LEMON-ROSEMARY ROAST LEG OF LAMB
We've taken the classic approach of studding the lamb with garlic and coating in a generously seasoned rub. Giving it time to marinate is the key, then roast for a crispy exterior and tender, juicy inside.
Provided by Food Network Kitchen
Categories main-dish
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Trim the excess fat from the lamb, leaving a 1/4- to 1/2-inch layer of fat. Using a sharp knife, make small slits, about 1/2 inch deep and 2 to 3 inches apart, all over the surface of the lamb. Fill each slit with a slice of garlic.
- Grate the lemon zest into a small bowl (reserve the lemon). Add the rosemary, 1 tablespoon salt and 2 teaspoons pepper. Rub the mixture all over the lamb. Cover and refrigerate at least 4 hours or overnight.
- Remove the lamb from the refrigerator and bring to room temperature about 1 hour before roasting. Preheat the oven to 425˚ F. Set a rack in a roasting pan and set the lamb fat-side up on the rack. Cut the reserved lemon in half and squeeze the juice over the lamb; drizzle with the olive oil and rub all over to coat. Add the lemon halves to the pan. Roast until the fat on the lamb starts to sizzle, about 20 minutes.
- Reduce the oven temperature to 350˚ F and continue roasting the lamb until a thermometer inserted into the thickest part registers 130˚ F for medium rare to medium, 1 hour to 1 hour 15 minutes more. Remove to a cutting board and let rest 20 minutes before carving.
BOILED LEG OF LAMB WITH LEMON-CAPER SAUCE
Provided by Molly O'Neill
Categories dinner, project, main course
Time 3h30m
Yield 8 serving
Number Of Ingredients 17
Steps:
- Have the butcher cut off the end of the bone of the leg so that it will fit in a large kettle. Place the leg and cut-off bone portion in a large kettle. Add the onion, carrots, celery, thyme, bay leaves, peppercorns and salt and cover with cold water. Place over medium-high heat, bring to a boil, adjust the heat and simmer, covered, until very tender, 2 1/2 to 3 hours. Remove the lamb leg. Strain the stock, measure out 1 cup and reserve the rest for another use. Discard the vegetables.
- To make the sauce, melt the butter in a medium-size saucepan set over medium heat. Slowly stir in the flour, continuing to stir until no lumps remain. Slowly stir in the hot milk and 1 cup of hot stock. Cook, stirring constantly, until thick, about 3 to 4 minutes. Stir in the capers, lemon juice and cayenne and cook 1 more minute. Season to taste and stir in the parsley.
- To serve, carve the leg into thin slices. Reheat the sauce over low heat if necessary and serve over the lamb slices.
BROILED LAMB CHOPS WITH LEMON CAPER SAUCE
Steps:
- Pat the lamb chops dry, sprinkle them with salt and pepper to taste, and broil them on the rack of a broiler pan under a preheated broiler about 4 inches from the heat for 6 minutes. Turn the chops, broil them for 4 minutes more for medium-rare meat, and let them stand for 5 minutes. While the chops are standing, in a small saucepan melt the butter and stir in the zest, the capers, the lemon juice, and salt and pepper to taste. Transfer the chops to 2 plates and pour the sauce over them.
MARINATED BONED LEG OF LAMB
Wonderful roasted leg of lamb. Either you drool over it or you despise it. You can also BBQ this recipe. Very tender results from this recipe
Provided by Bergy
Categories Lamb/Sheep
Time 2h15m
Yield 6 Servings depending on the size of the leg
Number Of Ingredients 9
Steps:
- Marinate the lamb overnight in the fridge.
- Drain the meat next morning but reserve the marinade.
- Put the leg on a rack, fat side up.
- Brush with marinade and broil for 10 minutes on each side or until golden, baste occasionally.
- Place lamb on middle rack lower temp to 325f and roast until just pink apprx 2 hrs (depending on the size of the roast)- Check internal temp and if done ahead of the time remove from oven and cover with foil.
- Remember that the lamb will continue to cook even out of the oven.
- For the last 40 minutes roast some potatoes around the roast.
RACK OF LAMB WITH MINT AND CAPERS
Garlic and lemon invigorate the familiar pairing of succulentroasted rack of lamb and mint in an intense marinadethat infuses the meat overnight. The fresh herb then makes an encore in a sauce with capers that's slathered generously on the lamb and served on the side.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 16
Steps:
- Make the lamb: Whisk together garlic, mint, lemon zest and juice, olive oil, 2 teaspoons salt, and 1/2 teaspoon pepper in a medium bowl. Place lamb in a large resealable plastic bag; add marinade and refrigerate overnight.
