Roasted Lamb with Roman Style Sauce

Ingredients

• 2 pounds (900g) lamb leg, bone-in 2 pounds (900g) lamb leg, bone-in
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons fresh rosemary, chopped 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped 2 tablespoons fresh thyme, chopped
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon black pepper 1 teaspoon black pepper
• 1/4 cup (60ml) olive oil 1/4 cup (60ml) olive oil
• 1 cup (240ml) dry white wine 1 cup (240ml) dry white wine
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• 2 tablespoons butter 2 tablespoons butter
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 28g (Saturated Fat: 10g)
• Carbohydrates: 3g (Sugars: 0g)
• Protein: 45g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a small bowl, combine the minced garlic, chopped rosemary, chopped thyme, salt, black pepper, and olive oil to make a marinade.
3. 3.
   Rub the marinade all over the lamb leg, ensuring it is evenly coated. Let it marinate for at least 1 hour, or overnight in the refrigerator for enhanced flavor.
4. 4.
   Place the marinated lamb leg on a roasting rack in a roasting pan. Pour the white wine into the bottom of the pan.
5. 5.
   Roast the lamb in the preheated oven for about 1.5 to 2 hours, or until the internal temperature reaches 60°C (140°F) for medium-rare or 65°C (150°F) for medium.
6. 6.
   Remove the lamb from the oven and let it rest for 15 minutes before carving.
7. 7.
   While the lamb is resting, prepare the sauce. In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute.
8. 8.
   Gradually whisk in the chicken broth, ensuring there are no lumps. Cook the sauce until it thickens, stirring constantly.
9. 9.
   Remove the sauce from heat and strain it to remove any lumps. Stir in the pan drippings from the roasted lamb.
10. 10.
    Slice the roasted lamb and serve it with the Roman style sauce.

Treat your ingredients with care...

• Lamb leg — For the best results, choose a high-quality lamb leg from a trusted source. Trim any excess fat before marinating to ensure a lean and tender roast.

Tips & Tricks

• For a more intense flavor, marinate the lamb overnight in the refrigerator.
• Baste the lamb with the pan juices every 30 minutes while roasting to keep it moist and flavorful.
• Use a meat thermometer to ensure the lamb is cooked to your desired level of doneness.
• If the sauce is too thick, add a little more chicken broth to achieve the desired consistency.
• Serve the roasted lamb with roasted potatoes and steamed vegetables for a complete meal.

Serving advice

Serve the Roasted Lamb with Roman Style Sauce as the centerpiece of a special dinner. Slice the lamb and drizzle the sauce over it. Garnish with fresh herbs, such as rosemary or thyme, for an added touch of elegance.

Presentation advice

Arrange the sliced lamb on a platter, placing the roasted potatoes and steamed vegetables around it. Pour the Roman style sauce into a gravy boat or small pitcher and serve it alongside the lamb. Sprinkle some fresh herbs over the dish for a pop of color.