Roasted Lechazo with Garlic and Rosemary

Ingredients

• 1 whole lechazo lamb (approximately 4-5 pounds) 1 whole lechazo lamb (approximately 4-5 pounds)
• 8 cloves of garlic, minced 8 cloves of garlic, minced
• 4 sprigs of fresh rosemary, leaves removed and chopped 4 sprigs of fresh rosemary, leaves removed and chopped
• 1/4 cup (60ml) olive oil 1/4 cup (60ml) olive oil
• Juice of 1 lemon Juice of 1 lemon
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat: 20g (Saturated Fat: 6g)
• Carbohydrates: 2g (Sugars: 0g)
• Protein: 50g
• Fiber: 0g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a small bowl, combine the minced garlic, chopped rosemary, olive oil, lemon juice, salt, and pepper.
3. 3.
   Place the lechazo lamb in a roasting pan and rub the marinade all over the lamb, 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 overnight for best results.
5. 5.
   Remove the lamb from the refrigerator and let it come to room temperature.
6. 6.
   Roast the lamb in the preheated oven for approximately 2-2.5 hours, or until the internal temperature reaches 60°C (140°F) for medium-rare.
7. 7.
   Remove the lamb from the oven and let it rest for 10-15 minutes before carving.
8. 8.
   Carve the lamb into individual portions and serve with roasted potatoes or vegetables.

Treat your ingredients with care...

• Garlic — Make sure to mince the garlic finely to evenly distribute its flavor throughout the marinade.
• Rosemary — Remove the leaves from the sprigs and chop them finely to release their aromatic oils.

Tips & Tricks

• For a more intense flavor, marinate the lamb overnight in the refrigerator.
• Baste the lamb with the pan juices every 30 minutes during roasting to keep it moist and flavorful.
• Let the lamb rest before carving to allow the juices to redistribute, resulting in a more tender and juicy meat.
• Serve the roasted lechazo with a side of mint sauce or chimichurri for an extra burst of freshness.
• Leftover roasted lechazo can be used in sandwiches or salads for a delicious next-day meal.

Serving advice

Serve the succulent roasted lechazo as the centerpiece of your meal. Arrange the carved lamb on a platter and garnish with fresh rosemary sprigs for an elegant presentation. Accompany it with roasted potatoes or a medley of roasted vegetables to complete the meal.

Presentation advice

To create an impressive presentation, place the whole roasted lechazo on a large serving platter and surround it with roasted potatoes and vegetables. Drizzle some of the pan juices over the lamb for added flavor and shine. Garnish with fresh herbs, such as rosemary or thyme, for a touch of color.