Herb Crusted Leg Of Lamb With Red Wine Gravy Food

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HERB-CRUSTED LEG OF LAMB WITH RED WINE GRAVY



Herb-crusted leg of lamb with red wine gravy image

Thanks to a breadcrumb coating made with parsley, mint, rosemary and garlic, this roast joint is a cut above the rest

Provided by James Martin

Categories     Main course

Time 2h25m

Number Of Ingredients 16

2 ¼kg leg of lamb
3 small garlic cloves , sliced
2 onions , cut into chunks
1 carrot , cut into chunks
2 tbsp Dijon mustard
175g white breadcrumb (a few days old is best)
small bunch parsley , finely chopped
small bunch mint , finely chopped
5 rosemary sprigs, leaves finely chopped
2 fat garlic cloves , crushed
3 ½ tbsp olive oil
2 tbsp plain flour
400ml red wine
1l lamb or beef stock
1-2 tsp Dijon mustard
knob of butter

Steps:

  • Heat oven to 220C/200C fan/gas 7. Use a sharp knife to make little slits all over the lamb, then insert a slice of garlic into each hole. Tip the onions and carrot into a large flameproof roasting tin, then place the lamb on top and season. Pour 250ml water into the base of the tin and roast in the oven for 30 mins.
  • Meanwhile, make the crust by mixing together all the ingredients and seasoning well. Remove the lamb from the oven and turn the heat down to 190C/170C fan/gas 5. Brush the lamb all over with the mustard, then pack on the crust in a thick layer - don't worry if any falls in the tin, this will be used in the gravy later (you probably won't use the entire crust, so set aside what's left for later). Return the lamb to the oven and cook for a further 1 hr 30 mins. Check the lamb during cooking and add more water to the base of the tin if it dries out.
  • Remove the lamb from the tin, cover lightly with foil and leave to rest for 30-40 mins - if covered too tightly, the crust will go soggy.
  • To make the gravy, put the roasting tin with the vegetables still in it directly on the heat and whisk in the flour. Cook for 1 min, then add the wine, scraping any flour from the bottom of the tin. Let it bubble for 1 min, then pour in the stock. Bring to the boil, then simmer gently for 10-15 mins until thickened, stirring in a little of the reserved crust for a thicker gravy. Strain the gravy through a sieve into a pan, discarding the vegetables left in the sieve. Add mustard to taste and stir through the butter. Keep warm until ready to serve.

Nutrition Facts : Calories 564 calories, Fat 27 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 48 grams protein, Sodium 1.5 milligram of sodium

HERB-ROASTED LAMB



Herb-Roasted Lamb image

Celebrate with Ina Garten's easy Herb-Roasted Lamb recipe from Barefoot Contessa on Food Network. Fresh rosemary gives it flavor, while potatoes make it a meal.

Provided by Ina Garten

Categories     main-dish

Time 2h20m

Yield 10 servings

Number Of Ingredients 8

12 large unpeeled garlic cloves, divided
1 tablespoon chopped fresh rosemary leaves
Kosher salt
Freshly ground black pepper
2 tablespoons unsalted butter, melted
1 (6-pound) boneless leg of lamb, trimmed and tied
4 to 5 pounds small unpeeled potatoes (16 to 20 potatoes)
2 tablespoons good olive oil

Steps:

  • Preheat the oven to 450 degrees F. Place the oven rack in the lower third of the oven so the lamb will sit in the middle of the oven.
  • Peel 6 of the cloves of garlic and place them in the bowl of a food processor fitted with the steel blade. Add the rosemary, 1 tablespoon salt, 1 teaspoon pepper, and butter. Process until the garlic and rosemary are finely minced. Thoroughly coat the top and sides of the lamb with the rosemary mixture. Allow to sit at room temperature for 30 minutes to 1 hour.
  • Toss the potatoes and remaining unpeeled garlic in a bowl with the olive oil and sprinkle with salt. Place in the bottom of a large roasting pan. Place the lamb on top of the potatoes. Roast for 20 minutes. Turn the heat down to 350 degrees F and roast for another 1 to 1 1/4 hours, until a meat thermometer registers 130 to 135 degrees F for medium-rare. Place the lamb on a cutting board, cover with aluminum foil, and allow to rest for 15 minutes. Slice and serve with the potatoes.

