Roasting a leg of lamb is a timeless culinary tradition that brings people together. The fragrant aroma of herbs and spices wafting through your kitchen can make anyone’s mouth water. This recipe features a delectable marinade infused with olive oil, honey, lemon, and a blend of spices that elevates the flavor of the lamb to extraordinary heights. The slow roasting method ensures the meat remains tender and juicy, making it a perfect centerpiece for any special occasion or family gathering.
Whether it’s a holiday celebration, a Sunday dinner, or a festive gathering with friends, this herb and spice roasted lamb leg will impress your guests and create unforgettable memories around the dinner table. Let’s explore how to prepare this succulent dish that is sure to become a family favorite.
Full Recipe:
Ingredients
For the Marinade:
- 60 ml (¼ cup) olive oil – Adds richness and helps the marinade adhere to the meat.
- 45 ml (3 tablespoons) honey – Provides sweetness that balances the acidity of the lemon juice.
- 60 ml (¼ cup) lemon juice – Enhances the flavor and tenderness of the lamb.
- Zest of 1 lemon – Adds a fresh, zesty flavor to the marinade.
- 1 clove garlic, finely minced – Imparts a fragrant, savory note.
- 10 ml (2 teaspoons) cumin seeds, toasted – Adds a warm, earthy flavor.
- ½ teaspoon fennel seeds, toasted – Provides a slightly sweet, anise-like flavor.
- 1½ teaspoons ground coriander – Contributes citrusy and nutty notes.
- ½ – 1 teaspoon dried red chili flakes (to taste) – Adds a touch of heat.
- A pinch of saffron threads, steeped in 1 tablespoon hot water – Elevates the dish with its unique flavor and beautiful color.
- 1½ teaspoons sea salt flakes – Enhances all flavors.
- Freshly ground black pepper – Adds depth and spice.
For the Lamb:
- 2.5 – 3 kg leg of lamb (preferably free-range) – The star of the dish, known for its rich flavor and tenderness.
- 3 red onions, peeled and cut into wedges – Adds sweetness and flavor to the roasting process.
- 1 garlic bulb, halved – Infuses the lamb with garlicky goodness.
- 3 bay leaves – Adds an aromatic touch to the dish.
- 125 ml (½ cup) chicken stock – Helps keep the lamb moist during roasting.
- Olive oil for roasting – Enhances flavor and ensures the meat roasts beautifully.
- Salt and freshly cracked black pepper – For seasoning.
Step-by-Step Instructions
Step 1: Prepare the Marinade
In a medium bowl, whisk together the olive oil, honey, lemon juice, lemon zest, minced garlic, toasted cumin seeds, toasted fennel seeds, ground coriander, dried red chili flakes, saffron threads steeped in hot water, sea salt flakes, and freshly ground black pepper until well combined. This aromatic mixture will infuse the lamb with flavor.
Step 2: Marinate the Lamb
Place the leg of lamb in a large resealable plastic bag or a shallow dish. Pour the marinade over the lamb, ensuring it’s well coated. Seal the bag or cover the dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. Marinating allows the flavors to penetrate the meat, enhancing its taste and tenderness.
Step 3: Prepare for Roasting
Preheat your oven to 160°C (325°F). This low and slow method ensures the lamb becomes tender and juicy. Remove the lamb from the refrigerator and allow it to come to room temperature for about 30 minutes before roasting.
Step 4: Prepare the Vegetables
In a large roasting pan, scatter the red onion wedges and place the halved garlic bulb and bay leaves among them. These aromatics will flavor the lamb and provide a delicious base for the drippings.
Step 5: Position the Lamb
Place the marinated leg of lamb on top of the onions in the roasting pan. Pour the chicken stock around the lamb, adding moisture and flavor during cooking. Drizzle a little olive oil over the top of the lamb and season generously with salt and freshly cracked black pepper.
