roast lamb
Roast lamb, incredibly tender and aromatic. Here’s the Easter classic everyone loves, with spices and an easy step-by-step guide!
Ingredients
Method
- Preheat the oven to 180°C (356°F). Set the lamb leg out to come to room temperature.
- In a small bowl, mix garlic, olive oil, rosemary, thyme, salt, and black pepper until you have a fragrant paste.
- Pat the lamb leg dry with paper towels. Rub the garlic-herb paste all over the lamb, making sure to get it into any crevices.
- Zest and juice the lemon. Squeeze lemon juice and sprinkle zest over the lamb.
- Transfer the lamb to a large roasting pan. Pour white wine into the base of the pan.
- Roast in the preheated oven for about 3 hours, basting with the pan juices every 40 minutes. For a beautifully browned crust, increase oven temperature to 200°C (392°F) for the last 10–15 minutes.
- Remove the lamb from the oven and rest, loosely covered with foil, for 10–15 minutes before carving. Serve with the pan juices and garnish with fresh rosemary sprigs.
Notes
Roast lamb is a star on festive tables, especially for Easter, but it’s just as enjoyable for cozy family dinners year-round. Its versatility allows you to adapt the seasonings and side dishes based on your taste and the occasion, making it a recipe you’ll return to often.
Smart Tips for Perfect Roast Lamb
- Room Temperature Matters: Always bring the lamb leg to room temperature before roasting. This helps it cook evenly and prevents the exterior from drying out while the inside remains undercooked.
- Choose Your Herbs: If you don’t have fresh rosemary or thyme, try using oregano or sage. Dried herbs can be used in a pinch – just use half the amount.
- Avoid Overcooking: Lamb can easily become tough if overcooked. Use a meat thermometer for best results – aim for an internal temperature of 60°C (140°F) for medium-rare, or 70°C (158°F) for medium.
- Rest Before Carving: Let the lamb rest after roasting for juicier slices. Cover loosely with foil and wait at least 10 minutes before serving.
Flavor Enhancements
- Marinate Overnight: For even deeper flavor, marinate the lamb in the herb paste overnight in the refrigerator.
- Wine and Citrus: The addition of dry white wine and lemon brightens up the meat and balances its richness beautifully.
