Lamb Lemonato Food

LEMON-ROSEMARY ROAST LEG OF LAMB

Lemon-Rosemary Roast Leg of Lamb image

We've taken the classic approach of studding the lamb with garlic and coating in a generously seasoned rub. Giving it time to marinate is the key, then roast for a crispy exterior and tender, juicy inside.

Provided by Food Network Kitchen

Categories main-dish

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 6

Ingredients

1 6 1/2- to 8-pound bone-in leg of lamb
4 cloves garlic, thinly sliced
1 lemon
2 tablespoons chopped fresh rosemary
Kosher salt and coarsely ground pepper
2 tablespoons extra-virgin olive oil

Steps:

Trim the excess fat from the lamb, leaving a 1/4- to 1/2-inch layer of fat. Using a sharp knife, make small slits, about 1/2 inch deep and 2 to 3 inches apart, all over the surface of the lamb. Fill each slit with a slice of garlic.
Grate the lemon zest into a small bowl (reserve the lemon). Add the rosemary, 1 tablespoon salt and 2 teaspoons pepper. Rub the mixture all over the lamb. Cover and refrigerate at least 4 hours or overnight.
Remove the lamb from the refrigerator and bring to room temperature about 1 hour before roasting. Preheat the oven to 425˚ F. Set a rack in a roasting pan and set the lamb fat-side up on the rack. Cut the reserved lemon in half and squeeze the juice over the lamb; drizzle with the olive oil and rub all over to coat. Add the lemon halves to the pan. Roast until the fat on the lamb starts to sizzle, about 20 minutes.
Reduce the oven temperature to 350˚ F and continue roasting the lamb until a thermometer inserted into the thickest part registers 130˚ F for medium rare to medium, 1 hour to 1 hour 15 minutes more. Remove to a cutting board and let rest 20 minutes before carving.

LAMB LEMONATO

LAMB LEMONATO image

Categories Lamb

Yield 2

Number Of Ingredients 10

Ingredients

2 lamb shanks (dusted w/flour)
1 small onion, diced
3 cups white wine
3/4 cup lemon juice
garlic
oregano
thyme
1 lb. green beans
4 - 6 red potatoe
olive oil

Steps:

Brown shanks in oil. Add garlic and onion and brown. Add wine, lemon and herbs to taste. Cook, covered, on low heat for 1.5 hours. Add beans at 1 hour and potatoes at 30 minutes.

LAMB LEMONATO WITH HIBISCUS

Lamb Lemonato With Hibiscus image

From the July 11, 2008 Athens Plus Magazine. Dried hibiscus blooms are available at spice stores. (I had to add them to the garlic in the ingredient list because Zaar doesn't recognize them as an ingredient.) Boiled potatoes or couscous go well with this dish.

Provided by ThatSouthernBelle

Categories Lamb/Sheep

Time 55m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 kg lamb, in serving portions
4 medium onions, sliced in rings
3 garlic cloves, crushed (AND 50 g dried hibiscus blooms)
1/2 teaspoon cumin, ground
1 lemon, juice of
salt
pepper
olive oil

Steps:

Heat the oil in a large saucepan and brown the meat.
Add the garlic and onions, then the cumin and salt and pepper.
Add the lemon juice, hibiscus flowers and add water to cover the meat,
Lower the heat and simmer for 45 minutes.

Nutrition Facts : Calories 426.1, Fat 24.9, SaturatedFat 10.3, Cholesterol 132, Sodium 103.2, Carbohydrate 13, Fiber 1.7, Sugar 5, Protein 36.3

LEMONATO (PORK DISH)

Lemonato (Pork Dish) image

Make and share this Lemonato (Pork Dish) recipe from Food.com.

Provided by Auntie Jan

Categories Pork

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1/2 lb button mushroom (sliced)
2 eggs (beaten)
1 whole lemon
2 tablespoons olive oil
1/4 cup parmesan cheese (grated)
1 lb pork medallions (pounded thin)

Steps:

Heat oil in frying pan.
Dip medallion sized pieces of pork first in egg, then in parmesan cheese and fry.
Do the same with the mushrooms after the pork is almost done.
When both sides are brown and crispy, remove from heat and serve on plate with lemon juice squeezed over it and a sprinkle of pine nuts!

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