HERB-ROASTED LAMB
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
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
Provided by Giada De Laurentiis
Categories main-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 9
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.
HERBED LEG OF LAMB WITH ROASTED TURNIPS
Provided by Food Network Kitchen
Categories main-dish
Time 3h30m
Yield 8-10 servings
Number Of Ingredients 12
Steps:
- Position a rack in the lower third of the oven and preheat to 500 degrees F. Using a paring knife, make deep cuts, 2 inches apart, all over the lamb; rub with 2 tablespoons salt and several grinds of pepper. Transfer the lamb to a roasting pan, fat-side up. Squeeze the juice of 1 lemon on top.
- Roast the lamb until most of the fat is rendered and the skin starts to brown, about 30 minutes. Transfer to a cutting board and let rest 30 to 40 minutes. Discard the fat from the pan and set the pan aside.
- Meanwhile, trim the greens from the turnips. Cut any large turnips in half.
- Roughly chop 2 bunches scallions and transfer to a food processor. Add the parsley, dill, marjoram, celery and garlic and pulse to form a coarse paste. Holding the bone, stand the leg of lamb up and rub the paste all over it; return to the roasting pan.
- Cut the remaining 4 bunches scallions into 2-inch pieces. Scatter the scallions, turnips and tomatoes around the lamb and season with salt and pepper. Squeeze the juice of the remaining 2 lemons over the lamb and drizzle with the olive oil. Loosely cover with foil.
- Reduce the oven temperature to 350 degrees F and roast the lamb 1 hour. Uncover and continue roasting until a thermometer inserted into the thickest part registers 145 degrees F for medium, 30 to 45 more minutes. Let rest 15 minutes, then slice. Serve with the vegetables and pan juices.
HERB CRUSTED LEG OF LAMB WITH TAPENADE
Provided by Food Network
Categories main-dish
Time 2h49m
Yield 6 to 8 servings
Number Of Ingredients 22
Steps:
- De-bone and trim the leg well or have your butcher do it. Smash the garlic cloves and mix with the rosemary, thyme sprigs, and cracked pepper. Add 1/2 cup of olive oil and rub all over the meat. Marinate, covered, in the refrigerator, for 1 to 2 days. Remove the herb sprigs and garlic cloves from the meat.
- Preheat the oven to 400 degrees F. Mix the chopped garlic, rosemary, and thyme with enough olive oil to dampen into an almost paste-like consistency. Add salt and pepper, to taste.
- Season the lamb well with salt and pepper. Spread the interior liberally with tapenade. Roll up and tie with string. Heat a large saute pan over medium-high heat. Add 2 tablespoons of olive oil and place the lamb in the pan, fat-side down. Sear until golden and turn over so that all sides are seared. Place fat side up in the pan and use a large fork to hold the lamb while you drain off any excess fat.
- Pat the chopped herbed mixture all over the outside of the lamb. Add 2 cups of water to the pan and roast for 1 1/2 hours until a meat thermometer reads 125 degrees F. Let the meat rest for 15 minutes before slicing. Slice thinly and serve with roasted potatoes. Serve extra tapenade on the side or pan juices.
- Place all the ingredients except the olive oil and the parsley in a food processor. Chop coarsely by pulsing the machine. Drizzle in the olive oil and pulse a few more times, season with salt and pepper. Fold in the parsley by hand. The tapenade is best when made a day in advance so flavors have time to marry.
HERB-CRUSTED LEG OF LAMB WITH RED WINE GRAVY
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
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
GRILLED HERBED LEG OF LAMB
Different with red pepper flakes, balsamic, and orange zest in the marinade. From Food For Thought, Favorite Recipes of Morristown-Beard School. Several hours to overnight marination required.
Provided by Oolala
Categories Lamb/Sheep
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients except for the lamb and oil, in a bowl and mix well.
- Whisk in the oil.
- Coat the lamb with the marinade in a zip lock style bag and refrigerate for several hours to overnight.
- Remove lamb from marinade and add salt to the meat.
- Preheat grill and grill or broil meat 8-10 minutes on the first side and 6-10 in the second side.
- Let meat rest 6-10 minutes before carving.
Nutrition Facts : Calories 868.6, Fat 70.2, SaturatedFat 25, Cholesterol 208.7, Sodium 171.7, Carbohydrate 1.7, Fiber 0.6, Sugar 0.2, Protein 54.8
HERBED LEG OF LAMB
My family loves lamb. I have an abundance of fresh herbs growing in my garden, and this is one of my favorite recipes for leg of lamb. Every fall I can some pear and apple chutney, and I usually serve it with lamb, instead of mint jelly.
Provided by cmacooks
Categories Lamb/Sheep
Time 3h30m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Season lamb with salt and pepper.
- Sliver two cloves of the garlic.
- With a sharp knife, cut slits into the lamb and insert the slivers of garlic.
- Rub meat generously all over with the dijon mustard.
- Mix the herbs and pat evenly all over meat.
- Heat oven to 375.
