Introduction
Roasting a leg of lamb is a classic dish that brings warmth and flavor to any gathering. With its rich, tender meat and a beautifully browned exterior, this dish promises to impress at any dinner table. The combination of fresh rosemary and garlic creates an aromatic rub that infuses the lamb with flavor, while the addition of gravy made from the drippings enhances the overall experience. Here’s a detailed recipe to guide you through creating a perfectly roasted leg of lamb.
Detailed Ingredients with Measures
Lamb:
– 2.75 – 3 kg (5.5 – 6 lb) bone-in lamb leg
– 1½ teaspoons cooking salt
– ½ teaspoon black pepper
Rub:
– 1½ tablespoons fresh rosemary leaves, finely chopped
– 3 garlic cloves, finely minced
– 2 tablespoons olive oil
Base:
– 2 whole heads of garlic, halved horizontally
– A few sprigs of rosemary (optional)
Gravy:
– 4 tablespoons plain/all-purpose flour
– 2½ cups low-sodium beef broth/stock
Prep Time
Preparation time for this recipe is approximately 20 minutes, plus an additional 20 minutes to 1 hour for resting the lamb after cooking.
Cook Time, Total Time, Yield
Cook time is around 1 hour and 20 minutes, depending on the desired doneness. The total time, including preparation and resting, is approximately 2 hours. This recipe yields 6 to 8 servings, making it perfect for family gatherings or special occasions.
Enjoy the process of roasting a leg of lamb, and savor the delicious flavors that come from this timeless dish!
Detailed Directions and Instructions
Preparation
– Remove the lamb from the refrigerator at least 1 hour before roasting to allow it to come to room temperature.
– Preheat the oven to 240°C (475°F) or 220°C (430°F) if using a fan-forced oven.
Rub
– In a small bowl, combine the finely chopped rosemary, minced garlic, and olive oil to form a paste.
Prepare the Lamb
– Place the lamb leg in a roasting pan.
– Evenly coat the lamb with the prepared rub using your hands.
– Season the lamb with the cooking salt and black pepper.
– Arrange the halved garlic heads and rosemary sprigs (if using) underneath the lamb, with the cut sides of the garlic facing up.
Roasting
– Roast the lamb in the preheated oven for 20 minutes.
– Reduce the oven temperature to 200°C (400°F) or 180°C (350°F) for fan-forced ovens.
– Continue roasting for approximately 1 hour, or until the internal temperature reaches 53°C (127°F) for medium-rare doneness.
– Begin checking the internal temperature at the 45-minute mark, as oven temperatures may vary.
Resting
– Once the desired internal temperature is reached, remove the lamb from the oven.
– Transfer the lamb to a plate, loosely cover it with foil, and let it rest for 20 minutes to 1 hour. During this time, the internal temperature will rise to approximately 62°C (144°F), achieving medium-rare doneness.
Gravy Preparation
– While the lamb is resting, prepare the gravy.
– Discard the rosemary sprigs from the roasting pan.
– Ensure there are about 4 to 5 tablespoons of fat (drippings) in the pan. If there is less, add butter to make up the difference; if there is more, remove the excess.
– Place the roasting pan on the stovetop over medium heat.
– Once the fat begins to bubble, add the flour.
– Stir the flour into the fat and cook for 1 minute to form a roux.
– Gradually pour in half of the beef broth, stirring continuously to dissolve any lumps.
– Add the remaining beef broth and mix well.
– Using a potato masher, press down on the roasted garlic halves to release their flavor into the gravy.
– Taste the gravy and adjust seasoning with salt and pepper if necessary.
– Simmer the gravy for a few minutes, stirring occasionally, until it reaches the desired thickness.
– Remove the gravy from the heat just before it reaches the preferred consistency, as it will continue to thicken slightly upon standing.
– Strain the gravy into a bowl, pressing on the garlic to extract all the flavorful liquid.
– Transfer the strained gravy into a serving jug.
