ROAST LEG OF LAMB WITH ROSEMARY
This leg of lamb is marinated overnight with fresh rosemary, garlic, mustard, honey and lemon zest. Be prepared for many requests for seconds!
Provided by JMASS
Categories Meat and Poultry Recipes Lamb Leg
Time P1DT1h35m
Yield 10
Number Of Ingredients 8
Steps:
- In a small bowl, combine the honey, mustard, rosemary, ground black pepper, lemon zest and garlic. Mix well and apply to the lamb. Cover and marinate in the refrigerator overnight.
- Preheat oven to 450 degrees F (230 degrees C).
- Place lamb on a rack in a roasting pan and sprinkle with salt to taste.
- Bake at 450 degrees F (230 degrees C) for 20 minutes, then reduce heat to 400 degrees F (200 degrees C) and roast for 55 to 60 more minutes for medium rare. The internal temperature should be at least 145 degrees F (63 degrees C) when taken with a meat thermometer. Let the roast rest for about 10 minutes before carving.
Nutrition Facts : Calories 552.9 calories, Carbohydrate 8.1 g, Cholesterol 156.5 mg, Fat 38.7 g, Fiber 0.2 g, Protein 40.7 g, SaturatedFat 16.9 g, Sodium 378.7 mg, Sugar 7 g
ROSEMARY AND GARLIC ROAST LEG OF LAMB
Provided by Food Network
Categories main-dish
Time 2h5m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Using your hands, rub the lamb all over with the lemon juice. Pat the garlic and rosemary evenly all over the surface of the meat. Season the meat with the salt and pepper and place the lamb in a roasting pan. Place the lamb in the oven and roast for 30 minutes. Reduce the oven temperature to 350 degrees F and continue to cook for about 1 hour longer for medium-rare, or until a meat thermometer inserted into the center of the roast registers about 145 degrees F to 150 degrees F (be careful that the thermometer does not touch the bone.) Remove lamb from pan and allow to rest for 10 to 15 minutes before carving.
- Position the roasting pan over your stove burners. Add mixed herbs and onions to pan, and stir to combine with pan drippings. Add chicken stock and wine to deglaze the pan, scraping the bottom with a wooden spoon to release any fond. Reduce over high heat until sauce consistency. Strain before serving, if desired. Slice lamb and serve with sauce drizzled over the top.
ROAST LEG OF LAMB WITH ROSEMARY
Roast lamb is perfect for Eastertime or any special occasion. This succulent dish calls for a flavorful rosemary, garlic and onion rub.
Provided by Taste of Home
Categories Dinner
Time 2h10m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 325°. Combine the oil, rosemary, onion, garlic, salt and pepper; rub over lamb. Place fat side up on a rack in a shallow roasting pan., Bake, uncovered, 2 to 2-1/2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting occasionally with pan juices. Let stand 15 minutes before slicing.
Nutrition Facts : Calories 318 calories, Fat 18g fat (5g saturated fat), Cholesterol 128mg cholesterol, Sodium 206mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 36g protein.
ROAST LEG OF LAMB WITH LEMON, GARLIC, AND ROSEMARY
The longer the lamb marinates in the seasoning paste, the better flavor you'll have. Anywhere from 1 to 24 hours will work, but overnight is best. Slice the leftovers for pita stuffed sandwiches topped with tabbouleh.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 7
Steps:
- Place the chopped lemon, rosemary, garlic, salt, pepper, and olive oil in a food processor. A blender can also be used, if done in batches. If you have neither, finely chop all ingredients together.
- Open up the lamb and lay it flat. Spread and massage the lemon paste evenly over the inside and outside of the lamb. Place in a baking dish and cover, or in a large resealable plastic bag. Refrigerate overnight to marinate, turning occasionally.
- Preheat the oven to 450 degrees. Remove the meat from the refrigerator 30 to 60 minutes before cooking. Place the lamb on a rack in a foil-lined roasting pan or rimmed baking sheet. Place the meat in the oven and after 5 minutes, reduce the temperature to 425 degrees. Roast for 45 minutes, or until medium rare, 140 degrees on an instant read thermometer. Allow the meat to rest for 10 to 15 minutes before carving and serving.