- In roaster with a cover, place the lamb and the remaining peeled cloves of garlic.
- Roast uncovered for 1 hour.
- Reduce the broth and wine to make 2 cups.
- At the end of the hour, reduce the oven temperature to 300.
- Pour the 2 cups liquid over the lamb, cover and roast for one hour.
- At the end of this hour, baste and roast for 45 minutes longer.
- Turn off the oven and let sit, covered.
- Serve with au jus and chutney or mint sauce, if desired.
Nutrition Facts : Calories 557.4, Fat 39.7, SaturatedFat 17, Cholesterol 156.5, Sodium 488.1, Carbohydrate 2.6, Fiber 1, Sugar 0.3, Protein 42.1
HERBED AND BUTTERFLIED LEG OF LAMB
Provided by Nigella Lawson
Categories dinner, roasts, main course
Time 1h
Yield 6 servings
Number Of Ingredients 8
Steps:
- With a mortar and pestle, lightly crush peppercorns and coriander seeds. Transfer to a small bowl, and add olive oil, salt and garlic. Finely grate lemon peel, and add to mixture. Cut lemon into quarters, and squeeze juice into mixture, then add leftover lemon as well.
- Place lamb skin side down in a shallow dish, and press whole rosemary sprigs into scored meat. Pour marinade over meat, pressing lemon pieces into meat. Cover dish with plastic wrap; refrigerate overnight.
- When ready to cook, remove lamb from refrigerator, and allow to sit at room temperature while oven heats to 425 degrees. Place lamb skin side up in a roasting pan, keeping lemon pieces and rosemary pressed into underside.
- Roast 35 to 40 minutes, until an instant-read thermometer inserted into thickest part of lamb registers 145 degrees (for medium-well lamb), or adjust cooking time as desired. When cooked to taste, remove lamb from oven, and allow to rest in pan for 10 to 15 minutes before carving.
Nutrition Facts : @context http, Calories 608, UnsaturatedFat 27 grams, Carbohydrate 2 grams, Fat 46 grams, Fiber 1 gram, Protein 44 grams, SaturatedFat 16 grams, Sodium 523 milligrams, Sugar 0 grams
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
HERB CHEESE BONELESS LEG OF LAMB
I have made this dish a few times and it is just wonderful. It is best prepared on a grill, and this is the way the instructions are given, but it can easily be prepared in the oven as well. The cut that I buy for this has the netting, but you can use butcher's twine if the netting is not available to keep the roast together while it cooks.
Provided by Morrison
Categories Lamb/Sheep
Time 1h50m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Fillet the leg of lamb on a cutting board and pound it flat with a meat mallet or rolling pin.
- Spread the cheese mixture on the inside of the meat (fat goes on the outside) with a rubber spatula or large spoon.
- Roll roast back into pill shape, place back into netting or tie together with twine.
- Place in a large serving dish, or gallon size zipper bag and pour in wine. Let marinate for 1-2 hours in refrigerator, turning at least once.
- Remove roast from fridge and allow to come to room temperature, sprinkle with thyme and rub with minced garlic.
- Heat grill to 325°F.
- When grill is hot place the roast directly over the fire and sear for 4-5 minutes per side.
- After searing, set the roast to the side of the fire (indirect heat) for the remainder of the cooking time.
- Cook 25 min/lb for medium doneness at 300-325°F.
- Remove from heat and allow to rest for 10 minutes before carving.
Nutrition Facts : Calories 652.6, Fat 44.7, SaturatedFat 20.6, Cholesterol 172.1, Sodium 587.7, Carbohydrate 4, Protein 45.3
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GARLIC-AND-HERB-CRUSTED LEG OF LAMB RECIPE - MIKE LATA
From foodandwine.com
5/5 (104)Total Time 2 hrs 15 minsAuthor Mike Lata
- Preheat the oven to 400°. In a small bowl, combine the 1/4 cup of olive oil with the minced garlic, rosemary and thyme.
- Score the fatty top side of the lamb about 1/4 inch deep. Season the lamb all over with salt and pepper. On a large rimmed baking sheet, toss the whole garlic cloves, onion, carrots and celery with a generous drizzle of olive oil. Arrange the vegetables in an even layer and season with salt and pepper. Scatter the rosemary sprigs over the vegetables and set the leg of lamb on top, fatty side up. Spread half of the garlic-and-herb rub all over the lamb, making sure to rub it into the score marks. Roast the leg of lamb for 20 minutes.
- Spread the remaining rub over the lamb and add 1/4 cup of water to the baking sheet. Roast the lamb for about 1 hour and 20 minutes longer, rotating the baking sheet a few times, until an instant-read thermometer inserted in the thickest part of the meat registers 145° for medium. Add a few more tablespoons of water to the baking sheet at any point if the vegetables start to get quite dark.
- Transfer the lamb to a carving board and let it rest for 20 minutes. Discard the rosemary sprigs. Carve the leg of lamb into 1/2-inch-thick slices and serve with the roasted vegetables.
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