LAMB LOIN - GRILLED OR ROASTED TO PERFECTION
This Lamb Loin is a super easy, special dish for any occasion! You can grill it in the summer months, or roast it in the oven any time of the year!
Provided by Beth Neels
Categories Main Course
Time 40m
Number Of Ingredients 7
Steps:
- Let roast come to room temperature for at least 30 minutes.
- Preheat grill or oven.
- Rub roasted garlic inside of roast, all around.
- Sprinkle inside with herbs. (see post for suggestions)
- Roll up tightly.
- Truss with kitchen string. (see post)
- Brown roast on all sides. If doing inside, add a bit of olive oil to pan.
- Once browned move to the side of the grill without a burner on. (indirect grill)
- If roasting in the oven, once roast is browned, place roast in a large roasting pan on a roasting rack in oven to finish (or use cast iron or oven safe pan to sear).
- Cook until temperature is about 125°F for medium rare.
Nutrition Facts : Calories 133 kcal, Carbohydrate 1 g, Protein 18 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 56 mg, Sodium 59 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
ROSEMARY AND GARLIC ROAST LEG OF LAMB
Provided by Food Network
Categories main-dish
Time 2h5m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Using your hands, rub the lamb all over with the lemon juice. Pat the garlic and rosemary evenly all over the surface of the meat. Season the meat with the salt and pepper and place the lamb in a roasting pan. Place the lamb in the oven and roast for 30 minutes. Reduce the oven temperature to 350 degrees F and continue to cook for about 1 hour longer for medium-rare, or until a meat thermometer inserted into the center of the roast registers about 145 degrees F to 150 degrees F (be careful that the thermometer does not touch the bone.) Remove lamb from pan and allow to rest for 10 to 15 minutes before carving.
- Position the roasting pan over your stove burners. Add mixed herbs and onions to pan, and stir to combine with pan drippings. Add chicken stock and wine to deglaze the pan, scraping the bottom with a wooden spoon to release any fond. Reduce over high heat until sauce consistency. Strain before serving, if desired. Slice lamb and serve with sauce drizzled over the top.
GARLIC ROASTED EYE OF LOIN OF LAMB
Provided by Marian Burros
Categories dinner, main course
Time 4h30m
Yield 10 - 12 servings
Number Of Ingredients 6
Steps:
- Preheat broiler.
- Rub each eye of loin with oil. Rub in salt, pepper and thyme. Spread mashed garlic on loin and place it on broiler rack. Broil 3 or 4 inches from heat source for 5 minutes. Turn over meat and broil 5 minutes longer. Turn again and broil 3 to 5 minutes, until a meat thermometer registers 135 degrees in center of meat.
- Cool lamb on a serving plate. It may be prepared 2 or 3 hours in advance. Cut into slices 1/4 to 1/2 inch thick and serve, garnished with watercress. If meat is broiled just before serving, allow 20 minutes for juices to be reabsorbed before carving.
Nutrition Facts : @context http, Calories 31, UnsaturatedFat 1 gram, Carbohydrate 1 gram, Fat 2 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 44 milligrams, Sugar 0 grams
WHOLE BONELESS LAMB LOIN
Provided by Food Network
Categories main-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- Preheat oven to 400 degrees F.
- On a large cutting surface, lay out lamb, cut side up so that it folds open. Sprinkle the inside with salt and Essence. Place a rosemary stalk inside. Tie lamb up with another rosemary stalk so that it is rolled and secure. Season the outside of the lamb with more salt, and the coriander and cumin.
- In large saute pan over high heat, add olive oil and heat until hot, but not smoking. Add lamb and sear, on all sides until golden brown, about 5 minutes, being careful not to let the rosemary burn. Transfer to oven and continue cooking for another 20 minutes, or until medium rare. Remove from oven and set aside for 10 minutes while preparing couscous.
- Slice into 1-inch pieces. Serve atop couscous.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
- In a large bowl, combine the couscous and salt. Pour the boiling water over the mixture, cover, and let stand until the water is absorbed and the couscous is puffed, about 6 minutes. Uncover and fluff with a fork. Add the pistachios, mint, and oil. Adjust seasoning, to taste. Serve hot.
