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.
CITRUS MARINATED LEG OF LAMB
Another item I made especially for my husband for Father's Day. One of his favorite items to eat, although I do not make it too often, because of the cost. Weighing in at almost 9 pounds, and costing $6.49 per pound, can become quite an expensive meal. But it was better than a few racks of lamb at $18.00 per pound, plus I got a...
Provided by Rose Mary Mogan
Categories Other Main Dishes
Time 14h30m
Number Of Ingredients 14
Steps:
- 1. In a medium size bowl add all of the marinade ingredients together and pulse with a submersion blender , food processor or blender, till blended, and somewhat emulsified. Then add roast to a large gallon bag, add the marinade, and try to coat the entire roast. Close if possible. Then put in a second gallon bag in case there are leaks and place in a large bowl. Marinade over night. Turn a few times to assure all of roast is being marinated. Remove from refrigerator at least 1 to a hour and a half before ready to roast in oven. This allows the meat to come to room temperature, so as not to prolong the cooking time. Pat dry with paper towels. Preheat oven to 425 degrees F.
- 2. While roast is resting. Take the small tip part of a sharp knife and make little deep holes into the roast,you may need to wiggle tip of knife around a bit to get garlic cloves to fit. Do this over the entire surface of the roast.If possible work pieces of garlic into the crevices where lamb has been tied together with string.
- 3. Now mix the steak seasoning with the garlic powder in a small bowl, and sprinkle liberally over the entire surface of the roast, both top and bottom. now drizzle with the olive oil or spray liberally with the non stick cooking spray. Spray meat rack with cooking spray, and set in large roasting pan. Now add roast to rack, and place in preheated 450 degree F. oven. Allow to roast in oven for 20 minutes.
- 4. Now reduce temperature to 325 degrees F. and allow roast to cook until internal temperature reaches 145 degrees F. for medium rare. Check after 1 hour and 45 minutes. Keep in mind temperature will rise at least about 10 degrees after removing from oven.Each time you open the oven door you loose heat, so minimize how often you open the oven door.
- 5. During last 15 minutes of cooking. Brush top of roast with a combination of about one half cup of Mint jelly mixed with 2 Tablespoons of white wine. Brush over surface of lamb. Garnish with lemon Halves and sprigs of Rosemary or parsley if desired.
- 6. Temperatures for meat, Rare 135 Degrees F. Medium Rare145 Degrees F. Medium 160 degrees, Well done 170 degrees F. Allow roast to stand at least 10 minutes before carving. I use an electric knife, for nice even slices.
- 7. Note if the roast has a bone in it it will take longer to cook. If the bone has been removed, please make sure it has been tied with string for even cooking. Your roast will depend on the size as to when it is cooked to your taste, the larger the roast the longer it will take, if you put it in the oven cold it will take longer to cook also. My inspiration for this recipe came from simply Recipes web site and Start cooking, I made changes but they were my inspiration for this recipe. My husband was very pleased. It is time consuming but worth the efforts.
LEMON-ROSEMARY MARINADE FOR LAMB
The best cuts of lamb are lamb chops, rack of lamb, steaks, butterfiled leg of lamb. The best cooking technique: Marinate overnight, and the ngrill over medium-high heat to desired doneness.
Provided by Chef mariajane
Categories Lamb/Sheep
Time 10m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Whisk together garlic, shallots, rosemary, oregano, oil and lemon juice, in a medium non-reactive bowl. Use marinade immediately.
- If desired, turn marinade into finishing sauce; after removing meat, pour marinade into a non-reactive saucepan, and boil for 3 minutes. Brush on cooked meat just before serving.
- Makes enough for 2 pounds of lamb.
Nutrition Facts : Calories 1483.1, Fat 162.5, SaturatedFat 22.5, Sodium 9.2, Carbohydrate 12.6, Fiber 1.7, Sugar 1.7, Protein 1.6
MARINATED LEG OF LAMB COOKED WITH LEMON & APPLE JUICE
This recipe can be used for any mutton cut. After marinating,leg of lamb can be cooked in Oven or Crockpot. Lamb Chops grilled with a baste.I used two slices of cooked leg of lamb (a leftover) for a sandwich with margarine on the bread, delicious!
Provided by Montana Heart Song
Categories Potato
Time 3h40m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Have butcher debone and remove any fat.
- When you get home try to remove all fat from meat cut.
- Pour olive oil, wine vinegar, oregano, thyme, garlic, allspice, salt and sugar in 1 gallon zip lock bag. Shake until well mixed. Place meat in bag. Marinate 6 hours to overnight.
- In roasting pan or crockpot place leg of lamb. Throw marinate away. Save 1/4 cup to pour over lamb.
- Mix splenda with steaming sauce, pour over the meat.Cover.
- Oven 325* 3 hours.
