Awesome Roasted Leg Of Lamb Food

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ROASTED LEG OF LAMB



Roasted Leg of Lamb image

Provided by Bobby Flay

Categories     main-dish

Time 3h5m

Yield 6 servings

Number Of Ingredients 10

1 (7-pound) semi-boneless leg of lamb, aitchbone removed, fat trimmed to 1/4-inch thick, and lamb tied
8 garlic cloves
1 cup flat-leaf parsley
1/4 cup fresh mint leaves
2 teaspoons lemon zest
2 lemons, juiced
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1/2 cup olive oil
Pita bread, wrapped in foil and warmed in the oven

Steps:

  • Pat lamb dry and score fat by making shallow cuts all over with tip of a sharp small knife.
  • Place garlic, parsley, mint, lemon zest and juice, salt, pepper, and oil in a food processor and process until smooth. Rub the paste all over the lamb and place in a lightly oiled roasting pan. Let stand at room temperature for 30 minutes.
  • Preheat oven to 425 degrees F.
  • Roast lamb in middle of oven for 20 minutes, reduce heat to 350, and cook until an instant-read thermometer inserted 2 inches into thickest part of meat (not touching bone) registers 135 degrees F, about 1 3/4 hours.
  • Transfer to a cutting board and let stand 15 to 25 minutes (the internal temperature will rise to about 145 degrees F for medium). Slice the meat against the grain and serve with pita.

HERB-ROASTED LAMB



Herb-Roasted Lamb image

Celebrate with Ina Garten's easy Herb-Roasted Lamb recipe from Barefoot Contessa on Food Network. Fresh rosemary gives it flavor, while potatoes make it a meal.

Provided by Ina Garten

Categories     main-dish

Time 2h20m

Yield 10 servings

Number Of Ingredients 8

12 large unpeeled garlic cloves, divided
1 tablespoon chopped fresh rosemary leaves
Kosher salt
Freshly ground black pepper
2 tablespoons unsalted butter, melted
1 (6-pound) boneless leg of lamb, trimmed and tied
4 to 5 pounds small unpeeled potatoes (16 to 20 potatoes)
2 tablespoons good olive oil

Steps:

  • Preheat the oven to 450 degrees F. Place the oven rack in the lower third of the oven so the lamb will sit in the middle of the oven.
  • Peel 6 of the cloves of garlic and place them in the bowl of a food processor fitted with the steel blade. Add the rosemary, 1 tablespoon salt, 1 teaspoon pepper, and butter. Process until the garlic and rosemary are finely minced. Thoroughly coat the top and sides of the lamb with the rosemary mixture. Allow to sit at room temperature for 30 minutes to 1 hour.
  • Toss the potatoes and remaining unpeeled garlic in a bowl with the olive oil and sprinkle with salt. Place in the bottom of a large roasting pan. Place the lamb on top of the potatoes. Roast for 20 minutes. Turn the heat down to 350 degrees F and roast for another 1 to 1 1/4 hours, until a meat thermometer registers 130 to 135 degrees F for medium-rare. Place the lamb on a cutting board, cover with aluminum foil, and allow to rest for 15 minutes. Slice and serve with the potatoes.

EASY ROAST LEG OF LAMB



Easy roast leg of lamb image

Roast a leg of lamb for a family feast. It's ideal served with roasties and your favourite spring vegetables for an Easter dinner or Sunday roast

Provided by Anna Glover

Categories     Dinner

Time 2h

Number Of Ingredients 6

2kg-2.5kg leg of lamb
small bunch rosemary, cut into 2cm short sprigs
4-5 garlic cloves, finely sliced
4-6 brown anchovy fillets, chopped (optional)
2 tbsp olive oil
2 large onions, thickly sliced

Steps:

  • Heat the oven to 220C/200C fan/gas 7. Remove all packaging from the lamb and keep a note of the weight to calculate the roasting time. Make incisions into the lamb using a small sharp knife, at an angle, about 5cm into the meat. Making the holes at an angle will mean more of the meat is flavoured, and the flavourings will be less tempted to be pushed out when roasting.
  • Insert a short sprig of rosemary, a garlic slice and a small piece of anchovy (if using) into each of the holes, pressing in well with your finger. Season the meat all over with salt and pepper, then rub the lamb all over with the olive oil. Transfer to a roasting tin, sat on the onion slices. Roast for 20 mins.
  • Lower the oven to 190C/170C fan/gas 5 and cook for another 15-20 mins per 500g (1 hr - 1 hr 20 mins for 2kg leg) depending on how pink you like your lamb. You can also check the internal temperature of the lamb if you prefer pinker meat - it will be 55C for medium (pink) and 70C for well done.
  • Cover with foil and rest for 15 mins before carving. Save the tray juices and onion slices to make gravy.

Nutrition Facts : Calories 473 calories, Fat 27 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 48 grams protein, Sodium 0.26 milligram of sodium

ROASTED LEG OF LAMB



Roasted Leg of Lamb image

This recipe is so good yet it doesn't require too much time, effort or ingredients. It's easy & fool-proof, even for you first-timers!

Provided by Chungah Rhee

Categories     entree

Yield 8 servings

Number Of Ingredients 8

1 (5 to 6 pound) trimmed bone-in leg of lamb
4 cloves garlic, minced
1 tablespoon olive oil
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme leaves
1 tablespoon Dijon mustard
1 tablespoon kosher salt
2 teaspoons ground black pepper

Steps:

  • Preheat oven to 350 degrees F. Line a roasting pan with aluminum foil. Using paper towels, pat lamb dry. Using a sharp knife, score the top side of the lamb by making shallow cuts all over. In a small bowl, combine garlic, olive oil, rosemary, thyme, Dijon, salt and pepper. Place lamb, fat side up, on a rack in the prepared roasting pan. Spread garlic mixture evenly over the lamb, rubbing in thoroughly into the scored cuts. Place into oven and roast until it reaches an internal temperature of 135 degrees F for medium, about 1 hour 30 minutes to 1 hour 45 minutes, or until desired doneness. Let rest 15 minutes before slicing. Serve immediately with mini hasselback potatoes.

AWESOME ROASTED LEG OF LAMB



Awesome Roasted Leg of Lamb image

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

leg of lamb
olive oil
fresh rosemary sprig
garlic
pepper
ginger
white grape jelly

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 :

ROAST LEG OF LAMB



Roast Leg of Lamb image

Cooking peeled potatoes in the pan around the roast is yummy. The only other things you need are gravy made from the pan drippings and a fresh vegetable.

Provided by MBENHAM

Categories     Meat and Poultry Recipes     Lamb     Leg

Time 2h10m

Yield 12

Number Of Ingredients 5

4 cloves garlic, sliced
2 tablespoons fresh rosemary
salt to taste
ground black pepper to taste
5 pounds leg of lamb

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Cut slits in the top of the leg of lamb every 3 to 4 inches, deep enough to push slices of garlic down into the meat. Salt and pepper generously all over the top of lamb, place several sprigs of fresh rosemary under and on top of the lamb. Place lamb on roasting pan.
  • Roast in preheated oven until the lamb is cooked to your desired doneness, about 1 3/4 to 2 hours. Do not overcook the lamb, the flavor is best if meat is still slightly pink. Let rest at least 10 minutes before carving.

Nutrition Facts : Calories 381.8 calories, Carbohydrate 0.4 g, Cholesterol 136.1 mg, Fat 25.3 g, Fiber 0.1 g, Protein 35.8 g, SaturatedFat 11 g, Sodium 136.3 mg

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