LOIN OF LAMB, WILTED SPINACH, CARROTS & ROSEMARY POTATOES
The classic combination of lamb and crispy rosemary potatoes. For a cheaper cut of meat, try substituting leg or gigot steaks. Serve it pink!
Provided by Neil Forbes
Categories Dinner, Main course, Supper
Time 50m
Number Of Ingredients 11
Steps:
- Heat oven to 180C/160C fan/gas 4. In a pan, cover the potatoes with cold salted water, bring to the boil and simmer for 5-10 mins until just cooked. Drain and allow to cool slightly, then cut into quarters.
- Heat a frying pan over a medium-high heat until hot, then add 45ml of the oil. Add the potatoes, along with the carrots and garlic. Season, toss to coat with oil, then add half the butter and rosemary. Once there's some colour on the potatoes, transfer everything to a roasting tin and cook in the oven for 25-30 mins.
- Meanwhile, place an ovenproof frying pan over a medium heat and add the remaining oil. Season the lamb all over and, when the oil is quite hot, add it to the pan.
- Fry the lamb for 1-2 mins each side, using tongs to press down gently to caramelise and render the fat. Season again and put in the oven for 5-7 mins until just cooked. When pressed with your fingers, the lamb should have a bounce to it. Remove from the frying pan and set aside in a warm place.
- While the lamb rests, make the sauce. Add the red wine to the roasting juices in the frying pan over a medium-high heat. Reduce by two-thirds, then add the redcurrant jelly. Once the jelly has melted, add the lamb stock and reduce until it is the consistency of double cream.
- Once the sauce is nearly reduced, put a separate pan on a low heat and melt the remaining butter. Add the spinach to wilt and season.
- To serve, divide the potatoes between four warmed plates. Cut each piece of lamb into about five slices and place next to the potatoes. Arrange the carrots and spinach around the lamb. Spoon the sauce over everything and decorate with pieces of garlic and rosemary. Scatter a pinch of salt over each plate and serve.
Nutrition Facts : Calories 745 calories, Fat 58 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 27 grams protein, Sodium 0.8 milligram of sodium
GARLIC-ROASTED LEG OF LAMB
A boned roast leg of lamb will be much easier to carve; tie the leg securely so that it cooks evenly. Serve with the pan sauce on the side for a delicious dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 2h10m
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees. In a blender, process oil, garlic, 1 tablespoon salt, and 1 teaspoon pepper until smooth and emulsified, scraping down the sides as needed.
- Place lamb, fat side up, on a rack set on a roasting pan; spread garlic paste all over lamb. Roast in oven until a meat thermometer inserted into the thickest part of the meat registers 135 degrees for medium rare, about 2 hours.
- Transfer lamb to a platter, and discard string; keep warm while you make the Pan Sauce. Slice lamb just before serving.
ROASTED LAMB LOIN WITH GARLIC AND THYME
From Chef Gerald Hirigoyen of Piperade and Bocadillos Restaurants, San Francisco, CA. The Chef serves this with Recipe #200840, the recipe for which is posted separately.
Provided by Chef Kate
Categories Lamb/Sheep
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Boil water and add garlic cloves, cooking until very tender, 15 to 20 minutes. Rinse garlic under cold water for 30 seconds and set aside. Preheat oven to 450°F.
- In a mixing bowl, combine 6 cooked garlic cloves with olive oil. Mash together with a fork or whisk, adding thyme and salt and pepper to taste. Rub lamb with herb garlic mixture, coating completely and arrange loins on a baking sheet.
- Heat 2 TBSP olive oil in a large ovenproof sauté pan over high heat. Add the lamb loins and cook just until browned on each side, about three minutes. Place the sauté pan in the preheated oven and cook the meat until medium rare, about 8 minutes. Remove from oven; place lamb on cutting board and allow to rest.