Serving
– Carve the rested lamb into slices.
– Serve the lamb with the prepared gravy.
– Accompany the dish with sides such as peas, buttered steamed carrots, and crunchy roast potatoes.
Notes
Lamb Leg
– This recipe is designed for a whole bone-in lamb leg weighing between 2.75 to 3 kg (5.5 to 6 lb). Adjust roasting times accordingly for different sizes.
Garlic Base
– Placing halved garlic heads under the lamb elevates it slightly, promoting even cooking and allowing the garlic’s flavor to infuse into the drippings, enhancing the gravy’s taste.
Gravy
– Using beef broth for the gravy imparts a deeper flavor and a rich brown color. Low-sodium broth is recommended to control the saltiness.
Resting Time
– Allowing the lamb to rest after roasting ensures the juices redistribute throughout the meat, resulting in a juicier and more tender roast.
Internal Temperature Guide
– Medium-Rare: 53°C (127°F) out of the oven; rises to 62°C (144°F) after resting.
– Medium: 60°C (140°F) out of the oven; rises to 70°C (158°F) after resting.
– Well-Done: 70°C (158°F) out of the oven; rises to 80°C (176°F) after resting.
Serving Size
– A 2.75 to 3 kg lamb leg serves 6 to 8 people, depending on portion sizes.
Nutrition Information
– Per serving (assuming 8 servings): 450 calories, 54.6g protein, 22.7g fat, 3.3g carbohydrates.
Cook techniques
Preparation
Remove the lamb from the refrigerator at least 1 hour before roasting to bring it to room temperature. This ensures more even cooking.
Preparing the Rub
Combine fresh rosemary leaves, minced garlic, and olive oil in a small bowl to create a flavorful paste that will enhance the lamb’s taste.
Coating the Lamb
Evenly apply the prepared rub to the lamb using your hands, and season with cooking salt and black pepper for basic seasoning.
Roasting
Start by roasting the lamb at a high temperature to develop a crust, then lower the temperature to cook it evenly to the desired doneness.
Resting
Allow the roasted lamb to rest for 20 minutes to 1 hour, allowing juices to redistribute and making it tender and flavorful.
Making Gravy
Utilize the drippings from the roasting pan to create gravy, adding flour and beef broth for a rich sauce, incorporating roasted garlic for depth of flavor.
Straining the Gravy
Press the roasted garlic through a strainer or mash it into the gravy to release its full flavor, ensuring a smooth, rich sauce.
Carving and Serving
After resting, carve the lamb into slices and serve with the prepared gravy and complementary side dishes for a complete meal.
FAQ
How long should I let the lamb sit before cooking?
Let the lamb sit at room temperature for at least 1 hour before cooking for even roasting.
What internal temperature should the lamb reach for medium-rare?
The lamb should reach an internal temperature of 53°C (127°F) out of the oven, rising to 62°C (144°F) after resting.
Can I use herb substitutes for the rub?
Yes, other herbs such as thyme or sage can be used in place of rosemary, but they will alter the flavor profile slightly.
Why is resting the lamb important?
Resting the lamb allows juices to redistribute, resulting in a juicier and more flavorful roast.
What can I serve with the lamb?
Accompany the lamb with sides such as peas, buttered carrots, or roasted potatoes for a balanced meal.
How can I adjust the gravy if it’s too thick?
If the gravy is too thick, whisk in more beef broth or water until the desired consistency is reached.
How do I store leftover lamb?
Store leftover lamb in an airtight container in the refrigerator for up to 3 days, or freeze for longer storage.
Conclusion
Roasting a bone-in lamb leg can create an impressive centerpiece for any gathering. With its aromatic rub of fresh rosemary and garlic, the lamb emerges tender and flavorful, complementing the rich gravy made from its drippings. The resting time is crucial for achieving juicy slices, while the aromatic garlic heads add depth to the dish. This recipe not only satisfies but also offers a delightful experience as you savor each bite alongside perfectly chosen accompaniments.
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