Tuesday, August 9, 2011

Roast Lamb alla Romana

This dinner is fit for a king. Spectacular! Make sure you have a meat thermometer on hand to make sure you don't over cook or under cook the lamb. Don't forget about the sauce as well--its what really makes this dish so wonderful!

1/2 leg of lamb, about 3 pounds
3 garlic cloves, cut into thin slices
1 tblsp olive oil
1-1/2 tsp chopped fresh rosemary
salt and freshly ground black pepper to taste
1/2 cup red wine
2 cups vegetable stock
1 small onion, coarsely chopped
1-1/2 pounds small yukon gold potatoes
1 tblsp olive oil
1-1/2 tsp chopped fresh parsley
1 pound baby carrots

Make deep slits in the lamb with the point of a sharp knife and insert the garlic slivers into the slits. Rub the lamb all over with 1 tablespoon olive oil and place in a roasting pan. Sprinkle with 1-1/2 teaspoons rosemary and season with salt and pepper. Roast at 450 degrees F for 30 minutes, turning once.

Reduce the heat to 375 degrees F and add the wine, stock and onion to the roasting pan. Roast for 1-1/4 hours longer or until tender (internal temp between 140-155 degrees F), turning several times and basting after each turn.

Combine the potatoes and carrots with 1 tablespoon olive oil and 1-1/2 teaspoon rosemary in another roasting pan. Season with salt and pepper. Place in the oven 1 hour before the lamb is done and roast with the lamb until golden brown and tender, turning several times.

Remove the lamb to a cutting board and tent with foil. Let stand in a warm place for 10 minutes. Cut into thin slices and arrange on a large platter. Arrange the potatoes and carrots around the lamb.

Strain the juices and spoon over the lamb to serve.

Serves 6 to 8.

recipe adapted from "Dining In" with Show Me St. Louis cookbook, 2007


Tania B said...

Yum! Looks great! Hi, I'm following you from Welcome Wednesday!

Random Mommy said...

I haven't had lamb since I lived in Australia. That certainly looks yummy, and makes me want my hubby to pick up lamb!

Sunray Gardens said...

Thanks for following and I am following also.
Cher Sunray Gardens

Irish Italian Blessings said...

WOW, this looks AMAZING!!! I'm a new follower, love your blog and background!! Very patriotic :)


jen said...

Oh my holy yumminess!!

thanks for riding the train today, now following so i won't miss any of the good stuff!
Jen Greyson | Author

Lisa Weidknecht said...

YUM! Riding the train and following!

Inspired by eRecipeCards said...

That is just delicious sounding!

And your photos are spectacular over the top, just about the best I have ever seen of a lamb dish

EXCELLENT in every way post!

Jill said...

Nice to meet you! I'm stopping by via Give a Hoot Wednesday Blog Hop :)

I now Like you on FB.

~ Jill

Jessica said...

Thanks for visiting. I'm already a follower, but I love the new look.

Anonymous said...

Sounds yummy!

I'm a new follower from the hop! :) Hope you can stop by.

Kimberly Moore said...

Wow. This looks AMAZING!!! Definitely going to try it sometime. Wow. Thanks for the follow at Third Floor Design Studio! Just added you to my Google Reader. )

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