Roast lamb is a true classic of French cuisine, often prepared for special family occasions. Whether it's a family Sunday or a festive meal, this comforting dish evokes warm memories around the table. The lamb, tender and juicy, is enhanced by aromatic herbs and seasonal vegetables that add a touch of freshness and color to your plate.
In this recipe, we will guide you step by step to create the perfect roast lamb that will delight your guests and make you the star of the evening! With simple ingredients and accessible techniques, you can impress without stress.
Ingredients
For 4 people:
- 1.5 kg of lamb (shoulder or leg)
- 4 cloves of garlic
- 2 sprigs of fresh rosemary
- 2 sprigs of fresh thyme
- 1 tablespoon of olive oil
- 500 g of potatoes
- 300 g of carrots
- 1 onion
- Salt and pepper to taste
Instructions
- Preheat your oven to 180°C (thermostat 6).
- In a large ovenproof dish, place the lamb and generously season it with salt and pepper.
- Peel and chop the garlic cloves, then rub them onto the meat.
- Add the rosemary and thyme sprigs around the lamb.
- Drizzle the lamb with olive oil to give it a nice color.
- Peel the potatoes and carrots, then cut them into pieces. Slice the onion.
- Arrange the vegetables around the lamb in the dish.
- Place the dish in the oven and let it cook for about 1.5 hours, regularly basting the meat with the cooking juices.
- Check the doneness using a meat thermometer: the internal temperature should reach 65°C for medium-rare.
- When the lamb is cooked, remove it from the oven and let it rest for 10 minutes before slicing.
- Serve hot with the roasted vegetables and cooking juices.
Chef's Tips
For even more flavorful meat, you can marinate the lamb with the herbs and garlic a few hours before cooking. This will allow the flavors to infuse well. Feel free to add other seasonal vegetables like zucchini or leeks to vary the flavors.
