Roasted leg of lamb in white wine
6 servings
30 minutes
Roasted lamb leg in white wine is a true embodiment of Spanish culinary mastery. Historically, such dishes were found in Mediterranean cuisine, where the combination of aromatic herbs, garlic, and wine gave the meat a rich flavor and tender texture. Rosemary and pancetta infuse the meat with depth of flavor, while onion and wine create a rich, slightly sweet sauce. Baked to a golden crust, the lamb leg turns out juicy and soft, perfect for a festive dinner or family gathering. It is served with simple side dishes that allow you to enjoy the natural taste of the meat, while a glass of dry white wine enhances its sophistication. This dish combines tradition and modernity, awakening a passion for gastronomy and warm friendly meetings.
1
Preheat the oven to 230 degrees.
2
Place rosemary leaves, chopped garlic, and minced pancetta in a bowl. Mash until it becomes a paste and season with spices.
- Fresh rosemary: 2 stems
- Garlic: 3 cloves
- Pancetta: 75 g
3
Use a sharp knife to make shallow cuts in the meat and fill them with the rosemary mixture. Place the leftovers on top.
- Fresh rosemary: 2 stems
4
Slice the onion into rings and place on a baking sheet. Place the leg on top and drizzle with olive oil. Roast for 15 minutes. Reduce the temperature to 180 degrees and pour in 250 ml of wine. Roast for 1.5 hours or a bit longer. Add a little water as needed. Transfer the leg to a plate and let it rest for 10 minutes.
- Onion: 1 head
- Leg of lamb: 2 kg
- Olive oil: 125 ml
- Dry white wine: 375 ml
- Dry white wine: 375 ml
5
Remove the onion and excess fat. Pour the remaining wine onto the baking tray and place it at the top of the oven for 3-4 minutes until the sauce thickens. Season with spices.
- Onion: 1 head
- Dry white wine: 375 ml
- Olive oil: 125 ml
- Dry white wine: 375 ml
6
Cut the meat and pour sauce over it.