ROAST LEG OF LAMB
A simple recipe with sensational flavor! I've adopted this recipe as it didn't have a loving owner. I have made it myself though and must say it makes an impressive sunday roast! Instead of using dried rosemary, you can also use fresh sprigs and insert them into the cuts with the garlic slivers.
Provided by -Sylvie-
Categories Lamb/Sheep
Time 2h10m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Remove lamb from refrigerator 1 hour before roasting.
- Preheat oven to 400°F/200°C/Gas 6.
- Make small slits just large enough for garlic slivers evenly in the leg of lamb, and insert the garlic slivers.
- Rub all over with lemon juice, then pat the rosemary and black pepper evenly over the surface. Sprinkle with salt to taste. If you're using fresh rosemary, just insert the sprigs with the garlic slivers into the cuts you made.
- Place lamb, fat side up on a rack in an uncovered pan.
- Roast 30 minutes to a pound or until the internal temperature reaches 175-180°F, for meat well done. If you prefer slightly rare lamb, roast until 160-165°F.
- When done, remove from oven, cover the roast in foil and allow it to rest for 20 minutes before carving.
- If you also want delicious rich gravy, place a 1 1/2 cups of lamb or beef stock in the bottom of the pan before you put the lamb in the oven, making sure that the rack sits above the liquid and the meat doesn't touch it. You can also add a sprig or two of rosemary to it and if you want baste the lamb a couple of times while it's roasting. Just before serving bring the liquid to a simmer on the stove top, making sure you whisk it well and scrape all the bits from the sides and the bottom of the pan. If you want more gravy you can add some extra stock or some of the water you have cooked your vegetables inches Mix 1tbsp of cornflour with 2tbsp of water and whisk it into the stock. Simmer until thickened and you have a wonderful gravy.
ROAST LAMB
If you haven't cooked a whole leg of lamb before, here is the place to start. This is not a revolutionary recipe, but slathering on butter and (take our word for it) anchovies makes this version truly essential. It is excellent for the Easter feast - lamb has ancient associations with springtime, and it pairs well with sharp spring vegetables like asparagus, dandelion greens and artichokes. Lamb is also popular for Passover, but the leg is not considered kosher unless the sciatic nerve is removed. Some kosher butchers offer that, but we also give options for other cuts like shoulder and double loin. The butter can be replaced by duck or goose fat, or olive oil, but the gravy (made from pan drippings) will need to be adjusted. For roasting, meaty American lamb is preferable to cuts from Australia and New Zealand. Most American lambs are fed both grass and grain, yielding meat that is fine-grained, earthy and mild. More Easter lamb recipes and how to carve a leg of lamb.
Provided by Julia Moskin
Categories dinner, roasts, main course
Time 3h
Yield 8 to 12 servings
Number Of Ingredients 8
Steps:
- Heat oven to 425 degrees. Use a small sharp knife to make about a dozen incisions, each about 2 inches deep, through the fat that covers the top of the meat. Using a mortar and pestle or a blender, blend 2/3 of the anchovies (or 2/3 of the mustard if using), the rosemary leaves and the garlic cloves into a chunky paste. Using your fingers, press paste deeply into incisions.
- Mix remaining anchovies (or mustard) and the butter into a paste. Smear this mixture all over the surface of the roast. Season liberally with black pepper. (Do not add salt; the anchovies are salty enough, and so is the mustard.) Place the lamb on a rack in a roasting pan, fat side up, and squeeze the lemon halves over. Pour the wine around the roast into the pan.
- Roast 15 minutes, then reduce heat to 350 degrees and roast until internal temperature reaches 130 to 135 degrees (for medium-rare or medium meat), about another 60 to 90 minutes. Baste every 20 minutes or so with the wine and drippings in the pan, adding more wine as needed to keep the liquid from scorching. If possible, for the last 15 minutes of cooking, use convection or a broiler to crisp the fat on the roast.
- Remove pan from the oven, remove rack from the pan, and let the roast rest on the rack for at least 15 to 20 minutes in a warm place, tented with foil. The internal temperature will rise to about 140 to 145 degrees.
- To make sauce from the pan drippings, remove a few tablespoons of fat by tipping the pan and spooning off the top layer. Put the pan over medium heat until the liquid simmers. Taste the simmering liquid and whisk in more wine, 1/4 cup at a time, until the consistency and flavor are right. Do not let the mixture become syrupy; it should be a sharp jus, not a thick gravy.
