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Albanian Baked Lamb with Herbs and Garlic
A succulent and aromatic baked lamb dish, infused with a generous amount of fresh herbs and garlic. This recipe highlights the simple yet profound flavors of Albanian cuisine, resulting in a tender and flavorful roast perfect for special occasions.
🧂 Ingredienser
- 2 kg Leg of lamb
- 4 tbsp Olive oil
- 3 tbsp Fresh rosemary, chopped
- 3 tbsp Fresh thyme, chopped
- 2 tbsp Fresh oregano, chopped
- 8 Garlic cloves, minced
- 2 tbsp Lemon juice
- 1.5 tsp Salt
- 1 tsp Black pepper
- 1 kg Potatoes, quartered
- 500 g Carrots, roughly chopped
- 150 ml White wine (optional)
👨🍳 Fremgangsmåte
- 1
Preheat your oven to 180°C (160°C fan/350°F/Gas Mark 4).
💡 Profesjonelle tips: Ensuring the oven is at the correct temperature before placing the lamb in is crucial for even cooking. - 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.
💡 Profesjonelle tips: The incisions allow the herb and garlic mixture to penetrate the meat, infusing it with flavor. - 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.
💡 Profesjonelle tips: Using your hands to thoroughly coat the lamb ensures maximum flavor distribution. - 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.
💡 Profesjonelle tips: Placing vegetables around the lamb allows them to cook in the lamb's juices, enhancing their flavor. - 5
Pour the white wine (if using) into the bottom of the roasting pan. This will help create steam and keep the lamb moist.
💡 Profesjonelle tips: The wine adds an extra layer of complexity to the sauce that forms during roasting. - 6
Cover the roasting pan tightly with foil. Roast for 1 hour and 30 minutes.
💡 Profesjonelle tips: Initial covered roasting helps to tenderize the lamb and prevent it from drying out. - 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.
💡 Profesjonelle tips: Uncovering allows the lamb to brown and crisp up. Use a meat thermometer for accuracy. - 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.
💡 Profesjonelle tips: Resting the meat allows the juices to redistribute, resulting in a more tender and moist final product.
💡 Profesjonelle tips
- ✓You can add other root vegetables like parsnips or sweet potatoes to the roasting pan.
- ✓For a more intense garlic flavor, you can add whole, unpeeled garlic cloves to the pan during the last hour of roasting.
- ✓If you don't have fresh herbs, you can use dried herbs, but use about one-third the amount.
✨ Vri-ideer
Inspirasjon til din egen versjon av denne oppskriften
- Add a few bay leaves to the roasting pan for extra aroma.
- Serve with a side of Albanian yogurt dip (Sallatë Kos).