Recipe for Roasted Half Lamb with Fresh and Boiled Salads
Ingredients
For the Roasted Half Lamb
Half a small lamb (about 5 to 6 kg)
3 tablespoons olive oil
5 garlic cloves, minced
1 teaspoon ground ginger
1 teaspoon turmeric
1 teaspoon black pepper
1 teaspoon cumin
1 tablespoon paprika
1 tablespoon salt (or to taste)
Juice of 1 lemon
2 tablespoons melted butter
A bunch of fresh herbs (thyme, rosemary, bay leaves
For the Fresh and Boiled Salads
1. Fresh Tomato and Lettuce Salad
2 tomatoes, sliced
1 cucumber, sliced
Fresh lettuce leaves
Juice of half a lemon
1 tablespoon olive oil
A pinch of salt and black pepper
2. Boiled Potato and Carrot Salad
2 potatoes, cut into cubes
2 carrots, cut into rounds
1 tablespoon olive oil
Juice of half a lemon
1 teaspoon cumin
A pinch of salt and black pepper
Chopped parsley
3. Boiled Beetroot Salad
2 beetroots (barba)
1 teaspoon white vinegar
1 tablespoon olive oil
A pinch of salt and black pepper
Chopped parsley
4. Rice and Vegetable Salad
1 cup boiled rice
1/2 cup boiled peas
1/2 cup sweet corn
1 red bell pepper, cut into small cubes
1 tablespoon olive oil
Juice of half a lemon
A pinch of salt and black pepper
Preparation Method
1. Preparing the Roasted Half Lamb
1. Preparing the Marinade:
In a large bowl, mix olive oil, melted butter, minced garlic, ground ginger, turmeric, black pepper, cumin, paprika, salt, and lemon juice.
2. Marinating the Lamb:
Make small cuts in the lamb meat and rub the marinade thoroughly over it, ensuring it reaches deep into the cuts for a rich flavor.
3. Adding Herbs:
Place fresh thyme, rosemary, and bay leaves inside and around the lamb.
4. Resting Time:
Cover the lamb and let it marinate for 3 to 4 hours, or preferably overnight in the refrigerator for deeper flavor.
5. Cooking the Lamb:
Preheat the oven to 180°C (356°F).
Place the lamb in a large baking tray. Cover it with aluminum foil at the beginning to ensure even cooking.
After 1 hour and 30 minutes, remove the foil to brown the surface.
Leave it to roast for an additional 30 to 45 minutes, turning it occasionally and basting it with melted butter or the lamb’s own juices.
6. Serving:
Remove the lamb from the oven and let it rest for 15 minutes before carving.
2. Preparing the Salads
1. Fresh Tomato and Lettuce Salad
In a bowl, mix the tomatoes, cucumbers, and fresh lettuce leaves.
Add lemon juice, olive oil, salt, and black pepper.
Gently toss the ingredients and serve fresh.
2. Boiled Potato and Carrot Salad
Boil the potatoes and carrots in salted water until tender.
Drain and let them cool, then mix with olive oil, lemon juice, cumin, salt, black pepper, and parsley.
Serve warm or cold.
3. Boiled Beetroot Salad
Wash the beetroots thoroughly and boil them in water until fully cooked.
Peel and cut them into cubes.
Mix the beetroot with vinegar, olive oil, salt, black pepper, and chopped parsley.
Serve as a cold salad.
4. Rice and Vegetable Salad
Boil the rice in salted water and drain. Let it cool.
Mix it with boiled peas, sweet corn, red bell pepper, olive oil, lemon juice, salt, and black pepper.
Serve as a cold salad.
Tips for a Perfect Meal
For richer flavor, marinate the lamb overnight.
Serve the lamb with roasted vegetables for a delicious flavor combination.
Use herb butter to garnish the lamb before serving for extra taste and a more appetizing appearance.
Prepare the salads in advance and chill them to save time while the lamb is cooking.
Health Benefits of the Meal
Roasted Lamb: A rich source of protein, essential for muscle growth and body strength.
Fresh Vegetables: Packed with vitamins, minerals, and antioxidants.
Rice and Legumes: Provide energy and fiber, offering a complete and balanced meal.
This recipe is ideal for family gatherings, combining the delicious taste of roasted lamb with a variety of fresh and flavorful salads.
Try it, and you'll impress everyone!
Say anything 😀