Ginger Lemon Roast Lamb
Transform your next dinner into an unforgettable feast with this Ginger Lemon Roast Lamb recipe. Featuring a succulent 2kg leg of lamb infused with a zesty marinade of fresh ginger, tangy lemon juice, aromatic rosemary, and a touch of honey, this dish combines bold flavors with melt-in-your-mouth tenderness. Surrounding the lamb, a medley of golden-roasted potatoes, sweet carrots, and caramelized onions create a complete one-pan meal that's as visually stunning as it is delicious. Perfectly seasoned and roasted to perfection, this lamb is finished with a golden crust for an irresistible presentation. With just 20 minutes of prep, this elegant dish is ideal for special occasions or indulgent family dinners. Serve it alongside the flavorful roasted vegetables for a meal that’s sure to impress.
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Recipe Information
Ingredients
- 2 kg leg of lamb (bone-in or boneless)
- 2 tablespoons fresh ginger, grated
- 6 cloves garlic cloves, minced
- 4 tablespoons lemon juice
- 2 teaspoons lemon zest
- 2 tablespoons fresh rosemary, chopped
- 3 tablespoons olive oil
- 1 tablespoon honey
- 2 teaspoons salt
- 1 teaspoon black pepper, freshly ground
- 1.5 kg potatoes, quartered
- 4 pieces carrots, peeled and cut into chunks
- 2 pieces onion, cut into wedges
Instructions
Preheat your oven to 180°C (350°F).
In a small bowl, combine grated ginger, minced garlic, lemon juice, lemon zest, chopped rosemary, olive oil, honey, salt, and black pepper. Mix well to form a marinade.
Place the leg of lamb in a large roasting tray. Use a sharp knife to make small slits all over the lamb. Rub the marinade generously over the entire lamb, ensuring it gets into the slits.
Allow the lamb to marinate at room temperature for 20 minutes or refrigerate for up to 4 hours for more intense flavor.
Arrange the quartered potatoes, carrot chunks, and onion wedges around the lamb in the roasting tray. Drizzle with a little olive oil and season with a pinch of salt and pepper.
Cover the tray with aluminum foil and roast in the preheated oven for 90 minutes.
Remove the foil and increase the oven temperature to 200°C (400°F). Roast for an additional 30 minutes to develop a golden-brown crust on the lamb.
Check the lamb's internal temperature with a meat thermometer: it should reach 63°C (145°F) for medium-rare or 70°C (160°F) for medium.
Once the lamb is cooked to your desired doneness, remove it from the oven and let it rest for 15 minutes before carving.
Serve the carved lamb with the roasted vegetables on the side. Enjoy your flavorful Ginger Lemon Roast Lamb!
Nutrition Facts
Calories |
7766 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 504.5 g | 647% | |
| Saturated Fat | 206.8 g | 1034% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1940 mg | 647% | |
| Sodium | 6433 mg | 280% | |
| Total Carbohydrate | 358.3 g | 130% | |
| Dietary Fiber | 38.0 g | 136% | |
| Total Sugars | 59.6 g | ||
| Protein | 489.1 g | 978% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 673 mg | 52% | |
| Iron | 53.4 mg | 297% | |
| Potassium | 14524 mg | 309% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
