Ingredients and Weight:
- 1 leg of lamb (5-7 pounds)
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup dry red wine
- 1/2 cup chicken broth
- 1/2 cup chopped fresh parsley
Preparation Time:
15 minutes
Cooking Time:
2-3 hours
Difficulty Level:
3 (Moderate)
Preparation Method Steps:
- Preheat oven to 325 degrees Fahrenheit (163 degrees Celsius).
- In a small bowl, combine the olive oil, garlic, rosemary, thyme, salt, and pepper. Rub the mixture over the lamb leg.
- Place the lamb leg in a roasting pan.
- In a separate bowl, combine the red wine and chicken broth. Pour the mixture over the lamb leg.
- Roast the lamb leg for 2-3 hours, or until a meat thermometer inserted into the thickest part of the leg reads 145 degrees Fahrenheit (63 degrees Celsius) for medium-rare.
- Remove the lamb leg from the oven and let it rest for 15 minutes before carving.
- Garnish with fresh parsley before serving.
Nutritional Information:
Per serving (1/8 of the lamb leg):
- Calories: 350
- Fat: 20 grams
- Protein: 30 grams
- Carbohydrates: 10 grams
Dish Characteristics:
- Tender and juicy lamb leg
- Rich and flavorful sauce
- Aromatic herbs and spices
- Perfect for a special occasion or holiday dinner
User Comments:
- "This lamb leg was absolutely delicious! The meat was so tender and flavorful, and the sauce was perfect." - John Smith
- "I served this lamb leg at my Christmas dinner, and everyone loved it. It was a truly special dish." - Mary Jones
- "The preparation was a bit time-consuming, but it was worth it. The lamb leg came out perfectly cooked and incredibly delicious." - Tom Brown
Special Precautions and Tips:
- Use a meat thermometer to ensure the lamb leg is cooked to the desired doneness.
- If the lamb leg is roasting too quickly, cover it with foil to prevent burning.
- Let the lamb leg rest before carving to allow the juices to redistribute, resulting in a more tender and flavorful meat.
