Ingredients and Weight:
- Bone-in leg of lamb (6-7 pounds)
- 1 cup dry red wine
- 1/2 cup olive oil
- 6 cloves garlic, chopped
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons fresh rosemary, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Preparation Time:
30 minutes
Cooking Time:
2 hours
Difficulty Level:
2 (Intermediate)
Preparation Method Steps:
- Preheat oven to 400°F (200°C).
- In a large bowl, combine red wine, olive oil, garlic, thyme, rosemary, cumin, coriander, salt, and pepper.
- Place the leg of lamb in the bowl and turn to coat in the marinade.
- Cover and refrigerate for at least 30 minutes, or up to overnight.
- Remove the lamb from the marinade and pat dry.
- Roast the lamb for 30 minutes on the center rack of the oven.
- Reduce the oven temperature to 325°F (165°C) and continue to roast for 60-75 minutes, or until the internal temperature reaches 145°F (63°C) for medium-rare.
- Let the lamb rest for 20 minutes before carving and serving.
Nutritional Information:
Per serving (1/8 of the lamb):
- Calories: 450
- Protein: 45g
- Carbohydrates: 15g
- Fat: 25g
Dish Characteristics:
- Succulent and tender meat
- Aromatic and flavorful with herbs and spices
- Juicy and well-marinated
- Impressive presentation for a special occasion
User Comments:
- "Absolutely divine! The lamb was so tender and the flavors were incredible." - Mary W.
- "Perfect for a special dinner. It was easy to prepare and everyone loved it." - John H.
- "I served this for a family gathering and it was a huge hit. The lamb was cooked to perfection." - Susan B.
Special Precautions and Tips:
- Use a meat thermometer to ensure the internal temperature is accurate.
- Don't overcook the lamb or it will become dry.
- Let the lamb rest before carving to allow the juices to redistribute.
- Serve with your favorite sides, such as roasted vegetables, mashed potatoes, or a green salad.
