Lamb steak

This year, I prepared the Easter lamb roast differently than usual. I had a 3 kg leg of lamb and decided to marinate it for much longer, nearly 36 hours, in white wine and plenty of herbs. I made sure to follow all the steps patiently – I used the fridge at a low temperature, divided the cooking into two stages, seared the meat first, and paid attention to every detail. It turned out very tender and juicy.

Quick Info

Total time: approx. 41 hours (36 hours marinating + 5 hours cooking)
Active preparation time: 30 minutes
Cooking time: 2 hours and 45 minutes at 160°C + 3 hours at 140°C
Servings: 8-10, depending on portion size
Difficulty: medium
Recipe type: lamb roast for Easter dinner or special occasions

Ingredients

- 1 leg of lamb (approx. 3 kg)
- Sea salt, to taste
- Whole peppercorns, freshly ground or crushed
- 200 ml dry white wine (plus extra for cooking and marinating)
- 4-5 tablespoons olive oil
- Sage (fresh or dried)
- Mint (ideally fresh, but dried works too)
- Rosemary (fresh or dried)
- Basil (preferably fresh)
- Fresh thyme (for searing and flavor)
- Chili flakes, to taste
- 4-5 garlic cloves
- Optional: beef stock, if making sauce from leftovers

Preparation Method

1. Crush the sea salt with the peppercorns and herbs (sage, mint, rosemary, basil) in a mortar or with a mixer until you get a coarse paste. Add the chili flakes, 1-2 tablespoons of olive oil, and 200 ml of white wine.

2. Rub the leg of lamb thoroughly with the mixture, ensuring to cover the entire surface. Do not pierce or score the meat.

3. Wrap the leg tightly in cling film to keep out the air. Place it in the fridge in the coldest zone, ideally at 1°C, for 24 hours.

4. After 24 hours, unwrap the meat and place it in a non-metallic dish. Pour in a little white wine, add a few crushed garlic cloves, cover again, and let it marinate for another 12 hours in the fridge.

5. Remove the meat, let it drain, and bring it to room temperature. Meanwhile, heat olive oil with 2-3 garlic cloves and thyme sprigs in a pan.

6. Sear the leg on all sides over medium heat until it develops a crust and color.

7. Transfer the leg to a roasting pan (along with the juices and flavors from the pan), add a little white wine if needed, and cover with foil or a lid.

8. Roast in the preheated oven at 160°C for 2 hours and 45 minutes.

9. Turn off the oven and let the roast rest in the cool for a few hours. It can also be left overnight if you’re not in a hurry.

10. The next day (or after resting), preheat the oven to 140°C. Roast the leg for another 3 hours. Every 30 minutes to an hour, turn the meat and add white wine if the liquid in the pan reduces too much.

11. After the second roasting, let the roast sit for at least 15 minutes before slicing.

Why I Make This Recipe Often

Because the result is a tender lamb roast that easily falls apart. If there are leftovers, I can quickly turn it into another meal – it works well with mushroom sauce or reheated in the oven. The long marinade gives flavor without being overpowering. It’s a recipe that doesn’t require constant supervision in the oven.

Tips and Variations

Tips

- Use quality lamb leg for taste and texture.
- Do not pierce the meat to introduce spices. The flavors penetrate enough during the long marinating process, and the meat retains its juices.
- If you have a fridge with a very cold compartment, marinate the meat there.
- You can use both fresh and dried herbs, depending on what you have.
- Do not skip the resting time between cooking stages; it helps with tenderness.

Substitutions

- Dry white wine can be replaced with a dry rosé if you don’t have white.
- If you don’t have all the herbs, rosemary and mint are essential.
- Fresh basil can be substituted with dried, although the flavor won’t be as pronounced.

Variations

- If you want to try a different type of meat, it also works with goat leg.
- For an extra flavor boost, you can add a bit of lemon zest to the marinade (not in the original recipe, but I’ve tested it sometimes).
- If you don’t have time for two cooking and resting stages, you can roast in a single stage at a low temperature, but the texture won’t be the same.

