Leg of Lamb with Rosemary and Garlic

Leg of Lamb with Rosemary and Garlic

This recipe for Leg of Lamb with Rosemary and Garlic, served with Roasted Vegetables, serves approximately 6-8 people, depending on appetite and portion size.

Ingredients for the Leg of Lamb:

• 1 leg of lamb (about 1.5 - 2 kg)
• 4 cloves garlic , sliced
• 2 tablespoons fresh rosemary , finely chopped
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 cup red wine (optional, but adds extra flavor to the meat)

For the Roasted Vegetables:

• 500 g carrots , coarsely chopped
• 400 g parsnips , peeled and cut into pieces
• 300 g Brussels sprouts , halved
• 2 red onions , cut into wedges
• 2 tablespoons olive oil
• Salt and pepper
• Fresh thyme or rosemary (optional for extra flavor)

Preparation:

Preparing the Leg of Lamb:

1. Marinate the leg of lamb:
• Using a sharp knife, make small incisions in the leg of lamb and insert the garlic slices into the incisions.
• Rub the lamb leg with olive oil, sprinkle generously with salt, pepper and chopped rosemary. Add lemon juice to help marinate the meat.
• Let the leg of lamb marinate for at least 30 minutes at room temperature, or cover and marinate in the refrigerator for several hours (or even overnight) for more flavor penetration.
2. Preheat the oven to 200°C.

1. Roasting:
• Place the leg of lamb in a roasting pan.
• Pour the red wine into the roasting pan if using one.
• Place the roasting pan in the oven and roast the leg of lamb. For medium rare, aim for around 20 minutes per 450g plus an additional 20 minutes. Use a meat thermometer to check for doneness; the meat should have an internal temperature of around 60°C for medium rare.

Preparing the Roasted Vegetables:

1. Preparing vegetables:
• In a large bowl, toss the vegetables with olive oil, salt, pepper and, if desired, fresh herbs such as thyme or rosemary.

1. Roasting:
• About 30 minutes before the leg of lamb is done, divide the vegetables over another baking sheet or place them around the leg of lamb if there is room.
• Roast the vegetables until they are tender and starting to caramelize, turning them halfway through the cooking time. This can take anywhere from 45-60 minutes depending on the size of the pieces and how cooked you like them.

Serve:

1. Resting leg of lamb:
• Remove the leg of lamb from the oven and let it rest under foil for about 15-20 minutes. This helps the meat to retain its juices.
2. Serve:
• Slice the leg of lamb and serve with the roasted vegetables. Alternatively, collect the juices from the roasting pan, degrease and serve as a sauce with the meat.

Enjoy this festive meal! It is a dish that will impress and is perfect for a special occasion.