EASY PROVENCAL LAMB
Steps:
- Preheat the oven to 450 degrees F.
- Place the leg of lamb in a large roasting pan fat side up and pat it dry with paper towels. Combine the mustard, 1 tablespoon of the garlic, the rosemary, balsamic vinegar, 1 tablespoon salt, and 1/2 teaspoon pepper in a mini food processor and pulse until the garlic and rosemary are minced. Spread the mixture on the lamb.
- Place the tomatoes, olive oil, 1/4 cup of the honey, the onion, the remaining 2 tablespoons garlic, 2 tablespoons salt, and 2 teaspoons pepper in a bowl and toss well. Pour the tomato mixture around the lamb and tuck in the thyme and rosemary sprigs. Drizzle the lamb with the remaining 1/4 cup of honey.
- 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. Discard the herb stems and return the tomatoes to the oven to keep warm. Slice the lamb, arrange on a platter, sprinkle with salt and pepper, and serve with the tomatoes and pan juices spooned on top. Garnish with a branch of rosemary.
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.
ROSEMARY-MUSTARD ROAST LEG OF LAMB
Before coming to Zaar I seldom cooked lamb. Now I fix it often. This recipe was in one of those supermarket booklets. I made a couple of changes and we loved the results. The cooking time includes the time needed to allow the roast to marinade in the refrigerator.
Provided by PaulaG
Categories Lamb/Sheep
Time 8h20m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Rinse the lamb under running water, blot dry.
- With the tip of a sharp knife, make several pockets at random intervals in the meat.
- Put a sliver of garlic in each, roll the meat into a roll and tie with cooking twine.
- Mix the mustard, rosemary and black pepper together.
- Rub over the outside of the rolled meat, wrap meat in foil and place in refrigerator for 4 to 6 hours.
- Preheat oven to 400 degrees, place the roast on meat rack in shallow roasting pan and insert meat thermometer into thickest part of roast.
- Add approximately 1 cup of warm water to bottom of roasting pan, the roast should rest on rack above the water.
- Place roast in preheated oven and cook for 15 minutes.
- Lower the temperature to 325 degrees and continue roasting for 20 minutes per pound for medium or until meat thermometer registers 145 degrees. If you like your lamb well done, you will need to adjust the cooking time to suit your taste.
- Remove the roast from the oven and cover with foil allowing to rest for 10 to 15 minutes before carving.
- While meat is resting, warm about 1/2 cup of mint jelly.
- Slice into 10 equal portions and serve with warmed jelly.
Nutrition Facts : Calories 369.4, Fat 24.7, SaturatedFat 10.6, Cholesterol 121.6, Sodium 154.7, Carbohydrate 0.6, Fiber 0.3, Sugar 0.1, Protein 34
BUTTERFLIED LEG OF LAMB WITH LOTS OF GARLIC AND ROSEMARY
A butterflied leg is usually of uneven thickness. When it is grilled, there will be rare(125-130 degrees, medium rare 130-145 degrees, and medium-well 145 and up sections to satisfy everyone.
Provided by Rita1652
Categories Lamb/Sheep
Time 40m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Trim any excess fat from the lamb and place it in a 9-by-13-inch nonreactive pan.
- Whisk together all the marinade ingredients in a bowl.
- Scoop out and reserve 1/4 cup of the marinade and pour the remainder over the lamb.
- Massage into meat.
- Cover and refrigerate overnight.
- Remove the meat from the refrigerator and allow to come to room temperature.
- Preheat grill to medium heat.
- Place the lamb on the grill rack and cook, turning once and basting frequently with the reserved 1/4 cup marinade, for 15 to 18 minutes on each side for medium-rare.
- My favorite!
- Transfer to a platter, season with salt and pepper, and tent with aluminum foil.
- Let rest for 10 minutes before slicing, then place on a cutting board and slice thinly.
- Serve immediately.
Nutrition Facts : Calories 906.4, Fat 66.8, SaturatedFat 22.6, Cholesterol 229.6, Sodium 570.1, Carbohydrate 5.1, Fiber 0.5, Sugar 2.2, Protein 64.7
GRILLED LEG OF LAMB WITH RED WINE, GARLIC, MUSTARD, AND SAGE
Make and share this Grilled Leg of Lamb With Red Wine, Garlic, Mustard, and Sage recipe from Food.com.
Provided by TheBeave
Categories Lamb/Sheep
Time 2h10m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Whisk wine, shallots, mustard, 1/3 cup chopped sage, oil, and garlic in medium glass bowl.
- Transfer 1/2 cup marinade to small bowl; reserve for sauce.
- Cover and chill.