- Carve lamb into 1/2-inch-thick slices and arrange on a heated platter, decorated with rosemary sprigs. Serve with piping hot gravy.
Nutrition Facts : @context http, Calories 1047, UnsaturatedFat 47 grams, Carbohydrate 3 grams, Fat 107 grams, Fiber 0 grams, Protein 11 grams, SaturatedFat 56 grams, Sodium 258 milligrams, Sugar 1 gram, TransFat 0 grams
HERB-ROASTED LAMB
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
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.
PERFECT ROASTED LEG OF LAMB
This easy no-fail roasted leg of lamb recipe, with a special Mediterranean seasoning, will give you the BEST lamb roast every single time! Remember, the best lamb leg is either cooked to perfect pink inside (internal temp somewhere around 130°F) or until the meat falls off the bone (internal temp somewhere around 175°F or beyond). Just avoid cooking your lamb to the in-between stage which can be tough. I like to cook some potatoes in the same pan to complete the meal. Add a big Mediterranean salad of your choice, you can't go wrong with Greek salad for this one.
Provided by Suzy Karadsheh
Categories Entree
Number Of Ingredients 17
Steps:
- Bring the leg of lamb to room temp. Take the leg of lamb out of the refrigerator and leave in room temperature for about 1 hour. In the meantime, prepare the remaining ingredients and make the lamb rub.
- Prepare the seasoning. To make the rub or seasoning, in a food processor, combine the rub ingredients. Blend until smooth. Set aside (or in the fridge, if preparing in advance).
- Salt the meat. When ready, pat the lamb dry and make a few slits on both sides. Season with salt and pepper.
- Sear the Lamb. Turn the oven on broil. Place the leg of lamb on a wire rack and put it directly on the top rack so that it's only a few inches away from the broiler element. Broil for 5-7 minutes on each side or until the leg of lamb is nicely seared. Remove from the oven, then adjust the oven temperature to 325 degrees F.
- Apply the seasoning or rub. When the lamb is cool enough to handle, insert the garlic slices in the slits you made earlier. Now cover the leg of lamb on all sides with the wet rub and place it in the middle of a roasting pan with an inside rack. Add two cups of water to the bottom of the roasting pan.
Nutrition Facts : Calories 514.5 kcal, Sugar 3 g, Sodium 129.3 mg, Fat 22.2 g, SaturatedFat 5 g, Carbohydrate 38.1 g, Fiber 6.1 g, Protein 41.5 g, Cholesterol 114.3 mg, UnsaturatedFat 15.5 g, ServingSize 1 serving
ROASTED LEG OF LAMB
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
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.
ROASTED LEG OF LAMB
Provided by Alex Guarnaschelli
Categories main-dish
Time 4h35m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Place the lamb on a sheet pan covered with foil. In a bowl, combine 2 tablespoons of Dijon mustard, white wine, garlic, salt, black pepper, and thyme leaves. Stir to blend and rub all over the lamb. Cover and place it in the refrigerator to marinate for a few hours or overnight, turning the lamb over from time to time and recoating it with the marinade.
- Preheat the oven to 425 degrees F. Remove the lamb from the marinade and season on all sides with salt, pepper and olive oil. Reserve the leftover marinade for later use.
- In a roasting pan fitted with a roasting rack place the lamb, fatty side up, on the rack and place it in the center of the oven. . Having the leg elevated off the bottom of the pan will allow for more even roasting. At 425 degrees F, the roast should start to brown fairly quickly.
- After 25 to 30 minutes, lower the oven temperature to 350 degrees F. I usually count between 12 to 14 minutes per pound of meat (including the weight of the bone) for a roast. When the oven heat is lowered, count about 30 to 40 minutes and then check the inner temperature of the thickest part of the roast with an instant-read thermometer. Cook it to about 130 degrees F. The meat, once it "rests" will be a nice medium rare. Remove the roast and turn it fat side down onto a flat surface to rest. Resting the lamb on the opposite side will help to redistribute the juices. Note: Save the pan drippings.
- Place the roasting pan on the stove over medium low heat. Add the reserved marinade, dry sherry and 1 tablespoon Dijon mustard. Whisk together and simmer until thick. Transfer the sauce to a gravy boat and serve with lamb.
