ROASTED LEG OF LAMB
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.
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
BONELESS LEG OF LAMB WITH HERBED GOAT CHEESE
Rosemary and garlic bring out the rich, unique flavor of the meat in this exquisite meal, while goat cheese and dried cranberries bring another savory layer of flavor.
Provided by Food Network
Time 1h20m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 450°F. Remove netting from lamb and place on cutting board. Open the meat up and season with salt and pepper. In a mixing bowl, combine the goat cheese, garlic, parsley, rosemary and Craisins®. Place the goat cheese mixture in the middle of the lamb opening and fold side layer on top of lamb. Cut 12 pieces of twine and tie lamb so goat cheese mixture is intact. Season the outer layer of lamb with salt and pepper. Cook lamb at 450°F for 20 minutes. Turn oven down to 400°F and cook for another 55 minutes. Take out of the oven and let rest for 15 minutes before slicing.
EASY ROAST LEG OF LAMB
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
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
SPINACH AND FETA STUFFED LEG OF LAMB
Make and share this Spinach and Feta Stuffed Leg of Lamb recipe from Food.com.
Provided by Poppy
Categories Lamb/Sheep
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Lay the lamb out flat on work surface, skin side down, pound to thin out as much as you can.
- In a bowl, combine all ingredients for filling.
- Mix well.
- Spread mixture on the lamb evenly.
- Roll up jelly roll style.
- Tie with string at 1" intervals.
- Rub with olive oil and sprinkle with salt and pepper.
- Roast in 425 degree oven for 15 minutes, reduce the heat to 325 degrees and roast for an additional hour.
- Test for doneness.
- Remove lamb from pan and deglaze with wine.
- Allow the lamb to rest 10 minutes before slicing and serve with pan drippings.
Nutrition Facts : Calories 881.8, Fat 58.7, SaturatedFat 26.4, Cholesterol 297.7, Sodium 806, Carbohydrate 10.6, Fiber 1.3, Sugar 2.2, Protein 60.4
HERB CHEESE BONELESS LEG OF LAMB
I have made this dish a few times and it is just wonderful. It is best prepared on a grill, and this is the way the instructions are given, but it can easily be prepared in the oven as well. The cut that I buy for this has the netting, but you can use butcher's twine if the netting is not available to keep the roast together while it cooks.
Provided by Morrison
Categories Lamb/Sheep
Time 1h50m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Fillet the leg of lamb on a cutting board and pound it flat with a meat mallet or rolling pin.
- Spread the cheese mixture on the inside of the meat (fat goes on the outside) with a rubber spatula or large spoon.
- Roll roast back into pill shape, place back into netting or tie together with twine.
- Place in a large serving dish, or gallon size zipper bag and pour in wine. Let marinate for 1-2 hours in refrigerator, turning at least once.
- Remove roast from fridge and allow to come to room temperature, sprinkle with thyme and rub with minced garlic.
- Heat grill to 325°F.
- When grill is hot place the roast directly over the fire and sear for 4-5 minutes per side.
- After searing, set the roast to the side of the fire (indirect heat) for the remainder of the cooking time.
- Cook 25 min/lb for medium doneness at 300-325°F.
- Remove from heat and allow to rest for 10 minutes before carving.
Nutrition Facts : Calories 652.6, Fat 44.7, SaturatedFat 20.6, Cholesterol 172.1, Sodium 587.7, Carbohydrate 4, Protein 45.3
GREEK STYLE ROTISSERIE BONELESS LEG OF LAMB
I love Greek style roasted meat, and I think lamb is the perfect roasting meat. I combined the two styles and came up with this recipe. It's juicy, flavorful, succulent, and unlike anything I've seen anywhere else. It goes especially good with a savory risotto and a dry red wine.
Provided by graftonr
Categories One Dish Meal
Time 3h
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Open leg of lamb to expose the"boned" side.
- Dry leg with paper towel.
- Brush entire leg with olive oil.
- Rub Cavender's® into entire surface of leg.
- Rub garlic into the exposed surface of the boneless leg.
- Strip rosemary sprigs and spread leaves along exposed surface of boneless leg.
- Layer exposed half with feta cheese.
- Pat cheese into surface of the leg.
- Sprinkle with lemon juice.
- Roll leg like a jelly roll and tie with cooking string.
- Sprinkle any remaining Cavender's over the leg.
- Put on a rotisserie and cook until meat reaches 135 degrees, or about 75 minutes. (Or roast at 350 degrees until temp is 135 and let rest 15 minutes.).
- Let rest for 15 minutes.
- Serve with whatever you like. A nice risotto works well, as well as fresh steamed veggies.
- Juices make a wonderful gravy.
Nutrition Facts : Calories 646.8, Fat 49.7, SaturatedFat 20.7, Cholesterol 173.2, Sodium 337.9, Carbohydrate 4.9, Fiber 2.3, Sugar 1, Protein 43.8
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BONELESS LEG OF LAMB RECIPE - IFOODREAL.COM
From ifoodreal.com
5/5 (130)Calories 175 per servingCategory Dinner
- Preheat oven to 425 degrees F. In a medium roasting pan or Dutch oven, place boneless leg of lamb roast and make 15 inserts with a paring knife. Stick garlic slice into each opening until you run out of garlic.
- Rub roast with oil all around. Then sprinkle one side with half of rosemary, salt and pepper. Turn around and repeat on another side.
- Bake uncovered according until desired doneness. Remember meat will keep "cooking" as it rests.°Medium Rare: 130 - 135 degrees F internal temperature - about 16 minutes/lb.°Medium Well: 140 - 145 F internal temperature - about 18 minutes/lb.°Well-Done: 150 - 155 F internal temperature - about 20 minutes/lb.
- My best advice for 4-5 lbs roast is to check internal temperature after 1 hour and go from there. For 2-3 lbs roast, check after 45 minutes. It all comes down to checking often after a certain period of time towards the end.
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