Imagine a culinary journey that transports you to the sun-drenched hills of the Mediterranean with just one bite. This Roasted Leg of Lamb with Creamy Goat Cheese Sauce isn't just a meal—it's an experience that promises to elevate your dinner table from ordinary to extraordinary. Tender, succulent lamb infused with aromatic rosemary and garlic, crowned with a luxuriously smooth goat cheese sauce that will make your taste buds dance with delight. Whether you're hosting a sophisticated dinner party or craving a gourmet weekend feast, this recipe is your ticket to culinary stardom.
Prep Time: 15 mins
Cook Time: 2 hrs
Total Time: 2 hrs 15 mins
Cuisine: Mediterranean
Serves: 6 servings
Ingredients
- 1 leg of lamb (5-6 lbs)
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- Salt and pepper to taste
- 1 cup goat cheese
- 1/2 cup heavy cream
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that the leg of lamb cooks evenly and develops a beautiful crust.
- Prepare the leg of lamb by patting it dry with paper towels. This helps the seasoning adhere better and promotes browning during roasting.
- In a small bowl, combine the minced garlic, chopped rosemary, salt, and pepper. Mix well to create a seasoning paste.
- Rub the seasoning mixture all over the leg of lamb, ensuring it is evenly coated. Focus on getting the mixture into any crevices for maximum flavor.
- Place the seasoned leg of lamb in a roasting pan, fat side up. This allows the juices to baste the meat as it cooks, keeping it moist and flavorful.
- Insert a meat thermometer into the thickest part of the lamb, avoiding any bone. This will help you monitor the internal temperature as it cooks.
- Roast the leg of lamb in the preheated oven for approximately 2 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare. Adjust the cooking time based on your desired doneness.
- While the lamb is roasting, prepare the creamy goat cheese sauce. In a medium saucepan over low heat, combine the goat cheese, heavy cream, and lemon juice.
- Stir the mixture gently until the goat cheese melts and the sauce is smooth and creamy. If the sauce is too thick, you can add a splash of water or additional cream to reach your desired consistency.
- Once the lamb is done roasting, remove it from the oven and let it rest for at least 15 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful roast.
- After resting, slice the leg of lamb against the grain into thick slices. This ensures each slice is tender and easy to chew.
- Serve the sliced lamb on a platter, drizzled with the creamy goat cheese sauce. Garnish with additional rosemary if desired, and enjoy your Mediterranean feast!
Tips
- Temperature is Key: Always use a meat thermometer to ensure perfect doneness. For medium-rare, aim for 135°F (57°C).
- Pat Dry for Perfect Crust: Always pat your lamb dry before seasoning to help develop a beautiful, crispy exterior.
- Let It Rest: Allowing the lamb to rest for 15-20 minutes after cooking is crucial. This helps redistribute juices, ensuring each slice is incredibly tender and flavorful.
- Seasoning Technique: Massage the garlic and rosemary mixture thoroughly into the meat, getting into all the nooks and crannies for maximum flavor penetration.
- Sauce Consistency: If your goat cheese sauce is too thick, don't panic! Simply add a splash of cream or warm water to achieve your desired smoothness.
- Slice Against the Grain: When carving, always slice against the meat's natural muscle lines to guarantee the most tender, melt-in-your-mouth experience.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 2g
Protein: 45g
Fat: 32g
Saturated Fat: 16g
Cholesterol: 140mg
