Hello! Today we're sharing our latest Christmas recipe: a delicious roast leg of lamb! Easy, tasty, and with hardly any mess in the kitchen…just into the oven and it's ready! We hope the Three Kings bring you lots of presents!
60 min
4 pax
Easy
We cut the head of garlic in half and remove three cloves of garlic.
In a mortar, place the three cloves of garlic, a few parsley leaves, a drizzle of oil, and a pinch of salt. Grind well until you obtain a paste.
Preheat the oven to 180°C for 10 minutes.
We peel the potatoes and cut them into slices, neither too thick nor too thin.
Season the potatoes with salt and pepper, mix well and spread them evenly on the oven tray, then place the salt and peppered leg of lamb on top.
We place the leg of lamb on top and season it with salt and pepper. Then, we spread the garlic paste over the leg and place the head of garlic on the tray.
We drizzle olive oil all over and put it in the oven at 180°C for 40 minutes.
After 30 minutes of cooking, drizzle the white wine over the top and close the oven again.
After 40 minutes, check if it's cooked through with a skewer or kitchen needle. Pierce the leg of lamb; if no pinkish liquid comes out, it's ready. If liquid does come out, leave it in the oven for another 10 minutes.
FINISHED DISH:
Arrange the roasted potatoes in a line on a baking tray and place the leg of lamb on top. Garnish and serve with the roasted head of garlic and a little fresh parsley.
– To make the skin really crispy, we can raise the oven temperature in the last few minutes of cooking, giving it a good blast of heat.
– To keep the lamb moist, one option is to put a tray of water at the bottom of the oven, this way we make sure that the meat doesn't dry out.
– Once the garlic is out of the oven, we can peel it and eat it directly, or we can make a puree with it, and even make a roasted garlic aioli to accompany the lamb.