- Warm the remaining TBSP olive oil in the sauté pan over high heat. Add the 10 remaining garlic cloves and sauté until lightly browned, 2 to 3 minutes. Add the wine and deglaze by stirring and scraping all sides of the sauté pan. Cook until the wine reduces by half. Add the stock and bring to a boil. Reduce heat and swirl in the butter and season with salt and pepper to taste.
- Cut the lamb loins into 3/4-inch-thick slices. Spoon the sauce evenly over the lamb. Scatter garlic around each plate.
Nutrition Facts : Calories 692.1, Fat 61.8, SaturatedFat 23.7, Cholesterol 133.7, Sodium 112.5, Carbohydrate 4.3, Fiber 0.4, Sugar 0.1, Protein 28.7
GRILLED GARLIC AND ROSEMARY LAMB LOIN CHOPS
Grilled lamb loin chops marinated in garlic and rosemary. Served with a garlic-rosemary aioli.
Provided by Nicole Leonard
Categories Meat and Poultry Recipes Lamb Chops
Time 2h20m
Yield 4
Number Of Ingredients 8
Steps:
- Whisk olive oil, vinegar, rosemary, lemon juice, garlic, mustard, and salt together in a large glass or ceramic bowl. Add chops and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 2 to 4 hours, or overnight.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove chops from the marinade and shake off excess. Discard the remaining marinade.
- Grill chops until an instant-read thermometer inserted into the center reads at least 135 degrees F (57 degrees C), 5 to 7 minutes per side.
Nutrition Facts : Calories 396.4 calories, Carbohydrate 5 g, Cholesterol 47.5 mg, Fat 36.9 g, Fiber 1.1 g, Protein 12.9 g, SaturatedFat 7.9 g, Sodium 59.2 mg
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GARLIC-CRUSTED ROAST RACK OF LAMB RECIPE - FOOD & WINE
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4.8/5 (160)Category Dinner
- In a mini food processor, combine the garlic, rosemary and olive oil and process until the garlic is finely chopped. Season the lamb racks with salt and pepper and rub the garlic-rosemary oil all over them. Set the racks fat side up on a large rimmed baking sheet and let stand for 1 hour.
- Preheat the oven to 450°. Roast the lamb in the upper third of the oven for 15 minutes. Turn the racks and roast for 10 minutes longer for medium-rare meat. Transfer the racks to a carving board, stand them upright and let rest for 10 minutes.
LAMB LOIN CHOPS WITH GARLIC - JULIA'S ALBUM
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4.8/5 (96)Total Time 30 minsCategory Main CourseCalories 488 per serving
- Allow lamb loin chops sit on the counter at room temperature for 30 minutes before cooking. In other words, take them out of refrigerator 30 minutes prior to cooking.
- Combine 3 tablespoons olive oil, minced garlic, 1 teaspoon salt, 1/2 teaspoon pepper in a small bowl, and mix. Rub lamb loin chops with this mixture.
- Heat 1 tablespoon olive oil in a large skillet (I used stainless steel skillet) until hot. Add lamb loin chops and cook on high heat about 3 minutes on one side, then turn over and cook for 3 minutes on the other side. Use splatter screen, if needed.
- Then, reduce the heat to low, flip the lamb chops back to the other side, and let them cook on low heat for about 5 more minutes.
SKILLET-ROASTED LAMB LOINS WITH HERBS - FOOD & WINE
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4/5 (82)Total Time 1 hr
- In a small bowl, combine 2 tablespoons of the oil with the garlic, shallot and herbs. Lay the loins on a work surface, fat side down, and season with salt and pepper. Spread the herb paste all over the lamb. Roll each loin over the tenderloin and rib apron to make a neat roulade. With butcher's twine, tie the meat at 1-inch intervals. Season the lamb with salt and pepper.
- Preheat the oven to 350°. In a 12-inch skillet (preferably cast-iron), heat the remaining 1 tablespoon of olive oil until shimmering. Add the lamb loins and cook over moderate heat, turning, until browned all over, about 20 minutes total.
- Transfer the skillet to the oven and roast the loins for 10 minutes, until an instant-read thermometer inserted in the thickest part registers 125°. Transfer the loins to a carving board to rest for 10 minutes.
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