Green Olive Lemon And Garlic Roasted Leg Of Lamb With Potatoes And Pan Gravy Food

ONE-PAN LAMB WITH HASSELBACK POTATOES

Steps:

• Use a small, sharp knife to make at least 30 small, deep, incisions all over the lamb. Halve the garlic bulbs, so at the top the cloves fall away and at the bottom, they remain attached. Peel and slice the tops that have fallen away and keep the other halves for later. Use your fingers to push the slices into each slit. Next, pull off small sprigs of rosemary and thyme, keeping the stalks on, and poke them into the slits, too. Can be done a day ahead, then cover the lamb and chill. Remove from the fridge 1 hr before roasting.
• Heat oven to 210C/190C fan/gas 7. Sit each potato between the handles of two wooden spoons and cut widthways at 3mm intervals - the spoon handles will stop you slicing all the way through. Slot a bay leaf into the middle slit of each potato. Tip the potatoes into a large roasting tin with the halved garlic bulb and the rest of the rosemary and thyme. Drizzle with half the oil and season, then toss to coat and turn the potatoes so they're all cut-side up. Nestle the lamb in the middle of the tin, pushing the potatoes to the outside, then rub the lamb with the rest of the oil and the lemon juice and season generously.
• Roast for 1 hr 30 mins, basting the potatoes and shaking the tin occasionally, until the lamb is dark brown and the potatoes are crisp and golden. The lamb will be pink in the middle but cooked. For rare, cook for 10 mins less, and for well done, 15 mins more. Remove the lamb from the tin and leave to rest for 15 mins, putting the potatoes back in the oven if you need to. Serve drizzled with our green olive & herb dressing.

GREEK ROASTED LEG OF LAMB WITH POTATOES

Steps:

• Preheat your oven to 400 degrees.
• Place the garlic on the bottom of the roasting pan. Place the leg of lamb on top of the garlic. Arrange the onions around the lamb.
• Whisk the marinade and pour over the lamb. Rub it all over so that everything is marinated. Sprinkle the salt and black pepper over everything. Make sure that you season all sides of the lamb.
• Cover with aluminum foil and bake at 400 degrees for 30 minutes.
• In the meantime, peel and quarter the potatoes and place them in a large bowl covered with cold water.
• Reduce the temperature to 350 degrees and cook for 1 and 1/2 hour more covered with foil.
• Drain the water out of potatoes and drizzle about 1/4 cup or less olive oil over them. Lightly season them with salt, pepper, and some dried oregano. Add the potatoes to the roasting pan with the lamb and bake covered for an hour.
• Remove the foil and bake for about 30 minutes more or until the meat is falling off the bone. Remember to baste the lamb with the sauce in the pan each time you handle the pan.
• Remove from the oven and let it rest for 25 minutes in the roasting pan. Transfer it onto a nice platter with the potatoes and serve it with a delicious salad and crusty bread! You can also prepare some more ladolemono sauce to serve with the lamb. Enjoy!!
• OPTIONAL: The potatoes can be peeled and left whole so that you may cook them together with the lamb from the start. They will be very flavorful but will become a bit dark. It's up to you! Let me know which way you like it better in the comments section below.

ROAST LEG OF LAMB WITH LEMON, GARLIC, AND ROSEMARY

Steps:

• Place the chopped lemon, rosemary, garlic, salt, pepper, and olive oil in a food processor. A blender can also be used, if done in batches. If you have neither, finely chop all ingredients together.
• Open up the lamb and lay it flat. Spread and massage the lemon paste evenly over the inside and outside of the lamb. Place in a baking dish and cover, or in a large resealable plastic bag. Refrigerate overnight to marinate, turning occasionally.
• Preheat the oven to 450 degrees. Remove the meat from the refrigerator 30 to 60 minutes before cooking. Place the lamb on a rack in a foil-lined roasting pan or rimmed baking sheet. Place the meat in the oven and after 5 minutes, reduce the temperature to 425 degrees. Roast for 45 minutes, or until medium rare, 140 degrees on an instant read thermometer. Allow the meat to rest for 10 to 15 minutes before carving and serving.

