Roasted Lamb with Herbs (Miel la Cuțit)
Miel la Cuțit, or Roasted Lamb with Herbs, is a traditional Romani dish that is bursting with flavor. The succulent lamb is seasoned with aromatic herbs and roasted to perfection, making it a show-stopping centerpiece for any special occasion.
Ingredients
- 1 leg of lamb, bone-in
- 4 cloves of garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons fresh parsley, chopped
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- In a small bowl, mix together the minced garlic, chopped rosemary, thyme, parsley, and olive oil to create a herb paste.
- Using a sharp knife, make small incisions all over the lamb and rub the herb paste all over the meat, making sure to get it into the incisions.
- Season the lamb generously with salt and pepper.
- Place the lamb on a roasting pan and roast in the preheated oven for 2 hours, or until the internal temperature reaches 145°F (63°C) for medium-rare or 160°F (71°C) for medium.
- Once cooked, remove the lamb from the oven and let it rest for 15 minutes before carving and serving.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 2 hours
- Total time:
- 2 hours
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 2g
- Fat
- 27g
Supplies
Roasting pan Sharp knife
Tools
Oven
Serving suggestions
Serve the Miel la Cuțit with a side of roasted vegetables and a fresh salad for a complete meal.
Tips & tricks
For a more intense flavor, marinate the lamb with the herb paste overnight before roasting.
Cost
$30