Prepare to embark on a flavor explosion that will transport your taste buds straight to the rustic kitchens of Italy! This Garlic and Rosemary Lamb recipe is not just a meal; it's a culinary masterpiece that promises to turn an ordinary dinner into an extraordinary dining experience. With its perfect blend of aromatic herbs and tender, succulent lamb, this dish is guaranteed to impress even the most discerning food lovers and make you the star chef of your household.
Prep Time: 15 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 45 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 lbs lamb shoulder
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Remove the lamb shoulder from the refrigerator 30 minutes before cooking to allow it to come to room temperature, which ensures more even cooking.
- Preheat the oven to 325°F (165°C), creating an ideal low and slow roasting environment for tender lamb.
- In a small bowl, combine minced garlic, chopped rosemary, olive oil, salt, and black pepper to create a fragrant herb marinade.
- Pat the lamb shoulder dry with paper towels to remove excess moisture, which helps achieve a better exterior sear.
- Rub the herb mixture thoroughly over the entire surface of the lamb, massaging the marinade into the meat to enhance flavor penetration.
- Place the lamb in a heavy-bottomed roasting pan or cast-iron Dutch oven, fat side up, to allow the fat to render and baste the meat during cooking.
- Cover the roasting pan with a tight-fitting lid or aluminum foil to retain moisture and prevent excessive browning.
- Roast the lamb in the preheated oven for approximately 1 hour and 30 minutes, or until the internal temperature reaches 145°F (63°C) for medium-rare.
- Remove the lamb from the oven and let it rest for 15-20 minutes, tented with foil, to allow the juices to redistribute throughout the meat.
- Slice the lamb against the grain into thin pieces to ensure maximum tenderness and serve immediately.
Tips
- Temperature is Key: Always let your lamb rest at room temperature before cooking to ensure even heat distribution.
- Pat Dry for Perfection: Use paper towels to remove excess moisture from the lamb, which helps create a beautiful, crispy exterior.
- Massage the Marinade: Don't just spread the herb mixture - massage it into the meat to maximize flavor penetration.
- Fat Side Up: Roasting the lamb fat side up allows natural basting, keeping the meat incredibly juicy.
- Invest in a Meat Thermometer: For precise doneness, use a meat thermometer to hit the perfect 145°F for medium-rare.
- Resting is Crucial: Never skip the resting period! This allows juices to redistribute, ensuring each slice is tender and flavorful.
- Slice Against the Grain: When serving, always slice against the meat's grain to guarantee maximum tenderness.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 1g
Protein: 38g
Fat: 22g
Saturated Fat: 9g
Cholesterol: 125mg
