ROAST LEG OF LAMB
A simple recipe with sensational flavor! I've adopted this recipe as it didn't have a loving owner. I have made it myself though and must say it makes an impressive sunday roast! Instead of using dried rosemary, you can also use fresh sprigs and insert them into the cuts with the garlic slivers.
Provided by -Sylvie-
Categories Lamb/Sheep
Time 2h10m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Remove lamb from refrigerator 1 hour before roasting.
- Preheat oven to 400°F/200°C/Gas 6.
- Make small slits just large enough for garlic slivers evenly in the leg of lamb, and insert the garlic slivers.
- Rub all over with lemon juice, then pat the rosemary and black pepper evenly over the surface. Sprinkle with salt to taste. If you're using fresh rosemary, just insert the sprigs with the garlic slivers into the cuts you made.
- Place lamb, fat side up on a rack in an uncovered pan.
- Roast 30 minutes to a pound or until the internal temperature reaches 175-180°F, for meat well done. If you prefer slightly rare lamb, roast until 160-165°F.
- When done, remove from oven, cover the roast in foil and allow it to rest for 20 minutes before carving.
- If you also want delicious rich gravy, place a 1 1/2 cups of lamb or beef stock in the bottom of the pan before you put the lamb in the oven, making sure that the rack sits above the liquid and the meat doesn't touch it. You can also add a sprig or two of rosemary to it and if you want baste the lamb a couple of times while it's roasting. Just before serving bring the liquid to a simmer on the stove top, making sure you whisk it well and scrape all the bits from the sides and the bottom of the pan. If you want more gravy you can add some extra stock or some of the water you have cooked your vegetables inches Mix 1tbsp of cornflour with 2tbsp of water and whisk it into the stock. Simmer until thickened and you have a wonderful gravy.
ROASTED LEG OF LAMB
Provided by Alex Guarnaschelli
Categories main-dish
Time 4h35m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Place the lamb on a sheet pan covered with foil. In a bowl, combine 2 tablespoons of Dijon mustard, white wine, garlic, salt, black pepper, and thyme leaves. Stir to blend and rub all over the lamb. Cover and place it in the refrigerator to marinate for a few hours or overnight, turning the lamb over from time to time and recoating it with the marinade.
- Preheat the oven to 425 degrees F. Remove the lamb from the marinade and season on all sides with salt, pepper and olive oil. Reserve the leftover marinade for later use.
- In a roasting pan fitted with a roasting rack place the lamb, fatty side up, on the rack and place it in the center of the oven. . Having the leg elevated off the bottom of the pan will allow for more even roasting. At 425 degrees F, the roast should start to brown fairly quickly.
- After 25 to 30 minutes, lower the oven temperature to 350 degrees F. I usually count between 12 to 14 minutes per pound of meat (including the weight of the bone) for a roast. When the oven heat is lowered, count about 30 to 40 minutes and then check the inner temperature of the thickest part of the roast with an instant-read thermometer. Cook it to about 130 degrees F. The meat, once it "rests" will be a nice medium rare. Remove the roast and turn it fat side down onto a flat surface to rest. Resting the lamb on the opposite side will help to redistribute the juices. Note: Save the pan drippings.
- Place the roasting pan on the stove over medium low heat. Add the reserved marinade, dry sherry and 1 tablespoon Dijon mustard. Whisk together and simmer until thick. Transfer the sauce to a gravy boat and serve with lamb.
- Slice the lamb (against the grain) and serve family style.
ROASTED LEG OF LAMB
Roasting is a popular cooking method for a reason. See our step-by-step guides to Preparing a Leg of Lamb and Carving a Leg of Lamb at the Table.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 2h30m
Number Of Ingredients 11
Steps:
- For the cleanest-looking presentation, trim 1 1/2 inches of flesh from the shank bone with a sharp paring knife. (Your butcher may be willing to do this for you.)
- The fell is a thin outer layer of fat that you may find if you buy an untrimmed leg from a butcher. It's very tough, so it's important to remove all of it. A long knife with a sharp thin blade is the best tool for the job.
- Trim the excess fat that lies beneath the fell, but leave enough to enrich the meat and gravy. It also crisps up nicely when broiled, which helps give the carved slices great texture. Use shears to trim the fat pads around the hip, or large end.
