Baked Leg of Lamb

 BAKED LEG OF LAMB

Baked leg of lamb is a classic and elegant dish that's perfect for special occasions or a hearty family meal. The tender and succulent meat, infused with aromatic herbs and spices, makes it a show-stopping centerpiece. Whether you're hosting a holiday feast or simply craving a delicious roast, this recipe will guide you through the steps to prepare a mouthwatering baked leg of lamb that will impress your guests.

Ingredients: 

• 1 whole leg of lamb (about 5-6 pounds)
• 4-6 cloves of garlic, minced
• 2 tablespoons 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)
• Salt and freshly ground black pepper, to taste 1 cup dry white wine or chicken broth
• 1/2 cup water
• 1 lemon, thinly sliced (optional)
• For the gravy (optional):
• 2 tablespoons all-purpose flour
• 1/4 cup red wine (optional)

Instructions:

1. Preheat the Oven:

Preheat your oven to 325°F (160°C).

2. Prepare the Lamb:

Trim any excess fat from the leg of lamb, leaving a thin layer for flavor and moisture. If your butcher hasn't already done so, you may need to remove the aitch bone (hip bone) to make carving easier. Season the lamb generously with salt and black pepper. Make small incisions all over the lamb and insert slivers of garlic into the cuts.

3. Season the Lamb:

In a small bowl, combine the minced garlic, olive oil, rosemary, thyme, and oregano. Rub this mixture evenly over the entire surface of the lamb. If desired, place lemon slices on top for extra flavor.

4. Roast the Lamb:

Place the seasoned leg of lamb on a rack in a roasting pan, fatty side up. Pour the white wine or chicken broth and water into the bottom of the pan. Cover the lamb loosely with aluminum foil.

5. Slow Roast:

Roast the lamb in the preheated oven for about 2.5 to 3 hours, or until the internal temperature reaches your desired level of doneness. For medium-rare, aim for an internal temperature of 135°F (57°C), for medium, 145°F (63°C), and for well-done, 160°F (71°C). Use a meat thermometer to monitor the temperature.

6. Baste and Uncover:

Every 30-45 minutes, remove the foil and baste the lamb with the pan juices. This will help keep the meat moist and flavorful. Continue to roast uncovered until the lamb reaches your desired doneness.

7. Rest and Carve:

Once the lamb reaches your desired temperature, remove it from the oven and tent it with foil. Let it rest for about 15-20 minutes before carving. This allows the juices to redistribute, ensuring a juicy and tender roast.

8. Make Gravy (Optional):

If you'd like to make gravy, place the roasting pan on the stovetop over medium heat. Stir in the flour and cook for a few minutes until it turns a light golden brown. Gradually whisk in the red wine (if using) and pan juices, and cook until the gravy thickens. Season with salt and pepper to taste.

9. Serve:

Carve the rested leg of lamb into slices and]serve it with the optional gravy and your favorite sides, such as roasted vegetables, mashed potatoes, or a fresh salad.

Enjoy your delicious homemade baked leg of lamb, and impress your family and friends with this flavorful and tender roast!