- Let lamb stand at room temperature for 1 hour. Preheat oven to 400 degrees. Remove lamb from marinade, brush off any garlic and mint, and pat dry with paper towels. Discard marinade. Season lamb with salt and pepper.
- Heat safflower oil in a large ovenproof skillet over medium-high heat. Add lamb; cook, flipping once, until browned, 2 to 3 minutes per side. Transfer skillet to oven; cook until lamb registers 130 degrees on an instant-read thermometer, 20 to 25 minutes for medium-rare.
- Meanwhile, make the caper-mint sauce: Pulse capers in a food processor until roughly chopped. Add mint, lemon zest and juice, and shallots, and pulse until mint is roughly chopped. Add olive oil in a slow, steady stream, pulsing until combined but still coarse. Transfer to a small bowl.
- Transfer lamb to platter and coat racks with a third of the caper-mint sauce. Let rest for 20 minutes. Cut lamb into chops, single or double thickness; transfer to a serving platter. Garnish with lemon wedges and mint sprigs; serve with remaining sauce.
More about "boiled leg of lamb with lemon caper sauce food"
BOILED LEG OF LAMB WITH CAPER SAUCE - BORD BIA
Web Ingredients 1 leg of lamb, well trimmed, bone cut short 2 leeks, 4 carrots, 2 sticks of celery, 2 onions, 3-4 cloves garlic all chopped …
From bordbia.ie
From bordbia.ie
- Place the lamb in a deep pot or casserole and add all the ingredients, except the potatoes and pasta. Then add enough water to just cover the meat. Bring to the boil, cover and simmer, either on the hob or in the oven, for 2 hours. Check after ½ hour and remove any scum that has risen to the surface. 30 minutes before the end of cooking time add the potatoes and pasta.
- Caper sauce: Melt the butter, add the flour. Cook for a minute or two. Whisk in the liquid, bring to the boil and simmer for 5 minutes.
- Stir in the cream, capers, basil/parsley, salt and black pepper and taste, correct seasoning. The sauce should have the consistency of thin cream.
A DISH OF BOILED LAMB FROM PINT SHOP IN …
Web Preheat the oven to 250°. Season the lamb with generous doses of salt and pepper. Get the oil hot in a heavy pot (you will need a lid later) over high heat and sear the entire surface of the lamb. Remove the …
From britishfoodinamerica.com
From britishfoodinamerica.com
ROSEMARY AND GARLIC LEG OF LAMB ROAST - RECIPE GIRL
Web Apr 6, 2023 Preheat oven to 450°F. Using your hands, rub the lamb all over with lemon juice. Pat the garlic and rosemary evenly all over the surface of the meat. Season the meat with salt and pepper and …
From recipegirl.com
From recipegirl.com
ROAST LEG OF LAMB WITH CAPER AND LEMON BUTTER …
Web Ingredients 1.5 kg Maris Piper potatoes, cut into slices 0.5 celeriac, peeled and cut into slices 1 large onion, sliced 4 garlic cloves, crushed 3 rosemary sprigs, leaves stripped 6 juniper berries 1 tbsp capers …
From lovefood.com
From lovefood.com
BONE IN SMOKED LEG OF LAMB WITH GARLIC BUTTER SAUCE
Web Dec 21, 2020 The intent is to gently soften the garlic for 2 – 3 minutes. Next add wine and slightly increase the heat to bring to a simmer. Simmer for 1 minute, then add the butter. Let the butter …
From vindulge.com
From vindulge.com
BOILED LEG OF LAMB OR MUTTON RECIPE BY CHEF.AT.HOME | IFOOD.TV
Web Mar 18, 2011 Ingredients Directions 1. Wipe the meat with a clean, wet cloth. 2. Place the lamb in a large kettle, pour boiling water over it until it is almost covered. Boil rapidly 5 …
From ifood.tv
Dried thyme 1/2 TeaspoonSalt 4 Teaspoon
From ifood.tv
Dried thyme 1/2 TeaspoonSalt 4 Teaspoon
BOILED LEG OF LAMB WITH LEMON-CAPER SAUCE - DINING AND COOKING
Web Ingredients For the lamb: 1 whole leg of lamb (about 8 pounds), bone in 1 large onion, halved 2 carrots 1 stalk celery 2 sprigs thyme 3 bay leaves ½ teaspoon peppercorns 1 …
From diningandcooking.com
From diningandcooking.com
POACHED SHOULDER OF LAMB WITH CAPER SAUCE RECIPE / RIVERFORD
Web Step 1. fry the butter and onion gently until translucent, add the flour and cook until foaming, then whisk in the stock until smooth. Add the vinegar, seasoning, mustard, redcurrant …
From riverford.co.uk
From riverford.co.uk
EASTER WITH A TWIST: JAMES MARTIN'S LUSCIOUS LAST-MINUTE LAMB IDEAS ...
