ROASTED RACK OF LAMB
Provided by Michael Symon : Food Network
Categories main-dish
Time 1h
Yield 8 servings
Number Of Ingredients 6
Steps:
- Mix together the lemon zest, rosemary, salt and sugar. Season the racks on all sides with this mixture, cover and put in the refrigerator overnight. This acts like a quick cure, which will add flavor to the lamb when it is cooked.
- Preheat the oven to 300 degrees F.
- Put a large saute pan over medium heat and add the oil. Put one of the seasoned racks in the pan fat-side down and sear until golden brown, 3 to 5 minutes. Flip the rack and sear the other side for a few minutes. Remove to a rimmed baking sheet fat-side up, and repeat the browning process with the other rack.
- Put the baking sheet with both racks on it in the oven and roast until the meat registers 120 degrees F to 125 degrees F in the center, 20 to 25 minutes. Let rest for 5 minutes before cutting into chops and serving.
MICHAEL SYMON'S LEG OF LAMB WITH ROASTED POTATOES RECIPE - (5/5)
Provided by Tony_Monteleone
Number Of Ingredients 29
Steps:
- 6 Shallots (minced) 4 Garlic Cloves (minced) 1/4 cup Fresh Rosemary 1/4 cup Fresh Oregano 2 tablespoons Sugar 2 tablespoons Coriander Seeds (toasted and crushed) 1 tablespoon Crushed Red Pepper Flakes 1 1/2 tablespoon Kosher Salt For the Leg of Lamb: Mix together in a medium bowl the shallots, garlic, rosemary, oregano, sugar, coriander, red pepper flakes, and salt. 1 6-pound Bone-in Leg of Lamb Rub the mixture all over the surface of the lamb. Place in a large glass baking dish, cover with plastic wrap, and refrigerate overnight. Remove the lamb from the baking dish, rinse off the seasonings, and pat dry. Let the lamb sit a room temperature for 1 hour. Preheat the oven to 375F. Heat a roasting pan or large ovenproof skillet over medium heat. Add the lamb and brown on all sides, 7 to 10 minutes. Transfer the lamb, fat side up, to a roasting rack set into a roasting pan. If you have extra rosemary lay the sprigs over the lamb with a drizzle of olive oil over the top. Roast until the lamb reaches an internal temperature of 140F, about 1 1/2 hours. Remove the lamb from the pan and set it aside to rest for 20 minutes. Slice and serve. For the Potatoes: Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 375°. Nonstick vegetable cooking oil spray Spray 2 large rimmed baking sheets with nonstick spray. 4 pounds Unpeeled Fingerling Potatoes (rinsed and halved lengthwise) 1/2 cup Olive Oil Kosher salt and black pepper Toss potatoes with 1/2 cup olive oil in large bowl. Sprinkle generously with salt and freshly ground black pepper. Spread potatoes in single layer on baking sheets, dividing equally. Roast 30 minutes. 1 cup Extra Virgin Olive Oil 1/2 cup Fresh Lemon Juice 6 tablespoons Fresh Chopped Dill 4 teaspoons Finely grated Lemon Peel Meanwhile, whisk extra-virgin olive oil, lemon juice, dill, and lemon peel in small bowl to blend for dressing. 24 Garlic Cloves (sliced) Toss garlic and 2 tablespoons dressing in another small bowl. Divide garlic mixture between baking sheets with potatoes and toss; reverse baking sheets and continue to roast until potatoes are tender and brown around edges, about 15 minutes longer. Toss roasted potatoes in large bowl with enough of remaining dressing to coat and serve. 2 cups Greek Yogurt For the Tzatziki Sauce: Put the yogurt in cheesecloth-lined strainer and set over a bowl and let drain for 24 hours in the refrigerator. 1 Cucumber Kosher Salt Peel and dice the cucumber, sprinkle it with salt and place in a strainer at room temperature for 2 to 3 hours to drain. Juice and Zest of 2 Lemons 2 tablespoons Chopped Fresh Mint 1 tablespoon Minced Garlic 1 tablespoon Minced Shallot Freshly Ground Black Pepper Kosher Salt Stir together the yogurt, cucumber, lemon juice and zest, mint, garlic, and shallot in a medium bowl until thoroughly combined. Season to taste with salt and pepper.
