to ensure that the lamb is cooked to a safe temperature of 145°F for medium-rare.
- Store leftover lamb in the refrigerator within 2 hours of cooking.
Food history:
Pecora Grossetana is a breed of sheep that is native to Tuscany, Italy. This recipe is inspired by the traditional flavors of Tuscan cuisine, which often feature fresh herbs and garlic.
Flavor profiles:
This recipe has a savory and herbaceous flavor, with notes of garlic, rosemary, sage, and thyme.
Serving suggestions:
Serve the lamb with a simple green salad and some roasted vegetables for a complete meal.
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Region: Italian