LEG OF LAMB WITH MINT SAUCE
- Preheat oven to 450 degrees, with rack in lower third. Rub lamb with a generous amount of salt and pepper, then rub with oil. With the tip of a sharp paring knife, cut twenty 1/2-inch-deep slits all over lamb; insert garlic slivers into openings.
- Place lamb on a roasting rack set on a rimmed baking sheet; place in oven. Immediately reduce oven temperature to 325 degrees. Roast lamb until an instant-read thermometer inserted in the thickest part (avoiding bone) registers 125 degrees to 135 degrees for rare, or 135 degrees to 140 degrees for medium, 1 1/4 to 1 3/4 hours. Remove from oven; let rest 10 to 15 minutes before carving.
- Meanwhile, make the mint sauce: In a small saucepan, bring vinegar, sugar, and water to a boil. Reduce heat; simmer until liquid is syrupy and reduced to 1 cup, 10 to 15 minutes. Remove from heat; stir in mint, and let cool completely.
LEG OF LAMB
My mother's baked leg of lamb, served with gravy and mint jelly, was a masterpiece! Our family always looked forward to having it on Easter Sunday.
Provided by Taste of Home
Yield 8 servings.
Number Of Ingredients 7
- Cut five slits in the meat; insert garlic. Combine salt, pepper, thyme and garlic powder; rub over meat. Place on a rack in a roasting pan. Broil 5-6 in. from the heat until browned; turn and brown the other side. Turn oven to 350°. Add 1/2 cup water to pan. Cover and bake for 25 minutes per pound or until internal temperature reaches 140° for medium or 145° for medium-well. Remove to carving board and keep warm. Pour pan drippings into a large measuring cup, scraping brown bits. Skim fat; reserving 1/4 cup in a saucepan; add flour. Add water to drippings to equals 2 cups; add all at once to flour mixture. Bring to a boil; cook and stir until thickened and bubbly. Cook and stir 1-2 minutes more. Slice lamb and serve with gravy.
Nutrition Facts : Calories 157 calories, Fat 5g fat (2g saturated fat), Cholesterol 77mg cholesterol, Sodium 330mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 22g protein.
PAPRIKA ROAST LEG OF LAMB WITH MINT SAUCE
- Marinate the lamb: Combine the olive oil, lemon juice, garlic, paprika, cumin, oregano, red pepper flakes, 2 teaspoons salt and several grinds of black pepper in a medium bowl; whisk until smooth. Place the lamb on a rimmed baking sheet or in a roasting pan; poke about 10 slits into each side with the tip of a paring knife. Rub the marinade all over the lamb, massaging it into the meat and slits. Cover and refrigerate overnight.
- Remove the lamb from the refrigerator and bring to room temperature about 1 hour before roasting. Preheat the oven to 350 degrees F and set a rack in a roasting pan. Wipe any excess marinade off the lamb and season all over with salt and pepper; transfer to the rack. Roast until a thermometer inserted into the thickest part registers 130 degrees F to 135 degrees F, about 1 hour 50 minutes. Remove from the oven, transfer to a cutting board and let rest 30 to 45 minutes before carving.
- Meanwhile, make the mint sauce: Combine the mint, parsley, garlic, mustard, capers, lemon juice, sugar, red pepper flakes and 1/4 teaspoon salt in a blender and puree until smooth. With the machine running, slowly drizzle in the olive oil and blend until smooth. Transfer to a bowl. Carve the lamb and serve with the sauce.
ROAST RACK OF LAMB WITH MINT SAUCE
The lamb that we buy today hardly requires a typical English mint sauce (the puckery flavor was originally designed to cut through the stronger taste of mutton), but the combination is by now a traditional and still-welcome one. Buttered carrots and a watercress salad would complement the lamb nicely. Uncork a full-bodied Cabernet Sauvignon or red Bordeaux.
