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Festive Roast Lamb

This classic roasted lamb dish features a boneless leg of lamb seasoned with garlic, rosemary, and olive oil, roasted to tender, juicy perfection with a beautifully caramelized crust. The process involves searing at high heat followed by slow roasting to develop rich flavors and a succulent texture, creating a visually appealing and aromatic centerpiece for any celebration.
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Prep Time 20 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 5 minutes
Servings: 8
Course: Main Course
Cuisine: Festive
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 2-2.5 kg boneless leg of lamb let it come to room temperature before roasting
  • 4 cloves garlic crushed for aroma infusion
  • 2 sprigs fresh rosemary chopped
  • 2 tablespoons olive oil extra virgin preferred
  • to taste sea salt and black pepper generous seasoning
  • 1 teaspoon lemon zest optional, for brightness
  • 100 ml red wine for braising or sauce

Equipment

  • Roasting Pan
  • Meat thermometer
  • Kitchen twine
  • Basting brush
  • Carving knife
  • Cutting board
  • Aluminum Foil

Method
 

  1. Place the boneless lamb on a cutting board and let it sit at room temperature for about an hour. This helps it cook evenly and makes carving easier.
  2. Preheat your oven to 200°C (390°F). In a small bowl, combine crushed garlic, chopped rosemary, olive oil, salt, pepper, and lemon zest to create a fragrant herb paste.
  3. Pat the lamb dry with paper towels. Rub the herb mixture all over the meat, pressing it into any crevices for full flavor coverage.
  4. Tie the lamb with kitchen twine if needed to ensure an even shape for roasting. Place it in a roasting pan, ready for the oven.
  5. Roast the lamb at 200°C for 20 minutes to develop a golden crust, then lower the oven temperature to 160°C (320°F).
  6. Continue roasting for about 1.5 to 2 hours, basting with its juices every 20 minutes, until the internal temperature reaches 60-65°C (140-150°F), indicating medium-rare doneness.
  7. Once cooked, check that the lamb is deep golden and juices run clear when pierced. Remove it from the oven and cover loosely with aluminum foil.
  8. Let the lamb rest for at least 15 minutes. This allows the juices to redistribute, resulting in tender, juicy slices.
  9. Use a sharp carving knife to slice the lamb against the grain into thick, juicy slices. Serve immediately, showcasing the tender interior and caramelized exterior.