A succulent, slow-roasted lamb leg, generously seasoned with fresh herbs and aromatic garlic, yielding tender, flavourful meat perfect for a large gathering. This recipe focuses on simple, healthy preparation to bring out the natural richness of the lamb.
*Afbeelding is ter illustratie en kan verschillen van het echte recept (AI gegenereerd).*
Ingrediënten
- 4.5 kg whole lamb leg, bone-in
- 60 ml olive oil
- 8 cloves garlic, minced
- 30 g fresh rosemary, chopped
- 30 g fresh thyme, chopped
- 15 g fresh oregano, chopped
- 15 ml lemon juice
- 15 g sea salt
- 5 g black pepper, freshly ground
- 2 medium onions, quartered
Beschikbaar voor NutriPro-leden.
Instructies
- 1.Preheat your oven to 160°C (320°F). Line a large roasting pan with baking paper for easier cleanup.
- 2.Pat the lamb leg dry with paper towels. Trim any excess visible fat, leaving a thin layer for flavour. Score the fatty side of the lamb in a diamond pattern, being careful not to cut into the meat.
- 3.In a small bowl, combine the olive oil, minced garlic, chopped rosemary, thyme, oregano, lemon juice, sea salt, and black pepper to form a paste.
- 4.Rub the herb paste all over the lamb leg, pressing it into the scored areas. Place the quartered onions in the roasting pan around the lamb.
- 5.Place the lamb leg, fat side up, in the prepared roasting pan. Roast for approximately 3 to 4 hours, or until a meat thermometer inserted into the thickest part (avoiding the bone) reads 60°C (140°F) for medium-rare, or up to 70°C (160°F) for medium-well, depending on desired doneness.
- 6.For the last 20-30 minutes, if desired, increase the oven temperature to 200°C (390°F) to brown the crust.
- 7.Once cooked, remove the lamb from the oven and transfer it to a carving board. Tent loosely with foil and let it rest for at least 20-30 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavourful roast.
- 8.Carve the lamb against the grain into thin slices. Discard the cooked onions or use them for a simple pan gravy if desired. Serve warm.
Voedingsinformatie
Waarom dit recept
This recipe is healthy, providing a significant source of lean protein, essential B vitamins, iron, and zinc. Slow roasting allows the fat to render, keeping the dish balanced and nutritious. It's a rich source of wholesome nutrients for sustained energy and muscle health.
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