Roast Lamb or Beef
Roast lamb is a classic dish that's often served for special occasions. The key to a perfect roast lamb is slow cooking, which ensures the meat is tender and full of flavor. This recipe uses a simple yet aromatic herb and garlic rub to enhance the natural flavors of the lamb.
Note: The image shown is a serving suggestion. Your final dish may vary in appearance based on the specific ingredients used and individual preparation methods.
INGREDIENTS
INSTRUCTIONS
In a small bowl, mix together the minced garlic, chopped rosemary, olive oil, balsamic vinegar, salt, and pepper to create a rub. Rub this mixture all over the lamb leg, covering it evenly. If time allows, let the lamb marinate in the refrigerator for a few hours or overnight.
Preheat your oven to 350°F (175°C). Place the quartered onions and chopped carrots in a roasting pan to create a bed for the lamb.
Place the lamb on top of the vegetables in the roasting pan. Pour the stock into the pan, being careful not to pour it over the lamb, so the rub stays intact.
Roast the lamb in the preheated oven for about 1 hour and 30 minutes. For medium-rare, aim for an internal temperature of about 145°F (63°C). Adjust cooking time for preferred doneness.
Once cooked, remove the lamb from the oven and let it rest for 15-20 minutes before carving. This helps the juices redistribute throughout the meat.
Carve the lamb and serve it with the roasted vegetables and some of the pan juices.
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