Khorovadz Mees Joannes Roast Leg of Lamb

Khorovadz Mees Joannes Roast Leg of Lamb

Indulge your senses with the rich, savory flavors of Armenian cuisine as you prepare the exquisite "Khorovadz Mees Joannes Roast Leg of Lamb." This mouthwatering dish promises to be the star of your next gathering, captivating your guests with its tender, juicy meat and aromatic herbs. Imagine the aroma wafting through your kitchen as the leg of lamb roasts to perfection, creating a feast that will have everyone asking for seconds. Ready to impress? Dive into this easy-to-follow recipe and discover the secrets to achieving a succulent roast that will leave a lasting impression!

Prep Time: 30 mins
Cook Time: 2 hrs
Total Time: 2 hrs 30 mins
Cuisine: Armenian
Serves: 8 servings

Ingredients

  1. 1 leg of lamb (5-6 lbs)
  2. 4 cloves garlic, minced
  3. 2 tbsp fresh rosemary, chopped
  4. 2 tbsp olive oil
  5. Salt and pepper to taste
  6. 1 cup red wine
  7. 1 lemon, juiced

Instructions

  1. Preheat your oven to 350°F (175°C). This will ensure that your leg of lamb cooks evenly and thoroughly.
  2. Prepare the marinade by combining the minced garlic, chopped fresh rosemary, olive oil, lemon juice, salt, and pepper in a mixing bowl. Stir well until all ingredients are evenly mixed.
  3. Place the leg of lamb in a large roasting pan. Using a sharp knife, make small incisions all over the surface of the lamb. This will allow the marinade to penetrate the meat more effectively.
  4. Rub the marinade generously all over the leg of lamb, ensuring that it gets into the incisions. Cover the lamb with plastic wrap or aluminum foil and let it marinate in the refrigerator for at least 30 minutes, or up to 4 hours for more flavor.
  5. Once marinated, remove the lamb from the refrigerator and let it sit at room temperature for about 15-20 minutes before roasting. This helps it cook more evenly.
  6. Place the marinated leg of lamb in the preheated oven. Roast for approximately 2 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare, or 145°F (63°C) for medium. Use a meat thermometer to check the temperature.
  7. About halfway through the cooking time, baste the lamb with the pan juices to keep it moist and flavorful. If the top starts to brown too quickly, you can cover it loosely with aluminum foil.
  8. Once the lamb is cooked to your desired doneness, remove it from the oven and cover it loosely with aluminum foil. Let it rest for at least 15-20 minutes. This allows the juices to redistribute throughout the meat, making it more tender.
  9. While the lamb is resting, you can prepare a sauce by deglazing the roasting pan with the red wine. Place the pan over medium heat, scraping up any browned bits from the bottom. Allow the wine to simmer and reduce slightly for a richer flavor.
  10. After resting, carve the leg of lamb into slices and serve with the wine sauce drizzled over the top. Pair with your favorite sides to complete the meal.

Tips

  1. Marinate for Maximum Flavor: For the best results, allow your lamb to marinate for at least 4 hours, or even overnight if you have the time. This will enhance the flavor and tenderness of the meat.
  2. Room Temperature is Key: Before roasting, let the marinated lamb sit at room temperature for 15-20 minutes. This helps it cook evenly and prevents it from becoming tough.
  3. Use a Meat Thermometer: To achieve your desired doneness, invest in a reliable meat thermometer. Aim for an internal temperature of 135°F (57°C) for medium-rare or 145°F (63°C) for medium.
  4. Baste for Moisture: Halfway through cooking, baste the lamb with its own juices. This keeps the meat moist and adds an extra layer of flavor.
  5. Rest Before Carving: After roasting, let the lamb rest under aluminum foil for 15-20 minutes. This allows the juices to redistribute, ensuring each slice is tender and juicy.
  6. Make a Flavorful Sauce: Don't forget to deglaze the roasting pan with red wine after the lamb rests. This simple step creates a delicious sauce that perfectly complements the meat.
  7. Pair with Sides: Serve your roast leg of lamb with traditional Armenian sides like roasted vegetables or pilaf for a complete and satisfying meal.

Nutrition Facts

Calories: 425kcal

Carbohydrates: g

Protein: g

Fat: g

Saturated Fat: g

Cholesterol: mg

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