- Slice the lamb (against the grain) and serve family style.
GARLIC AND HERB-RUBBED LAMB CHOPS
Steps:
- Gather the ingredients.
- In a large baking dish, toss the lamb with the olive oil, garlic, black pepper, red pepper flakes, rosemary, oregano, and thyme.
- Once the chops are evenly coated, cover and refrigerate for at least 4 hours or up to overnight.
- Preheat grill, grill pan, or broiler.
- Remove chops from marinade and salt both sides generously.
- Cook about 5 to 6 minutes per side for medium-rare (will vary depending on thickness).
- Scatter with fresh parsley and mint.
- Let rest for 5 minutes before serving.
Nutrition Facts : Calories 396 kcal, Carbohydrate 2 g, Cholesterol 98 mg, Fiber 0 g, Protein 31 g, SaturatedFat 12 g, Sodium 165 mg, Sugar 0 g, Fat 30 g, ServingSize 8 chops (4 servings), UnsaturatedFat 0 g
BEST ROAST LAMB
This delicious recipe is by British cook, Simon Hopkinson. You may think that anchovies are a strange ingredient to season a roast, but they do perform magic. Anchovies are the secret ingredient to Worcestershire Sauce, so the idea of using them as seasoning is not far-fetched at all (and think of Thai Fish Sauce!). Free your mind, and the rest will follow.
Provided by evelynathens
Categories Lamb/Sheep
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 220C/Gas 7/425°F With a small sharp knife, make about 12 incisions 5cm deep in the fleshy side of the joint. Insert a piece of garlic, half an anchovy and a small sprig of rosemary into each incision. Push all of them right in with your little finger. Cream the butter with any remaining anchovies and smear it all over the surface of the meat. Grind over plenty of black pepper. Place the lamb in a roasting tin and pour the wine around. Tuck in any leftover sprigs of rosemary and pour over the lemon juice. Put in the oven and roast for 15 minutes.
- Turn the oven temperature down to 180C/Gas 4/360F and roast the lamb for a further hour, or slightly more, depending on how you like your meat. Baste from time to time with the winey juices. Take the meat out of the oven and leave to rest in a warm place for at least 15 minutes before carving.
- Taste the juices and see if any salt is necessary - it shouldn't be, because of the anchovies. During roasting, the wine should have reduced and mingled with the meat juices and anchovy butter to make a delicious gravy. If it's too thin, a quick bubble on the hob should improve the consistency. Mashed potato is good with this.
Nutrition Facts : Calories 683.6, Fat 45.5, SaturatedFat 21.3, Cholesterol 208.4, Sodium 847.9, Carbohydrate 3.4, Fiber 0.3, Sugar 0.9, Protein 51.8
20 BEST WAYS TO USE LEFTOVER LAMB
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a lamb dish in 30 minutes or less!
Nutrition Facts :
IRISH LAMB STEW
Steps:
- Enjoy.
Nutrition Facts : Calories 647 kcal, Carbohydrate 38 g, Cholesterol 164 mg, Fiber 5 g, Protein 58 g, SaturatedFat 7 g, Sodium 853 mg, Sugar 6 g, Fat 28 g, ServingSize 12 servings (serves 12), UnsaturatedFat 0 g
PERFECT ROAST LEG OF LAMB
A perfectly roasted leg of lamb is a beautiful thing and here I want to guide you through the preparing, roasting and resting of this incredible joint of meat that will guarantee juiciness and flavour. There are many ways to flavour roast lamb, but I'm going old-school with garlic and rosemary, which I love. Trust me on the anchovies, it really works.
Provided by Jamie Oliver
Categories Easter treats Dinner Party Father's day Sunday lunch
Time 2h20m
Yield 8 to 10
Number Of Ingredients 10
Steps:
- Preheat the oven to 220°C/425°F/gas 7. Roughly chop the celery, carrots and onions, throwing into a large roasting tray as you go, with the bay leaves.
- With a sharp, pointed knife, follow the lamb bone down about 10cm to 12cm (you are just making a 'tunnel' where you are cutting the meat away from the bone). Do this from the top end and the bottom end. Pierce the skin at an angle with a sharp pointed knife 6 or 8 times at random around the leg, then open up the incisions by poking your fingers down them to make a bit of space. Rub the lamb all over with olive oil, sea salt and black pepper.