HERB CRUSTED LAMB



Herb Crusted Lamb image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 9

1 (3 to 4-pound) boneless leg of lamb
Salt and pepper
1 tablespoon chopped fresh thyme leaves
1 tablespoon chopped fresh rosemary leaves
5 tablespoons extra-virgin olive oil
2 tablespoons Italian bread crumbs
1/3 cup white wine
1/3 cup water or chicken broth
Special Equipment: kitchen string, meat thermometer

Steps:

  • Preheat the oven to 450 degrees F.
  • Season the meat with salt and pepper. In a small bowl, mix the herbs with the olive oil and bread crumbs. Rub both sides of the lamb with the herb mixture. Using the kitchen string, tie up the lamb leg at 2-inch intervals. Place in roasting pan and bake for 20 minutes. Lower the oven temperature to 375 degrees F. Add the wine and water or broth to the roasting pan and cook for another 30 to 40 minutes, or until the thickest part of the lamb reaches an internal temperature of 140 degrees F for medium. Take the lamb out of the oven, cover loosely with foil, and let the meat rest for 15 minutes. Slice and serve.

CHEF JOHN'S ROASTED LEG OF LAMB



Chef John's Roasted Leg of Lamb image

I've done more than a few lamb dishes dedicated to Easter, but inexplicably have never posted one for a whole leg of lamb. It's such a classic Easter menu option, and, when prepared using this method, makes for a very user-friendly hunk of meat.

Provided by Chef John

Categories     Meat and Poultry Recipes     Lamb     Leg

Time 10h20m

Yield 8

Number Of Ingredients 13

¼ cup pomegranate molasses
4 cloves garlic, minced
1 tablespoon chopped fresh rosemary
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
1 teaspoon Aleppo pepper
1 teaspoon dried mint
1 teaspoon ground cumin
1 (5 pound) boneless leg of lamb, butterflied
kitchen twine
salt to taste
water as needed
1 tablespoon pomegranate molasses, or as needed

Steps:

  • Stir 1/4 cup pomegranate molasses, garlic, rosemary, kosher salt, black pepper, Aleppo pepper, mint, and cumin together in a bowl.
  • Arrange the butterflied leg of lamb onto a work surface with the fatty side facing down. Cut 2 deep slashes in each of the the fleshy ends of the meat. Flip the lamb and cut 10 to 20 shallow slashes across the surface of the fat.
  • Spread 3/4 the pomegranate molasses mixture onto the meat-side of the lamb to coat completely. Fold meat together and turn into a large bowl. Spread remaining pomegranate mixture over the fatty side of the meat. Cover the bowl with plastic wrap and refrigerate 8 hours to overnight.
  • Preheat oven to 350 degrees F (175 degrees C). Place a roasting rack in the bottom of a roasting pan.
  • Remove lamb from marinade and discard excess marinade. Gather roast and place onto a work surface with fatty side facing upwards. Tie the center section of the roast with kitchen twine to cinch the roast together. Repeat ties four times along the length of the roast.
  • Season roast with salt and transfer to prepared roasting pan. Pour water below the rack to cover the bottom of the pan.
  • Roast in the preheated oven until hot and slightly pink in the center, about 1 3/4 hours. An instant-read thermometer inserted into the center should read at least 135 degrees F (57 degrees C). Rest for 15 minutes, transfer to a plate, and brush with remaining pomegranate molasses.

