ROASTED WHOLE LEG OF LAMB WITH FRESH HERB RUB
The aroma of a roasting leg of lamb will entice you with delicious promise long before you sit down to eat. This classic preparation-smothered with Dijon mustard and herbs, surrounded by spring vegetables, and served with a rich pan sauce-makes a dramatic focal point for a meal, especially Easter.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 15
Steps:
- Preheat oven to 500 degrees. Season lamb with salt and pepper. Make 1-inch slits all over; place a sliver of garlic in each. Rub 2 tablespoons mustard over lamb; coat evenly with thyme and rosemary, patting gently.
- Rub oil over bottom of roasting pan; cover with herb bunches. Place lamb on top. Roast 20 minutes; reduce heat to 375 degrees. Add onions, carrots, celery, and potatoes; season with salt and pepper. Roast until meat thermometer inserted near center, avoiding bone, reads 140 degrees, about 70 minutes. Transfer lamb and vegetables to a platter; let rest 20 minutes.
- Meanwhile, make sauce: Knead flour and butter together. Pour off fat; place pan over medium heat. Add wine; reduce by half. Add remaining mustard and stock. Stir; reduce slightly. Strain into a saucepan; simmer. Add butter mixture in small pieces, whisking constantly. Remove from heat; season with salt and pepper. Garnish with herbs.
HERB AND GARLIC ROASTED LEG OF LAMB
Steps:
- Gather the ingredients.
- Preheat the oven to 325 F. Place a rack in a roasting pan and set aside.
- Pat the lamb dry with paper towels. Remove any excess fat with a sharp knife, leaving some on so you'll have rich drippings for gravy.
- Peel the garlic. Cut 2 cloves of garlic into thin slivers. Mince the third clove of garlic and set aside.
- With a small, sharp knife, make several tiny, slits-about 1/2-inch to 1-inch deep-evenly over the surface of the lamb. Insert the garlic slivers into the slits.
- Rub the lamb all over with the lemon juice.
- In a small bowl, combine the minced garlic with the herbs, 1 teaspoon of kosher salt, and 1/4 teaspoon of freshly ground black pepper. Rub the garlic and herb mixture over the surface of the lamb.
- Place the lamb, fat side up, on the rack of the prepared pan.
- Insert meat thermometer in the thickest part of the meat, not touching fat or bone.
- Roast for about 25 to 30 minutes per pound, or until the meat thermometer registers 145 F (medium rare) to 165 F (well done).
- Remove the roast to a platter and let it rest for 15 minutes before carving.
- Gather the ingredients.
- Remove the rack from the roasting pan. Skim excess fat from the drippings and place the pan over medium-high heat.
- Add the red wine and cook for about 2 minutes while scraping up any browned bits from the bottom of the pan.
- In a small bowl, combine 1/2 cup of the chicken stock with the flour; whisk until smooth.
- Add the remaining 1 cup of chicken stock and the flour-stock mixture to the roasting pan, whisking frequently until thickened. Season to taste with salt and pepper.
Nutrition Facts : Calories 1016 kcal, Carbohydrate 4 g, Cholesterol 355 mg, Fiber 0 g, Protein 98 g, SaturatedFat 26 g, Sodium 576 mg, Sugar 0 g, Fat 63 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
AWESOME ROASTED LEG OF LAMB
WE RAISE OUR OWN LAMB AND HAVE EXPERIMENTED WITH IT FOR SOMETIME AND THIS IS OUR ALL TIME FAVORITE. THE WHITE GRAPE JELLY COMES FROM OUR VINES AND IS IN ITSELF THE BEST...
Provided by gusg5298
Categories Lamb/Sheep
Time 5m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- PRE-HEAT OVEN TO 325.
- IN A LARGE ROASTING PAN,COVER BOTTOM WITH OLIVE OIL.
- IN CENTER OF ROASTER PLACE 2 SPRIGS OF FRESH ROSEMARY,TWO GARLIC CLOVES CRUSHED.
- TWO SMALL SLICES GINGER.
- PLACE THE LEG OF LAMB ON TOP OF THE HERBS.