- Strip the leaves off the rosemary sprigs and peel and finely slice the garlic, then toss in a little drizzle of olive oil and a splash of red wine vinegar. Push a little rosemary, a couple of slices of garlic and an anchovy fillet (if using) into each hole, adding any leftovers and a good splash of water to the trivet tray with the veg.
- Place the lamb directly on the bars of the middle shelf of the oven, and place the tray on the shelf beneath. Turn the oven down to 180°C/350°F/gas 4 and cook to your liking (see timings below).
Nutrition Facts : Calories 202 calories, Fat 11.8 g fat, SaturatedFat 4.7 g saturated fat, Protein 21.3 g protein, Carbohydrate 0.8 g carbohydrate, Sugar 0.0 g sugar, Sodium 0.14 g salt, Fiber 0.4 g fibre
HERBED LEG OF LAMB
Recipes come into being in strange ways. The fabulous Brazilian pit master and chef, André Lima de Luca, told me about a way he had for slow-cooking a shoulder of pork with (among many other ingredients) oregano, rosemary, orange and lemon. The thought and flavours percolated at the back of my mind for a while - and then I tried cooking a leg of lamb with them last Easter.
Provided by Nigella Lawson
Categories Main course
Yield Serves 6-8
Number Of Ingredients 8
Steps:
- Preheat the oven to 180C/160C Fan/Gas 4.
- Sit the lamb in a large roasting tin, skin-side up, and use the tip of a sharp knife to make many incisions all over the skin.
- Put the oregano, rosemary, garlic, lemon and orange zest, 2 tablespoons of lemon juice, 2 tablespoons orange juice, olive oil and salt in a bowl and blend using a stick blender (alternatively, use a small food processor). Spoon this over the lamb and rub in well. Leave at room temperature for 45 minutes.
- Pour ½cm freshly boiled water into the bottom of the roasting tin and roast for 1 hour 40 minutes. Check after an hour to add more water if needed and cover with foil if the meat is beginning to catch. Just before the time is up, remove the lamb from the oven and check it is done to your liking, either using a probe and the temperatures listed in the tips below or piercing with a knife and taking a peek.
- Remove the cooked lamb from the oven, cover loosely with foil, and rest for 15-30 minutes, checking every now and again, before transferring to a board to carve.
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BEST ROAST LEG OF LAMB RECIPE | JAMIE OLIVER LAMB RECIPES
From jamieoliver.com
Servings 8Total Time 1 hr 35 minsCategory MainsCalories 307 per serving
- Remove the lamb from the fridge 1 hour before you want to cook it, to let it come up to room temperature.Preheat the oven to 200ºC/400ºF/gas 6 and place a roasting dish for the potatoes on the bottom.
- Peel and halve the potatoes.Crush the peeled garlic into a bowl, add the chopped rosemary, finely grate in the lemon zest and drizzle in a good lug of oil, then mix together.Season the lamb with sea salt and black pepper, then drizzle with the marinade and rub all over the meat.
SLOW ROAST LEG OF LAMB | RECIPETIN EATS
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- Preheat the oven to 350F. Place the potatoes into a large casserole dish or roasting pan. Drizzle with olive oil and season generously with salt, pepper and herbs. Use a spatula to toss the potatoes in the seasonings, until well coated.
- In a small bowl, prepare the spread for the lamb: mix together the mustard, olive oil, thyme, rosemary, garlic, salt and pepper. Add more oil as needed until the sauce is creamy.
- Next, prepare the lamb. Trim off any extra thick pieces of fat. Using a sharp knife, score the fatty layer that surrounds the leg of lamb, taking care not to go too deep. Watch mt video recipe to see how it's done. Using your hands, rub the prepared spread all over the leg of lamb, making sure the meat is well seasoned all over. If using boneless leg of lamb, season the inside of the leg where the bone as been removed.
- If using boneless leg of lamb, season the meat all over, then use kitchen twine to truss the meat; the leg meat should be snugly together. Trussing the meat will ensure it cooks more evenly. Watch my video to see how it's done.
BEST ROAST LAMB RECIPE - HOW TO MAKE ROAST LAMB
From goodhousekeeping.com
Servings 6Total Time 45 minsCategory Dinner, Main Dish
- Heat oven to 400°F. Season lamb with 1 teaspoon salt and ½ teaspoon pepper and place in roasting pan.