SLOW-COOKED GREEK EASTER LAMB WITH LEMONS, OLIVES & BAY

Steps:

• Heat oven to 220C/200C fan/gas 7. Arrange the unpeeled garlic cloves, 3 bay leaves and the lemon quarters in a large roasting dish and cover with 200ml cold water. Sit the lamb on top, drizzle with the olive oil and rub it in all over.
• Using a small sharp knife, cut small incisions in the lamb skin, then tuck the remaining peeled and sliced garlic and bay leaves into these slits.
• Season the lamb well and sprinkle over the cinnamon. Cover tightly with foil and place in the oven. Immediately reduce the oven temperature to 150C/130C fan/gas 2. Leave to cook for 4 hrs, skimming the fat from the juices and removing the foil for the final 30 mins of cooking.
• After 1 hr, put the potato wedges in a large roasting tin, coat them in 4 tbsp olive oil and season well. Roast in the oven with the lamb for 11/2-2 hrs.
• Transfer the cooked lamb to a large piece of foil, wrap tightly and leave to rest for 20-30 mins. Check the potatoes are cooked (if you need to, turn the oven up to 220C/200C fan/gas 7 to finish cooking). Add the olives and wine to the pan juices, simmer them and keep warm until ready to carve. Serve the lamb thickly sliced with the olives, potatoes and Tahini & lemon sauce (see 'goes well with'), with the meat juices poured over at the last minute.

ROSEMARY-GARLIC ROAST LEG OF LAMB WITH RED POTATOES

Steps:

• Pat the lamb dry with paper towels. With a small paring knife, make a deep slit through the fat layer on the roast and insert a sliver of garlic and a rosemary leaf cluster. Repeat every 2-inches over the fat layer, using all of the garlic and rosemary. Sprinkle the roast with the cracked pepper and lavender. Cover and refrigerate overnight.
• Remove the meat from the refrigerator and let sit at room temperature for 30 minutes before roasting. Meanwhile, position a rack in the center of the oven and heat the oven to 375°F.
• Toss the potatoes with the olive oil in a 10×15-inch (or similar) roasting pan until well coated. Season with salt and pepper and arrange cut side down in a single layer.
• Sprinkle the lamb all over with 1 Tbs. salt and set it on the potatoes. Roast until an instant-read thermometer inserted in the thickest part reaches 135°F for medium rare and the potatoes are tender when pierced with a fork, about 1-1/2 hours.
• Transfer the roast to a serving platter or carving board, cover loosely with foil, and let rest for 20 to 30 minutes. Keep the potatoes warm in the turned-off oven.
• Serve the roast whole or carved with the potatoes arranged around it.

CLASSIC GREEK ROASTED LEG OF LAMB WITH LEMON-GARLIC POTATOES

Steps:

• Trim the excess fat off the lamb and set aside.
• Finely chop the whole garlic head.
• Combine with the remaining marinade ingredients.
• Place the lamb in a large, deep container or baking dish and pour in the marinade.
• Turn the lamb in the marinade so that it is coated all over.
• Cover and refrigerate overnight.
• Using a mortar and pestle, crush the ingredients for the dry rub all together until they are pastelike in consistency.
• Remove the lamb from the marinade and discard the marinade.
• Make 10-15 small incisions all over its surface using a small, sharp paring knife.
• Stuff each of these little holes with the dry rub and rub whatever is left over the surface of the lamb.
• Season well with salt and pepper and rub the lamb with about 2 tablespoons of olive oil.
• Preheat the oven to 375°F (190°C).
• Place the potatoes in a large roasting pan and toss with the lemon juice, garlic, olive oil and oregano.
• Season well with salt and pepper.
• Place the lamb over the potatoes.
• Roast, frequently basting both the lamb and the potatoes with the pan juices for about 1 hour and 30 minutes, for a well-done leg.
• Add a little water to the pan during baking if necessary to keep the pan juices from drying out.
• Remove the lamb from the oven and let rest for about 10 minutes before carving.
• Keep the potatoes in the turned off oven until ready to serve.

DROP DEAD GORGEOUS - GARLIC STUDDED ROAST LEG OF LAMB

Steps:

• Wash and trim the lamb of any visible and excess fat, dry and set aside.
• Cut the garlic into slivers then, with a very sharp knife, make slits into the meat and insert one in each slit, add a fresh sprig of rosemary if using. Continue until all the garlic (and rosemary) is used up and the meat is studded. Brush the surface of the meat with olive oil then squeeze the lemon juice over the top before seasoning with a mixture of salt, freshly-ground black pepper and a teaspoon of English mustard powder.
• Place the lamb in a roasting tin. Place in an oven pre-heated to 220C/450F/Gas 7 and roast for half an hour. At this point reduce the heat to 160C/320F/Gas 4 and roast the meat for 60 minutes per kilo - a 3 kilo leg will take 3 hours. (A kilo is just over 2 lbs) Simply allow the meat to cook and do not baste.
• When the lamb is ready, take it out of the oven, cover and allow to rest for at least ten to twenty minutes. When you slice the meat you will see that it is studded with garlic, which enhances the flavour of the meat but in a very subtle way.
• Serve with gravy, potatoes of your choice and freshly steamed seasonal vegetables.

