Baked leg of lamb with rosemary is a Mediterranean tradition shared between Spain, Greece and Italy. Rosemary and lemon perfume the meat during slow cooking, creating an aromatic crust. It is the protagonist of Christmas and Easter tables throughout the peninsula.
Mediterranean
Baked leg of lamb with rosemary and lemon
Baked leg of lamb with rosemary and lemon from Spain: traditional recipe step by step, with chef tips and clear times.
- Spain
- Main course
- High protein
- medium
20 min
Tiempo de Preparación
6
Servings
Nutrición por ración
- Calories 420 kcal
- Protein 38 g
- Fiber 2 g
- Carbohydrates 12 g
- Fat 22 g
- Sodium 580 mg
Story behind the dish
Preparation
Baked leg of lamb with rosemary and lemon is a Spanish preparation with medium difficulty. Reserve about 110 minutes in total (20 for mise en place and preparation, 90 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 1.5 kg boneless leg of lamb.
- Have ready: 6 sliced cloves of garlic.
- Have ready: 3 sprigs of fresh rosemary.
- Have ready: 2 lemons, thinly sliced.
- Have ready: 4 tablespoons of extra virgin olive oil.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Make incisions in the leg
Make incisions on the leg, insert garlic and rosemary, rub with oil, salt, pepper and paprika. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result
-
Place on tray with potatoes
Place on a tray with potatoes, onion, lemon and white wine in the bottom.
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Bake at 180 C for 1 hour and 15 minutes
Bake at 180 C for 1 hour and 15 minutes, watering every 20 minutes.
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Increase to 200 C for the last 15 minutes to brown the surface.
Increase to 200 C for the last 15 minutes to brown the surface. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
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Rest the meat for 10 minutes before cutting into slices
Rest the meat for 10 minutes before cutting into slices. Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors
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Serve with the vegetables from the tray and the reduced juice.
Serve with the vegetables from the tray and the reduced juice.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Vegetarian version replacing the meat with sautéed mushrooms or cooked legumes.
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