Ingredients with Measurements:
- 1 leg of lamb (approx. 5-6 lbs)
- 6 cloves of garlic, minced
- 3 tbsp fresh rosemary, chopped
- 1 tbsp salt
- 1 tsp black pepper
- 1/4 cup olive oil
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 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 roast 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.
5. Once the lamb is cooked to your desired doneness, remove it 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: 450
Fat: 25g
Protein: 50g
Carbohydrates: 0g
Sodium: 720mg
Substitutions for ingredients:
- If you don't have fresh rosemary, you can use dried rosemary instead.
- You can substitute the olive oil with another type of oil, such as vegetable oil or canola oil.
Variations:
- Add sliced onions and potatoes to the roasting pan for a complete meal.
- Use different herbs and spices, such as thyme or oregano, to change up the flavor.
- Make a garlic and herb butter to rub all over the lamb before roasting.
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 the lamb is cooked to your desired doneness.
- Baste the lamb with the pan juices every 30 minutes for extra flavor.
Storage instructions:
Leftover lamb can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the lamb in a baking dish and cover with foil. Heat in a 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the lamb on a platter with fresh herbs and lemon wedges for garnish.
Garnishes:
Fresh herbs, lemon wedges
Pairings:
Roasted vegetables, mashed potatoes, crusty bread
Suggested side dishes:
Roasted asparagus, garlic mashed potatoes, green beans
Troubleshooting advice:
- If the lamb is browning too quickly, cover it with foil to prevent burning.
- If the lamb is not cooking evenly, rotate the pan halfway through cooking.
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.
Food history:
Roasted lamb has been a traditional dish in many cultures for centuries, including Greek, Middle Eastern, and Mediterranean cuisine.
Flavor profiles:
Savory, herbaceous, garlicky
Serving suggestions:
Serve the lamb with a side of roasted vegetables and a glass of red wine for a delicious and satisfying meal.
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