- Rub over lamb and roast 10 minutes. Toss tomatoes and garlic cloves with remaining tablespoon oil and ¼ teaspoon each salt and pepper.
- Scatter tomatoes and garlic around lamb and roast until internal temperature of lamb registers 125°F for medium-rare, 15 to 20 minutes more.
GARLIC-CRUSTED ROAST RACK OF LAMB RECIPE - FOOD & WINE
From foodandwine.com
5/5 (140)Category Rack of Lamb
- In a mini food processor, combine the garlic, rosemary and olive oil and process until the garlic is finely chopped. Season the lamb racks with salt and pepper and rub the garlic-rosemary oil all over them. Set the racks fat side up on a large rimmed baking sheet and let stand for 1 hour.
- Preheat the oven to 450°. Roast the lamb in the upper third of the oven for 15 minutes. Turn the racks and roast for 10 minutes longer for medium-rare meat. Transfer the racks to a carving board, stand them upright and let rest for 10 minutes.
TOP 10 ROAST LAMB RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
Estimated Reading Time 5 mins
- Greek roast lamb. Embrace the flavours of spring with our lazy Greek roast lamb recipe. Don't spend your afternoon in front of a hot oven, simple prep our herby lamb, nestle it safely amongst new potatoes and relax.
- Garlic & herb roast lamb on boulangère potatoes. Combine the best parts of the roast into one super dish with our garlic & herb roast lamb on boulangère potatoes.
- Lamb kleftiko. Seal in the flavour of this leg of lamb and roast it low and slow for perfectly tender meat. Our lamb kleftiko wraps the leg of lamb in a parcel of deliciousness with garlic, lemon, herbs and potatoes.
- Slow-roast Persian lamb. Our showstopping slow-roast Persian lamb has a mellow sweetness, paired with a zingy pomegranate salad and moreish flatbreads.
- Herby baked lamb in tomato sauce. This herby baked lamb becomes so tender, you can 'carve' it at the table with a just a spoon. Cook in its own sauce for a rich dish with beautifully tender meat.
- Slow-roast lamb with cinnamon, fennel & citrus. For this recipe we're making good use of the spice rack. Honey, cinnamon and zesty citrus fruits make up the base marinade for this magnificent slow-roast lamb with fennel.
- Pulled lamb shoulder. Cooking lamb together with fruit juices means it doubles up as a sweet syrup and our pulled lamb with sticky pomegranate glaze served with sticky onions and a minty yogurt is ideal for lazy summer days.
- Hay-baked stuffed leg of lamb. Take some inspiration from the farm and try our hay-baked leg of lamb. This spectacular centrepiece has a sweet, smoky flavour from the herby hay and the stuffing adds a much-needed dose of spring greens.
- Korean crusted roast lamb. You've heard of bulgogi beef, well get ready to love a new Korean twist on a classic – Korean crusted roast lamb. This traditional marinade is the perfect balance of sweet and savoury.
ROAST LEG OF LAMB WITH RICH GRAVY - NICKY'S KITCHEN SANCTUARY
From kitchensanctuary.com
5/5 (1)Total Time 2 hrs 45 minsCategory DinnerCalories 304 per serving
- Remove the lamb from the fridge about an hour before cooking – to allow it to come up to room temperature.
- Mix together the olive oil, garlic salt, salt, pepper, rosemary, thyme and lemon zest to form a thick paste.
BEST ROAST LAMB RECIPE - HOW TO COOK ROAST LAMB - DELISH
From delish.com
Total Time 1 hr 30 mins
- In a small bowl, mix together garlic, rosemary, thyme, and 1 tablespoon oil and season generously with salt and pepper.
- Rub all over lamb. In a 23 x 33cm baking dish, toss potatoes with remaining oil and season with more salt and pepper.
BEST ROAST LAMB RECIPE - HOW TO COOK ROAST LAMB - DELISH
From delish.com
4.5/5 (17)Total Time 1 hr 30 mins
- In a small bowl, mix together garlic, rosemary, thyme, and 1 tablespoon oil and season generously with salt and pepper.
- Rub all over lamb. In a 9"-x-13" baking dish, toss potatoes with remaining oil and season with more salt and pepper.
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