Ingredients with Measurements:
- 1 bone-in leg of lamb (5-6 pounds)
- 1 tablespoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons fresh rosemary, chopped
- 4 garlic cloves, minced
- 1 cup chicken broth
- 1/4 cup balsamic vinegar
- 2 tablespoons honey
- 1 tablespoon cornstarch
- 1/4 cup laver (dried seaweed), chopped
Special equipment needed:
- Roasting pan
- Meat thermometer
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Season the lamb with salt and pepper, rubbing it all over the meat.
3. In a small bowl, mix together the olive oil, rosemary, and garlic. Rub this mixture all over the lamb.
4. Place the lamb in a roasting pan and roast for about 2 hours, or until the internal temperature reaches 145°F for medium-rare.
5. While the lamb is roasting, prepare the sauce. In a small saucepan, whisk together the chicken broth, balsamic vinegar, honey, and cornstarch. Bring to a boil over medium heat, stirring constantly, until the sauce thickens.
6. Add the chopped laver to the sauce and stir to combine.
7. When the lamb is done, remove it from the oven and let it rest for 10 minutes before carving.
8. Serve the lamb with the laver and balsamic sauce.
Time:
Preparation time: 15 minutes
Cooking time: 2 hours
Temperature:
Oven temperature: 350°F
Internal temperature of lamb: 145°F for medium-rare
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 450
Fat: 22g
Protein: 55g
Carbohydrates: 7g
Fiber: 1g
Sugar: 5g
Sodium: 800mg
Substitutions for ingredients:
- Fresh rosemary can be substituted with dried rosemary.
- Chicken broth can be substituted with beef broth or vegetable broth.
- Laver can be substituted with nori or dulse.
Variations:
- Add chopped vegetables, such as carrots, potatoes, and onions, to the roasting pan for a one-pan meal.
- Use lamb chops instead of a leg of lamb for individual servings.
- Substitute the balsamic vinegar with red wine vinegar or apple cider vinegar.
Tips and tricks:
- Let the lamb rest before carving to allow the juices to redistribute.
- Use a meat thermometer to ensure the lamb is cooked to the desired temperature.
- If the sauce is too thick, add more chicken broth to thin it out.
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 with foil. Bake in a 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the lamb on a platter with the sauce drizzled over the top. Garnish with fresh rosemary sprigs.
Garnishes:
Fresh rosemary sprigs
Pairings:
- Roasted vegetables, such as Brussels sprouts, carrots, and sweet potatoes.
- Mashed potatoes or roasted potatoes.
- Red wine, such as Cabernet Sauvignon or Merlot.
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
- Roasted potatoes
- Green salad with a vinaigrette dressing
Troubleshooting advice:
- If the lamb is not cooked to the desired temperature, return it to the oven and continue roasting until it reaches the desired temperature.
- If the sauce is too thin, whisk in more cornstarch to thicken it.
Food safety advice:
- Use a meat thermometer to ensure the lamb is cooked to the appropriate temperature.
- Wash hands and surfaces thoroughly before and after handling raw meat.
Food history:
Roast lamb is a traditional dish in many cultures, including Greek, Middle Eastern, and British cuisine.
Flavor profiles:
The lamb is savory and herbaceous, while the sauce is sweet and tangy with a hint of umami from the laver.
Serving suggestions:
Serve the lamb with a side of roasted vegetables and a glass of red wine for a hearty and satisfying meal.
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