Step 6: Roast the Lamb
Cover the roasting pan with aluminum foil and place it in the preheated oven. Roast for about 2 to 2.5 hours, or until the internal temperature of the lamb reaches 60°C (140°F) for medium-rare or 70°C (160°F) for medium. Remove the foil during the last 30 minutes of roasting to allow the lamb to brown and develop a delicious crust.
Step 7: Rest the Lamb
Once the lamb is cooked to your desired doneness, remove it from the oven and cover it loosely with aluminum foil. Allow it to rest for 15-20 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring every bite is succulent.
Step 8: Serve and Enjoy
After resting, slice the lamb against the grain and serve with the roasted onions and garlic. Drizzle some of the pan juices over the meat for added flavor. Enjoy with your favorite sides, such as roasted vegetables, mashed potatoes, or a fresh salad.
Nutrition Facts (Per Serving, based on 10 servings)
- Calories: Approximately 400-450 calories
- Protein: 40 grams
- Carbohydrates: 5 grams
- Fat: 28 grams
- Saturated Fat: 10 grams
- Cholesterol: 120 mg
- Sodium: 400 mg
- Fiber: 1 gram
(Note: Nutritional values may vary based on specific brands of ingredients used.)
Frequently Asked Questions (FAQs)
Q: Can I use other cuts of lamb for this recipe?
A: Yes! While a leg of lamb is ideal, you can also use lamb shoulder or rack of lamb. Adjust cooking times accordingly, as they may vary.
Q: Is it necessary to marinate the lamb?
A: While marinating enhances the flavor and tenderness of the lamb, you can skip this step if you are short on time. Just season the meat well before roasting.
Q: How do I know when the lamb is cooked to the right temperature?
A: Use a meat thermometer inserted into the thickest part of the lamb (avoiding the bone) to check the temperature. Aim for 60°C (140°F) for medium-rare or 70°C (160°F) for medium.
Q: What can I serve with roasted lamb?
A: Roasted lamb pairs well with a variety of sides, such as garlic mashed potatoes, roasted vegetables, couscous, or a fresh green salad. A mint yogurt sauce or chimichurri also complements the flavors beautifully.
Tips for Making the Best Herb and Spice Roasted Lamb Leg
- Select Quality Meat: Choosing a high-quality leg of lamb, preferably free-range, will significantly enhance the flavor and texture of your dish.
- Toast Your Spices: Toasting the cumin and fennel seeds before adding them to the marinade enhances their flavors and adds a deeper aroma to the dish.
- Marinate Longer for More Flavor: For the best results, marinate the lamb for at least 12 hours. This allows the flavors to penetrate the meat thoroughly.
- Baste During Roasting: Consider basting the lamb with the pan juices every 30 minutes to keep it moist and enhance the flavor.
- Experiment with Herbs: Feel free to add fresh herbs like rosemary or thyme to the marinade for an additional layer of flavor.
Storage Tips
- Refrigeration: Store any leftover roasted lamb in an airtight container in the refrigerator for up to 3-4 days. It’s perfect for sandwiches or salads.
- Freezing: To extend the shelf life, you can freeze leftover lamb. Wrap it tightly in plastic wrap and then in aluminum foil or place it in a freezer-safe container. It can last for up to 3 months in the freezer.
- Reheating: When reheating lamb, do so gently in the oven at a low temperature to prevent it from drying out. You can add a splash of chicken stock or water to help retain moisture.
Conclusion
This herb and spice roasted lamb leg is not only a visually stunning centerpiece for your dining table but also a mouthwatering dish that will delight your family and friends. The combination of aromatic spices, honey, and lemon creates a symphony of flavors that enhances the natural richness of the lamb.
Perfect for special occasions or a hearty family dinner, this recipe is sure to become a go-to favorite in your household. The leftovers, if you have any, are just as delicious, making this dish a great way to create multiple meals from one preparation. Gather your ingredients, follow the steps, and enjoy the rewarding experience of roasting a perfect leg of lamb. Happy cooking!