Yield Serves 6
Number Of Ingredients 12
- To make lamb:
- Preheat oven to 450°F. Sprinkle lamb with salt and pepper. Spread 1 tablespoon mustard on each side of each lamb rack. Mix breadcrumbs and mint in medium bowl. Press breadcrumb mixture onto lamb, coating completely.
- Arrange lamb, meat side up, on large baking sheet with rim. Roast lamb 10 minutes. Reduce oven temperature to 350°F. Roast until thermometer inserted into lamb registers 130°F. for medium-rare, about 20 minutes longer.
- Transfer lamb to work surface. Tent with foil; let stand 5 minutes. Cut lamb racks between bones into chops. Arrange chops on plates. Garnish with mint sprigs; pass Mint Sauce separately.
- To make sauce:
- Combine 1 cup mint, broth, shallots, vinegar and sugar in heavy small non-aluminum saucepan. Stir over medium heat until sugar dissolves. Simmer 2 minutes. Remove from heat. Cover and let stand 2 hours.
- Strain sauce into large glass measuring cup. Place cornstarch in same saucepan. Gradually whisk in sauce. Bring to simmer over medium heat, stirring constantly. Stir until sauce thickens slightly and turns translucent, about 2 minutes. Remove from heat. Cool to room temperature. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.) Stir in remaining 2 tablespoon mint. Season to taste with salt and pepper. Makes about 1 cup.
GRILLED LEG OF LAMB WITH YOGURT-MINT SAUCE
I soooooo love lamb, and this makes up into one very delicious meal. I got this out of a Sunset Magazine with an article on Orcas Island recipes, which when visiting Washington State be sure to take the Ferry out and visit this spectacular place.
Provided by Chabear01
Yield 8-10 serving(s)
Number Of Ingredients 17
- In a blender, whirl yellow onion, garlic, rosemary, lemon juice, and salt. With blender running, slowly pour in olive oil.
- Rinse lamb and pat dry. With a small knife, make small slashes (1 inch long and 1 inch deep) all over the lamb, and put it in a nonreactive dish. Coat lamb with onion marinade, making sure the mixture gets into the slits. Cover and chill 2 hours or up to overnight, turning occasionally.
- Remove lamb from refrigerator about 1 hour before you plan to cook it. Spread lamb flat on an oiled barbeque grill over a solid bed of medium-heat on a gas grill (you can hold your hand 1 to 2 inches above grill level only 4 to 5 seconds.). Close lid. Cook lamb, turning once and brushing with marinade, until a thermometer inserted in center of thickest part registers 140 degrees, about 40 minutes.
- Transfer meat to a platter and cover. Let rest 15 to 20 minutes. Thinly slice meat, garnish with sliced red onion and radishes, and serve with yogurt-mint sauce.
- Yogurt-Mint Sauce:.
- In a blender whirl all ingredients until smooth. Transfer to a serving bowl and stir in an additional 3/4 cup plain whole plain yogurt. Makes about 1 cup sauce.
Nutrition Facts : Calories 657.5, Fat 49.7, SaturatedFat 16.3, Cholesterol 155.9, Sodium 1166.9, Carbohydrate 7.3, Fiber 0.9, Sugar 3.2, Protein 43.9
GRILLED LEG OF LAMB WITH MANGO AND MINT SAUCE
- Mix all marinade ingredients together and pour over lamb. Cover and marinate overnight in the refrigerator.
- Remove lamb from marinade. Stud with garlic cloves and rosemary leaves.
- Season with Hawaiian sea salt and freshly ground black pepper. Grill to medium-rare, (130 degrees F internal temperature registers on an instant-read thermometer), over kiawe wood coals. Let rest 10 minutes before slicing.
- In a small saucepot add the vinegar and sugar. Cook over medium heat until the sugar dissolves and begins to turn light brown. Add wine and cook down, reducing by half. Add the remaining ingredients and half the mint. Simmer 10 minutes to let flavors marry. Adjust seasonings with salt and pepper. Stir in remaining mint just before serving.
- Slice the lamb thinly across the grain. On a platter, fan the lamb over grilled vegetables and grilled mango. Top the lamb with some of the sauce. Garnish with crumbled Feta cheese and mint sprigs.