Serving Ideas

- Classic, alongside mashed potatoes or baked potatoes and a green salad.
- With a simple sauce made from the juices left in the pan.
- If there are leftovers, slice and place the meat in a dish with a little olive oil, wild mushrooms, and beef stock, and bake for 20 minutes. It creates a rich sauce that’s great with pasta or rice.

Frequently Asked Questions

1. Can I make this recipe with another cut of lamb?
Yes, you can use shoulder or chops, but the cooking and marinating times may vary.

2. If I don’t have 36 hours for marinating, what should I do?
Reduce it to a minimum of 12-16 hours, but the flavor and tenderness won’t be as pronounced.

3. Why shouldn’t the meat be scored or pierced for garlic?
Because the roast loses its juices. The flavors will still penetrate if the marinating time is long enough.

4. Can I use red wine?
Red wine changes the flavor and color of the meat. I prefer dry white wine; the result is more delicate.

5. What should I do with leftover roast?
Leftovers can be used for a mushroom sauce – place the meat with mushrooms, white wine, and stock in the oven for 20 minutes.

Nutritional Values

Approximately, for one serving (approx. 300 g cooked meat):
Calories: 400-450 kcal
Protein: 32-35 g
Fat: 28-32 g
Carbohydrates: under 3 g
Values may vary depending on the type of lamb, how much fat is on the piece, and how much sauce is used. Slow-cooked lamb has a significant fat and protein content.

Storage and Reheating

Leftover meat can be stored in the fridge in a closed container for up to 2-3 days. It can be reheated in the oven, covered, with a little white wine or its own juices. I do not recommend freezing, as the texture changes. If you prepare leftovers with mushroom sauce, they keep well for another day.

I started everything with very high-quality meat, essential for a successful roast. I had a 3 kg leg of lamb, followed the steps of seasoning, marinating, and preparation, and the result was impressive. In the first stage, mix sea salt with whole peppercorns and herbs (sage, mint, rosemary, basil), add chili flakes, blend in a mortar or with a mixer with a little oil and about 200 ml of wine, and rub the leg of lamb with this mixture. Wrap the leg of lamb in transparent cling film to avoid contact with air and to allow the flavors to penetrate the meat. Leave the meat in the refrigerator for 24 hours (I lowered the refrigerator temperature to 1 degree and placed the meat at the bottom where it is the coldest). After 24 hours, unwrap the meat, place it in a non-metallic dish, and refresh the marinade. Add crushed garlic and plenty of white wine. Cover with cling film and keep the dish in the fridge for another 12 hours. In the first phase, remove the leg of lamb and let it drain, then sear it well on all sides in olive oil flavored with garlic and fresh thyme until it achieves a nice color. Place it in a preheated oven at 160 degrees for 2 hours and 45 minutes. After this stage, stop the cooking and let the lamb rest in the cold for a few hours, it can even stay overnight. The second stage of cooking is done at 140 degrees for 3 hours, turning the leg of lamb every 30 minutes to an hour and adding white wine whenever the liquid in the tray decreases. Let it rest for at least 15 minutes before serving, accompanied by a side dish of your choice and a good sauce; I have also included the recipe for the lamb roast sauce. I wish you good luck and bon appétit; surely if you try the recipe, you will be delighted with the result. Do not pierce the lamb meat to insert garlic or spices so that the juices do not escape during the oven cooking; it will absorb flavors if kept in the fridge wrapped with herbs and spices. From the leftover roast pieces, you can make a roast with mushroom sauce; place the pieces in a tray with a little olive oil, add white wine and beef stock with forest mushrooms, and let it simmer for 20 minutes. It results in a delicious sauce that goes well with any side dish.

 Ingredients: lamb meat sea salt pepper olive oil white wine sage mint thyme rosemary chili flakes

 Tags:  lamb steak easter recipes finish