Ingredients with Measurements:
- 1 leg of lamb (approximately 3-4 pounds)
- 2 tablespoons of olive oil
- 1 tablespoon of dried rosemary
- 1 tablespoon of dried thyme
- Salt and pepper to taste
- 2 cups of red wine
- 1 cup of beef broth
- 1 tablespoon of cornstarch
- 1 tablespoon of water
- 1 tablespoon of laver (dried seaweed)
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 olive oil, rosemary, thyme, salt, and pepper.
3. Rub the mixture all over the lamb, making sure to coat it evenly.
4. Place the lamb in a roasting pan and roast in the oven for approximately 1 hour and 30 minutes, or until the internal temperature reaches 145°F for medium-rare.
5. While the lamb is roasting, prepare the red wine sauce. In a medium saucepan, bring the red wine and beef broth to a boil.
6. Reduce the heat and let the mixture simmer for approximately 15 minutes, or until it has reduced by half.
7. In a small bowl, whisk together the cornstarch and water until smooth.
8. Slowly pour the cornstarch mixture into the red wine sauce, whisking constantly.
9. Add the laver to the sauce and let it simmer for an additional 5 minutes, or until it has thickened.
10. Once the lamb has finished roasting, remove it from the oven and let it rest for 10-15 minutes.
11. Slice the lamb and serve with the red wine sauce.
- Time:
Preparation time: 15 minutes
- Cooking time: 1 hour and 30 minutes
Temperature:
- Oven temperature: 350°F
- Internal temperature of lamb: 145°F for medium-rare
Serving size:
- 4-6 servings
Nutritional information:
- Calories per serving: 450
- Fat: 22g
- Carbohydrates: 5g
- Protein: 50g
Substitutions for ingredients:
- Fresh rosemary and thyme can be used instead of dried.
- Chicken or vegetable broth can be used instead of beef broth.
- Kombu or nori can be used instead of laver.
Variations:
- Add garlic to the olive oil and herb mixture for extra flavor.
- Use white wine instead of red wine for a lighter sauce.
- Add chopped vegetables such as carrots and onions to the roasting pan for a one-pan meal.
Tips and tricks:
- Let the lamb rest before slicing to allow the juices to redistribute.
- Use a meat thermometer to ensure the lamb is cooked to your desired level of doneness.
- Double the red wine sauce recipe if you want extra for leftovers or to serve with other dishes.
Storage instructions:
- Store leftover lamb and sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the lamb in the oven at 350°F for approximately 10-15 minutes, or until heated through.
- Reheat the sauce in a saucepan over low heat, whisking constantly, until heated through.
Presentation ideas:
- Arrange the sliced lamb on a platter and drizzle the red wine sauce over the top.
- Garnish with fresh herbs such as parsley or thyme.
Pairings:
- Serve with roasted vegetables such as potatoes, carrots, and Brussels sprouts.
- Pair with a full-bodied red wine such as Cabernet Sauvignon or Syrah.
Suggested side dishes:
- Roasted potatoes
- Grilled asparagus
- Creamed spinach
Troubleshooting advice:
- If the lamb is not cooked to your desired level of doneness, return it to the oven and continue roasting until it reaches the desired internal temperature.
- If the red wine sauce is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Always use a meat thermometer to ensure the lamb is cooked to a safe internal temperature.
- Store leftover lamb and sauce in the refrigerator within 2 hours of cooking.
Food history:
- Roast lamb is a traditional dish in many cultures, including Greek, Middle Eastern, and British cuisine.
- Laver, also known as nori, is a type of seaweed commonly used in Japanese cuisine.
Flavor profiles:
- The lamb is savory and herbaceous, while the red wine sauce is rich and slightly sweet with a hint of umami from the laver.
Serving suggestions:
- Serve the lamb and sauce on a bed of rice or mashed potatoes for a hearty meal.
- Pair with a fresh salad or crusty bread for a lighter option.
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