SLOW-COOKED LEG OF LAMB WITH FRESH MINT SAUCE
- Preheat oven to 250 degrees. Mince garlic and mix with salt. With a small sharp knife, poke holes all over lamb and insert some garlic-salt mixture into each hole. Smear any remaining mixture on lamb skin, then sprinkle with additional salt, if desired, and pepper. Place lamb in roasting pan, cover lightly with aluminum foil and put it in oven.
- Cook for 4 hours, then remove foil. Cook for about 2 more hours, or until a sharp, thin-bladed knife can be easily inserted into meat. If lamb skin is not browned, raise heat to 400 degrees for 10 minutes.
- To make mint sauce, combine vinegar and sugar in a small saucepan with 1/3 cup water and a pinch of salt. Bring to a boil and cook for about 30 seconds longer. Cool for a few minutes, then place in a blender with mint; blend until smooth. Keep at room temperature until ready to serve (or refrigerate overnight and return to room temperature before serving).
- Carve lamb and spoon pan juices over slices. Serve hot, passing sauce at table.
Nutrition Facts : @context http, Calories 606, UnsaturatedFat 19 grams, Carbohydrate 12 grams, Fat 38 grams, Fiber 2 grams, Protein 50 grams, SaturatedFat 17 grams, Sodium 907 milligrams, Sugar 8 grams
SWEET AND TANGY MINT SAUCE FOR LAMB
You can make this easy mint sauce for lamb in about 15 minutes. Not only is it vastly superior to mint jelly from a jar, it doesn't glow in the dark.
Provided by Danilo Alfaro
Number Of Ingredients 3
- Gather the ingredients.
- In a heavy-bottomed saucepan, combine the sugar and vinegar.
- Bring to a boil over medium heat, then lower to a simmer and cook until the liquid has reduced by half, around 10 to 12 minutes. It should have a thick, syrupy consistency.
- Turn off the heat and let the sauce cool for 5 minutes before adding the mint leaves. Give it a stir.
- Pour it into a bowl and cover the bowl with plastic wrap. Let it steep for about 1 hour so the flavor of the mint can infuse the sauce, much like what happens when you're steeping a cup of tea.
- Serve at room temperature with lamb.
Nutrition Facts : Calories 168 kcal, Carbohydrate 38 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 4 mg, Sugar 37 g, Fat 0 g, ServingSize 4 servings (2 oz each), UnsaturatedFat 0 g
MINT-MARINATED LEG OF LAMB
- Mix first 5 ingredients in large glass baking dish. Season with generous amount of pepper. Add lamb, turning to coat. Cover and refrigerate overnight.
- Preheat oven to 450°F. Drain lamb and transfer to large roasting pan. Season both sides with salt and generous amount of pepper. Arrange fat side down in pan. Roast 15 minutes. Reduce oven temperature to 375°F and continue roasting until thermometer inserted in thickest part of lamb registers 130°F for rare, about 20 minutes. Let stand 10 minutes. Cut into slices. Arrange on platter. Garnish with mint sprigs and serve.
BLACKENED LEG OF LAMB WITH MINT SAUCE
- With a sharp knife, cut small holes randamly in lamb.
- Insert garlic slivers into holes, leaving tops showing.
- Combine vinegar, worcestershire sauce,ketchup,water, mustard,salt and pepper.
- Marinate lamb in this mixture for at least 6 - 8 hours.
- Bake uncovered in a 300 oven for 40 minutes per pound.
- Baste every 30 minutes.
- ( If you prefer lamb less done, reduce cooking time.).
- The lamb will have a black crusty appearance, but will be tender and moist on the inside.
- Remove garlic slivers.
- Serve lamb with mint sauce.
- To make mint sauce, combine all ingredients and heat until melted.