- PEPPER LEG AND COVER LEG WITH WHITE GRAPE JELLY THOROUGHLY.
- PLACE IN OVEN AND ROAST 30minutes PER POUND.
- OR UNTIL IT COMES AWAY FROM BONE AND IS NICE AND DARK.
- WHEN COOKED REMOVE LEG AND SET ASIDE TO COOL SLIGHTLY FOR SLICING.
- WITH THE WONDERFUL AROMATIC DRIPPINGS REMOVE EXCESS FAT AND THE HERB REMAINS IN THE BOTTOM OF ROASTER.
- BOIL YOUR KETTLE AND ADD JUST ENOUGH WATER TO MAKE A LOVELY DARK GRAVY.
- YOU WILL NOT BELIEVE THE FLAVOUR OF THE GRAPE AND HERBS.
- YUM.
- SUGGESTED ACCOMPANYING VEGGIES.
- ROASTED SQUASH.
- GREEN BEANS WITH SLICED ALMONDS AND MUSHROOMS.
- IF YOU DO NOT PREFER THE SQUASH THEN ROAST THEN HALF POTATOES PAR BOIL AND ADD TO LEG FOR LAST 30 MINUTES THEY ARE EQUALLY AS ENJOYABLE.
- HOPE YOU ENJOY IT IS WONDERFUL.
- I USE YOUNG LAMB AND MAKE SURE IT IS WELL TRIMMED OF FAT.
Nutrition Facts :
HERB CRUSTED LAMB
Provided by Giada De Laurentiis
Categories main-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F.
- Season the meat with salt and pepper. In a small bowl, mix the herbs with the olive oil and bread crumbs. Rub both sides of the lamb with the herb mixture. Using the kitchen string, tie up the lamb leg at 2-inch intervals. Place in roasting pan and bake for 20 minutes. Lower the oven temperature to 375 degrees F. Add the wine and water or broth to the roasting pan and cook for another 30 to 40 minutes, or until the thickest part of the lamb reaches an internal temperature of 140 degrees F for medium. Take the lamb out of the oven, cover loosely with foil, and let the meat rest for 15 minutes. Slice and serve.
AWESOME HERB ROAST LEG OF LAMB
An herb rub makes this leg of lamb so good! I always knew it was Easter when my mom made it, and the whole house smells awesome when it's cooking. It's the only recipe I specifically asked for when I moved out on my own.
Provided by danhubin
Categories Leg of Lamb
Time 1h20m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Mix garlic, salt, pepper, ginger, thyme, sage, add marjoram in a bowl. Stir soy sauce and vegetable oil into the garlic mixture until loosely paste-like; add the bay leaf.
- Cut slits into the lamb on all sides. Rub herb mixture over entire surface of lamb, massaging it into the slits. Put lamb in a roasting pan.
- Roast lamb until browned on the outside and red in the center, about 50 minutes for rare. An instant-read thermometer inserted into the center should read 125 degrees F (52 degrees C). Cover lamb loosely with aluminum foil and cool about 20 minutes before carving.
Nutrition Facts : Calories 276.1 calories, Carbohydrate 1.3 g, Cholesterol 91.1 mg, Fat 17.8 g, Fiber 0.4 g, Protein 26.3 g, SaturatedFat 6.4 g, Sodium 781.1 mg, Sugar 0.1 g
AWESOME HERB ROAST LEG OF LAMB
An herb rub makes this leg of lamb so good! I always knew it was Easter when my mom made it, and the whole house smells awesome when it's cooking. It's the only recipe I specifically asked for when I moved out on my own.
Provided by danhubin
Categories Leg of Lamb
Time 1h20m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Mix garlic, salt, pepper, ginger, thyme, sage, add marjoram in a bowl. Stir soy sauce and vegetable oil into the garlic mixture until loosely paste-like; add the bay leaf.
- Cut slits into the lamb on all sides. Rub herb mixture over entire surface of lamb, massaging it into the slits. Put lamb in a roasting pan.
