Roast Leg of Lamb with Small Onions

Roast Leg of Lamb with Small Onions Recipe from Italy

Region / culture: Italy | Preparation time: 24 hours | Cooking time: 3 hours | Servings: 6-8

Introduction

Roast Leg of Lamb with Small Onions is a classic and delicious dish that is perfect for a special occasion or a Sunday dinner. The combination of tender lamb, flavorful herbs, and sweet onions creates a mouthwatering meal that is sure to impress your guests.

History

Roast Leg of Lamb with Small Onions has been a popular dish in many cultures for centuries. Lamb has long been a staple meat in Mediterranean and Middle Eastern cuisine, and roasting a leg of lamb is a traditional way to prepare this flavorful meat. The addition of small onions adds a sweet and savory element to the dish, making it a well-rounded and satisfying meal.

Ingredients

1 oz (28 g) unsmoked bacon
3 garlic cloves
5 lb (2.27 kg) leg of lamb
1.5 tsp coarse salt
4 tbsp olive oil
6 bruised peppercorns
1 sprig fresh parsley
2 tbsp chopped celery leaves
1 sprig fresh rosemary
3 fresh sage leaves
2 sprigs fresh thyme
1 sprig fresh marjoram
1.5 cup light Italian red wine
1 lb (454 g) small white onions
1 tsp sugar
4 tbsp lemon juice
0.5 cup orange juice
2 tbsp unsalted butter

How to prepare

Chop the bacon and garlic.
Make a few deep slits in the lamb along the grain of the meat and push the mixture into the slits.
Rub salt onto the leg and place it in a roasting pan. Pour olive oil over it.
Add peppercorns and herbs, then let it marinate in the refrigerator for 24 hours.
Preheat the oven to 350°F (177°C).
Pour wine over the lamb and place it in the oven.
Baste the meat every 30 minutes or so.
Put the onions in a pan, cover them with cold water, bring to a boil, then drain.
Remove the outer skin and roots of the onions, but do not remove any layers or cut into the root.
About 1 hour after putting the lamb in the oven, add the onions.
Put the pan back in the oven and continue cooking for 2 hours, basting every 30 minutes.
Remove the leg of lamb from the pan and set it aside to cool while you prepare the sauce.
Lift out the onions with a slotted spoon and place them in a heated dish or bowl.
Strain the cooking juices into a clean saucepan and skim off as much fat as possible.
Heat the cooking juices and add the sugar, lemon juice, and orange juice.
When the sauce is simmering, add the butter in small pieces and let it dissolve while swirling the pan.
Transfer the sauce to a heated sauce boat.
Carve the roast at the table and serve with the onions, sauce, and other vegetables.

Variations

Substitute the small onions with shallots or pearl onions for a different flavor profile.
Add additional herbs or spices to the marinade for a more complex flavor.
Serve the lamb with a mint or yogurt sauce for a refreshing twist.

Cooking Tips & Tricks

Make sure to marinate the lamb for at least 24 hours to allow the flavors to fully develop.

- Baste the lamb regularly while it is roasting to keep it moist and flavorful.

- Be sure to let the lamb rest before carving to allow the juices to redistribute and keep the meat tender.

- Use a meat thermometer to ensure that the lamb is cooked to your desired level of doneness.

Serving Suggestions

Serve Roast Leg of Lamb with Small Onions with roasted vegetables, mashed potatoes, or a fresh salad for a complete and satisfying meal.

Cooking Techniques

Marinate the lamb for at least 24 hours for maximum flavor.

- Baste the lamb regularly while it is roasting to keep it moist and flavorful.

- Let the lamb rest before carving to ensure tender and juicy meat.

Ingredient Substitutions

Use lamb shoulder or loin instead of leg if desired.

- Substitute the Italian red wine with beef or vegetable broth for a non-alcoholic version.

- Use dried herbs if fresh herbs are not available, but reduce the amount by half.

Make Ahead Tips

Marinate the lamb the day before and refrigerate overnight for easy preparation.

- Prepare the onions and sauce ahead of time and reheat before serving.

Presentation Ideas

Serve the carved lamb on a platter garnished with fresh herbs. - Arrange the small onions around the lamb for an elegant presentation. - Drizzle the sauce over the lamb for added flavor and visual appeal.