GARLIC AND HERB LEG OF LAMB WITH POTATOES RECIPE BY TASTY
Cooking a melts-in-your-mouth lamb recipe doesn't need to be complicated. This leg of lamb is rubbed with a lemony, garlic-herb-mustard paste before being roasted over a pan of white wine and potatoes. The potatoes soak up all the juices while the lamb gets charred on the outside and perfectly tender on the inside. Garnish with fresh rosemary and thyme before serving it as the centerpiece of a dinner you'll get endless compliments on.
Provided by Chris Salicrup
Categories Dinner
Yield 10 servings
Number Of Ingredients 12
Steps:
- 2-3 hours before roasting, prepare the lamb. Use a small, sharp knife to make 15 to 20 incisions, each about 2 inches (5 cm) deep, through the fat cap on top of the meat. Thinly slice 3 cloves of garlic and use your fingers to press the slices into the incisions.
- In a blender, combine the remaining 9 garlic cloves, the olive oil, mustard, lemon juice, rosemary leaves, thyme leaves, salt, and pepper. Blend until a paste forms.
- Spread the paste evenly all over the lamb. Let marinate at room temperature for 2 to 3 hours.
- Preheat the oven to 425°F (220°C).
- Place the lamb on a roasting rack in a roasting pan and pour the wine into the bottom of the pan. Roast for 15 minutes.
- Remove the pan from the oven and reduce the heat to 325°F (160°C).
- Arrange the potatoes, cut side down, in the roasting pan and place the lamb on the rack on top. Roast for 2 hours, tossing the potatoes and basting the lamb with the roasting liquid halfway through.
- Transfer the potatoes to a platter, baste the lamb again with the remaining pan juices, and return the lamb to the oven. Continue to roast, basting often, until an instant-read thermometer inserted into thickest part of the leg reaches 130°F (for medium-rare), 45 minutes to 2 hours more, depending on thickness. (As a general rule, the lamb should roast 20 minutes per pound for medium-rare).
- Transfer the lamb to a platter and set aside to rest for 20 minutes. While the lamb rests, return the potatoes to the roasting pan, season with flaky salt, and warm in the oven until just heated through, about 20 minutes. Return the potatoes to the serving platter.
- Carve the lamb into ½-inch (1 cm) thick slices and arrange on the platter with the potatoes, garnished with rosemary and thyme sprigs. Serve with whole grain mustard alongside.
- Enjoy!
Nutrition Facts : Calories 1152 calories, Carbohydrate 24 grams, Fat 70 grams, Fiber 3 grams, Protein 96 grams, Sugar 1 gram
PERFECT ROASTED LEG OF LAMB
This easy no-fail roasted leg of lamb recipe, with a special Mediterranean seasoning, will give you the BEST lamb roast every single time! Remember, the best lamb leg is either cooked to perfect pink inside (internal temp somewhere around 130°F) or until the meat falls off the bone (internal temp somewhere around 175°F or beyond). Just avoid cooking your lamb to the in-between stage which can be tough. I like to cook some potatoes in the same pan to complete the meal. Add a big Mediterranean salad of your choice, you can't go wrong with Greek salad for this one.
Provided by Suzy Karadsheh
Categories Entree
Number Of Ingredients 17
Steps:
- Bring the leg of lamb to room temp. Take the leg of lamb out of the refrigerator and leave in room temperature for about 1 hour. In the meantime, prepare the remaining ingredients and make the lamb rub.
- Prepare the seasoning. To make the rub or seasoning, in a food processor, combine the rub ingredients. Blend until smooth. Set aside (or in the fridge, if preparing in advance).
- Salt the meat. When ready, pat the lamb dry and make a few slits on both sides. Season with salt and pepper.
