Teresa's Recipes
Thyme and Rosemary Roasted Lamb
Indulge in the succulent flavors of this Thyme and Rosemary Roasted Lamb, a dish that embodies the essence of traditional home cooking. Tender leg of lamb is infused with aromatic herbs, creating a delightful harmony of flavors that will impress your family and guests alike. Roasting at a low temperature allows the lamb to become melt-in-your-mouth tender while the fragrant herbs fill your kitchen with an irresistible aroma. Perfect for special occasions or a cozy family dinner, this recipe harks back to ancient times when lamb was a centerpiece in festive feasts.
Ingredients
- 1 (5-6 pounds) Leg of lamb
- 1/4 cup Olive oil
- 4 cloves, minced Garlic
- 2 tablespoons, chopped Fresh rosemary
- 2 tablespoons, chopped Fresh thyme
- to taste Black pepper
- to taste Salt
Dietary Notes
- Servings: 8
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Calories: 400
- Fat: 25g
- Carbs: 1g
- Protein: 30g
- Sodium: 150mg
- Sugar: 0g
Instructions
- Preheat the oven to 325°F (165°C).
- In a small bowl, combine the minced garlic, olive oil, salt, black pepper, chopped rosemary, and chopped thyme to create a marinade.
- Rub the marinade all over the leg of lamb, ensuring it is evenly coated. For best results, let the lamb marinate for at least 1 hour, or overnight in the fridge.
- Place the marinated lamb in a roasting pan and arrange additional sprigs of thyme and rosemary on top for an extra burst of flavor.
- Cover the roasting pan with foil and roast in the preheated oven for 1 hour.
- Remove the foil and continue roasting for an additional 30 minutes, or until the lamb reaches your desired level of doneness (145°F for medium-rare).
- Remove the lamb from the oven and let it rest for 10-15 minutes before carving to allow the juices to redistribute.
- Slice the lamb and serve with your favorite side dishes, such as roasted vegetables or creamy mashed potatoes.
Tips
- For a more intense flavor, consider adding a splash of red wine to the roasting pan during cooking.
- Serve the lamb with a side of mint sauce or a rich red wine reduction for an elevated touch.