Lamb baked with rosemary
5 servings
210 minutes
Lamb roasted with rosemary is a dish infused with the spirit of the Caucasus. It combines simplicity in preparation with a richness of flavor nuances. Traditionally, lamb holds a central place in the cuisine of mountain peoples, while rosemary adds a refined aroma with hints of pine and mild bitterness. The meat's juices blend with spices to create a tender texture and rich taste, while garlic adds zest. Baking under foil retains moisture, and the final uncovered stage forms an appetizing crust. This dish is perfect for festive tables or cozy family dinners accompanied by a glass of dry wine and fresh vegetables. Meat prepared using this recipe becomes a true gastronomic symphony where each ingredient plays its part.
1
Wash the lamb and place it in a baking dish.
2
Make cuts 1 cm deep.
3
Sprinkle with salt.
- Salt: to taste
4
Grind black pepper.
- Freshly ground black pepper: to taste
5
Separate the cloves from the garlic head and arrange them on top.
- Garlic: 1 head
6
Place rosemary on the meat.
- Fresh rosemary: 25 g
7
Sprinkle with olive oil.
- Olive oil: 3 tablespoons
8
Cover with foil and secure it at the edges of the mold.
9
Make a second layer of foil that can be removed shortly before cooking is finished, so the meat gets a golden crust.
10
Preheat the oven to maximum, then add the lamb and reduce the temperature to 170 degrees. Bake for 3 hours. To check the meat's readiness, you can make a cut.