- Sear the Lamb. Turn the oven on broil. Place the leg of lamb on a wire rack and put it directly on the top rack so that it's only a few inches away from the broiler element. Broil for 5-7 minutes on each side or until the leg of lamb is nicely seared. Remove from the oven, then adjust the oven temperature to 325 degrees F.
- Apply the seasoning or rub. When the lamb is cool enough to handle, insert the garlic slices in the slits you made earlier. Now cover the leg of lamb on all sides with the wet rub and place it in the middle of a roasting pan with an inside rack. Add two cups of water to the bottom of the roasting pan.
Nutrition Facts : Calories 514.5 kcal, Sugar 3 g, Sodium 129.3 mg, Fat 22.2 g, SaturatedFat 5 g, Carbohydrate 38.1 g, Fiber 6.1 g, Protein 41.5 g, Cholesterol 114.3 mg, UnsaturatedFat 15.5 g, ServingSize 1 serving
POTATO ZUCCHINI PANCAKES WITH YOGURT SAUCE
Provided by Michael Symon : Food Network
Categories appetizer
Time 1h
Yield 4 servings (8 pancakes)
Number Of Ingredients 14
Steps:
- Set up your grill for even medium-high heat by building coals evenly on the bottom of the grill.
- Place the shredded zucchinis and potatoes into a tea towel and wring as much moisture out as you can. Set aside. In a large mixing bowl, combine the eggs, flour, scallions, dill and lemon zest and sprinkle with salt and pepper. Add the zucchinis and potatoes and mix to combine. Using a 1/3 cup measure, scoop the mixture into balls on a cookie tray.
- Place a large cast-iron pan on the grill and add a good splash of oil (it should be 1- to 1 1/2-inches deep in the pan). Set a cooling rack in a sheet tray and set aside.
- Bring the oil to 350 degrees F, then add 3 balls to the pan and flatten into pancakes. Brown and crisp on one side, 2 to 3 minutes, then flip and brown and crisp on the other side, 1 to 2 minutes. Remove to the cooling rack set and season with salt. Repeat with the remaining potato pancakes, adding more olive oil to the pan as needed.
- For the yogurt sauce: In a small mixing bowl, whisk together the yogurt, chives, olive oil, lemon zest and lemon juice. Season with salt and pepper. Serve the potato zucchini pancakes with a dollop of yogurt sauce.
GRILLED LAMB CHOPS WITH ROSEMARY SALT
Provided by Michael Symon : Food Network
Categories main-dish
Time 1h25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Mix together the oregano, garlic, lemon zest from 1 lemon, lemon juice and 1/4 cup olive oil. Sprinkle the lamb chops with kosher salt and pepper and add to the marinade, thoroughly coating. Allow to marinate in the refrigerator for 1 hour, and up to 6 hours.
- Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
- In the meantime, mix the flaky sea salt, rosemary and remaining lemon zest. Work the mixture with your fingers, releasing the oils from the zest and rosemary. Remove the lamb chops from the marinade and place on the direct heat side of the grill. Char on both sides and cook to an internal temperature of 125 degrees F for medium-rare, about 6 minutes. If the lamb chops become too charred, but the internal temperature is still low, move them to the indirect heat side of the grill to finish cooking.
- Remove from the grill and let rest for 5 minutes. Sprinkle with the lemon rosemary salt before serving.
LEG OF LAMB SOUVLAKI
"It's no secret that I love meat, and growing up, we ate a lot of lamb," says Michael.
Provided by Michael Symon : Food Network
Categories main-dish
Time 30m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Combine the shallots, garlic, jalapeño, oregano, lemon juice, olive oil and a pinch of salt in a gallon-size zip-top bag. Add the lamb, turning to coat, and refrigerate at least 3 hours or preferably overnight.
- Heat a grill or grill pan to medium high. (If using wooden skewers, soak 12 to 16 of them in water for at least 20 minutes.)
- Remove the lamb from the marinade and thread 2 pieces onto each skewer. Season with salt and pepper. Grill on the hottest part of the grill for 2 minutes per side, then move to a cooler part of the grill. (If using a grill pan, reduce the heat to medium.) Cover and cook until the meat reaches an internal temperature of 145 degrees F, 4 to 5 minutes. Top the souvlaki with oregano and serve with a dollop of Greek yogurt.