- Make incisions 1 inch long and 1/2 inch deep all over the leg; they?ll allow the aromatic rub to penetrate the meat more easily. Roughening the surface in this way also results in a crisper, more flavorful crust after broiling.
- Stir together salt, pepper, garlic, rosemary, mustard, and oil in a small bowl until it forms a wet paste. Spread rub evenly over lamb, working it into the incisions. Let lamb sit at room temperature, about 30 minutes. Meanwhile, preheat oven to 425 degrees.
- Transfer lamb, fat side up, to a large roasting pan fitted with a rack, and add broth. Roast lamb 20 minutes. Reduce temperature to 325 degrees, and roast until a thermometer inserted into thickest part of flesh near the bone reaches 130 degrees to 135 degrees (medium-rare), about 55 minutes. Increase temperature to broil; broil until surface sizzles and becomes brown and crisp, about 5 minutes. Transfer lamb to a platter or carving board; let rest at least 20 minutes before carving.
LEG OF LAMB WITH GARLIC AND ROSEMARY
Steps:
- Pat lamb dry and score fat by making shallow cuts all over with tip of a sharp small knife.
- Pound garlic to a paste with sea salt using a mortar and pestle (or mince and mash with a heavy knife) and stir together with rosemary and pepper. Put lamb in a lightly oiled roasting pan, then rub paste all over lamb. Let stand at room temperature 30 minutes.
- Preheat oven to 350°F.
- Roast lamb in middle of oven until an instant-read thermometer inserted 2 inches into thickest part of meat (do not touch bone) registers 130°F, 1 1/2 to 1 3/4 hours. Transfer to a cutting board and let stand 15 to 25 minutes (internal temperature will rise to about 140°F for medium-rare).
- Add wine to pan and deglaze by boiling over moderately high heat, stirring and scraping up brown bits, 1 minute. Season pan juices with salt and pepper and serve with lamb.
LEG OF LAMB
Rubbed with garlic, lavender, and other spices, this roast is the perfect centerpiece for a celebration.
Provided by Jessica B. Harris
Yield Serves 4 to 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 450°F. If the butcher has not already removed the fell (parchmentlike membrane) from the lamb leg, trim it away along with all excess fat. Using the tip of a sharp knife, make 15 or so small incisions in the leg, spacing them evenly.
- Place the garlic, lavender, and thyme in a small food processor and pulse until you have a thick paste. Poke a bit of the paste into each of the incisions in the lamb. Place the salt, peppercorns, dried rosemary, and herbes de Provence in a spice grinder and pulse until you have a coarse mix. Rub the mix all over the lamb, covering it evenly. Place the lamb on a rack in a roasting pan.
- Roast the lamb for 15 minutes. Lower the heat to 350°F and continue to roast for about 1 hour, or until a thermometer inserted into the thickest part away from the bone registers 130°F for rare, 140° to 145°F for medium-rare, or 160°F for well-done. Cooking times will vary depending on the shape of the lamb and the consistent heat of your oven. Remove the lamb from the oven and let it rest for 15 minutes before carving.
- Carve the lamb parallel to the bone in long, thin slices and arrange the slices on a platter. Transfer the warm sauce to a sauceboat and serve immediately.
LAMB LEG ROAST
Well it is that time of year again. Many of us will be making a Passover Dinner with a leg of lamb. For those who have never roasted a leg of lamb, here is a very easy recipe.
Provided by Darlene Summers
Categories Lamb/Sheep
Time 2h5m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Combine mustard, garlic, rosemary and pepper.
- Rub all over the leg of lamb (lamb may be covered and refrigerated to marinate up to 24 hours before roasting).
- Place roast in foil-lined roasting pan.
- (Insert Meat Thermometer into thickest part of the roast). (Temperature desired is 150° for medium well done).
- In preheated 400° oven, roast for 15 minutes and then reduce oven temperature to 325° for 1 hour and 20 minutes for 4 pound medium well done roast. If well done roast is desired, cook longer to your desired doneness.
- Remove roast to cutting board and let stand 10 minutes before slicing.
- Serve with mint jelly if desired.
