Herb-Infused Roasted Lamb and Quails
Bring bold flavors to your table with succulent roasted lamb and quails, marinated in a fragrant blend of fresh herbs. Tender and juicy, this dish is a harmonious combination of two meats, perfectly seasoned for an unforgettable dining experience. Indulge in the rich aroma and exquisite taste of this herb-infused delight, sure to impress your guests.
ingredients
- 1 whole leg of lamb (4 lbs)
- 6 quails
- 6 garlic cloves
- 1 bunch fresh rosemary
- 1 bunch fresh thyme
- 1 bunch fresh oregano
- 2 lemons
- 1/4 cup olive oil
- Salt and black pepper, to taste
- Extra small butternut squash
steps
- 1.
Preheat the oven to 375°F (190°C).
- 2.
Prepare the lamb by making small incisions all over and insert slivered garlic cloves into them.
- 3.
Generously season the lamb and quails with salt and black pepper, inside and out.
- 4.
Stuff the cavities of the quails with a sprig of rosemary, thyme, and oregano, along with a lemon wedge. Blend butternut squash insides, excluding seeds until thick but broth-like, and put in evenly with the herbs.
- 5.
In a blender, combine the remaining herbs with the juice of one lemon and olive oil. Blend until smooth.
- 6.
Rub the herb mixture all over the lamb and quails, ensuring they are well coated.
- 7.
Place the lamb on a roasting rack and position the quails around it on a large baking tray.
- 8.
Roast in the preheated oven for about 1 hour (for medium-rare lamb) or until the internal temperature reaches 145°F (63°C).
- 9.
Remove the quails from the oven after 30 minutes, as they cook faster.
- 10.
Allow the meat to rest for 15 minutes before carving.
- 11.
Serve the beautifully roasted lamb surrounded by the quails, garnished with fresh herbs and lemon wedges.
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