Lamb pairs perfectly with red wine. Combined with garlic and herbs, this is a fantastic dish. Serve with potato gratin and a good sauce.
Why marinate meat?
Some ingredients in the marinade, such as citrus fruits or lactic acid bacteria, can help break down the connective tissue in the meat and make it more tender.
By marinating the meat, you can add flavors and spices that enhance the taste. For example, the marinade can contain ingredients such as garlic, herbs, lemon juice, soy sauce or wine.
The marinade can also help the meat retain its moisture and juiciness during the cooking process.
Some ingredients in the marinade, such as lemon juice or vinegar, can have antibacterial properties and help reduce the risk of foodborne illness.
Meat should always be marinated in the refrigerator to reduce the risk of bacterial growth.
4-6 servings
1 kg boneless lamb roast
4 cloves garlic
Marinade
4 tbsp olive oil
0.5 tsp salt
2 tsp black pepper
1 yellow onion
5 tsp pizza seasoning
2 dl red wine
Peel and split the garlic cloves lengthwise. Peel and roughly chop the onion.
Press the garlic cloves into the roast. Use a paring knife to make holes.
If the roast is not tied, tie it with cotton string.
Mix olive oil, salt, pepper and pizza seasoning in a bowl,
Rub the lamb roast in the mixture.
Place in a bag and add the remaining mixture, onion and wine.
Marinate for an hour or ideally overnight.
Preheat the oven to 175 °C (347 °F).
Brown the lamb roast in olive oil all over.
Place the roast in a roasting pan and add the marinade and onion.
Roast the lamb roast in the oven for about 1-2 hours to an internal temperature of 60 °C (140 °F) (rare), 65 °C (149 °F) (well done).
Let the roast rest for about 10 minutes, covered in foil. The internal temperature will now increase by a few degrees.
Cut the lamb roast against the grain.
