Leg Of Lamb With Garlic Butter Pernil De Carneiro Com Alho Food

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.

WINE-BRAISED LEG OF LAMB WITH GARLIC

Steps:

• Preheat oven to 475°F. Place lamb in large roasting pan. Rub all over with half of minced garlic. Sprinkle with salt and pepper. Place halved heads of garlic around lamb, cut side up. Scatter 1 bunch thyme over and around lamb. Roast lamb 20 minutes. Reduce oven temperature to 350°F. Boil wine in large saucepan for 5 minutes. Pour wine around lamb. Cover and roast until lamb is very tender, about 2 hours 45 minutes longer. (Can be made 1 day ahead. Cool, uncovered, 1 hour. Cover and refrigerate. Rewarm, covered, in 350°F oven for 30 minutes before continuing.)
• Transfer lamb and heads of garlic to platter. Tent with foil. Using slotted spoon, remove thyme sprigs and garlic skins from pan juices. Place roasting pan over medium-high heat on stovetop. Bring juices to boil. Add butter and remaining minced garlic. Boil until juices thicken slightly, about 12 minutes. Season jus with salt and pepper. Slice lamb; spoon jus over.

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.

BRAZILIAN ROAST LEG OF LAMB (PERNIL DE CARNEIRO)

Steps:

• Wash leg of lamb and remove the find skin that covers it. Brown leg of lamb on top of the stove in a hot pan with a little cooking oil. With a knife make some small slits, and into each put a small piece of garlic. Melt butter and pour over leg of lamb and sprinkle with salt and pepper. Put the leg of lamb on a rack in a roasting pan. Place the leg of lamb in a preheated 425 degree oven. After roasting for 30 minutes reduce heat to 350 degrees. Add 1 cup of water to the bottom of the roasting pan and continue cooking. Let cook about 40 minutes, check to see if it is ready by puncturing with a fork. Clear juice should escape. Let the leg rest for 5 minutes before carving. Cut meat in slices and serve with juice remaining in roasting pan and white beans.

GRILLED LAMB STEAK WITH GARLIC (COSTELA DE CARNEIRO)

Steps:

• Brush each lamb steak with cooking oil. Heat grill to maximum, and grill 4-6 minutes on each side. Prepare garlic butter by creaming garlic. Mix well with butter. Season with salt and pepper. Put in tinfoil, form into a roll, and chill for at least 2 hours or until firm. When the steaks are ready to serve, cut butter in thin slices and place 2 on each steak as they are removed from the grill. Serve with au gratin potatoes.

LEG OF LAMB WITH GARLIC BUTTER (PERNIL DE CARNEIRO COM ALHO)

Steps:

• Remove the skin from the leg of lamb and bone being careful not to tear the meat. Mix softened butter, onion, parsley and garlic and salt and pepper with a fork. Reserve 1 1/2 tablespoons of the mixture and roll the rest into a piece of aluminum foil and freeze to make it firm. Remove the aluminum foil and put the roll of butter mixture in hole made by removal of leg bone. Sew shut and tie to make a firm roast. Spread the rest of the butter mixture on top of the leg of lamb and place in a hot oven (400 degrees). Brown and turn until brown on all sides. When done (approximately 1 hour) turn oven off and let rest for a few minutes. Cut in thin slices and arrange on a serving platter. Put roasting pan on the stove with 2-3 tablespoons of hot water and stir to loosen the meat drippings. Serve this sauce to accompany the meat.