Roasted Leg of Lamb with Herbs

An excellent meal that will surely surprise your guests. Expect numerous compliments, as the meat will be simply outstanding.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 90 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • 2 kg Meat, lamb, loaf

  • 4 pods Garlic, fresh

  • 2 twigs Spices, oregano, dried

  • 2 twigs Rosemary, fresh

  • pieces Lemon, fresh, without shell

  • 6 spoon Oil, olive

  • 1.5 kg Potatoes, white

  • pieces Salt, table

  • pieces Spices, pepper, black

Steps

  1. Preheat the oven to 240 degrees Celsius. Peel the garlic, quickly rinse the rosemary and oregano sprigs under running water, and shake them well. Strip the leaves from the sprigs and add them to a mortar along with the peeled garlic cloves. Add salt, pepper, lemon zest, lemon juice, and a little olive oil (2 to 3 tablespoons), then grind everything into a smooth herb paste.

  2. Rinse the leg of lamb under running water and dry it well with paper towels. With a sharp knife, make small incisions in the meat in several places. Rub the leg of lamb thoroughly with the prepared herb paste on all sides (use your fingers to push the paste into the incisions).

  3. Wash the baby potatoes and peel them if necessary. Remove any eyes, green spots, or damaged parts. Place the potatoes in a large deep roasting pan, drizzle with the remaining olive oil, and season with pepper and salt. If there is any herb paste left, add it as well. Mix the potatoes well with your hands to ensure even seasoning, then spread them out in the roasting pan. Place the leg of lamb on top of the potatoes. Put the roasting pan in the preheated oven and roast the lamb for 15 minutes at 240 degrees Celsius, then reduce the temperature to 180 degrees and roast the meat for another 1 hour and 15 minutes. During roasting, take the pan out of the oven several times and baste the lamb with the juices that have collected in the pan, gently stirring the potatoes to prevent them from burning on top. You can also turn the lamb once or twice during roasting to ensure even browning on all sides.

  4. Once the lamb is cooked, remove the roasting pan from the oven. Place the lamb on a cutting board, loosely cover it with a piece of aluminum foil, and let it rest for 10 minutes.

  5. Slice the lamb into thin pieces and serve with the roasted potatoes.

Nutrition Information (Per 100g)

  • Calories: 164.62 kcal
  • Fat: 9.97 g
    • Saturated Fat: 4.07 g
  • Carbohydrates: 6.7 g
    • Sugars: 0.42 g
  • Protein: 10.44 g
  • Fiber: 0.91 g

Advice

If the meat is still bloody near the bone after 90 minutes of roasting, extend the cooking time by another 15 minutes.