Roast Leg of Lamb holidays

Roast Leg of Lamb

Ingredients:

• 1 leg of lamb (about 2 kg / 4.4 lbs)

• 4 to 6 garlic cloves

• 2 sprigs of fresh rosemary

• 3 tablespoons olive oil

• 1 tablespoon mustard (optional)

• Salt and pepper

• 1 glass of dry white wine or water

• Vegetables for the side (potatoes, carrots, onions)

Instructions:

1. Preparing the Lamb:

   • Preheat the oven to 220°C (425°F).

   • Make small incisions all over the surface of the lamb with a sharp knife.

   • Insert slices of garlic and rosemary leaves into the incisions.

2. Seasoning:

   • In a small bowl, mix olive oil, mustard (if using), salt, and pepper.

   • Generously coat the lamb with this mixture.

3. Oven Cooking:

   • Place the lamb in a large roasting pan.

   • Arrange the chopped vegetables around it and drizzle lightly with olive oil, salt, and pepper.

   • Pour the glass of white wine or water into the bottom of the pan to keep the meat from drying out.

4. Roasting:

   • Roast the lamb at 220°C (425°F) for 15 minutes to sear the meat.

   • Lower the temperature to 180°C (350°F) and continue roasting for about 50 minutes for medium-rare meat (15 minutes per pound) or longer for well-done.

5. Basting:

   • During cooking, regularly baste the lamb with the juices from the pan to keep it moist.

6. Resting:

   • Remove the lamb from the oven and cover it with aluminum foil.

   • Let it rest for 10 minutes before carving to allow the juices to redistribute.

Serving Suggestions:

• Serve the lamb sliced with the roasted vegetables, drizzled with the pan juices.

• Pair with fresh bread or a creamy potato gratin for an even more indulgent meal.

Enjoy your meal! 😊