LEMON POTATOES
Provided by Michael Symon : Food Network
Categories side-dish
Time 1h
Yield 4 servings
Number Of Ingredients 8
Steps:
- Set up a grill for cooking with indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
- Place the potatoes in a cast-iron pan. In a mixing bowl, whisk together the lemon zest and juice, olive oil, mustard, garlic, oregano, a pinch of salt, some black pepper and 2 cups water. Pour the mixture over the potatoes and toss to combine. Turn the potatoes so they are cut-side down in the pan.
- Place the pan on the indirect-heat side of the grill, then close the lid and bake until the potatoes are tender, about 40 minutes. Remove from the grill and serve with a squeeze of lemon, a sprinkle of sea salt and a drizzle of olive oil.
ROASTED LEG OF LAMB WITH MINT AND CUCUMBER YOGURT
Provided by Michael Symon : Food Network
Categories main-dish
Time P1DT2h20m
Yield 8 servings
Number Of Ingredients 16
Steps:
- In a large bowl, mix together the shallots, garlic, rosemary, sugar, coriander, salt, and chile flakes. Rub the mixture on the surface of the lamb. Set the lamb in a large glass baking dish; cover with plastic wrap and refrigerate overnight.
- Preheat the oven to 375 degrees F.
- Rinse the lamb and pat it dry. Heat a roasting pan or large ovenproof skillet over medium heat. Brown the lamb on both sides.
- Set the lamb on a roasting rack in the pan and roast, fat side up, until it reaches an internal temperature of 140 degrees F, about 1 1/2 hours. Transfer to a platter. Set the pan over medium heat and add the stock, scraping the pan drippings to dissolve them in the broth. Simmer until reduced by half.
- Serve the lamb with the reduced pan sauce, Tzatziki Sauce, and grilled vegetables such as eggplant, zucchini, and yellow squash tossed with red wine vinegar and olive oil.
- Stir together all the ingredients in a medium bowl until thoroughly combined.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
ROASTED LEG OF LAMB WITH YUKON GOLD POTATOES
Provided by Bruce Aidells
Categories Lamb Potato Marinate Roast High Fiber Father's Day Dinner Rosemary Family Reunion Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Pound garlic and 4 teaspoons coarse salt in mortar with pestle until paste forms. Add 1/4 cup rosemary leaves and lemon peel. Pound 1 minute. Stir 1/4 cup oil, lemon juice, and 2 teaspoons pepper into rosemary paste.
- Place lamb, fat side up, on work surface. Cut shallow slits in fat about 1/2 inch apart. Spread 5 tablespoons rosemary paste over lamb, working into slits. Turn lamb over; repeat, cutting slits and spreading with remaining paste. Wrap lamb in plastic. Place in roasting pan; chill overnight.
- Preheat oven to 425°F. Remove lamb from pan; brush pan with oil. Remove plastic wrap from lamb; return to roasting pan, fat side up. Roast lamb 15 minutes.
- Place potatoes in large bowl. Add 1/4 cup oil and 2 tablespoons chopped rosemary. Sprinkle with salt and pepper; toss to coat.
- Reduce oven temperature to 350°F. Arrange potatoes, cut side down, in roasting pan around lamb. Roast 40 minutes. Using spatula, carefully turn potatoes over; brush with pan drippings. Roast until potatoes are tender, about 15 minutes longer. Transfer potatoes to platter. Continue to roast lamb until instant-read thermometer registers 130°F to 135°F when inserted into thickest part, about 15 to 30 minutes longer, depending on thickness. Transfer lamb to platter; let rest 20 minutes. While lamb rests, return potatoes to pan; warm in oven 10 minutes to heat through.
- Arrange potatoes and lamb on platter.
- What to drink:
- The 2006 Bonny Doon Ca' del Solo ($13, California), a fruit-forward Sangiovese, would be great with the lamb.
