Description
Roast leg of lamb takes on bold flavor with rosemary, garlic, and lemon. Tender and aromatic, it makes a memorable centerpiece for special meals.
Ingredients
Scale
Main Ingredients:
- 1 leg lamb
- 25 milliliters (0.85 fluid ounces) vegetable oil
- Salt
- Pepper
Herbs and Aromatics:
- 1 small bunch lavender
- 1 small bunch mint
Accompaniments and Additional Ingredients:
- Hay (to cover roasting tray)
- 50 grams (1.76 ounces) caster sugar
- 100 milliliters (3.4 fluid ounces) white wine vinegar
- 4 gelatine leaves
- Dauphinoise potatoes
- Gravy
Instructions
- Prepare the roasting tin by lining it with a fragrant bed of hay and lavender, creating an aromatic base for the lamb.
- Massage the lamb with a light coating of oil, then generously season with salt and pepper, ensuring even coverage.
- Carefully position the seasoned lamb atop the hay and lavender, arranging it precisely in the preheated oven at 180°C.
- Roast the lamb for approximately 2 hours, monitoring the hay to prevent excessive browning. If needed, loosely tent with foil to protect the delicate aromatics.
- While the lamb cooks, craft a delicate mint jelly by simmering vinegar and sugar, then incorporating mint and carefully dissolving gelatine.
- Chill the jelly in the fridge until set and clear.
- Once the lamb is done, take it out of the oven and let it rest for 20 minutes so the juices redistribute and the meat stays tender.
- Slice the lamb with precision, revealing the perfectly cooked interior.
- Present the roasted lamb alongside creamy dauphinoise potatoes, rich gravy, and the chilled mint jelly for a sophisticated and flavorful dining experience.
Notes
- Hay and lavender add an aromatic, earthy essence that infuses the lamb with delicate herbal notes during roasting.
- Using a meat thermometer ensures precise doneness, preventing overcooking and maintaining juicy, tender meat.
- Gluten-free diets can enjoy this recipe by verifying gelatine and checking mint jelly ingredients for potential wheat-based additives.
- Create a lighter version by reducing oil and using lean lamb cuts, which cuts down on fat without compromising flavor intensity.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Category: Dinner
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4
- Calories: 630 kcal
- Sugar: 12 g
- Sodium: 450 mg
- Fat: 40 g
- Saturated Fat: 15 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 50 g
- Cholesterol: 120 mg