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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! 😊

 
 
 

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