LAMB WITH THYME-ROASTED POTATOES
Sunday lunch doesn't have to be stressful - just pop a leg of lamb and herby sliced potatoes into one big dish
Provided by John Torode
Categories Main course
Time 2h30m
Number Of Ingredients 7
Steps:
- Heat oven to 190C/170C fan/gas 5. Pierce the lamb all over with a sharp knife and push garlic halves into the holes. Rub the oil all over the lamb and season well. Scatter half the thyme on top, than place the lamb on a wire rack over a roasting tray. Roast for 30 mins.
- Meanwhile, in a small pan, bring the stock and butter just to the boil. Carefully lift out the lamb and wire rack. Tip the potatoes into the tray and pour over the buttery stock. Season and sprinkle on the remaining thyme. Mix everything well, shaking the tray until the potatoes are in an even layer. Place the rack and lamb back on top and cook for 1 hr.
- After 1 hr, increase oven temp to 220C/200C fan/gas 8 and remove the lamb. Cover loosely and transfer to a warm place to rest for 30 mins before carving. Continue cooking the potatoes while the lamb rests until they are golden and starting to crisp. Return the lamb to the top of the potatoes, pour over any resting juices and carve over the potatoes so all the juices fall onto them.
Nutrition Facts : Calories 654 calories, Fat 37 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 53 grams protein, Sodium 0.45 milligram of sodium
PERFECT LEG OF LAMB WITH ROASTED GOLDEN POTATOES
Make and share this Perfect Leg of Lamb With Roasted Golden Potatoes recipe from Food.com.
Provided by Cleanfreshcuisine
Categories Lamb/Sheep
Time 2h15m
Yield 8 , 8 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 450 degrees. Scrub and halve the potatoes; set aside. Clean the garlic. Cut 4 to 5 cloves in half and roughly chop the rest.
- With a sharp knife, trim all fat from the leg of lamb. Wash with lemon juice and place in large roasting pan.
- Make scores, about 1/4″ deep, over entire top of lamb.
- Insert halved garlic cloves with a sharp knife at various intervals into leg. Spread chopped garlic over top of lamb and season with oregano, rosemary and pepper.
- Arrange halved potatoes around lamb, cut side up.
- Roast at 450 degrees for about 20 minutes to sear. Lower heat to 325 degrees and roast for an additional 1 1/4 hours or until meat thermometer registers 160 degrees for medium. Turn potatoes halfway through roasting time.
- Serves 6 to 8.
Nutrition Facts : Calories 972.2, Fat 58.6, SaturatedFat 25.4, Cholesterol 234.7, Sodium 205.7, Carbohydrate 43.6, Fiber 6, Sugar 2.6, Protein 66
More about "michael symons leg of lamb with roasted potatoes recipe 55 food"
THE CHEW: MICHAEL SYMON GREEK LEG OF LAMB RECIPE …
From recapo.com
GREEK ROAST LEG OF LAMB WITH OVEN-ROASTED POTATOES …
From thespruceeats.com
MICHAEL SYMON'S LEG OF LAMB WITH ROASTED POTATOES RECIPE
From pinterest.com
ROASTED LEG OF LAMB WITH BOULANGèRE POTATOES AND A ... - BBC FOOD
From bbc.co.uk
MICHAEL SYMONS LEG OF LAMB WITH ROASTED POTATOES RECIPE 55 …
From homeandrecipe.com
ROASTED LEG OF LAMB WITH MINTED NEW POTATOES RECIPE - BBC FOOD
From bbc.co.uk
MICHAEL SYMON'S ROASTED LAMB RECIPE - HOLIDAY RECIPES - THRILLIST
From thrillist.com
MICHAEL SYMONS LEG OF LAMB WITH ROASTED POTATOES RECIPE 55
From tfrecipes.com
MICHAEL SYMON’S ROASTED LAMB RECIPE - FOODGURUUSA.COM
From foodguruusa.com
LEG OF LAMB WITH ROASTED POTATOES RECIPE BY MICHAEL SYMON
From pinterest.com
LEG OF LAMB RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.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