Roast lamb with rosemary
Lamb roast with rosemary - A classic delicacy for special moments
Preparation time: 20 minutes
Marination time: 24 hours
Cooking time: 90 minutes
Total: 24 hours and 1.5 hours
Servings: 6
Lamb roast with rosemary is a dish that evokes culinary traditions, perfect for festive meals or a family dinner. The intense aroma of rosemary, combined with the juiciness of lamb meat, transforms this recipe into a true feast.
Necessary ingredients:
- 1 kg lamb chops
- 150 g carrots
- 100 g celery
- 100 g parsley root
- 1 red onion
- 2-3 garlic cloves (to taste)
- Black peppercorns
- 10 g ground rosemary
- 5 sprigs of fresh rosemary
- 300 ml olive oil
- Thyme (to taste)
- Ground pepper (to taste)
- 100 ml sweet cream
- 200 ml white wine
- 50 ml brandy
- Salt (to taste)
Instructions:
1. Preparing the lamb chop: Start by cleaning the lamb chop of fat, ensuring it remains a nice, even piece. This will help achieve a juicy roast.
2. Seasoning: In a bowl, mix the ground rosemary, thyme, salt, ground pepper, and a few black peppercorns. This mixture will add a deep flavor to the meat. Rub the chop well with this mixture, then pour the olive oil over the meat, ensuring it is evenly coated.
3. Marination: Cover the bowl with plastic wrap and let the chop marinate in the refrigerator for 24 hours. This step is essential to allow the flavors to penetrate the meat, making it less bland and more flavorful.
4. Preparing the vegetables: After the chop has marinated, wash and peel the carrots, celery, and parsley root, cutting them into cubes. The red onion can be quartered, and the garlic will be finely chopped. These vegetables will add sweetness and texture to the dish.
5. Baking: Preheat the oven to 180°C. In a baking tray, add the prepared vegetables, season with salt, pepper, thyme, and drizzle with a little olive oil. Place the lamb chop on top of the vegetables and pour the white wine and brandy into the tray. These will create a delicious sauce during baking.
6. Cooking: Cover the tray with aluminum foil and place it in the oven for 60 minutes. After this interval, remove the foil and let the roast brown for another 30 minutes, until it becomes golden and crispy. It is important to check from time to time if the vegetables are drying out; if necessary, you can add a little water.
7. Finalizing: When the roast is ready, remove it from the oven and let it rest for 10 minutes before slicing. This step will help the juices redistribute in the meat, ensuring each slice is juicy.
8. Serving: Serve the lamb roast alongside the baked vegetables and a sauce made from the juices left in the tray. You can add a spoonful of sweet cream to enrich the flavors. A serving suggestion would be to accompany this dish with a dry white wine, which will pair perfectly with the intense flavors of the lamb.
Possible variations: You can experiment with different herbs, such as oregano or sage, to customize the recipe. Also, instead of brandy, you can use another type of alcoholic beverage, such as whiskey, to add a distinct note.
This recipe for lamb roast with rosemary promises to bring joy and satisfaction to the table, being a true symbol of traditional gastronomy. Enjoy your meal!
Ingredients: 1 kg lamb chops, 150 g carrots, 100 g celery, 100 g parsley root, red onion and garlic (to taste), black peppercorns, 10 g ground rosemary, 5 sprigs of fresh rosemary, 300 ml oil, thyme, ground pepper, 100 ml sweet cream, 200 ml white wine, 50 ml brandy, salt
