Get ready to transform your ordinary dinner into an extraordinary culinary experience with this show-stopping Broiled Leg of Lamb with Gold Sauce! Imagine cutting into a perfectly cooked, golden-crusted lamb that's so tender it practically melts in your mouth, infused with aromatic rosemary and garlic. This Mediterranean masterpiece isn't just a recipe - it's a gastronomic journey that will transport your taste buds to sun-drenched coastal landscapes with every single bite.
Prep Time: 30 mins
Cook Time: 1 hrs
Total Time: 1 hrs 30 mins
Cuisine: Mediterranean
Serves: 6 servings
Ingredients
- 1 leg of lamb, bone-in
- 4 cloves garlic, minced
- 2 tablespoons rosemary, chopped
- 1 tablespoon olive oil
- 1 cup chicken broth
- 1 tablespoon lemon juice
Instructions
- Remove the leg of lamb from refrigerator 1 hour before cooking to allow it to come to room temperature, ensuring even cooking.
- Preheat the broiler to high heat (500°F), positioning the oven rack about 6 inches from the heat source.
- In a small bowl, mix minced garlic, chopped rosemary, olive oil, and a pinch of salt and pepper to create a herb rub.
- Pat the lamb dry with paper towels and generously season all surfaces with salt and pepper.
- Massage the herb mixture evenly over the entire surface of the leg of lamb, ensuring complete coverage.
- Place the lamb on a broiling pan or roasting rack, positioning it fat-side up to allow fat to render and create a golden crust.
- Broil the lamb for 15-20 minutes, rotating the pan occasionally to ensure even browning, until the surface develops a rich golden-brown color.
- Reduce oven temperature to 325°F and continue roasting, basting occasionally with chicken broth.
- Cook until internal temperature reaches 135°F for medium-rare, approximately 45-60 minutes, using a meat thermometer for accuracy.
- Remove lamb from oven and let rest for 15-20 minutes, allowing juices to redistribute.
- While resting, prepare the gold sauce by combining remaining chicken broth and lemon juice in a small saucepan, reducing slightly.
- Slice lamb against the grain and drizzle with the gold sauce before serving.
Tips
- • Always bring your lamb to room temperature before cooking to ensure even heat distribution • Use a meat thermometer for precise doneness - 135°F is the sweet spot for medium-rare • Let the lamb rest after cooking to allow juices to redistribute, guaranteeing maximum tenderness • Pat the meat dry before seasoning to help create that irresistible golden-brown crust • Baste occasionally with chicken broth to keep the meat moist and add depth of flavor • Slice against the grain to ensure the most tender and succulent pieces • For an extra flavor boost, let the herb rub sit on the lamb for 30 minutes before cooking
Nutrition Facts
Calories: 511kcal
Carbohydrates: 6g
Protein: 27g
Fat: 42g
Saturated Fat: 13g
Cholesterol: 90mg
