Mediterranean Herb-Infused Roast Leg of Lamb
This delicious Mediterranean-inspired roast leg of lamb is a vibrant fusion of Greek and Spanish flavors, perfect for special occasions like Christmas gatherings or festive dinners. It features a succulent leg of lamb or shoulder, infused with aromatic garlic and zesty lemon, complemented by sweet roasted vegetables and a refreshing beer marinade. The dish results in tender, juicy meat and a rich, flavorful sauce that will impress your guests. Feel free to customize the recipe with your favorite herbs and sides!
3
Servings
600
Calories
9
Ingredients
Ingredients
Leg of lamb
1 (about 1.5 kg, trimmed of excess fat)
Garlic cloves
6 (slivered)
Lemons
2 (cut into quarters)
Onions
2 (cut into quarters)
Carrots
2 (cut into thick slices)
Beer
1 (330 ml) bottle (lager or ale)
Salt
to taste
Pepper
to taste
Olive oil
1/2-1 cup
Instructions
1
Preheat your oven to 400°F (200°C).
2
Carefully remove excess fat from the leg of lamb, leaving a thin layer for moisture.
3
Using a sharp knife, make small slits in the meat and evenly insert the slivered garlic cloves.
4
Prepare the vegetables by cutting the carrots into thick slices and the onions and lemons into quarters.
5
Rub the leg of lamb generously with olive oil, then season with salt and pepper to taste.
6
Place the seasoned lamb in a large roasting pan and surround it with the prepared carrots, onions, and lemon.
7
Drizzle additional olive oil over the lamb and fill the pan halfway with boiling water (about 1-2 cups).
8
Roast in the preheated oven for 1 hour, allowing the flavors to meld and the meat to sear.
9
After 1 hour, carefully turn the lamb over and pour the entire bottle of beer into the pan for a rich sauce.
10
Return the lamb to the oven and roast for an additional hour, basting occasionally.
11
Once cooked, remove the lamb from the oven, let it rest for 15 minutes, and serve with the roasted vegetables and pan sauce.
12
For an extra touch, consider adding quartered potatoes to the roasting pan when flipping the lamb for a flavorful side dish!
Nutrition Information
30g
Fat
17g
Carbs
60g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Mediterranean Herb-Infused Roast Leg of Lamb?
It is a vibrant fusion of Greek and Spanish flavors featuring succulent lamb, garlic, lemon, and a beer marinade, perfect for festive occasions.
How many people does this recipe serve?
This recipe is designed to serve 3 people.
What size leg of lamb is required?
You will need approximately 1.5 kg of leg of lamb, trimmed of excess fat.
What is the calorie count per serving?
Each serving contains 600 calories.
How much protein is in one serving?
There are 60g of protein per serving.
What is the carbohydrate content?
Each serving has 17g of carbohydrates.
How much fat does a serving contain?
There is 30g of fat per serving.
What oven temperature is needed?
The oven should be preheated to 400°F or 200°C.
How many garlic cloves are used?
The recipe calls for 6 slivered garlic cloves.
What kind of beer should I use?
You can use a 330 ml bottle of either lager or ale.
Can I use lamb shoulder instead of leg?
Yes, a shoulder of lamb can be used as an alternative to the leg.
What vegetables are included in the roast?
The lamb is roasted with carrots, onions, and lemons.
How long is the total roasting time?
The total roasting time is 2 hours, split into two 1-hour sessions.
How do I prepare the garlic?
The garlic cloves should be slivered and inserted into small slits made in the meat.
Why should I leave a thin layer of fat on the lamb?
A thin layer of fat is left to help keep the meat moist during roasting.
When do I add the beer to the pan?
The beer is added after the first hour of roasting when you turn the lamb over.
How much olive oil is used?
You should use between 1/2 to 1 cup of olive oil.
Should I add water to the roasting pan?
Yes, fill the pan halfway with about 1-2 cups of boiling water at the start of roasting.
How long should the meat rest after cooking?
The lamb should rest for 15 minutes before serving.
Can I add potatoes to this dish?
Yes, you can add quartered potatoes to the roasting pan when you flip the lamb after the first hour.
What is the preparation for the onions?
The 2 onions should be cut into quarters.
How are the carrots prepared?
The 2 carrots should be cut into thick slices.
What should I do with the lemons?
The 2 lemons should be cut into quarters and placed in the roasting pan.
What is the origin of the flavors in this recipe?
The recipe is a fusion of Mediterranean influences, specifically Greek and Spanish flavors.
Do I need to baste the lamb?
Yes, you should baste the lamb occasionally during the second hour of roasting.
What kind of pan is best?
A large roasting pan is recommended for this recipe.
When do I season the lamb?
Rub the lamb with olive oil and then season with salt and pepper before roasting.
What makes the sauce rich?
The combination of the meat juices, roasted vegetables, and the bottle of beer creates a rich sauce.
Is this recipe good for Christmas?
Yes, it is described as an impressive dish for Christmas gatherings or festive dinners.
What are the primary herbs and aromatics?
The primary aromatics used are garlic and lemon.