Preparing a delicious oven-roasted leg of lamb is a rewarding culinary experience that will delight your guests’ palates. This dish, with its intense and juicy flavors, is perfect for special occasions or family dinners. Below, I present a detailed recipe that will guarantee the success of your oven-roasted leg of lamb.
Ingredients:
- 1 leg of lamb (approximately 2.5 kg)
- 6 cloves garlic, minced
- 2 sprigs of fresh rosemary
- 1 sprig of fresh thyme
- 1 cup dry white wine
- 1/2 cup olive oil
- 2 teaspoons of salt
- 1 teaspoon black pepper
- 1 teaspoon sweet paprika
- 1/2 cup chicken broth
- 4 large potatoes, peeled and cut into pieces
- 4 carrots, peeled and sliced
- 1 large onion, cut into julienne strips
Instructions:
- Preparation of the Leg of Lamb: Start by washing the leg of lamb and drying it with kitchen paper. Make small incisions in the meat so that the flavors of the herbs and spices penetrate better.
- Garlic and Herb Marinade: In a bowl, mix the minced garlic cloves, fresh rosemary and thyme, white wine, olive oil, salt, black pepper and sweet paprika. This mixture will serve as a marinade for the leg of lamb. Spread the leg with this mixture, making sure to cover it completely. Marinate in the refrigerator for at least 2 hours or preferably overnight so the flavors are properly absorbed.
- Preheat the Oven: Turn the oven on to 180 degrees Celsius to preheat while you continue with the following steps.
- Searing the Leg of Lamb: Remove the leg of lamb from the refrigerator and let it cool for about 30 minutes. Next, in a large, ovenproof skillet, heat some olive oil over medium-high heat. Sear the lamb leg on all sides until golden brown. This step is crucial to preserve the internal juices of the meat.
- Add Broth and Transfer to Oven: Once the leg of lamb is seared, add the chicken broth to the pan. This will provide additional moisture to the meat during the baking process in the oven. Transfer the pan to the preheated oven.
- Oven Roast: Cook the leg of lamb in the oven for approximately 2.5 to 3 hours, or until the meat is tender and falls easily from the bone. During cooking, just soak the leg in its own juices to keep it juicy.
- Add the Vegetables: After the first hour of cooking, add the potatoes, carrots and onions around the leg of lamb in the pan. Make sure the vegetables are well coated with the meat juices and spice mixture.
- Check Cooking: Check the doneness of the leg of lamb using a kitchen thermometer. The internal temperature should reach 70 degrees Celsius for well-cooked and juicy meat.
- Let Rest and Serve: Once the leg of lamb is perfectly cooked, remove it from the oven and let it rest for about 15 minutes before slicing. This step allows the juices to redistribute throughout the meat, keeping it juicy and flavorful.
- Prepare the Sauce: If you wish, you can use the pan juices to prepare a delicious sauce. Simply strain the juices, discarding the solids, and serve as a hot sauce alongside the leg of lamb.
- Presentation: Serve the roasted leg of lamb on a large plate, accompanied by the roasted vegetables and sauce. Garnish with fresh sprigs of rosemary or thyme for a finishing touch.
Enjoy this oven roasted leg of lamb with your loved ones, and you are sure to receive praise for your culinary talent. Enjoy!