Roast Lamb with Rosemary Jus
Highlighted under: Cozy Hearth Meals | Soul-Warming
Indulge in the succulent flavors of perfectly roasted lamb, enhanced by a rich rosemary-infused jus. This dish is a showstopper for any occasion.
This Roast Lamb with Rosemary Jus is not just a meal, it's an experience. The tender meat combined with the aromatic herbs creates an unforgettable flavor profile that will impress your family and friends.
Why You Will Love This Recipe
- Tender lamb infused with fragrant rosemary
- Rich, flavorful jus that enhances every bite
- Perfect for family gatherings and special occasions
The Perfect Cut of Lamb
Choosing the right cut of lamb is crucial for achieving the best flavor and tenderness in your roast. A leg of lamb is an excellent choice, as it contains a good balance of meat and fat, which helps keep the roast juicy. Look for a leg that is well-marbled, as the fat will render during cooking, adding rich flavor to your dish.
When selecting your lamb, consider sourcing from local farms or reputable butchers who can provide high-quality, grass-fed options. The freshness of the meat significantly impacts the overall taste of your roast, making it worth the effort to find the best possible cut.
Herbs and Seasonings
Herbs play a pivotal role in enhancing the flavor profile of your roast lamb. Rosemary, in particular, complements lamb beautifully, providing a fragrant and earthy note that elevates the dish. Fresh herbs are always preferable to dried, as they pack more flavor and aroma, making your roast truly memorable.
In addition to rosemary, consider adding other herbs such as thyme or mint to your seasoning mix. These herbs can provide a delightful contrast to the richness of the lamb, creating a balanced and harmonious dish that will impress your guests.
Serving Suggestions
Roast lamb is a versatile dish that can be served with a variety of sides. Classic accompaniments include creamy mashed potatoes, roasted vegetables, or a fresh salad to add brightness to your meal. For a heartier option, consider serving it with a side of couscous or quinoa, which pairs wonderfully with the savory flavors of the lamb and jus.
Don’t forget about the presentation! Arrange the sliced lamb on a large platter and drizzle the rosemary jus over the top. Garnishing with additional fresh herbs can add a touch of elegance and color, making your roast lamb the centerpiece of any gathering.
Ingredients
For the Roast Lamb
- 1 leg of lamb (about 4 pounds)
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
For the Rosemary Jus
- 1 cup red wine
- 2 cups beef stock
- 1 tablespoon cornstarch (optional, for thickening)
- 1 tablespoon fresh rosemary, chopped
Make sure all ingredients are at room temperature before starting.
Instructions
Prepare the Lamb
Preheat your oven to 375°F (190°C). In a bowl, mix the minced garlic, chopped rosemary, olive oil, salt, and pepper. Rub this mixture all over the leg of lamb.
Roast the Lamb
Place the lamb on a roasting rack in a roasting pan. Roast in the preheated oven for about 90 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare.
Make the Jus
While the lamb is roasting, combine the red wine and beef stock in a saucepan. Bring to a boil and reduce to a simmer. Add the chopped rosemary and let it reduce by half.
Rest and Serve
Once the lamb is done, remove it from the oven and let it rest for 15 minutes before slicing. Serve with the rosemary jus drizzled on top.
Enjoy your delicious roast lamb with a side of vegetables or mashed potatoes!
Wine Pairing
When it comes to pairing wine with your roast lamb, a full-bodied red wine is the way to go. Look for options like Cabernet Sauvignon or Syrah, which can stand up to the rich flavors of the lamb. The tannins in these wines complement the meat, while their fruity notes enhance the overall dining experience.
If you prefer white wine, consider a well-oaked Chardonnay, which can provide a buttery richness that works well with the roast. Ultimately, the best pairing will depend on your personal taste, so don’t hesitate to experiment to find your perfect match.
Storage and Reheating Tips
If you have leftovers, roast lamb can be stored in the refrigerator for up to three days. Ensure you wrap it tightly in foil or place it in an airtight container to maintain its moisture and flavor. The rosemary jus can also be refrigerated and stored separately for the best results.
To reheat your lamb, place it in a preheated oven at 325°F (160°C) until warmed through, being careful not to overcook it. Alternatively, you can slice the lamb and briefly sauté it in a pan with a bit of jus for a delicious, quick meal.
Questions About Recipes
→ Can I use a different cut of lamb?
Yes, you can use lamb shoulder or rack of lamb, but adjust the cooking time accordingly.
→ How do I know when the lamb is done?
Use a meat thermometer to check the internal temperature. 135°F (57°C) is medium-rare.
→ Can I make the jus ahead of time?
Yes, the jus can be made a day in advance and reheated before serving.
→ What sides pair well with roast lamb?
Roasted vegetables, mashed potatoes, or a fresh salad complement roast lamb beautifully.
Roast Lamb with Rosemary Jus
Indulge in the succulent flavors of perfectly roasted lamb, enhanced by a rich rosemary-infused jus. This dish is a showstopper for any occasion.
Created by: Emma
Recipe Type: Cozy Hearth Meals | Soul-Warming
Skill Level: Intermediate
Final Quantity: 4 servings
What You'll Need
For the Roast Lamb
- 1 leg of lamb (about 4 pounds)
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
For the Rosemary Jus
- 1 cup red wine
- 2 cups beef stock
- 1 tablespoon cornstarch (optional, for thickening)
- 1 tablespoon fresh rosemary, chopped
How-To Steps
Preheat your oven to 375°F (190°C). In a bowl, mix the minced garlic, chopped rosemary, olive oil, salt, and pepper. Rub this mixture all over the leg of lamb.
Place the lamb on a roasting rack in a roasting pan. Roast in the preheated oven for about 90 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare.
While the lamb is roasting, combine the red wine and beef stock in a saucepan. Bring to a boil and reduce to a simmer. Add the chopped rosemary and let it reduce by half. If you prefer a thicker jus, mix cornstarch with a little water and add it to the sauce, stirring until thickened.
Once the lamb is done, remove it from the oven and let it rest for 15 minutes before slicing. Serve with the rosemary jus drizzled on top.
Nutritional Breakdown (Per Serving)
- Calories: 450 kcal
- Total Fat: 30g
- Saturated Fat: 12g
- Cholesterol: 110mg
- Sodium: 95mg
- Total Carbohydrates: 5g
- Dietary Fiber: 0g
- Sugars: 1g
- Protein: 40g