Pairing Recommendations

Serve Roast Leg of Lamb with Small Onions with a bold red wine such as Cabernet Sauvignon or Merlot.

- Pair with a side of creamy mashed potatoes or buttery roasted potatoes.

- Enjoy with a side of crusty bread or dinner rolls to soak up the delicious sauce.

Storage and Reheating Instructions

Store leftover Roast Leg of Lamb with Small Onions in an airtight container in the refrigerator for up to 3 days.

- Reheat in the oven at 325°F (163°C) until warmed through, or microwave in 30-second intervals until heated.

Nutrition Information

Calories per serving

Each serving of Roast Leg of Lamb with Small Onions contains approximately 450 calories.

Carbohydrates

Each serving of Roast Leg of Lamb with Small Onions contains approximately 10 grams of carbohydrates.

Fats

Each serving of Roast Leg of Lamb with Small Onions contains approximately 25 grams of fat.

Proteins

Each serving of Roast Leg of Lamb with Small Onions contains approximately 40 grams of protein.

Vitamins and minerals

Roast Leg of Lamb with Small Onions is a good source of vitamin B12, zinc, and iron.

Alergens

This recipe contains dairy (butter) and pork (bacon), so it may not be suitable for those with dairy or pork allergies.

Summary

Roast Leg of Lamb with Small Onions is a nutrient-dense dish that is high in protein and rich in vitamins and minerals. It is a satisfying and delicious meal that can be enjoyed as part of a balanced diet.

Summary

Roast Leg of Lamb with Small Onions is a classic and flavorful dish that is perfect for a special occasion or a cozy family dinner. With a tender and juicy leg of lamb, sweet small onions, and a rich and savory sauce, this dish is sure to impress your guests and leave them coming back for more. Enjoy this delicious meal with your loved ones and savor the flavors of this timeless recipe.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was many years ago, when I was just a young girl visiting my aunt in the countryside. My aunt was a wonderful cook, and she always had the most delicious meals waiting for us when we visited. One day, she surprised us with a roast leg of lamb with small onions that was simply divine.

I watched in awe as my aunt prepared the meal, carefully seasoning the meat and arranging the small onions around it. The aroma that filled the kitchen was intoxicating, and I couldn't wait to taste the finished dish. When it finally came out of the oven, I was blown away by how tender and flavorful the lamb was. The small onions added a sweet and savory touch that complemented the meat perfectly.

I begged my aunt to teach me how to make the dish, and she happily obliged. She showed me how to season the lamb with garlic, rosemary, and thyme, and how to roast it to perfection. She also taught me how to caramelize the small onions to bring out their natural sweetness. I was captivated by her culinary skills and knew that I wanted to learn as much as I could from her.

After that visit, I returned home with the recipe for roast leg of lamb with small onions firmly etched in my mind. I practiced making the dish over and over again, tweaking the seasonings and cooking times until I had perfected it. I served it to my family and friends, who all raved about how delicious it was. I knew then that this recipe would become a staple in my cooking repertoire.

Over the years, I continued to refine the recipe, adding my own personal touches and variations. I experimented with different herbs and spices, and even tried adding other vegetables to the dish. But no matter how I changed it, the roast leg of lamb with small onions always remained a favorite among my loved ones.

I shared the recipe with anyone who asked, passing it down through the generations. My children and grandchildren have all learned how to make this dish, and it has become a cherished tradition in our family. Whenever we gather for a special occasion, the roast leg of lamb with small onions is always on the menu.

As I reflect on the journey that led me to discover this recipe, I am grateful for the time I spent with my aunt in the countryside. She not only taught me how to make a delicious meal, but she also instilled in me a love and passion for cooking. I am forever indebted to her for sharing her knowledge and skills with me, and for inspiring me to create my own culinary masterpieces.

So, as I stand in my kitchen preparing the roast leg of lamb with small onions for yet another family gathering, I can't help but smile at the memories that flood back. The sights, sounds, and smells of that day with my aunt are as vivid as ever, and I am filled with gratitude for the recipe that has brought so much joy to my loved ones. And as I sit down to enjoy the fruits of my labor with my family, I know that this dish will continue to be a beloved tradition for years to come.