Delightful Leg of Lamb: An English Feast
Indulge in the timeless elegance of English cuisine with this delightful Leg of Lamb recipe. This dish, with its fragrant rosemary, succulent lamb, and rich, savory flavors, brings the essence of English culinary tradition straight to your table. Each bite is a harmonious blend of robust flavors and delightful textures, perfect for a sumptuous dinner with friends and family. This recipe is thoughtfully crafted to accommodate the needs of all omnivores, and the use of fresh, exquisite ingredients promises a joyous culinary experience.
Serves: 4, Difficulty: Intermediate
Ingredients
- 1 leg of lamb (2kg)
- 4 cloves garlic, sliced
- 4 sprigs rosemary
- 2 tbsp (30 ml) olive oil
- Salt and black pepper to taste
- 1 lemon, cut into wedges
- 250 ml red wine (optional)
- 500 ml lamb or chicken stock (for gravy)
Method
- Preheat your oven to 180°C (350°F).
- Rub the leg of lamb with 1 tbsp (15 ml) of olive oil, salt, and black pepper. Ensure the seasoning is evenly distributed.
- Make small, shallow cuts into the lamb and insert the sliced garlic and rosemary sprigs into the cuts.
- Drizzle the remaining olive oil (15 ml) over the lamb and place the lamb in a roasting pan.
- Add the lemon wedges around the lamb in the roasting pan.
- Pour the red wine (if using) and the lamb or chicken stock into the roasting pan.
- Roast the lamb in the oven for approximately 1.5 to 2 hours, or until the internal temperature reaches 60°C (140°F) for medium-rare. Adjust the cooking time according to your preferred doneness.
- Once cooked, remove the lamb from the oven and let it rest for 15-20 minutes. This allows the juices to redistribute.
- While the lamb is resting, pour the pan juices into a small saucepan. Bring to a simmer and reduce slightly to make the gravy.
- Slice the lamb and serve it with the pan gravy.
Tips
- For the best flavor, marinate the lamb with garlic and rosemary for a few hours or overnight.
- Resting the lamb is crucial for a juicy and tender result. Don’t skip this step!
- If you prefer a thicker gravy, you can stir in a little cornstarch (mixed with water) into the pan juices while simmering.
Nutritional Information
| Nutritional Component | Per 100g | Per Serving (500g) |
|---|---|---|
| Energy (Calories) | 250 kcal | 1250 kcal |
| Energy (Kilojoules) | 1046 kJ | 5230 kJ |
| Fat | 20g | 100g |
| Saturated Fat | 8g | 40g |
| Carbohydrates | 2g | 10g |
| Sugars | 1g | 5g |
| Proteins | 20g | 100g |
| Salt | 0.5g | 2.5g |
