Lemon and Rosemary Roasted Lamb (Agneau rôti au citron et au romarin)
Agneau rôti au citron et au romarin, or Lemon and Rosemary Roasted Lamb, is a classic dish in Monégasque cuisine, known for its flavorful and aromatic taste. This recipe combines the zesty freshness of lemon with the earthy fragrance of rosemary to create a delicious and tender roasted lamb.
Ingredients
- 1 leg of lamb, bone-in
- 4 cloves of garlic, sliced
- 2 lemons, zested and juiced
- 3 tablespoons fresh rosemary, chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Make small incisions all over the lamb and insert the sliced garlic into the incisions.
- In a small bowl, mix the lemon zest, lemon juice, and chopped rosemary. Rub this mixture all over the lamb.
- Season the lamb with salt and pepper.
- Place the lamb on a roasting pan and roast in the preheated oven for 1 hour, or until the internal temperature reaches 145°F (63°C) for medium-rare or 160°F (71°C) for medium.
- Let the lamb rest for 10 minutes before carving and serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 5g
- Fat
- 26g
Supplies
Roasting pan Basting brush
Tools
Meat thermometer Sharp knife
Serving suggestions
Serve the Lemon and Rosemary Roasted Lamb with roasted vegetables and a side of couscous for a complete meal.
Tips & tricks
For added flavor, marinate the lamb with the lemon and rosemary mixture overnight before roasting.
Cost
$30