SAUTEED LAMB WITH GREEN OLIVES

Steps:

• Pit the olives and blanch them in boiling water for 2 minutes. Drain and set aside. Blanch the tomatoes in boiling water for 2 minutes, then refresh them under cold water. Peel, quarter and seed the tomatoes and set aside.
• In a large, heavy casserole, heat the butter and oil over medium heat. Add the lamb. Raise the heat to high and brown the lamb on all sides. Sprinkle in the flour and stir and saute for 1 minute or until the flour adheres to the meat. Add the olives, tomatoes, bay leaves, thyme and crushed garlic. Season sparingly with salt and pepper. (The olives are salty.) Simmer, covered, for 45 minutes, stirring occasionally.
• Transfer the lamb, olives and the liquid to a deep serving bowl. Sprinkle with the chopped parsley. Serve with boiled potatoes or steamed rice.

GARLIC AND HERB LEG OF LAMB WITH POTATOES RECIPE BY TASTY

Steps:

• 2-3 hours before roasting, prepare the lamb. Use a small, sharp knife to make 15 to 20 incisions, each about 2 inches (5 cm) deep, through the fat cap on top of the meat. Thinly slice 3 cloves of garlic and use your fingers to press the slices into the incisions.
• In a blender, combine the remaining 9 garlic cloves, the olive oil, mustard, lemon juice, rosemary leaves, thyme leaves, salt, and pepper. Blend until a paste forms.
• Spread the paste evenly all over the lamb. Let marinate at room temperature for 2 to 3 hours.
• Preheat the oven to 425°F (220°C).
• Place the lamb on a roasting rack in a roasting pan and pour the wine into the bottom of the pan. Roast for 15 minutes.
• Remove the pan from the oven and reduce the heat to 325°F (160°C).
• Arrange the potatoes, cut side down, in the roasting pan and place the lamb on the rack on top. Roast for 2 hours, tossing the potatoes and basting the lamb with the roasting liquid halfway through.
• Transfer the potatoes to a platter, baste the lamb again with the remaining pan juices, and return the lamb to the oven. Continue to roast, basting often, until an instant-read thermometer inserted into thickest part of the leg reaches 130°F (for medium-rare), 45 minutes to 2 hours more, depending on thickness. (As a general rule, the lamb should roast 20 minutes per pound for medium-rare).
• Transfer the lamb to a platter and set aside to rest for 20 minutes. While the lamb rests, return the potatoes to the roasting pan, season with flaky salt, and warm in the oven until just heated through, about 20 minutes. Return the potatoes to the serving platter.
• Carve the lamb into ½-inch (1 cm) thick slices and arrange on the platter with the potatoes, garnished with rosemary and thyme sprigs. Serve with whole grain mustard alongside.
• Enjoy!

GREEN OLIVE, LEMON, AND GARLIC-ROASTED LEG OF LAMB WITH POTATOES AND PAN GRAVY

Steps:

• Preheat oven to 450°F.
• With a vegetable peeler remove zest from lemon and reserve lemon. Pit olives. In a food processor finely chop zest, olives, garlic, and parsley with 2 tablespoons oil.
• Peel potatoes and cut into 1 1/2-inch pieces. In a large flameproof roasting pan toss potatoes with remaining 2 tablespoons oil to coat and season with salt and pepper. Arrange lamb on potatoes and with the tip of a sharp small knife cut small slits all over lamb. Rub olive mixture over lamb, pushing it into slits. Halve reserved lemon and squeeze juice over lamb. Season lamb with salt and pepper and roast with potatoes in middle of oven 20 minutes.
• Reduce temperature to 350°F.
• Roast lamb and potatoes, loosening potatoes from pan with a metal spatula and turning them occasionally, 1 hour more, or until a meat thermometer inserted into thickest part of meat registers 135°F. Transfer lamb to a cutting board and let stand while making gravy. Transfer potatoes to a large bowl and keep warm.
• Make gravy:
• In a cup with your fingers blend together flour and butter. Add wine and water to roasting pan and deglaze pan over moderately high heat, stirring and scraping up brown bits. Transfer mixture to a small saucepan and bring to a boil. Whisk in flour mixture, whisking until incorporated, and simmer gravy, stirring occasionally, 1 minute. With a slotted spoon remove any potato pieces from gravy.
• Garnish lamb with lemon halves and olive branches and serve with gravy and potatoes.