LEMON & ROSEMARY TRAYBAKE LAMB
Get two of your 5-a-day with this simple Mediterranean-inspired one pan supper with tasty cutlets, new potatoes, peppers, olives and capers
Provided by Lucy O'Reilly
Categories Main course
Time 50m
Number Of Ingredients 10
Steps:
- Whisk the lemon zest and juice with 1 tbsp olive oil, the garlic, chopped rosemary leaves and seasoning. Add the lamb cutlets, toss to coat, then set aside to marinate for 30 mins if you have the time. Heat oven to 220C/200C fan/gas 7.
- Toss the potatoes with ½ tbsp olive oil and some seasoning. Tip into a large, shallow roasting dish and put in the oven for 15 mins.
- Remove the dish and shake to loosen the potatoes, then top with the peppers, lemon slices, rosemary sprigs and tomatoes. Drizzle with the remaining oil and some seasoning. Return to the oven for 10 mins.
- Place the lamb cutlets on top of the veg. Scatter over the olives and capers. Cook for a final 10-12 mins, turning the lamb halfway until it is just pink. Serve straight from the dish.
Nutrition Facts : Calories 473 calories, Fat 24 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 36 grams protein, Sodium 2.3 milligram of sodium
ROSEMARY, LEMON, AND GARLIC LEG OF LAMB WITH ROASTED POTATOES
Steps:
- Preheat oven to 350°F.
- Cut off and discard pith from zested lemon and cut off and discard zest and pith from other lemon. In a saucepan of boiling water blanch zest 1 minute and drain in a colander. Cut each lemon crosswise into 6 slices.
- In a small food processor blend rosemary, garlic, zest, 1 tablespoon oil, lemon juice, and salt until mixture is chopped fine.
- With tip of a small sharp knife cut small slits all over lamb and rub rosemary mixture over lamb, rubbing into slits. Arrange lemon slices in middle of a large roasting pan and arrange lamb on them. Roast lamb in middle of oven 45 minutes.
- Quarter potatoes and in a saucepan cover with salted cold water by 1 inch. Bring water to a boil and cook potatoes, covered, 5 minutes. Drain potatoes in colander and in a bowl toss with remaining tablespoon oil. Arrange potatoes around lamb and sprinkle with salt and pepper to taste.
- Roast lamb and potatoes, stirring potatoes occasionally, 55 minutes, or until a meat thermometer registers 140°F. for medium-rare. Transfer lamb to a cutting board and let stand 15 minutes. Increase temperature to 500°F. and roast potatoes and lemons in one layer 5 to 10 minutes more, or until golden. Transfer potatoes and lemons with a slotted spoon to bowl and toss with chives. Transfer potato mixture to a platter.
- Serve lamb, sliced thin across grain, with potatoes, garnished with rosemary and lemon wedges.
ROAST LAMB STUDDED WITH ROSEMARY & GARLIC
If you have time, stud the lamb a day in advance to allow the flavours to really permeate the meat
Provided by Paul Merrett
Categories Main course
Time 1h55m
Number Of Ingredients 8
Steps:
- Using a sharp pointed knife, make at least 30 small incisions all over the leg of lamb.
- Take 4 cloves from 1 bulb of garlic, peel and thinly slice them, then prod a slice into each incision. Next, take 1 bunch of rosemary, pull off small sprigs and push into the incisions, too.
- If done in advance, cover the leg of lamb well and refrigerate. Remove from the fridge 1 hr before roasting.
- Heat oven to 190C/170C fan/gas 5. Heat a large frying pan, add 1 tbsp vegetable oil and brown the leg of lamb all over.
- Scatter 2 carrots, cut into large chunks, 1 quartered onion, the remaining garlic and rosemary in a large roasting tin, pour in 1 glass of red wine and 1.2l beef or lamb stock, then place the browned lamb in the tin.
- Roast for about 1 hr 45 mins. Turn the leg of lamb halfway through so by the time it's cooked, each side has been in the stock.
Nutrition Facts : Calories 580 calories, Fat 32 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 65 grams protein, Sodium 0.85 milligram of sodium
LEG OF LAMB WITH ROSEMARY, GARLIC, AND LEMON
The leg of lamb is studded with garlic and marinated in a combination of garlic, mustard, rosemary, white wine, lemon juice, and olive oil to ensure there is no gaminess. This recipe is for a butterflied 3-lb boneless leg of lamb. The meat will be tender and full of flavor. We like our lamb medium rare, so you may want to cook yours a little longer.
