Ingredients with Measurements:
- 1 (5-6 pound) bone-in leg of lamb
- 6 cloves garlic, minced
- 3 tablespoons fresh rosemary, chopped
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1/4 cup olive oil
- 1/2 cup dry 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, salt, black pepper, and olive oil.
3. Rub the garlic and rosemary mixture all over the leg of lamb, making sure to coat it evenly.
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 1 1/2 to 2 hours, or until the internal temperature reaches 145°F for medium-rare, or 160°F for medium.
6. Remove the lamb from the oven and let it rest for 10-15 minutes before carving.
Time:
Preparation time: 15 minutes
Cooking time: 1 1/2 to 2 hours
Temperature:
350°F
Serving size:
6-8 servings
Nutritional information:
Calories: 400
Fat: 20g
Protein: 50g
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Substitutions for ingredients:
- You can use dried rosemary instead of fresh, but use half the amount.
- You can use vegetable broth instead of chicken broth.
Variations:
- Add sliced onions and carrots to the bottom of the roasting pan for added flavor.
- Use a different herb, such as thyme or oregano, instead of rosemary.
- Add a tablespoon of Dijon mustard to the garlic and rosemary mixture for a tangy flavor.
Tips and tricks:
- Let the lamb rest before carving to allow the juices to redistribute and keep the meat moist.
- Use a meat thermometer to ensure that 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:
Store leftover lamb 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 roasted leg of lamb on a platter with fresh herbs and lemon wedges for garnish.
Garnishes:
Fresh herbs, lemon wedges
Pairings:
- Roasted vegetables, such as potatoes, carrots, and Brussels sprouts
- A simple green salad with a vinaigrette dressing
- A crusty baguette or dinner rolls
Suggested side dishes:
- Roasted vegetables
- Green salad
- Dinner rolls
Troubleshooting advice:
- If the lamb is browning too quickly, cover it with foil to prevent it from burning.
- If the lamb is not cooking evenly, rotate the pan halfway through the cooking time.
Food safety advice:
- Always wash your hands and any surfaces that come into contact with raw meat.
- Use a meat thermometer to ensure that the lamb is cooked to a safe temperature of at least 145°F.
Food history:
Roasted leg of lamb is a traditional dish in many cultures, including Greek, Middle Eastern, and British cuisine.
Flavor profiles:
The garlic and rosemary add a savory and aromatic flavor to the tender and juicy lamb.
Serving suggestions:
Serve the roasted leg of lamb as a main course for a special occasion or holiday meal.
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