- Place leg of lamb in 2-gallon resealable plastic bag.
- Pour remaining marinade into bag; seal.
- Turn bag to coat, arranging lamb in 1 flat piece.
- Place lamb in marinade on rimmed baking sheet. Chill overnight, turning occasionally.
- Combine reserved 1/2 cup marinade and beef broth in small saucepan.
- Boil until reduced to 3/4 cup, about 12 minutes.
- Cool, cover, and chill.
- Prepare barbecue (medium heat).
- Remove lamb from plastic bag and transfer to large rimmed baking sheet with some marinade still clinging.
- Open lamb like book and sprinkle on both sides with salt and pepper.
- Transfer lamb to grill.
- Cover and grill until charred and instant-read thermometer inserted into meat registers 135°F for medium-rare, about 10 minutes per side (some thicker pieces can be cut away from leg and grilled longer if desired).
- Transfer to work surface; let rest 10 minutes.
- Rewarm sauce.
- Whisk in butter and remaining 1 tablespoon chopped sage.
- Season to taste with salt and pepper.
- Thinly slice lamb against grain. Transfer to platter.
- Spoon some of sauce over. Garnish with fresh sage sprigs, if desired.
Nutrition Facts : Calories 623.2, Fat 42.6, SaturatedFat 17.3, Cholesterol 182.4, Sodium 270.1, Carbohydrate 3.8, Fiber 0.7, Sugar 0.4, Protein 50
ROAST LEG OF LAMB
Cooking peeled potatoes in the pan around the roast is yummy. The only other things you need are gravy made from the pan drippings and a fresh vegetable.
Provided by MBENHAM
Categories Meat and Poultry Recipes Lamb Leg
Time 2h10m
Yield 12
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cut slits in the top of the leg of lamb every 3 to 4 inches, deep enough to push slices of garlic down into the meat. Salt and pepper generously all over the top of lamb, place several sprigs of fresh rosemary under and on top of the lamb. Place lamb on roasting pan.
- Roast in preheated oven until the lamb is cooked to your desired doneness, about 1 3/4 to 2 hours. Do not overcook the lamb, the flavor is best if meat is still slightly pink. Let rest at least 10 minutes before carving.
Nutrition Facts : Calories 381.8 calories, Carbohydrate 0.4 g, Cholesterol 136.1 mg, Fat 25.3 g, Fiber 0.1 g, Protein 35.8 g, SaturatedFat 11 g, Sodium 136.3 mg
LEG OF LAMB WITH GARLIC AND MUSTARD
This is strickly for lamb lovers out there! This is a "bold, in your face" taste...lots of garlic, tang from the vinegars and spiciness from the mustard and rosemary. This is way to easy to put together...but it does need up to 24 hours to marinate, so plan this well. I got this recipe from a well known Vancouver barbecue chef/author/firefighter, David Veljacic. He has won many, many awards for his recipes ...I though this was a winner!!!
Provided by Abby Girl
Categories Lamb/Sheep
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Make 25 to 30 slits in the lamb and insert a slice of garlic into each one.
- Combine the vinegars together and add to the lamb. Refrigerate for 12 - 24 hours, turning several times.
- Remove the lamb from the vinegars pat dry with paper towels and set aside to reach room temperature.
- Combine the Dijon mustard, pepper, rosemary and mint. Set aside. Brush the mustard paste onto the lamb.
- Preheat the barbecue grill.
- Place on the barbecue and cook until done.
Nutrition Facts : Calories 1336, Fat 97.2, SaturatedFat 42.2, Cholesterol 391.2, Sodium 448.5, Carbohydrate 4.2, Fiber 1, Sugar 0.6, Protein 102.5
More about "leg of lamb with garlic and mustard food"
HERB-AND-HONEY-MUSTARD-CRUSTED LEG OF LAMB - FOOD
From foodandwine.com
- Preheat the oven to 500° for 30 minutes. Let the leg of lamb stand at room temperature while the oven heats. In a mini food processor, pulse the rosemary, thyme and garlic until minced. Add the mustard, olive oil and honey and pulse to blend. Season the herb mustard with salt and pepper.
- On a work surface, open up the leg of lamb and season it generously with salt and pepper, rubbing them into the meat. Spread 1 tablespoon of the herb mustard all over the inside of the lamb. Roll up the meat and tie at 1-inch intervals with kitchen string. Generously season the outside of the lamb roast with salt, rubbing it into the meat, then rub the lamb roast with the remaining herb mustard.
- Set the lamb on a wire rack in a roasting pan. Add 1 cup of water to the pan. Turn down the oven to 375° and roast the lamb for about 1 1/2 hours, until an instant-read thermometer inserted in the center of the meat registers 130°; it should register 150° near the bone. Let the lamb rest for 15 minutes, then remove the string, slice and serve.
