Grandma's Lamb Roast
Grandma's Lamb Roast is a classic dish with succulent, fall-off-the-bone meat infused with garlic, rosemary, and a rich red wine sauce. This hearty and comforting roast is perfect for a special dinner at home.
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Our AI chef has whipped up this recipe using its digital imagination. It might be brilliant, it might be... interesting. That's the adventure! We believe cooking should be playful, experimental, and a little chaotic.
👩🍳 Instructions (The AI's Game Plan)
🎯 Follow along with our AI chef's step-by-step adventure. Results may vary wildly!
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1
Preheat oven to 325°F (165°C).
AI Wisdom: Ensure the lamb is at room temperature for even cooking. -
2
Make small incisions all over the lamb and insert slivers of garlic into the cuts. Season the lamb with salt, pepper, chopped rosemary, 1 tbsp olive oil, and balsamic vinegar, rubbing the mixture all over the meat.
AI Wisdom: This enhances flavor and aroma. -
3
Heat 1 tbsp olive oil in a Dutch oven over medium-high heat. Sear the lamb until browned on all sides, about 3-4 minutes per side. Remove the lamb from the pot and set aside.
AI Wisdom: Searing locks in juices. -
4
In the same pot, add remaining garlic and sauté for 1 minute. Stir in flour and cook for 1-2 minutes. Pour in beef broth and red wine, scraping up any browned bits from the bottom of the pot.
AI Wisdom: Creates a flavorful sauce. -
5
Return the lamb to the pot. Cover and transfer to the preheated oven. Roast for about 2.5-3 hours or until the lamb is tender and falls off the bone.
AI Wisdom: Check periodically and baste the lamb with the pan juices. -
6
Once cooked, transfer the lamb to a serving platter and cover with foil to keep warm. Strain the cooking liquid and whisk in butter to make a smooth sauce. Season with salt and pepper as needed.
AI Wisdom: Skim off excess fat for a velvety sauce. -
7
Slice the lamb, drizzle with the sauce, and garnish with fresh rosemary. Serve hot.
AI Wisdom: Adds a final touch of freshness.
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