Istrian-style Roasted Lamb

Ingredients

• 2 kg (4.4 lbs) lamb leg 2 kg (4.4 lbs) lamb leg
• 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
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 tablespoon sea salt 1 tablespoon sea salt
• 1 teaspoon black pepper 1 teaspoon black pepper
• 1 lemon, juiced 1 lemon, juiced
• 1 kg (2.2 lbs) potatoes, quartered 1 kg (2.2 lbs) potatoes, quartered
• Seasonal vegetables for roasting (e.g., carrots, bell peppers, onions) Seasonal vegetables for roasting (e.g., carrots, bell peppers, onions)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 25g (Saturated Fat: 8g)
• Carbohydrates: 20g (Sugars: 2g)
• Protein: 38g
• Fiber: 3g
• 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, olive oil, sea salt, black pepper, and lemon juice to create a marinade.
3. 3.
   Place the lamb leg in a large roasting pan and rub the marinade all over the meat, ensuring it is evenly coated.
4. 4.
   Cover the roasting pan with aluminum foil and let the lamb marinate in the refrigerator for at least 2 hours, or preferably overnight.
5. 5.
   After marinating, remove the lamb from the refrigerator and let it come to room temperature.
6. 6.
   Arrange the quartered potatoes and seasonal vegetables around the lamb in the roasting pan.
7. 7.
   Roast the lamb in the preheated oven for approximately 2.5 to 3 hours, or until the internal temperature reaches 60°C (140°F) for medium-rare or 65°C (150°F) for medium.
8. 8.
   Remove the foil during the last 30 minutes of cooking to allow the lamb to brown and develop a crispy exterior.
9. 9.
   Once cooked, remove the lamb from the oven and let it rest for 15 minutes before carving.
10. 10.
    Serve the Istrian-style Roasted Lamb with the roasted potatoes and vegetables, and enjoy!

Treat your ingredients with care...

• Lamb leg — For the best results, choose a high-quality lamb leg from a trusted butcher. Trim any excess fat before marinating.
• Fresh herbs — Opt for fresh rosemary and thyme to infuse the marinade with vibrant flavors. If unavailable, you can use dried herbs, but reduce the quantity by half.
• Potatoes — Select waxy potatoes such as Yukon Gold or red potatoes for roasting, as they hold their shape well during cooking.

Tips & Tricks

• For added flavor, you can insert slivers of garlic into small incisions in the lamb before marinating.
• Baste the lamb with the pan juices every 30 minutes during roasting to keep it moist and flavorful.
• If you prefer a more well-done lamb, increase the cooking time accordingly, but be cautious not to overcook it to maintain tenderness.
• Leftover roasted lamb can be used in sandwiches, salads, or as a filling for wraps.

Serving advice

Serve the Istrian-style Roasted Lamb as the centerpiece of a festive meal. Carve the lamb into thin slices and arrange them on a platter alongside the roasted potatoes and vegetables. Garnish with fresh herbs for an elegant presentation.

Presentation advice

To elevate the presentation, drizzle a bit of extra virgin olive oil over the carved lamb slices and sprinkle some fresh rosemary leaves. Serve on a rustic wooden board or a decorative serving platter to showcase the rustic charm of the dish.