Provided by threeovens
Categories Lamb/Sheep
Time 12h45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- On a work surface, open lamb like a book; use the tip of a small knife, and make slits all over the lamb.
- Peel and thinly slice 4 garlic cloves; insert garlic into the slits in the lamb.
- In a food processor, combine remaining 4 garlic cloves, mustard, olive oil, wine, rosemary, and lemon juice; puree to a paste.
- Spread half the paste on the lamb, then place seasoned side down in a glass baking dish; spread with remaining paste and cover with plastic wrap.
- Marinate in the refrigerator overnight.
- Allow an hour to bring lamb back to room temperature, then sprinkle generously with salt and pepper; roll lamb and tie with kitchen twine at 1-inch intervals.
- Meanwhile, preheat oven to 375 degrees F.
- Place lamb on a rack and roast to an internal temperature of 125 degrees F, about 45 minutes.
- Let rest for 15 minutes, then slice thinly.
- Place slices overlapping on a serving platter, drizzle with pan juices, sprinkle with salt and pepper, and decorate with fresh herb stems, if desired.
Nutrition Facts : Calories 710.5, Fat 57.6, SaturatedFat 19.4, Cholesterol 156.5, Sodium 364.2, Carbohydrate 3.1, Fiber 0.9, Sugar 0.4, Protein 41.8
ROASTED MARINATED LAMB WITH LEMON AND ROSEMARY POTATOES
Celebrate Easter or springtime with this perfect lamb dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 3h
Number Of Ingredients 7
Steps:
- Roughly chop strips of lemon zest. In a medium bowl, combine lemon zest and juice, garlic, and rosemary; whisk in oil. Pat lamb dry and season with salt and pepper. Place lamb in a 1-gallon resealable bag and pour in marinade. Seal bag, pressing to remove as much air as possible. Turn bag several times to coat lamb in marinade. Let sit at room temperature 1 hour (or refrigerate overnight), flipping bag halfway through.
- Preheat oven to 450 degrees. (If lamb was marinated overnight, remove from refrigerator 1 hour prior to cooking.) Place potatoes in a large pot and cover with cold water by 2 inches; season with salt. Bring to a boil; reduce to a simmer and cook until potatoes are tender when pierced with a knife, about 15 minutes. Drain potatoes.
- Remove lamb from marinade, letting excess marinade drip back into bag. Place lamb on a plate; season generously with salt and pepper. Pour marinade into a roasting pan; add potatoes. Cook 15 minutes. Push potatoes to edges of pan; place lamb in center. Roast 15 minutes, then reduce oven temperature to 300 and cook until medium-rare (an instant-read thermometer should read 125 when inserted in thickest part of lamb), 1 to 1 1/4 hours, tossing potatoes halfway through.
- Tent pan loosely with foil and let lamb rest 20 minutes before slicing. Toss potatoes with pan juices and serve alongside lamb.
Nutrition Facts : Calories 769 g, Fat 47 g, Fiber 5 g, Protein 46 g
ROSEMARY HONEY ROAST LEG OF LAMB
Got this in my inbox this morning from Mightycool.com I thought that someone might just be looking for this elegant looking and tasty recipe, and, so posted it. Hope it comes in handy for someone, sometime, someday...
Provided by Charishma_Ramchanda
Categories Lamb/Sheep
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Combine the honey, mustard, rosemary, ground black pepper, lemon zest and garlic nicely in a bowl.
- Rub this spice and honey mixture now into the lamb.
- Cover.
- Allow to marinate, refrigerated, overnight so to allow the flavours to intensify to their fullest.
- Preheat the oven to 450F (230C).
- Place lamb on a rack in a roasting pan.
- Sprinkle with salt to taste.
- Bake at 450F (230C) for 20 minutes.
- Reduce heat to 400F (205C).
- Roast for 55-60 minutes more.
- There is an accompanying note with the recipe that says the internal temperature will measure 145F (63C) for medium rare and 165F (74C) for well done.
Nutrition Facts : Calories 607.6, Fat 38.4, SaturatedFat 16.5, Cholesterol 189.9, Sodium 495.6, Carbohydrate 9.6, Fiber 0.3, Sugar 8.8, Protein 53
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