Nutrition Facts : Calories 344.4 calories, Carbohydrate 5.8 g, Cholesterol 115.3 mg, Fat 20.6 g, Fiber 0.4 g, Protein 31.9 g, SaturatedFat 8.6 g, Sodium 823.5 mg, Sugar 4.7 g

HERB-CRUSTED LEG OF LAMB



Herb-Crusted Leg of Lamb image

At a traditional Greek Easter dinner, lamb is served medium to well done. If you like it rare, roast it for a shorter amount of time.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Number Of Ingredients 13

2 legs of lamb (9 pounds each), bone in, trimmed of excess fat
1 tablespoon plus 1/4 teaspoon olive oil
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 medium head garlic
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1 tablespoon dried oregano
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon all-purpose flour
1/3 cup brandy
1 1/2 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
1 tablespoon chopped fresh rosemary

Steps:

  • Let lamb stand at room temperature for one hour. Heat oven to 325 degrees. Remove all but a thin layer of fat from the lamb. Rub lamb with 1 tablespoon oil; sprinkle with 1 teaspoon salt and 1/4 teaspoon pepper. Place on a rack in a heavy roasting pan.
  • Meanwhile, rub head of garlic with 1/4 teaspoon oil; wrap loosely in foil. Bake until garlic is very soft, about 1 hour. Let cool.
  • Cut off top of garlic head; squeeze roasted garlic into a bowl. Using a fork, mash garlic to a paste. Add extra-virgin olive oil, lemon juice, oregano, parsley, and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper; mix well.
  • Rotate pan after lamb has roasted 1 1/4 hours. After 30 minutes more, slather lamb with roasted-garlic paste. Roast an additional hour (for a total roasting time of about 2 3/4 hours), or until an instant-read thermometer inserted at the thickest part reads 160 degrees. Remove from oven, and let rest 20 minutes.
  • Transfer lamb to a carving board. Pour off fat from roasting pan; place over medium-high heat. Sprinkle with flour, and stir with a wooden spoon. Pour in brandy; scrape up brown bits from bottom of pan. Lower heat to medium; let liquid reduce by half. Add stock, stirring until incorporated. Add rosemary and salt and pepper to taste.
  • Slice lamb; serve with sauce on the side.

ROAST LEG OF LAMB WITH RED WINE GRAVY



Roast Leg of Lamb With Red Wine Gravy image

Although I personally prefer my lamb done Greek-style with lots of garlic and oregano, this way of preparing it is nice also. I make shepherd's pie from the leftover meat and gravy.

Provided by Irmgard

Categories     Lamb/Sheep

Time 2h30m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 (4 lb) short-cut leg of lamb
3 cloves garlic, slivered
2 tablespoons olive oil
1 tablespoon lemon juice
1/2 teaspoon dried rosemary
1 small onion, minced
1/2 cup red wine
1 cup beef stock
1 tablespoon cornstarch
1 teaspoon tomato paste
salt and pepper

Steps:

  • Using a sharp knife, remove the thin membrane and most of the fat from the lamb.
  • Cut about 25 tiny slits all over the lamb; insert the garlic slivers.
  • Combine the oil, lemon juice and rosemary; brush over the lamb.
  • Let stand at room temperature for 30 minutes.
  • On a greased rack in a roasting pan, roast the lamb in a 325 degree F oven for 1-3/4 to 2 hours, 25 to 30 minutes per pound, or until the meat thermometer registers 140 degrees F for rare or 160 degrees F for medium.
  • Remove the lamb to a platter; cover loosely with foil and let stand for 15 minutes.
  • To make the gravy, skim the fat from the pan.
  • Add onion and cook over medium heat, stirring often, for 4 minutes or until softened.
  • Pour in the wine and bring to a boil over medium-high heat; boil for 1 minute, stirring to scrape up the brown bits.
  • Add the stock and return to the boil; cook 2 to 3 minutes or until reduced to about 1 cup.
  • Mix the cornstarch with 1 tablespoon water; stir into the stock mixture and cook, stirring, for 1 minute or until thickened.
  • Blend in the tomato paste.
  • Taste and adjust the seasoning with salt and pepper.
  • Strain if desired.
  • Slice the lamb and serve with the gravy.

ROAST LEG OF LAMB WITH GARLIC-HERB CRUST(COOK'S COUNTRY)



Roast Leg of Lamb With Garlic-Herb Crust(Cook's Country) image

Make and share this Roast Leg of Lamb With Garlic-Herb Crust(Cook's Country) recipe from Food.com.