Nutrition Facts : Calories 610, Fat 40.8, SaturatedFat 17.6, Cholesterol 202.6, Sodium 172.6, Carbohydrate 0.5, Fiber 0.1, Protein 56.3
More about "lamb leg food"
RECIPES FOR LEG OF LAMB | FOOD & WINE
From foodandwine.com
Estimated Reading Time 7 mins
LAMB RECIPES - MARTHA STEWART
From marthastewart.com
LEG OF LAMB RECIPES | ALLRECIPES
From allrecipes.com
HOW TO MAKE PERFECT LEG OF LAMB - CHOWHOUND
From chowhound.com
ROASTED LAMB LEG WITH CUMIN | MISS CHINESE FOOD
From misschinesefood.com
4,698 LAMB LEG FOOD PHOTOS - FREE & ROYALTY-FREE STOCK ...
From dreamstime.com
LEG OF LAMB RECIPES - BBC FOOD
From bbc.co.uk
LEG OF LAMB RECIPES - MY FOOD AND FAMILY
From myfoodandfamily.com
BEST HERB-ROASTED LEG OF LAMB RECIPES | EASTER | FOOD ...
From foodnetwork.ca
SEVEN-HOUR LEG OF LAMB RECIPE | BON APPéTIT
From bonappetit.com
WINE-ROASTED BONELESS LEG OF LAMB | CANADIAN LIVING
From canadianliving.com
NINJA FOODI LEG OF LAMB RECIPES
From tfrecipes.com
LAMB - SAVE-ON-FOODS
From saveonfoods.com
LAMB LEG NUTRITION, GLYCEMIC INDEX, CALORIES, NET CARBS & MORE
From foodstruct.com
ASDA - LAMB LEG CALORIES, CARBS & NUTRITION FACTS ...
From androidconfig.myfitnesspal.com
14 EASY LAMB CHOP AND LEG OF LAMB RECIPES - HOW TO COOK ...
From worldrecipes.movy.homeip.net
LAMB LEG NUTRITION INFORMATION
From nutritiondata.self.com
LAMB LEG (75G) - FOOD NUTRIENTS CALCULATOR
From food.food-nutrients-calculator.com
LAMB | COSTCO
From costcobusinesscentre.ca
WHAT TO SERVE WITH LAMB - 20+ LAMB-CHOP SIDE-DISH ... - KITCHN
From thekitchn.com
ROSé-MARINATED GRILLED LEG OF LAMB WITH WALNUT SALSA ...
From foodandwine.com
PERFECT ROASTED LEG OF LAMB (NO-FAIL RECIPE) | THE ...
From themediterraneandish.com
LAMB LEG NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
10 HEALTH BENEFITS OF LAMB MEAT (AND COMPLETE NUTRITION ...
From nutritionadvance.com
20 AMAZING LEG OF LAMB RECIPES | MYRECIPES
From myrecipes.com
LEG OF LAMB RECIPES - BBC GOOD FOOD
HOW TO COOK A LEG OF LAMB | BBC GOOD FOOD
From bbcgoodfood.com
ROAST LEG OF LAMB RECIPE - GOOD FOOD
From goodfood.com.au
LEG OF LAMB RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
10 BONELESS LEG OF LAMB RECIPES | ALLRECIPES
From allrecipes.com
OUR BEST LAMB RECIPES | FOOD & WINE
From foodandwine.com
LAMB LEG ROAST COOKING TIME: THE COMPLETE GUIDE
From ostrali.com
BEST ROAST LEG OF LAMB RECIPE | JAMIE OLIVER LAMB RECIPES
From jamieoliver.com
LAMB – MEAT CUTTING AND PROCESSING FOR FOOD SERVICE
From opentextbc.ca
ROASTED LEG OF LAMB RECIPE (VIDEO) - TATYANAS EVERYDAY FOOD
From tatyanaseverydayfood.com
HARISSA ROASTED LEG OF LAMB RECIPE - FEASTING AT HOME
From feastingathome.com
LAMB MEAT BENEFITS, NUTRITION FACTS AND RECIPES - DR. AXE
From draxe.com
LAMB 101: NUTRITION FACTS AND HEALTH EFFECTS
From healthline.com
RECIPE - OVEN-ROASTED HERBED LEG OF LAMB - LCBO
From lcbo.com
THE 35 BEST SIDE DISHES FOR LAMB - PUREWOW
From purewow.com
SLOW ROAST LEG OF LAMB - PETER'S FOOD ADVENTURES
From petersfoodadventures.com
JEWISH ROASTED LAMB - IS A LEG OF LAMB KOSHER? | 100 ...
From 100jewishfoods.tabletmag.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love