A Festive Feast: Slovakia's Hearty Roasted Lamb with Garlic (Jahňacie stehno na cesnaku)
Details
A show-stopping centerpiece, this tender lamb is aggressively seasoned with garlic and herbs for a truly memorable meal.
Ingredients
Instructions
Prepare the Lamb
Begin by patting the leg of lamb dry with paper towels. Using the tip of a sharp knife, make deep incisions all over the surface of the meat.
Infuse with Garlic
Take the peeled garlic cloves and cut the larger ones in half lengthwise. Insert a piece of garlic deep into each incision you made in the lamb. If you have any leftover garlic, finely chop it and set aside.
Season the Meat
In a small bowl, combine the chopped rosemary leaves, caraway seeds, a generous amount of salt, and black pepper. Rub this mixture all over the entire surface of the lamb, making sure to press it into the meat. If you had leftover chopped garlic, mix it with the melted lard or oil and brush it over the lamb. For the best flavor, cover the lamb and let it marinate in the refrigerator overnight, or for at least 4 hours.
Prepare for Roasting
Preheat your oven to 425°F (220°C). Scatter the prepared potatoes, carrots, and onions in the bottom of a large roasting pan. Place the marinated leg of lamb on top of the vegetables. Pour the water or broth into the bottom of the pan.
Roast the Lamb
Place the roasting pan in the preheated oven and roast for 20 minutes to get a nice initial sear. Then, reduce the oven temperature to 350°F (180°C). Continue to roast for approximately 2 to 2.5 hours, basting the lamb with the pan juices every 30 minutes. The lamb is done when it is tender and the internal temperature reaches 145°F (63°C) for medium.
Rest and Serve
Once cooked to your liking, carefully remove the lamb from the pan and transfer it to a cutting board. Tent it loosely with aluminum foil and let it rest for 15-20 minutes before carving. This allows the juices to redistribute, ensuring a moist and tender result. Serve the carved lamb with the roasted vegetables from the pan.
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