Provided by Coppercloud

Categories     Lamb/Sheep

Time 1h40m

Yield 1 leg of lamb, 6-8 serving(s)

Number Of Ingredients 11

1 whole leg of lamb, semiboneless (6 to 8 pounds)
4 garlic cloves, thinly sliced
1 tablespoon fresh rosemary leaf
2 tablespoons extra-virgin olive oil
salt and pepper
6 slices hearty white bread
5 garlic cloves, minced
1/4 cup extra-virgin olive oil
1/2 cup fresh parsley leaves, chopped
1 teaspoon fresh rosemary, minced
2 tablespoons Dijon mustard

Steps:

  • 1. For the lamb: Adjust oven rack to lower-middle position and heat oven to 450 degrees. Using paring knife, cut 1-inch-deep slits all over lamb and poke garlic slivers and rosemary leaves inside slits. Rub lamb with oil and season with salt and pepper. Place leg meaty side down on wire rack set inside rimmed baking sheet. Roast lamb for 15 minutes, flip, and roast 15 minutes longer.
  • 2. For the crust: Meanwhile, pulse bread, garlic, oil, and parsley in food processor until coarsely ground. Reserve 2 cups crumb mixture for Lemon Asparagus Casserole. Stir rosemary into remaining crumbs.
  • 3. Lower oven temperature to 325 degrees. Remove lamb from oven and brush meaty side with mustard. Press bread crumb mixture into mustard and continue roasting until temperature registers 130 to 135 degrees for medium, 30 to 45 minutes. Transfer lamb to cutting board and tent loosely with foil. Let rest 15 to 20 minutes. Slice and serve.
  • Make Ahead: Make slits in lamb, fill with garlic slivers and rosemary, wrap tightly in plastic, and refrigerate for up to 2 days. The garlic-herb crust may be prepared as directed in step 2 and refrigerated for up to 1 day.

Nutrition Facts : Calories 198.2, Fat 14.6, SaturatedFat 2.1, Sodium 188.4, Carbohydrate 14.8, Fiber 1.1, Sugar 1.2, Protein 2.6

HERB-COATED LAMB WITH PORT-RED WINE SAUCE



Herb-Coated Lamb with Port-Red Wine Sauce image

Categories     Herb     Lamb     Mustard     Roast     Valentine's Day     Port     Red Wine     Winter     Bon Appétit

Yield Serves 4

Number Of Ingredients 14

For lamb
2 ounces crustless brioche or egg bread, cut into 1-inch pieces (about 2 cups packed)
1 cup (packed) coarsely chopped fresh parsley
2 teaspoons chopped fresh rosemary
1 teaspoon chopped fresh thyme
2 1 1/4-pound racks of lamb, fat trimmed
2 tablespoons vegetable oil
6 tablespoons Dijon mustard
For sauce
1 1/2 cups dry red wine
3/4 cup tawny Port
9 tablespoons butter, cut into pieces
Mashed Yams and Apples
Fried Onion Rings

Steps:

  • Make lamb:
  • Preheat oven to 350°F. Place bread on baking sheet. Bake until slightly dry, about 5 minutes. Cool. Combine bread and herbs in processor. Blend until bread forms crumbs. Transfer crumbs to bowl. (can be made 1 day ahead. Chill.)
  • Preheat oven to 425°F. Sprinkle lamb with salt and pepper. Heat oil in heavy large skillet over high heat. Add lamb and brown well, turning occasionally, about 10 minutes. transfer lamb to baking pan. Roast until meat thermometer inserted into center of lamb registers 130°F for medium-rare, about 20 minutes. Let lamb cool 10 minutes. brush mustard all over lamb. Dredge in breadcrumbs, coating completely, Return lamb to baking pan, meant side up. Roast until crumb feel dry but are not colored, about 3 minutes. Let lamb rest 5 minutes at room temperature.
  • Meanwhile, make sauce:
  • Boil wine and Port in large saucepan until reduced to 1/3 cup, about 25 minutes. Remove from heat. Add butter; whisk just until melted. Season with salt and pepper.
  • Spoon yams and apples into center of 4 plates. Cut lamb between bones into chops. Stand 3 to 4 chops (bones facing up)in yams. Arrange onion rings atop bones. Spoon sauce around yam; serve.

