| Prep: 20 mins | Cook: 1 hr 30 mins – 2 hrs | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 567 | 38g | 15g | 11g |
| sugars | fibre | protein | salt |
| 7g | 3g | 48g | 1.5g |
I’ve always had a special fondness for recipes that blend the familiar with the unexpected. There’s a beautiful dance that happens in the kitchen when you pair bold, distinctive flavors with comfortingly traditional fare. One such recipe that has particularly captured my heart and my tastebuds is the one for Tangelo and Rosemary Roast Lamb.
The Magic Combo: Tangelo and Rosemary
Tangelo and Rosemary Roast Lamb brilliantly marries the lush, tropical sweetness of tangelo with the earthy, evergreen zing of rosemary. The delightful dance of flavors, reminiscent of both my Cuban roots and my passion for Spanish cuisines, makes this dish a showstopper.
The tangelo, a hybrid of tangerine and grapefruit, brings a unique citrusy sweetness nudged with just a hint of tang, whilst the rosemary offers a fragrant piney aroma and flavor, grounding the dish beautifully. The infusion of the minced garlic, honey, and the judicious amount of olive oil into the meat gives it a succulent texture, further enhancing the culinary experience.
The Nutrient Dance: Health Benefits
Apart from the gustatory delight, the Tangelo and Rosemary Roast Lamb is also a powerhouse of nutrition. The lamb is a rich source of complete protein, B vitamins, iron, and zinc, all crucial for maintaining a robust immune system and a healthy body. Tangelo, on the other hand, is brimming with vitamin C, a potent antioxidant that aids the body’s fight against free radical damage.
Rosemary, too, is much more than just a flavorful herb. It contains a compound called rosmarinic acid, which has anti-inflammatory and antioxidant effects. Last but not least, garlic and olive oil bring to the table heart-healthy fats, vitamin E, and compounds linked to numerous health benefits, including reduced heart disease risk and improved digestive health.
Perfect Pairings
This Tangelo and Rosemary Roast Lamb recipe pairs beautifully with a host of dishes. If you’re in a Spanish mode, consider serving it alongside a classic potato tortilla or with a vibrant paella mixta. As an ode to my Caribbean roots, you might opt for a side of mojo bites, or dare to pair it with a Moros y Cristianos for a truly tropical flavor fiesta.
Whichever way you choose to enjoy it, this Tangelo and Rosemary Roast Lamb recipe is here to bring a bit of the unexpected to your kitchen and a lot of joy to your palate.
What You’ll Need
- 1.5 lb Tangelo, juiced and zested
- 4 lb leg of lamb
- 6 cloves of garlic, minced
- 4 sprigs of fresh rosemary
- 1/4 cup of olive oil
- 1/4 cup of honey
- Salt to taste
- Pepper to taste
Method
Step One
Preheat the oven to 375 degrees Fahrenheit. Meanwhile, in a bowl, mix together the tangelo juice and zest, minced garlic, rosemary, olive oil, honey, salt, and pepper.
Step Two
Take your leg of lamb and place it in a roasting pan. Season the lamb with salt and pepper according to your preference.
Step Three
Pour the prepared tangelo and rosemary mixture evenly over the lamb. Rub it into the meat to ensure that it’s fully coated.
Step Four
Place the roasting pan in the preheated oven and roast the lamb for about 1.5 hours or until it’s cooked to your desired level of doneness. Remember to baste the lamb with the pan juices every 30 minutes.
Step Five
Once it’s done, remove the lamb from the oven and let it rest for about 15 minutes before serving. This tasty Tangelo and Rosemary Roast Lamb is best enjoyed with some steamed vegetables or mashed potatoes.
