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.

Roasted Lamb with Herbs (Miel la Cuțit)

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

  1. Preheat the oven to 350°F (175°C).
  2. In a small bowl, mix together the minced garlic, chopped rosemary, thyme, parsley, and olive oil to create a herb paste.
  3. 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.
  4. Season the lamb generously with salt and pepper.
  5. 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.
  6. 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