Roasted Lamb with Chilean Flair

Ingredients

• 1 leg of lamb (2 kg / 4.4 lbs) 1 leg of lamb (2 kg / 4.4 lbs)
• 6 cloves of garlic, minced 6 cloves of garlic, minced
• 2 tablespoons ground cumin 2 tablespoons ground cumin
• 2 tablespoons paprika 2 tablespoons paprika
• 1 tablespoon dried oregano 1 tablespoon dried oregano
• 2 tablespoons olive oil 2 tablespoons olive oil
• Salt and pepper to taste Salt and pepper to taste
• For the pebre: For the pebre:
• 4 tomatoes, diced 4 tomatoes, diced
• 1 red onion, finely chopped 1 red onion, finely chopped
• 1/4 cup fresh cilantro, chopped 1/4 cup fresh cilantro, chopped
• 1 jalapeno pepper, seeded and minced 1 jalapeno pepper, seeded and minced
• Juice of 1 lime Juice of 1 lime
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 25g (Saturated Fat: 8g)
• Carbohydrates: 5g (Sugars: 2g)
• Protein: 50g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a small bowl, combine the minced garlic, cumin, paprika, dried oregano, olive oil, salt, and pepper to create a marinade.
3. 3.
   Rub the marinade all over the leg of lamb, ensuring it is evenly coated.
4. 4.
   Place the lamb on a roasting rack in a roasting pan and roast in the preheated oven for approximately 2 to 2.5 hours, or until the internal temperature reaches 60°C (140°F) for medium-rare.
5. 5.
   While the lamb is roasting, prepare the pebre by combining the diced tomatoes, red onion, cilantro, jalapeno pepper, lime juice, and salt in a bowl. Mix well and let it sit for flavors to meld.
6. 6.
   Once the lamb is cooked to your desired doneness, remove it from the oven and let it rest for 15 minutes before carving.
7. 7.
   Serve the roasted lamb with the pebre salsa on the side.

Treat your ingredients with care...

• Leg of lamb — For the best results, choose a leg of lamb that is well-trimmed and of high quality. Allow the lamb to come to room temperature before roasting to ensure even cooking.

Tips & Tricks

• For a smokier flavor, you can add a teaspoon of smoked paprika to the marinade.
• If you prefer your lamb more well-done, increase the cooking time accordingly.
• Serve the roasted lamb with a side of roasted potatoes or steamed vegetables for a complete meal.
• Leftover roasted lamb can be used in sandwiches or salads for a delicious next-day meal.
• Make sure to carve the lamb against the grain to ensure tender slices.

Serving advice

Serve the Roasted Lamb with Chilean Flair as the centerpiece of a festive gathering or a special family dinner. Accompany it with a side of pebre salsa and your choice of roasted potatoes or steamed vegetables for a well-rounded meal.

Presentation advice

Present the roasted lamb on a large platter, garnished with fresh sprigs of cilantro and slices of lime. Surround it with colorful roasted vegetables to create an enticing visual display that showcases the vibrant flavors of Chilean cuisine.