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Roasted Lamb with Rosemary

Roasted Lamb with Rosemary

Lorenza Ávila

The leg of lamb in this recipe is prepared with a reduction of red wine that pairs perfectly!

Reviewed by Editorial Team of Kiwilimón

Published: 22-09-2010

Roasted Lamb with Rosemary

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Roasted Lamb with Rosemary

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Ingredients

8
Servings

Medidas

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2 cloves garlic, unpeeled olive oil 1 1/3 kilos lamb leg 1 bunch rosemary, fresh pepper 24 potatoes, washed and whole 250 milliliters red wine

2 cloves garlic, unpeeled 0 olive oil 2.94 libras lamb leg 1 bunch rosemary, fresh 0 pepper 24 potatoes, washed and whole 8.45 onzas líquidas red wine

2 cloves garlic, unpeeled 0 olive oil 3.58 tazas lamb leg 1 bunch rosemary, fresh 0 pepper 24 potatoes, washed and whole 1 taza red wine

2 cloves garlic, unpeeled 0 olive oil 1.33 kilos lamb leg 1 bunch rosemary, fresh 0 pepper 24 potatoes, washed and whole 250 milliliters red wine

Preparation

3h

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Coat the garlic cloves with oil. Place them in a small baking dish and put in the oven at 200 degrees for 20 minutes or until they are very tender. (Note: if they are browning too much, cover them with aluminum foil). Peel the garlic, crush it with a fork, and form a paste with 1/2 teaspoon of oil. Make small incisions all over the meat and rub in the garlic paste. Let it marinate for a minimum of a couple of hours. Place the lamb on a roasting tray over a bed of rosemary and sprinkle with salt and pepper. Coat the potatoes with oil and arrange them around the lamb. Add a little more rosemary around and sprinkle salt and pepper over the meat. Roast in the oven at 230 degrees for 10 minutes. Reduce the temperature to 180 degrees and roast for another 15 minutes for every 500 grams of meat. The meat should reach 70 degrees when a thermometer is inserted. Place the lamb on a serving platter and let it rest for 10 minutes before carving. If at this point the potatoes are not tender, return them to the oven. Set aside the rosemary and discard the fat from the tray in which the lamb was roasted. Pour the red wine on top and bring it to a boil, scraping the bottom of the pan and the bits of lamb that may have stuck. Reduce the sauce and adjust the seasoning. Slice the lamb and serve it with potatoes covered by the prepared red wine sauce.

Nutritional information

* Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.

At the moment, this recipe does not have nutritional information.

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Tips

Pair this dish with a Malbec wine.

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Ratings (6)

Lauss Hernández

2013-02-03 23:46:43 +0000 +0000

Delicioso Genial!

Jorge Carrillo Magaña

2016-07-26 14:10:04 +0000 +0000

A través de iOS Se ve excepcional

vianey bautista andrade

2013-06-15 22:47:51 +0000 +0000

:P riquissimo en verdad antojable

Blanca Patricia Salido Macias

2013-12-28 18:55:32 +0000 +0000

se antoja que rico

leonardo hernandez

2014-01-06 08:42:45 +0000 +0000

que bueno quedo el cerdo asado me gusta la forma como dan los detalles para cocinar las recetas

Maria Alejandra Vargas Gonzalez

2015-08-24 22:12:54 +0000 +0000

cordero y romero muy buena combinación el cordero me encanta, y con romero es una combinación muy buena

Roasted Lamb with Rosemary

Roasted Lamb with Rosemary

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Roasted Lamb with Rosemary

Lorenza Ávila

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