EASTER LEG OF LAMB
We eat this every year for Easter. It is a family favorite. I normally cook half of a leg. If you cook a whole leg of lamb, double the recipe. You need to start this recipe at least 24 hours before cooking. It needs to marinade at least overnight.
Provided by Ginna Rodriguez
Categories Meat and Poultry Recipes Lamb Leg
Time P1DT1h35m
Yield 6
Number Of Ingredients 14
Steps:
- Mix yogurt, 4 sprigs of rosemary, 1/2 bunch of parsley, smashed garlic, and zest of 1 1/2 lemons in a large bowl. Place the leg of lamb in the yogurt mixture and stir to coat. Cover and refrigerate for 24 to 48 hours.
- The next day, preheat an oven to 400 degrees F (200 degrees C). Spread onions on the bottom of a roasting pan. Remove lamb from the marinade, rinse and pat dry. Set aside.
- Place olive oil, salt, pepper, 4 sprigs of rosemary, 1/2 bunch of parsley, 1/2 head of garlic, and zest of 1 1/2 lemons in a food processor. Process until the mixture becomes a smooth paste. Rub leg of lamb with the paste, and place on top of the onions in the roasting pan.
- Bake in the preheated oven for 20 minutes, then reduce the temperature to 325 degrees F (165 degrees C). Continue baking until desired doneness, 40 to 50 minutes for medium. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
Nutrition Facts : Calories 706.7 calories, Carbohydrate 21.9 g, Cholesterol 161 mg, Fat 49.4 g, Fiber 4.9 g, Protein 47.1 g, SaturatedFat 19 g, Sodium 3072.6 mg, Sugar 7.6 g
ROAST LAMB FOR EASTER RECIPE BY TASTY
Here's what you need: olive oil, fresh rosemary, garlic, shallots, dried thyme, pepper, salt, leg of lamb, carrot, potato, onion, garlic, salt, pepper, olive oil, garlic bread
Provided by Tasty
Categories Dinner
Yield 8 servings
Number Of Ingredients 16
Steps:
- Create the herb rub in a food processor. Pulse the olive oil, rosemary, garlic, shallots, thyme, pepper and salt together until you have a thick paste.
- Spread out the leg of lamb and rub half of the herb rub all over the exposed side of the lamb.
- Roll up and securely tie the leg of lamb together with kitchen twine.
- In the roasting pan, spread out the carrots, onions, potatoes, garlic cloves, salt, pepper, and oil.
- Rest the leg of lamb on top of the vegetables. Pour the rest of the herb rub all over the leg of lamb, spread out so it coats evenly.
- Roast at 450°F (230°C) for 50 - 60 minutes or until the internal temperature reads 130°F (55°C) for medium rare.
- Remove the leg of lamb and let it rest of 20 minutes before you remove the kitchen twine to carve.
- Serve with the roasted vegetables.
- Enjoy!
Nutrition Facts : Calories 919 calories, Carbohydrate 10 grams, Fat 61 grams, Fiber 1 gram, Protein 75 grams, Sugar 1 gram
GREEK EASTER LEG OF LAMB WITH GARLIC AND OREGANO
From Good Food Magazine March 1988. Ask your butcher to bone and butterfly the leg of lamb for you. If you must bone the leg yourself, start by trimming fat from leg. Then open out leg by cutting through meat to bone at thinnest muscle. Scrape meat away from bones and remove them. With leg turned boned side up, slash thickest muscles 2 or 3 times lengthwise to make leg as even in thickness as possible. (And now, after those instructions, I think I'll become a vegetarian!)
Provided by JackieOhNo
Categories Lamb/Sheep
Time 5h
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Place lamb, boned side up, in large roasting pan. Drizzle oil all over meat and sprinkle with remaining ingredients. Rub oil and seasonings into meat. Cover pan with plastic wrap and refrigerate 4 hours or overnight to marinate. Let warm to room temperature 1 hour before roasting.
- Heat oven to 425 degrees.
- Remove plastic wrap and place lamb on rack in roasting pan. Roast lamb until meat thermometer inserted in thickest part of meat registers 130F for medium-rare, about 30 minutes.
- Remove lamb to platter, cover loosely, and let stand 15 minutes before carving. Cut meat across the grain into thin slices. Serve with juices collected on platter.
Nutrition Facts : Calories 1149, Fat 82.4, SaturatedFat 31.5, Cholesterol 341.9, Sodium 582.2, Carbohydrate 0.9, Fiber 0.2, Protein 95
ONE-PAN EASTER LAMB
A miracle one-pan lamb recipe that's as easy as popping a pan in the oven. Rosemary, garlic, white wine and seasonal veg make this a show stopping family meal
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Main course
Time 2h35m
Number Of Ingredients 11
Steps:
- Take the lamb out of the fridge 1 hr before cooking it and use a sharp knife to make small incisions all over the meat. Mix the oil with the oregano, chopped rosemary and lemon zest. Rub the marinade all over the lamb, massaging it well into the cuts.
- Heat oven to 200C/180C fan/gas 6. Put the garlic, chilli, potatoes, fennel and remaining rosemary into a large roasting tin, pour over some olive oil and toss together. Season the lamb generously, then lay it on top of the veg. Roast for 45 mins until the lamb is starting to brown, then pour in the wine and stock. Continue cooking for 30 mins for rare (55C on a cooking thermometer), 35-40 mins for medium rare (60C) or 45 mins for cooked through (70C).
- Remove the lamb and rest for up to 30 mins. Turn oven down to 160C/140C fan/gas 3, cover the veg with foil and, while the lamb rests, put back in the oven until braised in the roasting juices. Scatter the fennel fronds over the veg, place the lamb back on top and bring the whole tin to the table to serve.
Nutrition Facts : Calories 752 calories, Fat 38 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 5 grams sugar, Fiber 9 grams fiber, Protein 46 grams protein, Sodium 0.4 milligram of sodium
LEG OF LAMB WITH GARLIC AND ROSEMARY
Steps:
- Pat lamb dry and score fat by making shallow cuts all over with tip of a sharp small knife.
- Pound garlic to a paste with sea salt using a mortar and pestle (or mince and mash with a heavy knife) and stir together with rosemary and pepper. Put lamb in a lightly oiled roasting pan, then rub paste all over lamb. Let stand at room temperature 30 minutes.
- Preheat oven to 350°F.
- Roast lamb in middle of oven until an instant-read thermometer inserted 2 inches into thickest part of meat (do not touch bone) registers 130°F, 1 1/2 to 1 3/4 hours. Transfer to a cutting board and let stand 15 to 25 minutes (internal temperature will rise to about 140°F for medium-rare).
- Add wine to pan and deglaze by boiling over moderately high heat, stirring and scraping up brown bits, 1 minute. Season pan juices with salt and pepper and serve with lamb.
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