Mediterranean-Style Roasted Leg of Lamb

Introduction

This Mediterranean-Style Roasted Leg of Lamb is a show-stopping dish featuring a perfectly seasoned leg of lamb roasted to juicy perfection. Infused with aromatic herbs, warm spices, and a hint of citrus, this recipe is ideal for special occasions or festive gatherings.

Ingredients

• 1 leg of lamb (about 4-5 lbs), bone-in or boneless
• 4-6 garlic cloves, sliced thinly
• 1/4 cup olive oil
• 2 tablespoons fresh rosemary, chopped (or 2 teaspoons dried)
• 2 tablespoons fresh thyme, chopped (or 2 teaspoons dried)
• 2 tablespoons fresh oregano, chopped (or 2 teaspoons dried)
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon ground cinnamon
• 1 teaspoon smoked paprika
• Zest and juice of 1 lemon
• Salt and black pepper, to taste
• 1 cup dry white wine or chicken broth
• 1/2 cup water

Directions

1. Preheat the Oven: Preheat your oven to 350°F (175°C).
2. Prepare the Lamb: If the lamb has a thick layer of fat, trim it slightly but leave some for flavor and moisture. Using a sharp knife, make small slits all over the lamb’s surface and insert the garlic slices into these slits.
3. Make the Marinade: In a small bowl, mix together the olive oil, rosemary, thyme, oregano, cumin, coriander, cinnamon, smoked paprika, lemon zest, and lemon juice. Season with salt and black pepper. Rub this mixture all over the lamb, ensuring it is well-coated.
4. Roast the Lamb: Place the lamb in a roasting pan. Pour the white wine (or chicken broth) and water into the pan. Roast the lamb for about 20 minutes per pound, approximately 1 hour and 30 minutes to 2 hours for a 4-5 lb leg of lamb. For doneness:
   • Medium-rare: 130-135°F (54-57°C)
   • Medium: 135-145°F (57-63°C) Baste the lamb with the pan juices every 30 minutes to keep it moist and flavorful.
5. Rest the Lamb: Once the lamb reaches your desired doneness, remove it from the oven and cover loosely with aluminum foil. Let it rest for 15-20 minutes before carving to allow the juices to redistribute.
6. Make the Sauce (Optional): While the lamb rests, place the roasting pan on the stovetop over medium heat. Add extra broth or water if needed, and simmer the drippings to make a quick sauce, scraping up any browned bits from the pan.
7. Carve and Serve: Slice the lamb into thin portions and serve with Mediterranean sides like roasted vegetables, couscous, or a fresh salad with feta and olives.

Servings and Timing

• Servings: 6-8
• Preparation Time: 20 minutes
• Cooking Time: 1.5 to 2 hours
• Total Time: Approximately 2 hours and 30 minutes (including resting time)

Variations

• Spice Adjustments: Add a pinch of cayenne pepper for extra heat or adjust the spices to taste.
• Herb Substitutes: If fresh herbs are unavailable, use dried herbs or a pre-made herb blend.
• Wine Alternatives: Substitute red wine for a richer flavor or use vegetable broth for a non-alcoholic version.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheating: Reheat in a 325°F (165°C) oven, covered with foil, for 15-20 minutes or until warmed through. Avoid using the microwave to maintain the lamb’s texture.

10 FAQs

1. Can I use a boneless leg of lamb? Yes, a boneless leg of lamb can be used and might cook slightly faster.
2. How do I ensure the lamb is cooked to the right doneness? Use a meat thermometer to check the internal temperature for accuracy.
3. Can I marinate the lamb in advance? Yes, you can marinate the lamb and refrigerate it overnight to enhance the flavor.
4. What side dishes go well with this lamb? Roasted vegetables, couscous, Greek salad, or a Mediterranean grain salad pair well.
5. Can I freeze leftovers? Yes, freeze cooked lamb in an airtight container for up to 3 months. Thaw in the refrigerator before reheating.
6. What if I don’t have all the fresh herbs? Dried herbs can be used as a substitute, or you can use a pre-made herb blend.
7. How can I keep the lamb moist during roasting? Baste the lamb with the pan juices regularly and ensure the oven temperature is consistent.
8. Can I cook the lamb in a slow cooker? Yes, after searing the lamb, you can cook it in a slow cooker on low for 6-8 hours.
9. What should I do if the lamb is cooking too quickly? Cover it with foil to slow down the browning and continue roasting.
10. How do I make the sauce thicker? Simmer the pan drippings and whisk in a mixture of flour and water to thicken.

Conclusion

Mediterranean-Style Roasted Leg of Lamb is a flavorful and impressive dish perfect for any special occasion. The combination of aromatic herbs, spices, and citrus creates a deliciously tender roast that is sure to impress your guests. Serve it with complementary Mediterranean sides for a memorable meal that highlights the rich flavors of this classic dish.

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