Sure! Here’s a classic roast leg of lamb recipe:
Ingredients:
- 1 leg of lamb (about 5-7 pounds)
- 4 cloves of garlic, minced
- 2 tablespoons of fresh rosemary, chopped
- 2 tablespoons of fresh thyme, chopped
- 2 tablespoons of olive oil
- Salt and pepper to taste
- 1 cup of chicken or beef broth
- ½ cup of red wine (optional)
Instructions:
- Preheat your oven to 350°F (175°C).
- In a small bowl, mix together the minced garlic, chopped rosemary, chopped thyme, olive oil, salt, and pepper to form a paste.
- Place the leg of lamb in a roasting pan and pat it dry with paper towels.
- Using a sharp knife, make small incisions all over the lamb.
- Rub the garlic and herb paste all over the lamb, making sure to get it into the incisions.
- Pour the chicken or beef broth into the bottom of the roasting pan. If using red wine, pour it over the lamb as well.
- Roast the lamb in the preheated oven for about 20 minutes per pound, or until the internal temperature reaches your desired level of doneness (for medium-rare, aim for 135-140°F or 57-60°C).
- Once cooked to your liking, remove the lamb from the oven and let it rest for 10-15 minutes before carving.
- Carve the lamb into slices and serve with your favorite sides, such as roasted potatoes and steamed vegetables.
- Enjoy your delicious roast leg of lamb!
Feel free to adjust the seasoning and cooking time according to your preferences and the size of the leg of lamb. And remember, cooking times can vary, so it’s always a good idea to use a meat thermometer to ensure it’s cooked to your desired level of doneness.
