Heritage Leg of Lamb

🕒 Prep: 15 min
🔥 Cook: 2 hours
🍽 Serves: 8
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This Heritage Leg of Lamb recipe brings a touch of tradition with a modern twist to your table. It's a perfect centerpiece for family gatherings, blending classic flavors with a simple preparation. Let's dive into how you can make this dish a memorable experience!

Ingredients for Heritage Leg of Lamb

Leg of lamb is the star here, offering tender, flavorful meat perfect for roasting. Be sure to choose a fresh cut, ideally from a local butcher.

Garlic adds a pungent, aromatic depth that complements the lamb beautifully. Mince it finely to ensure it infuses throughout.

Olive oil serves as the base for the marinade, helping the herbs and spices adhere to the meat while adding a subtle richness.

Sea salt and black pepper are essential for seasoning, enhancing the natural flavors of the lamb.

Rosemary and thyme bring earthy, aromatic notes that pair perfectly with lamb, infusing it with a fresh, herby fragrance.

Lemon adds brightness and a touch of acidity to balance the richness of the meat and spices.

Beef broth keeps the lamb moist and juicy as it roasts, also contributing to a flavorful base for any potential gravy.

Onion, carrots, and celery not only add flavor but also make for a simple, delicious side that roasts alongside the lamb.

Tips & Tricks

  • Let the lamb sit at room temperature for about 30 minutes before cooking for even roasting.
  • For a crispier crust, start roasting at 450°F for the first 15 minutes, then reduce to 350°F.
  • Use a meat thermometer to avoid overcooking; it’s your best friend for perfect lamb.

Serving Suggestions

This dish pairs wonderfully with creamy mashed potatoes or a fresh, zesty tabbouleh salad. For a complete meal, consider adding a side of roasted Brussels sprouts or green beans for a pop of color and crunch.

Frequently Asked Questions

Can I use dried herbs instead of fresh?
Yes, you can use dried herbs, but reduce the amount by half since dried herbs are more concentrated.
What if I don't have beef broth?
Chicken broth or even vegetable broth can work as a substitute, though the flavor profile will be slightly different.
How do I know when the lamb is done?
Use a meat thermometer to check for an internal temperature of 135°F for medium-rare, or adjust to your preferred doneness.

Heritage Leg of Lamb Recipe Walkthrough

Start by preheating your oven to 350°F (175°C). This temperature ensures even cooking without drying out the lamb. Then, pat the leg of lamb dry with paper towels to help the marinade adhere better. Place it in a large roasting pan, giving it room to breathe.

In a small bowl, mix together minced garlic, olive oil, sea salt, black pepper, rosemary, and thyme. This is your flavor-packed marinade. Using your hands, rub the mixture all over the lamb, ensuring every inch is coated.

Arrange lemon quarters, onion slices, carrots, and celery around the lamb in the pan. These will roast alongside the lamb, soaking up all the delicious juices. Pour the beef broth into the pan, which will keep everything moist and prevent sticking.

Put the pan in your preheated oven and roast for about 1.5 to 2 hours. You'll want to check the internal temperature, aiming for 135°F for medium-rare. When done, let the lamb rest for 15 minutes before carving. This resting period is crucial for juicy, tender slices.

Why You'll Love This Recipe

  • Rich, savory flavors that impress without overwhelming.
  • Simple prep with minimal ingredients yet maximum impact.
  • Perfect for special occasions or a comforting Sunday dinner.
  • Easy to customize with your favorite herbs and vegetables.

Ingredients

1 leg of lamb (5-6 lbs)
4 cloves garlic, minced
2 tbsp olive oil
1 tbsp sea salt
2 tsp black pepper
2 tbsp fresh rosemary, chopped
2 tbsp fresh thyme, chopped
1 lemon, quartered
1 cup beef broth
1 onion, sliced
3 carrots, cut into chunks
2 stalks celery, cut into chunks

Step-by-step Instructions

1. Preheat the oven to 350°F (175°C).
2. Pat the leg of lamb dry with paper towels and place it in a large roasting pan.
3. In a small bowl, combine minced garlic, olive oil, sea salt, pepper, rosemary, and thyme. Rub the mixture all over the lamb.
4. Arrange lemon quarters, onion slices, carrots, and celery around the lamb in the pan.
5. Pour beef broth into the pan.
6. Roast in the preheated oven for approximately 1.5 to 2 hours, or until the internal temperature reaches 135°F for medium-rare.
7. Let the lamb rest for 15 minutes before carving.

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