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Lamb roast recipe

Lamb roast

A lamb roast is a classic and delicious dish made from a whole or partial cut of lamb that is roasted in the oven until tender and flavorful. It's a popular choice for special occasions and family gatherings due to its impressive presentation and rich taste.
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Ingredients
  

  • 1 leg of lamb bone-in or boneless, about 5-7 pounds
  • 4 cloves garlic minced
  • 2 tablespoons fresh rosemary leaves chopped
  • 2 tablespoons fresh thyme leaves chopped
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 1 cup chicken or vegetable broth
  • 1/2 cup dry white wine or water

Instructions
 

Preheat the Oven:

  • Preheat your oven to 325°F (160°C).

Prepare the Lamb:

  • Using a sharp knife, make small slits all over the surface of the lamb. This will allow the seasoning to penetrate the meat.
  • In a small bowl, mix together the minced garlic, chopped rosemary, chopped thyme, olive oil, salt, and black pepper to create a paste.
  • Rub the paste all over the lamb, making sure to coat it evenly.

Truss (Optional):

  • If the leg of lamb is bone-in and unevenly shaped, you may want to truss it to ensure even cooking. Use kitchen twine to tie the lamb at regular intervals.

Roast the Lamb:

  • Place the seasoned lamb on a roasting rack set inside a roasting pan, fat side up.
  • Pour the chicken or vegetable broth and white wine (or water) into the bottom of the roasting pan. This will help keep the lamb moist and flavorful during cooking.
  • Place the roasting pan in the preheated oven.

Cooking Time:

  • Roast the lamb for about 20 minutes per pound, or until the internal temperature reaches your desired level of doneness. For medium-rare, aim for an internal temperature of 135-140°F (57-60°C). Use a meat thermometer to check the temperature.

Rest and Carve:

  • Once the lamb reaches the desired doneness, remove it from the oven and transfer it to a cutting board.
  • Tent the lamb loosely with aluminum foil and let it rest for about 15-20 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful roast.
  • Carve the lamb into thin slices against the grain.

Serve:

  • Arrange the sliced lamb on a serving platter and serve hot. You can accompany it with roasted vegetables, mashed potatoes, or your favorite side dishes.

Notes

Tips:
Seasoning Variation: Feel free to customize the seasoning blend based on your preferences. You can add other herbs, spices, or even a rub mix for additional flavor.
Basting: If desired, you can baste the lamb with the pan juices every 30 minutes during cooking to keep it moist and enhance the flavor.
Leftovers: Leftover lamb can be used in sandwiches, salads, or soups for delicious meals the next day.