Ingredients with Measurements:
- 1 leg of lamb (about 5-6 pounds)
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 cup chicken broth
- 1 cup red wine
- 1 tablespoon cornstarch
- 1 tablespoon water
For the Laver Sauce:
- 1/2 cup laver (dried seaweed)
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1 tablespoon butter
- 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, olive oil, salt, and pepper.
3. Rub the mixture all over the leg of lamb.
4. Place the lamb in a roasting pan and add the chicken broth and red wine to the pan.
5. Roast the lamb in the preheated oven for about 2-2.5 hours, or until the internal temperature reaches 145°F for medium-rare.
6. Remove the lamb from the oven and let it rest for 10-15 minutes before carving.
7. While the lamb is resting, make the laver sauce.
8. In a small saucepan, combine the laver and chicken broth and bring to a boil.
9. Reduce the heat and simmer for 10 minutes.
10. Add the heavy cream and butter to the saucepan and stir until the butter is melted.
11. Season with salt and pepper to taste.
12. In a small bowl, mix together the cornstarch and water.
13. Add the cornstarch mixture to the laver sauce and stir until the sauce thickens.
14. Serve the roast leg of lamb with the laver sauce.
- Time:
Preparation time: 20 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: 472
- Fat: 28g
- Protein: 47g
- Carbohydrates: 2g
- Fiber: 0g
- Sugar: 0g
- Sodium: 315mg
Substitutions for ingredients:
- Instead of laver, you can use other dried seaweed such as nori or kombu.
- Instead of chicken broth, you can use vegetable broth or water.
- Instead of red wine, you can use beef broth or apple cider.
Variations:
- You can add other herbs and spices to the garlic and rosemary mixture, such as thyme, oregano, or cumin.
- You can use a different type of meat, such as beef or pork, instead of lamb.
- You can add vegetables to the roasting pan, such as potatoes, carrots, and onions.
Tips and Tricks:
- Let the lamb rest before carving to allow the juices to redistribute and make the meat more tender.
- Use a meat thermometer to ensure that the lamb is cooked to the desired temperature.
- Make sure to baste the lamb with the pan juices every 30 minutes to keep it moist and flavorful.
- Use leftover lamb to make sandwiches or salads.
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 10-15 minutes, or until heated through.
- Reheat the sauce in a saucepan over low heat, stirring occasionally, until heated through.
Presentation Ideas and Garnishes:
- Serve the lamb on a platter with the laver sauce on the side.
- Garnish with fresh herbs such as parsley or chives.
- Serve with roasted vegetables or a side salad.
Pairings and Suggested Side Dishes:
- Pair with a full-bodied red wine such as Cabernet Sauvignon or Syrah.
- Serve with roasted potatoes, carrots, and onions.
- Serve with a side salad of mixed greens and a vinaigrette dressing.
Troubleshooting Advice:
- If the lamb is not cooked to the desired temperature, return it to the oven and continue cooking until it reaches the desired temperature.
- If the laver sauce is too thin, add more cornstarch and water mixture until it thickens to the desired consistency.
- If the laver sauce is too thick, add more chicken broth or heavy cream until it thins out.
Food Safety Advice:
- Make sure to wash your hands and all surfaces that come into contact with the raw lamb to prevent cross-contamination.
- Cook the lamb to the recommended internal temperature to ensure that it is safe to eat.
- Store leftover lamb and sauce in the refrigerator within 2 hours of cooking.
Food History and Flavor Profiles:
- Laver is a type of dried seaweed that is commonly used in Welsh cuisine.
- The flavor of lamb is rich and savory, with a slightly gamey taste.
- The garlic and rosemary mixture adds a fragrant and herbaceous flavor to the lamb.
- The laver sauce adds a salty and umami flavor to the dish.
Serving Suggestions:
- This recipe is perfect for a special occasion or holiday meal.
- Serve with a crusty bread and a glass of red wine for a complete meal.
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