- Roast lamb until browned on the outside and red in the center, about 50 minutes for rare. An instant-read thermometer inserted into the center should read 125 degrees F (52 degrees C). Cover lamb loosely with aluminum foil and cool about 20 minutes before carving.
Nutrition Facts : Calories 276.1 calories, Carbohydrate 1.3 g, Cholesterol 91.1 mg, Fat 17.8 g, Fiber 0.4 g, Protein 26.3 g, SaturatedFat 6.4 g, Sodium 781.1 mg, Sugar 0.1 g
AWESOME HERB ROAST LEG OF LAMB
An herb rub makes this leg of lamb so good! I always knew it was Easter when my mom made it, and the whole house smells awesome when it's cooking. It's the only recipe I specifically asked for when I moved out on my own.
Provided by danhubin
Categories Leg of Lamb
Time 1h20m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Mix garlic, salt, pepper, ginger, thyme, sage, add marjoram in a bowl. Stir soy sauce and vegetable oil into the garlic mixture until loosely paste-like; add the bay leaf.
- Cut slits into the lamb on all sides. Rub herb mixture over entire surface of lamb, massaging it into the slits. Put lamb in a roasting pan.
- Roast lamb until browned on the outside and red in the center, about 50 minutes for rare. An instant-read thermometer inserted into the center should read 125 degrees F (52 degrees C). Cover lamb loosely with aluminum foil and cool about 20 minutes before carving.
Nutrition Facts : Calories 276.1 calories, Carbohydrate 1.3 g, Cholesterol 91.1 mg, Fat 17.8 g, Fiber 0.4 g, Protein 26.3 g, SaturatedFat 6.4 g, Sodium 781.1 mg, Sugar 0.1 g
AWESOME HERB ROAST LEG OF LAMB
An herb rub makes this leg of lamb so good! I always knew it was Easter when my mom made it, and the whole house smells awesome when it's cooking. It's the only recipe I specifically asked for when I moved out on my own.
Provided by danhubin
Categories Leg of Lamb
Time 1h20m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Mix garlic, salt, pepper, ginger, thyme, sage, add marjoram in a bowl. Stir soy sauce and vegetable oil into the garlic mixture until loosely paste-like; add the bay leaf.
- Cut slits into the lamb on all sides. Rub herb mixture over entire surface of lamb, massaging it into the slits. Put lamb in a roasting pan.
- Roast lamb until browned on the outside and red in the center, about 50 minutes for rare. An instant-read thermometer inserted into the center should read 125 degrees F (52 degrees C). Cover lamb loosely with aluminum foil and cool about 20 minutes before carving.
Nutrition Facts : Calories 276.1 calories, Carbohydrate 1.3 g, Cholesterol 91.1 mg, Fat 17.8 g, Fiber 0.4 g, Protein 26.3 g, SaturatedFat 6.4 g, Sodium 781.1 mg, Sugar 0.1 g
AWESOME HERB ROAST LEG OF LAMB
An herb rub makes this leg of lamb so good! I always knew it was Easter when my mom made it, and the whole house smells awesome when it's cooking. It's the only recipe I specifically asked for when I moved out on my own.
Provided by danhubin
Categories Leg of Lamb
Time 1h20m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Mix garlic, salt, pepper, ginger, thyme, sage, add marjoram in a bowl. Stir soy sauce and vegetable oil into the garlic mixture until loosely paste-like; add the bay leaf.
- Cut slits into the lamb on all sides. Rub herb mixture over entire surface of lamb, massaging it into the slits. Put lamb in a roasting pan.
- Roast lamb until browned on the outside and red in the center, about 50 minutes for rare. An instant-read thermometer inserted into the center should read 125 degrees F (52 degrees C). Cover lamb loosely with aluminum foil and cool about 20 minutes before carving.
Nutrition Facts : Calories 276.1 calories, Carbohydrate 1.3 g, Cholesterol 91.1 mg, Fat 17.8 g, Fiber 0.4 g, Protein 26.3 g, SaturatedFat 6.4 g, Sodium 781.1 mg, Sugar 0.1 g
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