HERB-CRUSTED RACK OF LAMB WITH GRAVY



Herb-Crusted Rack of Lamb with Gravy image

Serve your family a hearty meal when you make this tasty Herb-Crusted Rack of Lamb with Gravy. Perfect for special occasions, cook this herb-crusted rack of lamb for holidays, birthdays and much more.

Provided by My Food and Family

Categories     Home

Time 55m

Yield 4 servings

Number Of Ingredients 9

1 Tbsp. oil
1 rack of lamb (2 lb.)
2 Tbsp. GREY POUPON Dijon Mustard
1/3 cup panko bread crumbs
1/4 cup KRAFT Grated Parmesan Cheese
1 tsp. each chopped fresh rosemary and fresh thyme
3/4 cup HEINZ HomeStyle Savory Beef Gravy
1 Tbsp. butter
1 Tbsp. LEA & PERRINS Worcestershire Sauce

Steps:

  • Heat oven to 425°F.
  • Heat oil in large nonstick skillet on medium-high heat. Add lamb, skin side down, to skillet; cook 2 to 3 min. on each side or until lightly browned on both sides. Transfer lamb to work surface; cool 5 min.
  • Spread mustard onto lamb. Combine bread crumbs, cheese and herbs; press into mustard. Place lamb in shallow foil-lined pan sprayed with cooking spray.
  • Bake 25 min. or until meat registers 150°F when tested with meat thermometer.. Remove lamb from oven; cover. Let stand 10 min. or until medium doneness (160°F).
  • Microwave gravy in microwaveable bowl on HIGH 1-1/2 min., stirring after 45 sec. Add butter and Worcestershire sauce; stir until butter is completely melted and gravy mixture is well blended.
  • Serve lamb topped with gravy mixture.

Nutrition Facts : Calories 420, Fat 25 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 120 mg, Sodium 760 mg, Carbohydrate 9 g, Fiber 0 g, Sugar 0.9167 g, Protein 37 g

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From goodto.com


SLOW ROASTED LEG OF LAMB WITH RED WINE GRAVY - BEST RECIPES UK
Fill all the holes like this. Step 2 Put the sliced onion in a roasting tin and place the lamb on top, covering all the onion with the lamb. Season the lamb and cover the roasting tin with foil and place in the oven for 4 ½ hours. Step 3 Take the lamb out of the oven and remove the foil and any excess fat. Pour in the red wine and increase the ...
From bestrecipesuk.com


HERB-CRUSTED LAMB RACK WITH RED WINE JUS - 178 DEGREES
Preheat oven to 200C. Season lamb racks with salt and pepper. Heat 3 Tbsp olive oil in a frying pan. Sear each rack on all sides until browned, about three minutes. Place on a plate to cool slightly. Place breadcrumbs, garlic, parsley, rosemary and rest of olive oil in the food processor. Blitz until combined and divide into two portions.
From 178degrees.com


HERB-CRUSTED ROASTED LEG OF LAMB RECIPE | SOUTHERN LIVING
Rest on wire rack 15 minutes. Step 4. Process parsley, mint, vinegar, and remaining 1/2 teaspoon garlic in a food processor 20 seconds. With machine running, pour remaining 1 cup oil into mixture until blended, 20 seconds. Stir in remaining 1 teaspoon salt. Step 5. Slice lamb against the grain; serve with sauce.
From southernliving.com


HERB CRUSTED RACK OF LAMB WITH RED WINE SAUCE
In a medium sauce pan, melt the butter over low heat. Add the shallots, garlic and a sprinkle of kosher salt. Saute for 3-4 minutes. Whisk in the flour. Cook for 1 minute. Add the stock and wine. Bring to a rolling boil and cook until reduced by half, about 10 minutes. Taste and add salt and pepper as needed.
From justalittlebitofbacon.com


