Introduction
Roasting a leg of lamb is a classic culinary tradition that brings sumptuous flavors and tender meat to the table. This recipe showcases a beautiful combination of herbs, spices, and the aromatic essence of garlic that transforms a simple cut of meat into an unforgettable feast. Whether you’re celebrating a special occasion or simply indulging in a weekend dinner, this roasted leg of lamb will impress your family and guests alike.
Ingredients
12 cloves of garlic, peeled
7 lb (3.5 kg) leg of lamb
Salt and pepper
3 teaspoons paprika powder
3 teaspoons garlic powder (or substitute with onion powder)
2 tablespoons olive oil
2 large onions, quartered (white, brown, yellow, or red)
10 sprigs of thyme
3 sprigs rosemary
3 teaspoons dried oregano
3 dried bay leaves (or 5 fresh)
1/2 cup (125 ml) lemon juice (from 2 to 3 lemons), plus more to taste
1 1/2 cups (375 ml) white wine (or substitute with low-salt chicken broth/stock)
2 cups (500 ml) chicken broth (liquid chicken stock)
Prep Time
Prep time for this mouth-watering dish is approximately 30 minutes.
Cook Time, Total Time, Yield
The cook time is around 6 hours, with a total time of approximately 6 hours and 30 minutes. This recipe yields a deliciously tender leg of lamb that serves around 8 to 10 people, making it perfect for gatherings.
With the ingredients gathered and the cooking directions laid out, you’re ready to embark on the rewarding process of roasting a leg of lamb that is sure to delight everyone at the table. Enjoy the wonderful blend of flavors and the aromatic experience that this recipe has to offer!
Detailed Directions and Instructions
Preheat the Oven
Preheat the oven to 240°C (465°F) or 220°C (430°F) if using a fan-forced oven.
Prepare the Lamb
Using a small knife, make approximately 25 incisions all over the lamb, focusing mainly on the top side.
Insert Garlic
Slice about 6 cloves of garlic into slivers and insert them into the incisions.
Season the Lamb
Generously season the lamb with salt, pepper, paprika, and garlic powder. Drizzle with olive oil and rub the seasonings evenly over the surface.
Roast for Initial Crust
Place the lamb in a roasting pan and roast for 30 minutes, or until a golden-brown crust forms.
Lower the Oven Temperature
Remove the pan from the oven and reduce the oven temperature to 180°C (350°F) or 160°C (320°F) for fan-forced ovens.
Add Aromatics and Liquid
Turn the lamb over. Add the quartered onions, remaining garlic cloves, thyme, rosemary, oregano, bay leaves, lemon juice, white wine, and chicken broth to the pan around the lamb. Pour hot water into the pan until it reaches about one-quarter to one-third up the side of the lamb.
Cover and Roast
Cover the pan with a lid or place a sheet of baking (parchment) paper over the lamb, then seal tightly with two layers of foil. Roast for 3.5 hours, checking occasionally to ensure the liquid hasn’t evaporated; add more water if necessary.
Uncover and Turn Lamb
Remove the pan from the oven, uncover, and turn the lamb right side up.
Continue Roasting
Re-cover and continue roasting for an additional 2.5 hours, or until the meat is tender and can be easily pulled apart with forks.
Brown the Lamb
Uncover the lamb and roast for a further 20 to 30 minutes to achieve a deeper brown color.
Rest the Lamb
Remove the lamb from the oven and transfer it to a serving platter. Cover loosely with foil and let it rest for 30 to 40 minutes.
Prepare the Pan Juices
Strain the pan juices into a jug, allowing the fat to rise to the top. Skim off most of the fat, leaving about 2 to 3 cups of sauce. Adjust the seasoning with salt, pepper, and additional lemon juice to taste.
Serve the Lamb
Serve the lamb with the sauce on the side.
Notes
Choosing Your Lamb
Opt for a well-marbled leg of lamb for better flavor and tenderness.
Garlic Alternatives
If garlic is not preferred, consider substituting the garlic powder with onion powder as suggested.
Liquid Variations
If you prefer, chicken stock can be substituted for the white wine to maintain a milder flavor profile.
Resting Time
Allowing the lamb to rest is crucial for retaining its juices and ensuring a tender result.
Leftover Use
Leftover lamb can be used in various dishes such as salads, sandwiches, or as a filling for pies.
Cook techniques
Roasting
Roasting involves cooking food evenly in an oven, allowing for a golden-brown crust to form. This technique is ideal for large cuts of meat, such as a leg of lamb, enhancing flavor through caramelization.
Incising
Making incisions in the lamb allows for marinades and seasonings to penetrate deeper into the meat, resulting in a more flavorful dish. Use a sharp knife for clean cuts, focusing on the top side for maximum flavor infusion.
Seasoning
Generously seasoning the lamb with salt, pepper, paprika, and garlic powder before cooking accentuates its natural flavors. Rubbing the seasonings evenly over the surface ensures every bite is well-seasoned.
Deglazing
Deglazing the roasting pan with white wine or chicken broth helps to loosen any browned bits stuck to the bottom. This method enhances the sauce’s flavor and helps create a rich, complex broth to accompany the lamb.
Resting
Allowing the lamb to rest after roasting is crucial. This step helps the juices redistribute throughout the meat, resulting in a more tender and juicy final dish.
FAQ
What is the purpose of making incisions in the lamb?
Making incisions allows seasonings and marinades to penetrate the meat, enhancing flavor and tenderness.
Can I use a different type of wine for this recipe?
Yes, you can substitute white wine with low-salt chicken broth or stock for a non-alcoholic option while maintaining flavor.
How do I know when the lamb is done cooking?
The lamb is done when it is tender and can be easily pulled apart with forks, usually after 6 hours of cooking at the specified temperatures.
What should I do with the pan juices after cooking?
Strain the pan juices into a jug to separate the fat from the liquid. Adjust the seasoning with salt, pepper, and lemon juice before serving as a sauce.
Can I cook a smaller leg of lamb using this recipe?
Yes, you can adjust the cooking time accordingly for a smaller cut, checking for tenderness as you go.
Conclusion
The slow-roasted leg of lamb is a captivating dish that brings together rich flavors and tender meat, perfect for special occasions or family gatherings. The combination of garlic, herbs, and a tangy lemon-infused broth creates a memorable meal that will leave everyone wanting more. Don’t forget to serve the delicious pan sauce on the side for an extra burst of flavor.
More recipes suggestions and combination
Lamb Tacos
Use leftover cooked lamb, shred it, and serve it in warm tortillas with fresh cilantro, diced onions, and a squeeze of lime.
Lamb and Vegetable Stew
Combine leftover lamb with seasonal vegetables and beans. Simmer in a broth seasoned with herbs for a comforting stew.
Garlic Butter Lamb Chops
Marinate lamb chops in garlic, olive oil, and herbs, then grill or pan-sear them for a quick and delicious meal.
Lamb Meatballs
Mix ground lamb with spices, garlic, and herbs to form meatballs. Bake or fry them and serve with a yogurt sauce for dipping.
Herb-Crusted Rack of Lamb
Coat a rack of lamb with mustard, garlic, and a mixture of herbs and breadcrumbs, then roast for a sophisticated presentation.
Lamb Shank Risotto
Slow-cook lamb shanks in a rich broth, then shred the meat and stir it into creamy risotto for a hearty dish.
Spanakopita with Lamb
Incorporate cooked lamb into a traditional spanakopita filling of spinach and feta, wrapped in crispy phyllo pastry.
Lamb Burgers
Blend ground lamb with spices and shape into patties. Grill and serve on buns with tzatziki sauce and fresh vegetables.
