Teresa's Recipes
Garlic and Rosemary Roast Lamb
Experience the ultimate comfort of a perfectly roasted leg of lamb, infused with the robust flavors of fresh rosemary and aromatic garlic. This traditional dish is a culinary masterpiece that has graced tables for centuries, making it a cherished choice for holidays, family gatherings, or a cozy Sunday dinner. The succulent meat, lovingly seasoned and roasted to perfection, melts in your mouth, while the rich sauce adds an extra layer of depth to each bite. Bring a touch of rustic elegance to your dining experience with this timeless recipe.
Ingredients
- 1 (about 4-5 pounds) Leg of lamb
- 2 tablespoons Olive oil
- 2 tablespoons, chopped Fresh rosemary
- 4, minced Garlic cloves
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1 cup Red wine
- 1 cup Beef or lamb broth
- 1 tablespoon Cornstarch
- 2 tablespoons Water
Dietary Notes
- Servings: 6
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Calories: 450
- Fat: 25g
- Carbs: 5g
- Protein: 50g
- Sodium: 600mg
- Sugar: 1g
Instructions
- Preheat your oven to 350°F (175°C).
- In a small bowl, combine minced garlic, chopped rosemary, olive oil, salt, and black pepper to create a fragrant herb paste.
- Place the leg of lamb in a large roasting pan. Generously rub the herb mixture all over the lamb, ensuring it is evenly coated for maximum flavor.
- Roast in the preheated oven for approximately 1.5 hours, or until the internal temperature reaches your desired doneness (130°F for medium-rare, 145°F for medium). Use a meat thermometer for the best results.
- Once the lamb is done, remove it from the oven and let it rest for 15 minutes to allow the juices to redistribute.
- While the lamb is resting, prepare the sauce. Place the roasting pan on the stovetop over medium heat.
- Deglaze the pan with red wine, scraping up any browned bits from the bottom with a wooden spoon. Add beef or lamb broth, and bring to a simmer.
- For a thicker sauce, mix the cornstarch with 2 tablespoons of cold water to create a slurry. Gradually stir the slurry into the simmering sauce and cook until thickened, about 2-3 minutes.
- Slice the roast lamb and serve with the prepared sauce drizzled over the top. Enjoy!
Tips
- For an extra layer of flavor, marinate the lamb overnight with the garlic and rosemary mixture.
- Serve with roasted seasonal vegetables and a refreshing salad for a complete meal.
- Leftover lamb can be shredded and used in sandwiches or salads for a delicious next-day meal.