Imagine a show-stopping centerpiece that transforms an ordinary dinner into an extraordinary culinary experience. This Roasted Leg of Lamb with Raisin Mint Sauce isn't just a meal—it's a journey through Mediterranean flavors that will transport your taste buds to sun-drenched hillsides and rustic kitchen traditions. With a perfect blend of aromatic rosemary, tender lamb, and a surprisingly delightful raisin mint sauce, this recipe promises to elevate your cooking game and impress even the most discerning dinner guests.
Prep Time: 20 mins
Cook Time: 2 hrs
Total Time: 2 hrs 20 mins
Cuisine: Mediterranean
Serves: 6 servings
Ingredients
- 1 leg of lamb (4-5 pounds)
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- Salt and pepper to taste
- 1 cup raisins
- 1/2 cup fresh mint, chopped
- 1 cup chicken broth
Instructions
- Preheat your oven to 325°F (165°C). This will ensure that your leg of lamb cooks evenly throughout.
- Take the leg of lamb out of the refrigerator and let it sit at room temperature for about 20 minutes while you prepare the other ingredients. This helps the meat cook more evenly.
- In a small bowl, combine the minced garlic, chopped rosemary, salt, and pepper. Mix well to create a flavorful rub for the lamb.
- Using a sharp knife, make small incisions all over the leg of lamb. This will allow the garlic and rosemary mixture to penetrate the meat, enhancing its flavor.
- Rub the garlic and rosemary mixture all over the leg of lamb, making sure to massage it into the incisions for maximum flavor.
- Place the leg of lamb on a roasting rack in a large roasting pan. This will allow the heat to circulate around the meat, ensuring even cooking.
- Pour the chicken broth into the bottom of the roasting pan. This will help keep the lamb moist during roasting and add flavor to the drippings.
- Roast the leg of lamb in the preheated oven for about 2 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare. Use a meat thermometer to check the temperature for accuracy.
- While the lamb is roasting, prepare the raisin mint sauce. In a small saucepan, combine the raisins and 1 cup of water. Bring to a boil over medium heat, then reduce the heat and simmer for about 10 minutes until the raisins are plump.
- Remove the saucepan from the heat and stir in the chopped fresh mint. Allow the sauce to cool slightly before serving.
- Once the lamb reaches the desired temperature, remove it from the oven and let it rest for at least 15 minutes. This allows the juices to redistribute throughout the meat, making it more tender and flavorful.
- After resting, carve the leg of lamb into slices and serve with the raisin mint sauce drizzled over the top. Enjoy your delicious Mediterranean-inspired meal!
Tips
- Temperature is Key: Always let your lamb rest at room temperature for 20 minutes before cooking to ensure even heat distribution.
- Flavor Penetration: Make small incisions in the lamb to allow the garlic and rosemary rub to deeply infuse the meat.
- Moisture Matters: Adding chicken broth to the roasting pan helps keep the lamb juicy and prevents it from drying out.
- Precision Cooking: Use a meat thermometer to achieve your desired doneness. 135°F is perfect for medium-rare.
- Resting is Crucial: Allow the lamb to rest for at least 15 minutes after cooking. This helps redistribute the juices, ensuring each slice is tender and flavorful.
- Sauce Preparation: Don't rush the raisin mint sauce. Letting the raisins simmer and steep with mint creates a complex, delicious accompaniment.
- Serving Suggestion: Slice the lamb against the grain for maximum tenderness and present with the raisin mint sauce drizzled on top for a stunning presentation.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 30g
Protein: 32g
Fat: 20g
Saturated Fat: 8g
Cholesterol: 100mg
