HERB-ROASTED LEG OF LAMB WITH VEGETABLES AND JUS
Steps:
- Preheat oven to 400°F.
- In roasting pan, combine onions, celery, and garlic cloves. Drizzle with 1 tablespoon oil, toss well to coat, and mound in center of pan. Set lamb atop mixture. Drizzle with 1 tablespoon oil and sprinkle with herbes de Provence, salt, and pepper. Arrange carrots and celery root around meat and drizzle with remaining 2 tablespoons oil. Pour wine and broth into pan and cover pan tightly with heavy-duty foil.
- Roast 1 hour. Remove foil and increase heat to 425°F. Roast until thermometer inserted into thickest part of lamb registers 130°F for medium-rare, about 15 minutes more.
- Transfer lamb to carving board and tent with foil. Transfer carrots, celery root, and 1/2 of onions to medium bowl and keep warm. Force remaining contents of pan through medium-mesh strainer into medium saucepan, pressing well on solids. Skim off and discard fat. (Or pour pan juices through strainer into fat separator and let stand until fat rises to top, 1 to 2 minutes. Carefully pour pan juices from separator into pan, discarding fat.)
- Set saucepan over moderate heat and bring to simmer. Cook, uncovered, until reduced by half, about 10 minutes. Season to taste with salt and pepper.
- Remove kitchen string from lamb and cut meat crosswise into thin slices. Arrange on platter with roasted vegetables. Serve warm, with jus alongside.
ROASTED LAMB WITH ROOT VEGETABLES
This recipe makes a fantastic holiday meal, but everyone likes it so much that you won't wait for a holiday to make it again. Impressive as it looks and tastes, it is actually quite simple to make, and it's basically a meal in one roasting pan so even clean-up is a breeze.
Provided by DarlisJ
Categories Meat and Poultry Recipes Lamb
Time 3h40m
Yield 8
Number Of Ingredients 17
Steps:
- Allow the leg of lamb to rest at room temperature for 1 hour before cooking.
- Preheat an oven to 400 degrees F (200 degrees C). Place the oven rack in the lower third of the oven.
- Whisk the garlic, pepper, red pepper flakes, bay leaf, rosemary, 1/2 cup olive oil, vinegar, and honey together in a small bowl. Rub the mixture over the lamb, then season with 2 tablespoons coarse salt. Set aside. Place carrots, potatoes, beet, yam, and turnips in a large roasting pan. Toss with 2 tablespoons olive oil and a pinch of salt. Arrange the seasoned leg of lamb on top of the vegetables.
- Roast the lamb in the preheated oven for 20 minutes, then reduce oven temperature to 325 degrees F (165 degrees C). Continue roasting to your desired degree of doneness, about 90 minutes more for medium-rare. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
- Allow the leg of lamb on a cutting board, tented with aluminum foil, for 30 minutes before carving. Place the vegetables on a serving platter and cover with aluminum foil to keep warm until ready to serve.
Nutrition Facts : Calories 926.5 calories, Carbohydrate 96.1 g, Cholesterol 136.8 mg, Fat 39.1 g, Fiber 14.6 g, Protein 49 g, SaturatedFat 11.3 g, Sodium 2018.9 mg, Sugar 17.4 g
ROAST LEG OF LAMB WITH TARRAGON-MINT BUTTER
Provided by Betty Rosbottom
Categories Lamb Roast Easter Dinner Mint Family Reunion Tarragon Butter Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 15
Steps:
- For herb butter:
- Stir butter, tarragon, mint, tarragon vinegar, and 2 teaspoons coarse salt in medium bowl until well blended. Transfer 1/4 cup herb butter to small bowl and reserve for vegetables. DO AHEAD: Can be made 1 day ahead. Cover both bowls and chill. Bring medium bowl of herb butter to room temperature before using.
- For lamb:
- Using small sharp knife, make 1-inch-deep slits all over lamb. Insert 3 or 4 orange peel strips into each slit. DO AHEAD: Can be made 1 day ahead. Enclose lamb in plastic wrap and chill.
- Position rack in bottom third of oven and preheat to 450°F. Heat oil in very large skillet over medium-high heat. Sprinkle lamb with coarse salt and pepper. Add lamb to skillet; cook until brown on all sides, about 8 minutes. Transfer to roasting pan. Brush with 2 tablespoons herb butter. Roast lamb 15 minutes. Brush again with 2 tablespoons herb butter.
- Reduce temperature to 350°F. Continue to roast lamb until thermometer inserted into thickest part registers 135°F to 140°F for medium-rare, about 55 minutes. Transfer lamb to platter; reserve pan. Tent lamb loosely with foil; let rest 30 minutes.