ROAST LEG OF LAMB (OLIVE OIL MARINADE) RED WINE GRAVY - VEENA …
Preheat the oven to 390 F or 200 C for 20 minutes. Place the leg of lamb in the roasting pan surrounded by baby potatoes. Season with salt and pepper. Add some sprigs of fresh rosemary and thyme. Insert the meat thermometer in the thickest part of the meat, but without touching the bone.
From veenaazmanov.com


LEG OF LAMB SLOW COOKED WITH RED WINE RECIPES - YUMMLY
Grilled Leg of Lamb With Red Wine, Garlic, Mustard, and Sage Food.com. leg of lamb, garlic cloves, olive oil, low sodium beef broth and 5 more.
From yummly.com


HERB-CRUSTED ROAST LEG OF LAMB - HALF A COCONUT
Instructions. Prepare the lamb: Preheat the oven to 200C (fan oven). Use a knife to make little slits on the lamb leg and insert the garlic cloves. Rub the lamb with salt and pepper. Heat a pan, add a little oil and sear the lamb, turning over until it browns on the outside. This will seal in all the flavours.
From halfacoconut.com


LAMB WINE PAIRING GUIDE: 11 BEST WINES WITH LAMB
Lamb and red Bordeaux is a classic lamb wine pairing. Bordeaux is made up of several red grapes but dominantly Merlot, Cabernet Sauvignon, and Cabernet Franc. Red wines from Bordeaux are medium to full-bodied with moderate acidity. Bordeaux pairs best with roast lamb with herbs. I’d even be willing to say that Bordeaux whites ( Sauvignon ...
From unravelingwine.com


SLOW ROASTED LEG OF LAMB WITH GARLIC, HERBS AND RED WINE
Preheat the oven to 160 degrees celsius, or 140 degrees celsius if fan forced (320 degrees or 280 degrees fahrenheit). Crush each garlic clove slightly with the flat blade of the knife. This bruises it and loosens the skin, making it easy to peel. Cut the garlic cloves lengthways into two or three pieces. Then strip small clumps of rosemary off ...
From cauldronsandcupcakes.com


ROAST LAMB LEG RECIPE - NINE KITCHEN - 9KITCHEN
Season to taste. Rub paste all over lamb to coat. Place on a trivet in a baking dish. Bake 30 minutes. Reduce heat to moderate, 180°C, and bake a further 2 hours. Transfer lamb to a plate. Rest, covered loosely with foil, 20 minutes. GRAVY: Place baking dish with pan juices on stovetop. Add flour and cook, stirring, on medium, 1-2 minutes.
From kitchen.nine.com.au


HERB CRUSTED SMOKED LEG OF LAMB | CHEF DR. MIKE
Red Wine Reduction. 1 shallot, thinly sliced; 2 Tbs olive oil; 1 garlic clove, lightly crushed; 1 sprig fresh rosemary; ¼ cup balsamic vinegar; 400 ml red wine; 1.5 oz lamb or veal demi-glace; 200 ml beef or dark chicken stock (may use water) 1 Tbs butter . Directions: Trim excess fat from lamb, leaving no more than ¼ inch cap. Using a paring ...
From chefdrmike.com


RED WINE AND HERB ROASTED LEG OF LAMB - RICARDO
Preparation. In a large bowl, combine all the marinade ingredients. Add the lamb, cover and marinate in the refrigerator for 24 hours. With the rack in the middle position, preheat the oven to 200 ° C (400 ° F). Remove the lamb from the marinade. Keep half the marinade and discard the remaining. Place the rosemary on the inside of the leg of ...
From ricardocuisine.com


RECIPE: ROAST LEG OF LAMB WITH RED WINE AND HERBS
3. Using the same sharp knife, make deep slits into the meaty portions of the leg. 4. Insert one sliver of garlic and a small sprig of rosemary into each slit in the lamb. Sprinkle lamb with salt and freshly ground pepper. 5. In a bowl, combine marinade ingredients. 6.
From perennialpastimes.com


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