- Note: Place whole apples in roasting pan the last hour of baking.
- Crockpot 6 hours high heat, 4 hours low heat.
- If grilling, mix basting sauce and baste the chop twice, once on each side, cook about 5 minutes each side.
- 1 hours before serving, Peel 8 medium potatoes, cut in quarters and drop into the crockpot or roasting pan. Put whole cored apples in also if desired.
- For Gravy:.
- Remove lamb and potatoes and apples. Keep warm in oven.
- Mix cornstarch and cold water and add to juices in pan or crockpot.Make sure that there is at least 2 cups of liquid. Stir until thickened. Serve over meat and potatoes. Garnish cooked applies with cherries. Serve in a separate dish.
- Time given is for cooking time in oven.
Nutrition Facts : Calories 233.4, Fat 13.8, SaturatedFat 1.9, Sodium 150.3, Carbohydrate 29.3, Fiber 2.7, Sugar 22.4, Protein 0.4
ROAST LEG OF LAMB WITH ORANGE, ROSEMARY AND GARLIC
I don't get to eat lamb very often, so whenever I get my hands on a leg of lamb, my mouth starts watering. Lamb is one of those meats that can be very dry or very fatty, but this recipe results in juicy, tender and flavoursome results, every time. I always use a leg with the bone in, but there's no reason why you couldn't use a boneless leg instead. Cooking to 130F and then leaving, well covered, while you make the gravy will give you lamb that's cooked quite well at the thin end, and medium-rare (juicy and *slightly* pink) in the middle of the thickest part. If you prefer yours done differently, adjust your temperature accordingly. Don't forget that the temperature continues to rise while it rests.
Provided by Snowbunny Andorra
Categories Lamb/Sheep
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 450°F.
- Rinse the lamb and pat dry with kitchen towels.
- Peel the orange layer of rind from the orange, into strips about 2cm by 1cm.
- Cut a few of the garlic cloves lengthways into batons about 2mm across.
- Take a strip of orange peel, wrap it around a couple of the garlic batons and a few rosemary leaves. With a very sharp knife, make a deep whole in the lamb and push the parcel into the meat, deep enough so that you can't see it. (Don't be afraid here - the deeper it goes, the more the flavours will infuse).
- Repeat all over the lamb until you've used all the orange peel. Don't forget the underneath.
- Allow to rest for about an hour.
- With the flat of a knife, bash the remaining garlic cloves (unpeeled) and place them in the bottom of a roasting tray. Lay the remaining rosemary sprigs on top, then lay the lamb on these.
- Cut the orange in half and squeeze the juices and flesh over the lamb, rubbing it in, and add the extra orange juice to the pan.
- Pour over a good glug of olive oil, and season well with salt.
- Place, uncovered, in the oven and cook for 20mins.
- Reduce the temperature to about 350F and put a temperature probe into the thickest part of the lamb.
- Check occasionally and, if required, add a little water to the pan.
- Once the internal temperature reaches 130F, remove the lamb from the oven, put on a warmed plate and cover well, with foil and *plenty* of tea towels. Set aside.
- Put the roasting tray on the hob, over a medium heat, and add the red wine and stock cube. You may need to add more water here, depending on how much has evaporated in the oven.
- Reduce until thickened to a gravy consistency. Serve over your lamb, accompanied with roast potatoes and mint sauce.
Nutrition Facts : Calories 91.9, Fat 0.2, Sodium 4.8, Carbohydrate 13.1, Fiber 1.1, Sugar 7.9, Protein 1.2
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ROAST LAMB WITH ORANGE AND LEMON - FOOD & WINE
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- Preheat the oven to 350°. In a small bowl, combine the thyme with the orange and lemon zest. In another small bowl, combine the orange and lemon juices.
- Set the lamb on a work surface, fat side down. Sprinkle 1/4 cup of the citrus juice over the lamb, season with salt and pepper and sprinkle with two-thirds of the zest mixture. Roll up the lamb and tie it at 3-inch intervals with kitchen twine. Rub the lamb with olive oil and the remaining zest mixture and season with salt and pepper.
- Set the lamb in a medium roasting pan. Pour in the wine and 1/4 cup of water and roast for 30 minutes. Increase the oven temperature to 400°. Pour 2 tablespoons of the citrus juice over the lamb. Add 1/4 cup of water to the pan and roast the lamb in the upper third of the oven for 45 minutes. Pour the remaining citrus juice over the lamb and roast for about 20 minutes longer, until an instant-read thermometer inserted in the thickest part of the meat registers 145°.
- Transfer the lamb to a carving board and let rest for 15 minutes. Scrape the pan juices into a small saucepan and bring to a simmer. Remove from the heat and whisk in the butter, 1 tablespoon at a time. Season the sauce with salt and pepper.
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