Prepare to embark on a mouthwatering adventure with the classic French delicacy "Gigot de Cordero con Crema de Ajo" - a luxurious leg of lamb recipe that promises to elevate your cooking skills from amateur to professional chef. This show-stopping dish combines tender, perfectly roasted lamb with a decadent garlic cream sauce that will have your dinner guests swooning with every bite. Whether you're looking to impress your family or host an unforgettable dinner party, this recipe is your golden ticket to culinary excellence.
Prep Time: 15 mins
Cook Time: 2 hrs
Total Time: 2 hrs 15 mins
Cuisine: French
Serves: 6 servings
Ingredients
- 1 leg of lamb (about 5 lbs)
- 4 cloves garlic, minced
- 1 cup heavy cream
- 2 tbsp fresh rosemary, chopped
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Remove the leg of lamb from the refrigerator 1 hour before cooking to allow it to come to room temperature, ensuring even cooking.
- Preheat the oven to 325°F (165°C). Pat the lamb dry with paper towels to remove excess moisture, which helps achieve a perfect golden-brown exterior.
- In a small bowl, mix minced garlic, chopped rosemary, salt, and pepper to create a flavorful herb rub.
- Massage the herb mixture all over the lamb, ensuring complete coverage. Drizzle olive oil over the meat to help create a crisp, golden crust.
- Place the lamb in a large roasting pan, positioning it fat-side up. This allows the fat to render and naturally baste the meat during cooking.
- Roast the lamb in the preheated oven for approximately 2 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare. Use a meat thermometer for precise doneness.
- While the lamb is roasting, prepare the garlic cream sauce. In a saucepan, gently heat the heavy cream over low heat, being careful not to let it boil.
- Once the lamb is cooked, remove it from the oven and let it rest for 15-20 minutes. This allows the juices to redistribute, ensuring a moist and tender meat.
- After resting, slice the lamb against the grain into thin, elegant pieces.
- Serve the sliced lamb with the warm garlic cream sauce drizzled over the top, accompanied by your choice of roasted vegetables or potatoes.
Tips
- Temperature is Key: Always let your lamb rest at room temperature for an hour before cooking to ensure even heat distribution.
- Pat Dry for Perfection: Use paper towels to remove excess moisture from the lamb, which helps achieve that coveted golden-brown crust.
- Invest in a Meat Thermometer: For precise doneness, use a meat thermometer to check the internal temperature. 135°F is ideal for medium-rare.
- Fat-Side Up: Roasting the lamb fat-side up allows natural basting, keeping the meat incredibly juicy and flavorful.
- Resting is Crucial: Let the lamb rest for 15-20 minutes after cooking to allow juices to redistribute, ensuring maximum tenderness.
- Slice Against the Grain: When serving, always slice the lamb against the grain for the most tender and easy-to-eat pieces.
- Low and Slow: Roast at a lower temperature (325°F) for a longer time to maintain moisture and develop rich flavors.
Nutrition Facts
Calories: 550kcal
Carbohydrates: 2g
Protein: 55g
Fat: 38g
Saturated Fat: 18g
Cholesterol: 180mg