Web 8 minutes ago Preheat the oven to 220°C/fan 200°C/gas 7. Brush the lamb with olive oil and season with salt and freshly ground black pepper. Heat a large frying pan over a …
From dailymail.co.uk
From dailymail.co.uk
ROAST LAMB WITH HERB, CAPER AND LEMON BUTTER SAUCE
Web Recipes LEMON & CAPER ROAST LAMB Ingredients 8 portions For the Lamb: 1 leg of lamb approx. 2.5 kg 30g Lurpak® Slightly Salted Butter 2 garlic cloves, peeled and finely …
From new.lurpak.com
From new.lurpak.com
RECIPE: LAMB MEATBALLS WITH LEMON SAUCE | KITCHN
Web Jan 29, 2020 In a large bowl, whisk together the matzo meal, eggs, water, parsley, and black pepper to form a paste. Let sit for about 15 minutes. When the onions and garlic …
From thekitchn.com
From thekitchn.com
BOILED MUTTON OR LAMB AND CAPER SAUCE RECIPE - IFOOD.TV
Web Jan 10, 2012 Directions GETTING READY 1) Cut meat into pieces. 2) Slice the vegetables. MAKING 3) Take a pan and add meat and vegetables into it. 4) Add cold …
From ifood.tv
From ifood.tv
MUTTON WITH CAPER SAUCE RECIPE | DELICIOUS. MAGAZINE
Web Method Put the meat in a large pan and add 1.5 litres water, which should come about three-quarters of the way up the joint. Add the vegetables, rosemary and peppercorns …
From deliciousmagazine.co.uk
From deliciousmagazine.co.uk
10 BEST BOIL LAMB RECIPES | YUMMLY
Web Mar 10, 2023 black pepper, leg of lamb, extra-virgin olive oil, garlic powder and 5 more Valentine's Lamb Chops with Pepin Spuds Seconds panko bread crumbs, garlic, fresh …
From yummly.com
From yummly.com
POACHED LEG OF LAMB WITH CAPER SAUCE RECIPE | FOOD | THE GUARDIAN
Web Sep 28, 2011 2 bay leaves 1 tsp black peppercorns 2 litres lamb or chicken stock For the sauce: 25g butter, melted 25g flour 2 tbsp capers, drained 1 tbsp chopped parsley 50ml …
From theguardian.com
From theguardian.com
BOILED LEG OF LAMB WITH LEMON-CAPER SAUCE RECIPE
Web For the Sauce. 4 tablespoons unsalted butter; 3 tablespoons flour; 1 cup hot milk; 1 cup hot stock from lamb leg; 3 tablespoons chopped, drained capers; 2 tablespoons fresh …
From cooking.nytimes.cf
From cooking.nytimes.cf
RACK OF LAMB WITH HERB-CAPER SAUCE RECIPE - THE SPRUCE EATS
Web Jan 19, 2020 Heat the olive oil in a small saucepan or skillet just until it shimmers. Add the shallot and garlic and cook over medium-low heat, stirring occasionally, for about five …
From thespruceeats.com
From thespruceeats.com
THE 16 MOST DELICIOUS SAUCES TO SERVE WITH LAMB | KITCHN
Web Mar 14, 2022 3-Ingredient Roasted Lemon Sauce This easy lemon-garlic sauce is just the right balance of sweet with a hint of bitter, and goes with just about everything. Go to …
From thekitchn.com
From thekitchn.com
BOILED LEG OF LAMB WITH CAPER SAUCE - THE CATERER
Web Feb 26, 2007 26 February 2007 INGREDIENTS (Serves 12) 2-3kg leg of lamb 2 carrots 2 onions Bouquet garni (3 stalks parsley, 1 sprig thyme, 1 bay leaf) 1 clove garlic Salt and …
From thecaterer.com
From thecaterer.com
HOW TO MAKE ROAST LEG OF LAMB WITH POTATOES AND LEMON
Web Apr 4, 2023 Toss together the potatoes, lemons, shallots, 2 tablespoons oil and 2/3 of spice mixture in a large roasting pan. Rub the lamb with remaining spice mixture and …
From chicago.suntimes.com
From chicago.suntimes.com
BOILED LEG OF LAMB WITH CAPER SAUCE - FIELDSTOWN FARM
Web Jul 10, 2010 Place the lamb in a depp pot or casserole and add all the ingrediants except the potatoes and pasta. Add enough water to just cover the meat. Bring to the boil, cover …
From irishfood.ie
From irishfood.ie
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love