GRILLED LEG OF LAMB WITH DIJON MUSTARD, ROSEMARY AND …
From food52.com
ROASTED LEG OF LAMB WITH GARLIC, ROSEMARY, …
From chezcarrcuisine.com
GRILLED LEG OF LAMB WITH ROSEMARY, GARLIC, DIJON …
From craftbeering.com
ROAST LEG OF LAMB WITH BLACKENED HONEY DIJON CRUST
From thefoodcharlatan.com
GARLIC-CRUSTED ROAST RACK OF LAMB RECIPE - FOOD & WINE
From foodandwine.com
MUSTARD AND HERB ROASTED LEG OF LAMB - THE HUNGRY …
From thehungrybluebird.com
5/5 (4)Total Time 4 hrsCategory Main CourseCalories 319 per serving
- Mix mustard, soy sauce, garlic, rosemary, thyme and ginger together in a bowl. In a steady, slow stream, whisk in olive oil until well-combined and emulsified, like a mayonnaise-like cream.
- Paint the lamb all over with the mustard mixture and set it on rack, fat side up, in roasting pan. Let sit at room temperature for 2 hours before roasting.
- Preheat oven to 425º. Scatter chopped onion, lemon slices and fresh herbs in bottom of pan, under the rack. Roast for 30 minutes and then turn oven temperature down to 350º. Roast until desired doneness, 135º for medium-rare, 145º for medium; about 1½ hours more. Add about 2 cups chicken stock to the pan after 1 hour and add some more as needed after about another ½ hour. Pull the roast out of oven 5 degrees shy of goal temperature, transfer to cutting board or platter, tent with foil and let rest 20 to 30 minutes.
- Meanwhile, make the gravy. Strain and de-fat pan juices and drippings into large measuring cup and set aside. If necessary, add more chicken stock to make at least 2 cups. Make a slurry by mixing flour and water until a thick liquid, but not a paste. Place roasting pan on stove and turn 1 to 2 burners on high. Pour wine into pan and deglaze, scraping up any browned bits, and reduce by half. Pour reserved pan juices into pan and whisk to combine. Slowly pour slurry into pan while whisking constantly until pan sauce starts to thicken; cook at a steady simmer until thickened and flour taste is cooked off, about 5 to 10 minutes. Taste for salt and pepper.
[HOMEMADE] LEG OF LAMB ROASTED : R/FOOD - REDDIT
From reddit.com
THE EVERYDAY FOODS THAT YOU'D NEVER GUESS ARE PACKED WITH UPFS
From dailymail.co.uk
GRILLED LEG OF LAMB WITH RED WINE, GARLIC, MUSTARD, AND SAGE
From bonappetit.com
GILLIGAN'S GOURMET: ROAST LEG OF LAMB WITH MINT SAUCE RECIPE
From kehala.valear.dynu.net
SLOW-ROASTED LEG OF LAMB - JUICY AND TENDER LAMB LEG
From danishfoodlovers.com
ROAST LEG OF LAMB WITH ROSEMARY AND GARLIC RECIPE - BBC FOOD
From bbc.co.uk
ROAST LEG OF LAMB WITH GARLIC AND ROSEMARY RECIPE - BBC FOOD
From bbc.co.uk
GARLIC-AND-HERB-CRUSTED LEG OF LAMB RECIPE - MIKE LATA - FOOD
From foodandwine.com
RECIPE: CHIPOTLE ROASTED LAMB LEG WITH ORANGE-SHALLOT SALSA
From sfchronicle.com
COLM O'GORMAN'S TANDOORI LEG OF LAMB WITH BOMBAY POTATOES
From irishexaminer.com
HOW TO COOK LAMB CHOPS - FOOD & WINE
From foodandwine.com
ULTIMATE LEG OF LAMB RECIPE - THE WOODEN SKILLET
From thewoodenskillet.com
GRILLED BUTTERFLIED LEG OF LAMB WITH ROSEMARY, GARLIC, AND …
From seriouseats.com
30 RECIPES YOU CAN MAKE WITH FRESH GARLIC
From southernliving.com
LAMB LOIN CHOPS WITH GREEK-STYLE SALAD - MAKE IT LIKE A MAN!
From makeitlikeaman.com
GRILLED LEG OF LAMB WITH GARLIC AND ROSEMARY - FOOD & WINE
From foodandwine.com
DIMITRA ZOGOULAS ON INSTAGRAM: "MUM USED TO COOK US A LAMB …
From instagram.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