Prepare to transport your taste buds straight to the rolling hills of Provence with this classic French roasted leg of lamb that will make your dinner guests swoon! Imagine a perfectly tender, rosemary-infused lamb that's so succulent it practically melts in your mouth, filling your kitchen with an irresistible aroma that promises a truly extraordinary dining experience. Whether you're looking to impress your family or host an unforgettable dinner party, this Gigot d'Agneau au Romarin is your ticket to culinary stardom.
Prep Time: 20 mins
Cook Time: 2 hrs
Total Time: 2 hrs 20 mins
Cuisine: French
Serves: 6 servings
Ingredients
- 1 leg of lamb (about 5-6 lbs)
- 4 cloves garlic, slivered
- 3 tablespoons fresh rosemary, chopped
- 1 cup red wine
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Remove the leg of lamb from the refrigerator 1 hour before cooking to bring it to room temperature, ensuring even cooking.
- Preheat the oven to 325°F (165°C). Pat the lamb dry with paper towels to ensure a crisp exterior.
- Using a sharp knife, make small incisions all over the lamb's surface. Insert slivers of garlic and some chopped rosemary into these cuts, distributing them evenly.
- Generously season the lamb with salt and freshly ground black pepper, rubbing the seasoning into the meat.
- Place the lamb in a large roasting pan, positioning it fat side up. Drizzle olive oil over the surface of the meat.
- Pour the red wine into the bottom of the roasting pan, being careful not to wash off the seasonings from the lamb.
- Cover the roasting pan loosely with aluminum foil to prevent excessive browning.
- Roast the lamb in the preheated oven for approximately 2 hours, or until a meat thermometer inserted into the thickest part reads 135°F for medium-rare.
- Remove the foil during the last 30 minutes of cooking to allow the exterior to brown and crisp up.
- Once cooked, remove the lamb from the oven and let it rest for 15-20 minutes. This allows the juices to redistribute throughout the meat.
- Carve the lamb against the grain into thin slices, garnishing with remaining fresh rosemary if desired.
- Serve with the pan juices drizzled over the meat, accompanied by roasted vegetables or a classic French side dish.
Tips
- Temperature is Key: Always let your lamb come to room temperature before roasting to ensure even cooking and maximum tenderness.
- Don't Skip the Resting Period: Allowing the meat to rest after cooking is crucial. This helps redistribute the juices, ensuring each slice is incredibly moist and flavorful.
- Garlic and Rosemary Placement: Make small, strategic incisions to insert garlic and rosemary throughout the lamb, not just on the surface. This creates pockets of intense flavor.
- Wine Selection Matters: Use a good quality red wine that you would also enjoy drinking. The wine's flavor will concentrate in the pan juices.
- Meat Thermometer is Your Best Friend: For perfect doneness, use a meat thermometer. 135°F delivers a beautiful medium-rare that showcases the lamb's natural flavor.
- Crispy Exterior Technique: Remove the foil during the last 30 minutes of cooking to achieve that desirable golden-brown, crispy exterior.
Nutrition Facts
Calories: 560kcal
Carbohydrates: g
Protein: g
Fat: 37g
Saturated Fat: 15g
Cholesterol: 200mg
