How to Make a Lamb Roast Restaurant-Style
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It’s not easy to replicate a restaurant-style dish in your home kitchen, for a variety of reasons. First, and most importantly, the equipment that restaurants have is oftentimes completely different from what you have at home. Second, the quantity of foods prepared in restaurants is much larger, so recipes for a family of four vary greatly than one intended to serve 50. Thankfully, roast meats are one of the few types of foods that can turn out just as delicious at home as they would at a restaurant, for one simple reason: it’s all about time.
Take roast lamb, for example. Many restaurants will use an entire leg of lamb, which you can also do provided you have a big enough oven and enough mouths to feed (and with Easter coming up, it’s a perfect way to feed a large group). To roast your lamb restaurant-style, we suggest you keep it simple: preheat the oven to 375 degrees, rub the lamb with salt, pepper, and finely chopped garlic and rosemary, then place it either directly on the rack with thin-sliced potatoes in a large baking sheet below it to catch the drippings, or on a rack in a baking dish with potatoes lining the bottom. Then you just let it go, with a probe thermometer inserted into the thickest part of the leg, and take it out when the temperature is to your liking: About 120 degrees for rare, 130 for medium-rare, 140 for medium, 150 for medium-well, and 160 for well-done.
Make sure you let the whole roast rest for at least 20 minutes before you begin slicing, to let the juices redistribute so they don’t end up all over your cutting board. Once it’s sliced and on the plate alongside those crispy potatoes, your guests will be asking which cooking school you trained at. If you're looking for ideas on how to flesh out your Easter feast, check out some Italian Easter and Easter dessert ideas.
From Easter menus and party ideas to the best Easter dinner, dessert, and cocktail recipes, we’ve got you covered. Find all this and more on The Daily Meal’s Easter Recipes & Menus Page.
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