Ingredients with Measurements:
- 1 leg of lamb (about 5-6 pounds)
- 6 garlic cloves, minced
- 3 tablespoons fresh rosemary, chopped
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup red wine
- 1/2 cup chicken broth
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 black pepper.
3. Rub the garlic and rosemary mixture all over the leg of lamb, making sure to get it into all the crevices.
4. Place the lamb in a roasting pan and pour the red wine and chicken broth into the bottom of the pan.
5. Roast the lamb in the preheated oven for about 2 hours, or until the internal temperature reaches 135°F for medium-rare.
6. Remove the lamb from the oven and let it rest for 10-15 minutes before carving.
Time:
Preparation time: 15 minutes
Cooking time: 2 hours
Temperature:
350°F
Serving size:
6-8 servings
Nutritional information:
Calories: 450
Fat: 25g
Protein: 50g
Carbohydrates: 1g
Fiber: 0g
Sugar: 0g
Sodium: 450mg
Substitutions for ingredients:
- Lamb can be substituted with beef or pork.
- Red wine can be substituted with beef or chicken broth.
Variations:
- Add sliced onions and carrots to the roasting pan for added flavor.
- Use different herbs, such as thyme or oregano, instead of rosemary.
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 your desired level of doneness.
- Baste the lamb with the pan juices every 30 minutes for added flavor.
Storage instructions:
Leftover lamb can be stored in an airtight container 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.
Presentation ideas:
Serve the lamb on a platter with roasted vegetables and a side of gravy.
Garnishes:
Garnish with fresh rosemary sprigs and sliced lemons.
Pairings:
Pair with a full-bodied red wine, such as Cabernet Sauvignon or Syrah.
Suggested side dishes:
Roasted potatoes, green beans, or a mixed green salad.
Troubleshooting advice:
- If the lamb is not cooked to your desired level of doneness, return it to the oven for additional cooking time.
- If the lamb is browning too quickly, cover it with foil to prevent it from burning.
Food safety advice:
- Always wash your hands and utensils before handling raw meat.
- Use a meat thermometer to ensure the lamb is cooked to a safe temperature of 145°F.
Food history:
Roast lamb has been a traditional dish in many cultures for centuries, including in Mediterranean and Middle Eastern cuisine.
Flavor profiles:
The combination of garlic and rosemary gives the lamb a savory and aromatic flavor.
Serving suggestions:
Serve the lamb as the main course for a special occasion or holiday meal.
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