Nutrition Facts : Calories 629.7, Fat 38.9, SaturatedFat 18.3, Cholesterol 173.4, Sodium 640, Carbohydrate 25.3, Fiber 0.8, Sugar 16.9, Protein 43.1
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- Remove the lamb from the fridge 1 hour before you want to cook it, to let it come up to room temperature.Preheat the oven to 200ºC/400ºF/gas 6 and place a roasting dish for the potatoes on the bottom.
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- Trim lamb of gristle and excess fat. Stir together garlic, 2 tbsp. of the oil, rosemary, mustard and pepper; rub over surface of the meat and marinate for 1hourat room temperature or for up to 48hours in your refrigerator.
- In a large skillet heat remaining oil over high heat; add leg and sear, turning often for about fiveminutes or until well browned on all sides.
- Place leg in roasting pan. Pour wine and salt into a skillet and bring to boil, stirring to scrape up any brown bits; pour over meat.
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- Check the lamb and make sure it is cooked all the way through and potatoes can be pierced easily with a fork
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- In a bowl or measuring cup, whisk together the olive oil, lemon juice, salt, pepper, mint leaves, and rosemary. Add the marinade to a large ziplock bag or casserole dish. Add the leg of lamb and turn it to make sure the marinade is evenly distributed. Marinate in the refrigerator for at least 2 hours or overnight.
- Remove the lamb from the refrigerator and allow it to come to room temperature while the grill preheats to medium high. Skewer the meat lengthwise (I used four long metal skewers) to help it stay together on the grill. Place the meat on the preheated grill, brush with additional marinade and cook until internal temperature reaches desired doneness (Rare: 125 degrees; Medium rare: 135 degrees; Medium: 145 degrees) I recommend medium rare for lamb, which will take 8-12 minutes per side.
- When the lamb is at the correct temperature, remove it to a cutting board and tent with foil for 10 minutes before slicing.
- While the lamb grills, whip up the sauce. In a bowl, whisk together the sugar, hot water, salt, and black pepper until the sugar is dissolved. Stir in the mint and vinegars until well combined. To serve, slice the lamb into thin strips across the grain then spoon over mint sauce. Serve warm.
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- Heat a large frypan over medium-high heat. Sear lamb until browned on all sides, about 4 minutes per side. Remove from pan; set aside.
- Combine Dijon mustard, garlic, mint, rosemary and thyme together in a small bowl. Spread mustard mixture over lamb.
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- Preheat oven to 450°F. In a large, heavy roasting pan, toss together onion, 1 Tbsp. olive oil and garlic. Top with parsley, rosemary sprigs and thyme sprigs. Place lamb on herb sprigs. In a small bowl, mix together remaining 2 Tbsp. oil, chopped rosemary and chopped thyme; season with salt and pepper. Coat lamb with mixture.
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- In a mortar combine chopped rosemary leaves, crushed garlic, coarse salt, lemon zest and olive oil. Bash it with a pestle till rosemary and lemon zest release their oils and the mixture resembles a paste.
- Rub the mixture all over the leg and roast in the preheat oven for 1 hour 15 minutes for a medium-rare and 1 hour 30 minutes for a well done roast.
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- In a blender, puree 10 of the garlic cloves with the red wine vinegar, thyme and 1/2 cup of the water. Put the lamb in a roasting pan and pour the marinade over it. Cover and refrigerate overnight.
- Preheat the oven to 325°. Spread the onion and the remaining 10 garlic cloves under the leg of lamb. Add the wine to the pan and rub the lamb with the olive oil. Top with the bay leaves and season with salt and pepper. Roast the lamb for about 4 1/2 hours, or until an instant-read thermometer inserted in the thickest part of the meat registers 160°. If the pan begins to look dry during cooking, add 1/2 cup of water.
- Transfer the lamb to a carving board. In a small saucepan, combine the remaining 1/2 cup of water with the white wine vinegar, mint, butter and a pinch of salt and bring to a boil. Simmer over moderate heat until the broth resembles mint tea, about 3 minutes. Carve the lamb and serve with the mint broth.
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- Pre-heat oven to 500 degrees F. Adjust oven racks so that lamb will roast on the bottom third of your oven.
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