ROAST LEG OF LAMB RECIPE

Steps:

• Gather the ingredients.
• Combine all the ingredients, except for the olive oil and salt, in a large bowl.
• Rub the leg of lamb thoroughly with the marinade until coated. You may even push some herbs and garlic into any cracks and crevices.
• Place the lamb in a plastic bag, and marinade in the refrigerator overnight, or for at least 6 hours.
• Remove the lamb from the fridge, and let sit out for 45 minutes to come up to room temperature.
• Remove the lamb from the marinade and place on a rack in a large roasting pan. Rub with the olive oil, and season very generously with the salt. Keep the side with the most fat facing up. Preheat oven to 450 F.
• Roast for 15 minutes in the preheated oven to begin browning the surface .
• Then reduce the oven to 315 F and roast for approximately 10 minutes per pound (for a 5 to 6 pound leg this will be about an hour). The best method for checking the doneness is using a digital meat thermometer and removing the lamb when the internal temp reaches 135 F. This will give you a nice pink and juicy roast.
• Let the lamb rest for at least 20 minutes before slicing. It is best sliced thin, against the grain of the meat.

ROSEMARY, LEMON, AND GARLIC LEG OF LAMB WITH ROASTED POTATOES

Steps:

• Preheat oven to 350°F.
• Cut off and discard pith from zested lemon and cut off and discard zest and pith from other lemon. In a saucepan of boiling water blanch zest 1 minute and drain in a colander. Cut each lemon crosswise into 6 slices.
• In a small food processor blend rosemary, garlic, zest, 1 tablespoon oil, lemon juice, and salt until mixture is chopped fine.
• With tip of a small sharp knife cut small slits all over lamb and rub rosemary mixture over lamb, rubbing into slits. Arrange lemon slices in middle of a large roasting pan and arrange lamb on them. Roast lamb in middle of oven 45 minutes.
• Quarter potatoes and in a saucepan cover with salted cold water by 1 inch. Bring water to a boil and cook potatoes, covered, 5 minutes. Drain potatoes in colander and in a bowl toss with remaining tablespoon oil. Arrange potatoes around lamb and sprinkle with salt and pepper to taste.
• Roast lamb and potatoes, stirring potatoes occasionally, 55 minutes, or until a meat thermometer registers 140°F. for medium-rare. Transfer lamb to a cutting board and let stand 15 minutes. Increase temperature to 500°F. and roast potatoes and lemons in one layer 5 to 10 minutes more, or until golden. Transfer potatoes and lemons with a slotted spoon to bowl and toss with chives. Transfer potato mixture to a platter.
• Serve lamb, sliced thin across grain, with potatoes, garnished with rosemary and lemon wedges.

GARLIC STAKED LEG OF LAMB WITH SALAD OF MIXED GREENS

Steps:

• Preheat oven to 400 degrees F.
• Peel the potatoes and slice them extremely thinly using a mandolin. Rinse the slices well and dry them thoroughly. Grease 4 (4-inch) baking pans with 1-inch sides. Beginning at the outer edge, carefully arrange overlapping potato slices in a circular fashion, finishing at the center. This should create a shallow potato basket. Brush with some olive oil and bake until lightly browned.
• Using a sharp knife make small incisions all over the leg of lamb and insert roughly half of the garlic into the slivers. In a heavy pan over medium heat, brown the lamb on all sides in extra-virgin olive oil, adding the chopped herbs. Cover, place in the oven, and cook slowly for 1 hour and 15 minutes, until meat is cooked through.
• Reduce the lamb stock over medium heat until it becomes a syrup-like consistency. Cube the dry bread and toast it briefly in a cast-iron skillet. Cut a clove of garlic into thin slices and fry them in olive oil without allowing them to brown.
• To make the dressing for the greens, combine the extra-virgin olive oil, lemon juice, and salt.
• To serve, place a potato basket on each plate. Fill with slices of lamb and top with lamb reduction. Serve with salad greens and garnish with toasted bread cubes and garlic chips.