👨‍🍳 作り方

1. 1

   Preheat your oven to 180°C (160°C fan/350°F/Gas Mark 4).

   💡 プロのコツ: Ensuring the oven is at the correct temperature before placing the lamb in is crucial for even cooking.
2. 2

   Make several deep incisions all over the lamb leg using a sharp knife. In a small bowl, mix together the olive oil, chopped rosemary, thyme, oregano, minced garlic, lemon juice, salt, and pepper to create a paste.

   💡 プロのコツ: The incisions allow the herb and garlic mixture to penetrate the meat, infusing it with flavor.
3. 3

   Rub the herb and garlic paste all over the lamb leg, ensuring it gets into the incisions. Place the lamb in a large roasting pan.

   💡 プロのコツ: Using your hands to thoroughly coat the lamb ensures maximum flavor distribution.
4. 4

   Arrange the quartered potatoes and chopped carrots around the lamb in the roasting pan. Drizzle a little extra olive oil over the vegetables and season them with salt and pepper.

   💡 プロのコツ: Placing vegetables around the lamb allows them to cook in the lamb's juices, enhancing their flavor.
5. 5

   Pour the white wine (if using) into the bottom of the roasting pan. This will help create steam and keep the lamb moist.

   💡 プロのコツ: The wine adds an extra layer of complexity to the sauce that forms during roasting.
6. 6

   Cover the roasting pan tightly with foil. Roast for 1 hour and 30 minutes.

   💡 プロのコツ: Initial covered roasting helps to tenderize the lamb and prevent it from drying out.
7. 7

   Remove the foil and continue to roast for another 1 hour, or until the lamb is golden brown and cooked through. The internal temperature should reach 63°C (145°F) for medium-rare, or higher for well-done.

   💡 プロのコツ: Uncovering allows the lamb to brown and crisp up. Use a meat thermometer for accuracy.
8. 8

   Once cooked, remove the lamb from the oven and let it rest for 15-20 minutes before carving. Serve the carved lamb with the roasted vegetables and any pan juices.

   💡 プロのコツ: Resting the meat allows the juices to redistribute, resulting in a more tender and moist final product.