- Spoon fat off any juices in roasting pan. Place pan over 2 burners on high heat. Add wine and broth and bring to boil, whisking to scrape up browned bits. Boil until sauce is reduced to 2 cups, about 5 minutes. Whisk in remaining herb butter and grated orange peel. Season sauce to taste with coarse salt and pepper.
- Spoon vegetables around lamb on platter; garnish with fresh herb sprigs. Serve with sauce.
HERBED LEG OF LAMB WITH VEGETABLES AND BOU GRAVY
This unique Easter recipe, Herbed Leg of Lamb with Vegetables and BOU Gravy utilizes BOU, the better for you cubes.
Provided by staff writer
Categories < 4 Hours
Time 1h20m
Yield 9 serving(s)
Number Of Ingredients 11
Steps:
- 1. Score the fat layer on the lamb, then let it stand at room temp for 1 hour.
- 2. Preheat oven to 450°.
- 3. Add herbs, lemon juice, garlic, anchovies and olive oil to a food processor. Blend until a thick paste forms.
- 4. Place the vegetables in the bottom of a roasting pan and drizzle with olive oil. Place the rack on top. Spread.
- the herb paste over the entire surface of the lamb, being sure to work it into the fat scores. Place the lamb on the rack,.
- scored side up.
- 5. Roast for 15 minutes. Reduce heat to 350°, then roast for an additional for 50 min to 1 hour, or until a meat.
- thermometer inserted into thickest portion registers 125°.
- 6. Remove lamb from the oven, cover it with tented foil and let rest 15 minutes. Internal temperature will rise to about.
- 135°(medium-rare). Slice lamb into ½ inch slices then transfer to a serving platter along with the vegetables.
- 7. Make the BOU gravy by whisking 1 BOU Chicken Gravy Cube with ½ boiling water over high heat. Transfer to a gravy boat and serve alongside the lamb and vegetables. Enjoy!
- ***Cut Carrots and Potatoes into 1/2 inch chunks***.
Nutrition Facts : Calories 127.3, Fat 2, SaturatedFat 0.4, Cholesterol 5.4, Sodium 269.6, Carbohydrate 24.1, Fiber 3.4, Sugar 2.9, Protein 4.3
HERBED ROAST LEG OF LAMB WITH ROASTED ONIONS AND POTATOES
Make and share this Herbed Roast Leg of Lamb With Roasted Onions and Potatoes recipe from Food.com.
Provided by MsKittyKat
Categories Lamb/Sheep
Time 2h40m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- In a small bowl whisk together the mustard, the garlic paste, the chopped rosemary, the chopped thyme, the soy sauce, the wine, and salt and pepper to taste, add 2 tablespoons of the oil in a stream, whisking, and whisk the mixture until it is combined well.
- Brush the lamb generously on all sides with some of the mustard mixture, reserving the remaining mustard mixture, and let it marinate in a lightly oiled roasting pan, covered and chilled, for at least 6 hours or overnight.
- Let the lamb come to room temperature and brush it with the reserved mustard mixture.
- In a bowl toss the onions with 1 tablespoon of the remaining oil, add the onions and the carrots to the pan, and roast them with the lamb in the middle of a preheated 450°F oven for 15 minutes.
- In the bowl toss the potatoes with the remaining 1 tablespoon oil and add them to the pan.
- Reduce the heat to 350°F and roast the lamb and vegetables, stirring the vegetables occasionally, for 1 hour and 15 minutes, or until a meat thermometer registers 140°F for medium-rare meat.
- Transfer the lamb to a large platter and let it stand for 20 minutes.
- Transfer the onions and the potatoes with a slotted spoon to a serving dish, leaving the carrots in the pan, and keep them warm, covered.
- Remove the string from the lamb, spoon some of the potatoes and onions around the lamb, and garnish the lamb with the thyme and rosemary sprigs.
- Make the gravy:.
- Pour off the fat from the pan, add the wine, and deglaze the pan over moderately high heat, scraping up the brown bits.
- Boil the mixture until it is reduced by half and strain it through a sieve into a saucepan, pressing hard on the carrots.
- Add the broth and bring the mixture to a boil.
- In a small bowl knead together the butter and the flour until the mixture is combined well and add the mixture to the gravy a little at a time, whisking.
- Add any juices that have accumulated on the platter and salt and pepper to taste and simmer the gravy, whisking occasionally, for 3 minutes, or until it is thickened.
Nutrition Facts : Calories 1209.1, Fat 71.3, SaturatedFat 29.1, Cholesterol 311.7, Sodium 689.6, Carbohydrate 41.5, Fiber 5.4, Sugar 7.1, Protein 89.6
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