Ibizan Herb-Roasted Lamb with Garlic and Rosemary
Succulent and aromatic, this Ibizan Herb-Roasted Lamb is infused with the fragrant flavors of garlic and rosemary, capturing the essence of Mediterranean cuisine. Perfect for a festive dinner or a special family meal, it's a dish that promises to delight your senses and transport your taste buds to the sun-drenched shores of Ibiza.
Equipment
- Roasting pan
- Small mixing bowl
- Meat thermometer
- Carving knife
- Aluminum foil
Ingredients
- 1 piece bone-in leg of lamb about 5-6 pounds / 2.3-2.7 kg
- 4 tbsp olive oil 60 ml
- 6 cloves garlic minced
- 2 tbsp fresh rosemary chopped
- 1 tbsp fresh thyme chopped
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1 lemon zested and juiced
- 2 medium onions quartered
- 4 medium carrots peeled and cut into 2-inch pieces
- 2 cups chicken or vegetable broth
Instructions
- Preheat your oven to 375°F (190°C).
- In a small bowl, combine olive oil, minced garlic, rosemary, thyme, lemon zest, salt, and pepper to create a herb marinade.
- Pat the lamb dry with paper towels and rub the herb marinade all over the lamb, ensuring it's well coated.
- Place the marinated lamb in a large roasting pan, and scatter the onions and carrots around it.
- Pour the lemon juice and broth into the pan, being careful not to wash off the marinade from the lamb.
- Roast in the preheated oven for about 1 hour and 30 minutes, or until the internal temperature of the lamb reaches 145°F (63°C) for medium-rare.
- Baste the lamb occasionally with the pan juices during roasting.
- Once done, remove the lamb from the oven and tent with foil. Let it rest for at least 15 minutes before carving.
- Serve with the roasted vegetables and drizzle with the pan juices.
Notes
Letting the lamb rest before carving is crucial for retaining its juices.
For an even more Ibizan touch, serve with a side of patatas bravas or a simple green salad dressed with olive oil and sherry vinegar.
Leftover lamb makes excellent fillings for wraps or can be used to top salads the next day.