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Nothing exudes culinary elegance like a perfectly roasted leg of lamb. Succulent, tender, and infused with aromatic herbs, spices, and a touch of honey, this dish brings bold flavors to any table. Whether celebrating a special occasion or hosting a casual dinner, this leg of lamb will become the star of the show.
Inspired by the traditions of French and English cuisine, and elevated by a vibrant Mediterranean twist, this dish is perfect for anyone who appreciates the beauty of simplicity in cooking.
Pairing the lamb with roasted potatoes, bell peppers, and a garnish of fresh herbs creates a stunning presentation, while the combination of rosemary and lemon imparts a refreshing depth of flavor. Follow this recipe to create a showstopping main course that’s easier than it looks!
For the Lamb and Marinade:
•2.2 lbs (1 kg) leg of lamb
•4 cloves (20 g) fresh garlic
•½ cup (100 ml) olive oil
•4 sprigs (20 g) fresh rosemary
•1 tbsp (20 g) salt
•1 tsp (5 g) ground black pepper
•3 tbsp (50 g) Dijon mustard
•3 tbsp (50 g) honey
•1 lemon, juiced and zested
For the Vegetables:
•1 lb (500 g) potatoes, cut into wedges
•1 large (200 g) bell pepper, sliced
•1 tbsp (20 g) olive oil
•1 tsp (2 g) salt
•1 tsp (1 g) ground black pepper
•1 tbsp (5 g) fresh rosemary, chopped
For Garnish:
•¼ cup (50 g) chopped fresh parsley
•2 tbsp (20 g) chopped fresh mint
•2 tbsp (30 g) walnuts, chopped
Step 1: Prepare the Marinade
1.In a blender, combine garlic, rosemary, olive oil, lemon juice and zest, honey, salt, pepper, and mustard. Blend until smooth.
Step 2: Marinate the Lamb
2. Make small cuts in the lamb to allow the marinade to penetrate. Rub the marinade all over the lamb, ensuring it gets into the cuts.
3. Wrap the lamb tightly in aluminum foil and refrigerate for at least 1 hour (or overnight for deeper flavor).
Step 3: Roast the Lamb
4. Preheat the grill or oven to 570°F (300°C).
5. Place the lamb (still wrapped in foil) on the grill or in the oven, cooking for 15 minutes on each side.
Step 4: Roast the Vegetables
6. Toss potato wedges with olive oil, rosemary, salt, and pepper. Wrap in foil and roast alongside the lamb for 30 minutes.
Step 5: Finish the Lamb
7. Reduce the grill/oven temperature to 350°F (180°C). Remove the foil from the lamb and save any juices.
8. Place the lamb directly on the grill or in the oven, brushing with reserved juices every 5 minutes. Roast for an additional 15 minutes until golden brown.
Step 6: Serve
9. Arrange roasted potatoes and bell peppers on a serving platter. Drizzle with olive oil and sprinkle with walnuts, parsley, and mint.
10. Place the lamb on the platter, garnish with rosemary sprigs and lemon slices, and serve.
