Gordon Ramsay Roast Leg Of Lamb Recipe

This delicious Roast Leg of Lamb recipe, inspired by Gordon Ramsay, is a simple yet flavorful dish perfect for any occasion. With juicy, tender meat and fragrant herbs, it’s a quick way to impress your guests. You can easily adapt it with common ingredients like garlic and rosemary, making it both versatile and satisfying.

Ingredients Needed:

• 2.5kg whole leg of lamb
• 2 tbsp fresh rosemary, finely chopped
• 2 tbsp fresh thyme, finely chopped
• 4-5 cloves garlic, minced
• 2 tbsp olive oil
• Sea salt, to taste
• Freshly ground black pepper, to taste
• Optional: 2 tbsp Dijon mustard for coating

How To Make Roast Leg Of Lamb Recipe?

1. Preheat the Oven: Preheat your oven to 200°C (390°F).
2. Prepare the Lamb: Make small incisions all over the lamb leg. Mix the garlic, rosemary, thyme, salt, and pepper with olive oil to create a paste. Rub this mixture thoroughly over the lamb, ensuring it gets into the incisions. Optionally, coat the lamb with Dijon mustard for extra flavor.
3. Roast the Lamb: Place the lamb in a roasting tin and place it into the preheated oven. Roast for 20 minutes, then reduce the heat to 180°C (355°F) and continue roasting for about 1-1.5 hours, or until the lamb reaches your preferred level of doneness (generally, 20 minutes per pound for medium-rare).
4. Rest the Lamb: Once cooked to your liking, remove the lamb from the oven and let it rest for at least 15 minutes before carving. This allows the juices to be redistributed, ensuring the meat is moist and flavorful.

Recipe Tips:

• Let the lamb warm up: Take the lamb out of the fridge 30 minutes before cooking so it cooks evenly and stays tender.
• Rest the lamb: Always let the lamb rest for 15 minutes after cooking. This helps the meat stay juicy.
• Season properly: Don’t be shy with the salt and pepper. Season well, especially inside the cuts, for extra flavor.
• Use a thermometer: To make sure it’s cooked just right, check the lamb’s temperature. For medium-rare, aim for 55-60°C (130-140°F).
• Try mustard: For a crispy, tangy crust, spread some Dijon mustard on the lamb before adding the herb mixture.

How To Store & Reheat Leftovers?

• Refrigerate: Let the leftover roast lamb cool to room temperature. After that, store it in an airtight container in the fridge for up to 3 days.
• Freeze: Cool the lamb first, then wrap it tightly in foil or plastic wrap and store it in a freezer bag. It can be frozen for up to 3 months.
• Reheat: Heat some olive oil in a pan over medium heat. Slice the lamb and cook for 2-3 minutes per side until heated through.

Nutrition Facts:

• Calories: 300kcal
• Total Fat: 21g
• Saturated Fat: 8g
• Cholesterol: 70mg
• Sodium: 70mg
• Potassium: 350mg
• Total Carbohydrate: 0g
• Dietary Fiber: 0g
• Sugars: 0g
• Protein: 28g

Gordon Ramsay Roast Leg Of Lamb Recipe

Author: Hamdi Saidani Cooking Method:Roasting Cuisine:British Courses:Dinner Recipe Keys: R Roast Leg Of Lamb Recipe

Difficulty:BeginnerPrep time: 15 minutesCook time:2 hours Rest time: 15 minutesTotal time:2 hours 30 minutesServings:6 servingsCalories:300 kcal Best Season:Suitable throughout the year

Description

This delicious Roast Leg of Lamb recipe, inspired by Gordon Ramsay, is a simple yet flavorful dish perfect for any occasion. With juicy, tender meat and fragrant herbs, it’s a quick way to impress your guests. You can easily adapt it with common ingredients like garlic and rosemary, making it both versatile and satisfying.

Ingredients

• 2.5kg whole leg of lamb
• 2 tbsp fresh rosemary, finely chopped
• 2 tbsp fresh thyme, finely chopped
• 4-5 cloves garlic, minced
• 2 tbsp olive oil
• Sea salt, to taste
• Freshly ground black pepper, to taste
• Optional: 2 tbsp Dijon mustard for coating

Instructions

1. Preheat the Oven: Preheat your oven to 200°C (390°F).
2. Prepare the Lamb: Make small incisions all over the lamb leg. Mix the garlic, rosemary, thyme, salt, and pepper with olive oil to create a paste. Rub this mixture thoroughly over the lamb, ensuring it gets into the incisions. Optionally, coat the lamb with Dijon mustard for extra flavor.
3. Roast the Lamb: Place the lamb in a roasting tin and place it into the preheated oven. Roast for 20 minutes, then reduce the heat to 180°C (355°F) and continue roasting for about 1-1.5 hours, or until the lamb reaches your preferred level of doneness (generally, 20 minutes per pound for medium-rare).
4. Rest the Lamb: Once cooked to your liking, remove the lamb from the oven and let it rest for at least 15 minutes before carving. This allows the juices to be redistributed, ensuring the meat is moist and flavorful.

Notes

• Let the lamb warm up: Take the lamb out of the fridge 30 minutes before cooking so it cooks evenly and stays tender.
• Rest the lamb: Always let the lamb rest for 15 minutes after cooking. This helps the meat stay juicy.
• Season properly: Don’t be shy with the salt and pepper. Season well, especially inside the cuts, for extra flavor.
• Use a thermometer: To make sure it’s cooked just right, check the lamb’s temperature. For medium-rare, aim for 55-60°C (130-140°F).
• Try mustard: For a crispy, tangy crust, spread some Dijon mustard on the lamb before adding the herb mixture.

Keywords:Gordon Ramsay Roast Leg Of Lamb Recipe