Eastern Lamb Roast Rub Food

ROAST LAMB FOR EASTER RECIPE BY TASTY

Roast Lamb For Easter Recipe by Tasty image

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

Ingredients

6 tablespoons olive oil
¼ cup fresh rosemary
6 cloves garlic
3 shallots
½ tablespoon dried thyme
2 teaspoons pepper
3 ½ teaspoons salt
5 lb leg of lamb, boneless
1 carrot
potato
onion
4 cloves garlic
salt, to taste
pepper, to taste
olive oil
8 slices garlic bread

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

LAMB RUB OR MARINADE

Lamb Rub or Marinade image

This is a recipe that my stepmother sent me. I haven't made it yet. I plan on using it the next time I make lamb. I wanted to get the recipe submitted in time for ZWT 4-Canada I am sure it can be used on other types of meat or poultry as well. Prep time and total amount are approximate. .

Provided by AuntWoofieWoof

Categories < 15 Mins

Time 15m

Yield 1/2 cup

Number Of Ingredients 10

Ingredients

1 garlic clove, crushed
1 teaspoon salt
1 teaspoon fresh ground black pepper
1/2 teaspoon powdered ginger
1 bay leaf, crumbled
1/2 teaspoon thyme leaves
1/2 teaspoon sage
1/2 teaspoon marjoram
2 tablespoons soy sauce
2 tablespoons salad oil

Steps:

Mix everything together in a small bowl.
Rub on roast or chops.
After rubbing the rub on the meat, Refrigerate the meat until ready to cook.

Nutrition Facts : Calories 551.5, Fat 54.5, SaturatedFat 7.6, Sodium 8678, Carbohydrate 11.1, Fiber 2.7, Sugar 1.4, Protein 8.8

ONE-PAN EASTER LAMB

One-pan Easter lamb image

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

Ingredients

1.6kg bone-in leg of lamb
50ml olive oil , plus a splash
3 oregano sprigs, leaves picked and roughly chopped
4 rosemary sprigs, leaves of 2 picked and roughly chopped
1 lemon , zested (save the juice for the spring greens, see goes well with)
1 garlic bulb , cloves lightly smashed
1 red chilli , pierced
1kg potatoes , skins on, cut into thick wedges
3 fennel bulbs , cut into quarters lengthways, tops removed, green fronds reserved
250ml white wine
250ml good-quality chicken stock

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

YOTAM OTTOLENGHI'S JERUSALEM LAMB SHAWARMA

Yotam Ottolenghi's Jerusalem Lamb Shawarma image

The British-by-way-of-Jerusalem chef Yotam Ottolenghi cooked this recipe as part of what he called "a Middle Eastern take on a proper English garden party." He raises high the street-meat ideal of shawarma, resulting in a deeply flavored cut of lamb. The lamb would ideally meet the spice mix the day before it is cooked, so it takes some time, but not much work. The first 11 ingredients, known as Lebanese spice mix, make a versatile mixture that can be used to marinate fish, meat or vegetables.

Provided by Sam Sifton

Categories roasts, main course

Time 5h

Yield Serves 8

Number Of Ingredients 19

Ingredients

2 teaspoons black peppercorns
5 cloves
1/2 teaspoon cardamom pods
1/4 teaspoon fenugreek seeds
1 teaspoon fennel seeds
1 tablespoon cumin seeds
1 star anise
1/2 cinnamon stick
1 tablespoon grated nutmeg, about half a pod
1/4 teaspoon ground ginger
1 tablespoon sweet paprika
1 tablespoon dried sumac
3/4 tablespoon kosher salt
1 3-inch piece of fresh ginger, peeled and grated
3 garlic cloves, peeled and crushed
3/4 cup chopped cilantro, stems and leaves included
4 tablespoons fresh-squeezed lemon juice
1/2 cup peanut or other neutral oil
1 leg of lamb, on the bone, about 5 1/2-6 1/2 pounds

Steps:

Put the peppercorns, cloves, cardamom, fenugreek, fennel, cumin, star anise and cinnamon in a cast-iron pan set over medium-high heat and dry-roast them for a minute or two, until the spices begin to pop and release their aromas. Take care not to burn them. Add the nutmeg, ground ginger and paprika, and toss for a few more seconds, just to heat them, then transfer to a spice grinder. Process the spices into powder. Transfer to a medium bowl, and stir in the sumac, salt, fresh ginger, garlic, cilantro, lemon juice and oil, and stir to combine.
Use a small sharp knife to score the leg of lamb in a few places, making half-inch-deep slits through the fat and meat. Put the lamb in a large roasting pan and rub the marinade all over it, using your hands to massage the meat. Turn the lamb fat-side up, cover the pan with aluminum foil and place it aside on a countertop for at least a couple of hours, or preferably, rest it overnight in the refrigerator.
Heat oven to 350. Remove the aluminum foil, and place the lamb in the oven. Roast for approximately 4 1/2 hours, or until the meat is completely tender. After 30 minutes of roasting, add about a cup of boiling water to the pan, and use this liquid to baste the meat every hour or so. (Add more water, as needed, making sure there is always a little in the bottom of the pan.) After 90 minutes or so, cover the lamb with aluminum foil to prevent the spices from burning. Once the lamb is done, remove it from the oven, and leave to rest for 10 to 15 minutes before carving and serving.

Nutrition Facts : @context http, Calories 971, UnsaturatedFat 41 grams, Carbohydrate 4 grams, Fat 72 grams, Fiber 1 gram, Protein 74 grams, SaturatedFat 26 grams, Sodium 759 milligrams, Sugar 0 grams, TransFat 0 grams

MOROCCAN SPICE RUB (FOR LAMB & OTHER MEAT)

Moroccan Spice Rub (For Lamb & Other Meat) image

From The New Elegant But Easy Cookbook by Marian Burros and Lois Levine, c. 1998. If you want to add something a little extra to a rack or lamb or a leg of lamb, you can rub some of this on the meat, to your taste. You can also use on other types of meat.

Provided by NELady

Categories Low Cholesterol

Time 5m

Yield 5 Tablespoons, 1 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons ground cumin
1 tablespoon paprika
1 tablespoon ground coriander
1 teaspoon salt
1 teaspoon fresh ground black pepper
1 teaspoon cinnamon
1 teaspoon allspice
1/4 teaspoon clove
1/8 teaspoon cayenne, to taste
2 tablespoons minced fresh garlic, to taste

Steps:

Mix the cumin, paprika, coriander, salt, pepper, cinnamon, allspice, cloves, and cayenne thoroughly. Rub on the surface of the meat. Rub the garlic over the spices and refrigerate overnight. Without the garlic the spices will keep for months in a tightly covered, air-tight covered container.

Nutrition Facts : Calories 126.9, Fat 5.1, SaturatedFat 0.5, Sodium 2357.4, Carbohydrate 23.2, Fiber 8.9, Sugar 1.3, Protein 5.5