Roast Lamb With Lamb Sausage Crust And Fresh Grape Pan Sauce Food

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HERB-ROASTED LAMB



Herb-Roasted Lamb image

Celebrate with Ina Garten's easy Herb-Roasted Lamb recipe from Barefoot Contessa on Food Network. Fresh rosemary gives it flavor, while potatoes make it a meal.

Provided by Ina Garten

Categories     main-dish

Time 2h20m

Yield 10 servings

Number Of Ingredients 8

12 large unpeeled garlic cloves, divided
1 tablespoon chopped fresh rosemary leaves
Kosher salt
Freshly ground black pepper
2 tablespoons unsalted butter, melted
1 (6-pound) boneless leg of lamb, trimmed and tied
4 to 5 pounds small unpeeled potatoes (16 to 20 potatoes)
2 tablespoons good olive oil

Steps:

  • Preheat the oven to 450 degrees F. Place the oven rack in the lower third of the oven so the lamb will sit in the middle of the oven.
  • Peel 6 of the cloves of garlic and place them in the bowl of a food processor fitted with the steel blade. Add the rosemary, 1 tablespoon salt, 1 teaspoon pepper, and butter. Process until the garlic and rosemary are finely minced. Thoroughly coat the top and sides of the lamb with the rosemary mixture. Allow to sit at room temperature for 30 minutes to 1 hour.
  • Toss the potatoes and remaining unpeeled garlic in a bowl with the olive oil and sprinkle with salt. Place in the bottom of a large roasting pan. Place the lamb on top of the potatoes. 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. Slice and serve with the potatoes.

RACK OF LAMB WITH SAGE CRUST



Rack of Lamb With Sage Crust image

Make and share this Rack of Lamb With Sage Crust recipe from Food.com.

Provided by Malarkey Test

Categories     Lamb/Sheep

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

2 (1 -1 1/4 lb) whole racks of lamb
kosher salt
black pepper, freshly ground
2 teaspoons vegetable oil
2 cups fresh breadcrumbs
3 tablespoons parmesan cheese, finely grated
4 garlic cloves, minced
2/3 cup fresh sage leaf, chopped
1/4 cup olive oil
2 tablespoons Dijon mustard
balsamic vinegar

Steps:

  • Preheat the oven to 475°F.
  • Season the lamb generously with salt and pepper.
  • Place a large cast-iron skillet over high heat, when very hot, add the oil and sear one of the racks all over until it is very brown, about 2 minutes per side.
  • Transfer to a roasting pan fitted with a rack, laying it rounded side up.
  • Repeat with the remaining rack.
  • Cover with foil and set aside.
  • Place the remaining ingredients, except the vinegar, in a food processor.
  • Add 1/2 tsp salt and 1/4 tsp pepper, and process until it forms a paste.
  • Press the paste onto the racks.
  • Roast until desired doneness, 15 min for medium rare.
  • Allow to rest for 5 min, covered, then carve and serve drizzled with balsamic vinegar.

Nutrition Facts : Calories 1165, Fat 91.2, SaturatedFat 39.8, Cholesterol 187.5, Sodium 629.5, Carbohydrate 40.4, Fiber 2.7, Sugar 3.5, Protein 43.1

AWESOME ROASTED LEG OF LAMB



Awesome Roasted Leg of Lamb image

WE RAISE OUR OWN LAMB AND HAVE EXPERIMENTED WITH IT FOR SOMETIME AND THIS IS OUR ALL TIME FAVORITE. THE WHITE GRAPE JELLY COMES FROM OUR VINES AND IS IN ITSELF THE BEST...

Provided by gusg5298

Categories     Lamb/Sheep

Time 5m

Yield 8-10 serving(s)

Number Of Ingredients 7

leg of lamb
olive oil
fresh rosemary sprig
garlic
pepper
ginger
white grape jelly

Steps:

  • PRE-HEAT OVEN TO 325.
  • IN A LARGE ROASTING PAN,COVER BOTTOM WITH OLIVE OIL.
  • IN CENTER OF ROASTER PLACE 2 SPRIGS OF FRESH ROSEMARY,TWO GARLIC CLOVES CRUSHED.
  • TWO SMALL SLICES GINGER.
  • PLACE THE LEG OF LAMB ON TOP OF THE HERBS.
  • PEPPER LEG AND COVER LEG WITH WHITE GRAPE JELLY THOROUGHLY.
  • PLACE IN OVEN AND ROAST 30minutes PER POUND.
  • OR UNTIL IT COMES AWAY FROM BONE AND IS NICE AND DARK.
  • WHEN COOKED REMOVE LEG AND SET ASIDE TO COOL SLIGHTLY FOR SLICING.
  • WITH THE WONDERFUL AROMATIC DRIPPINGS REMOVE EXCESS FAT AND THE HERB REMAINS IN THE BOTTOM OF ROASTER.
  • BOIL YOUR KETTLE AND ADD JUST ENOUGH WATER TO MAKE A LOVELY DARK GRAVY.
  • YOU WILL NOT BELIEVE THE FLAVOUR OF THE GRAPE AND HERBS.
  • YUM.
  • SUGGESTED ACCOMPANYING VEGGIES.
  • ROASTED SQUASH.
  • GREEN BEANS WITH SLICED ALMONDS AND MUSHROOMS.
  • IF YOU DO NOT PREFER THE SQUASH THEN ROAST THEN HALF POTATOES PAR BOIL AND ADD TO LEG FOR LAST 30 MINUTES THEY ARE EQUALLY AS ENJOYABLE.
  • HOPE YOU ENJOY IT IS WONDERFUL.
  • I USE YOUNG LAMB AND MAKE SURE IT IS WELL TRIMMED OF FAT.

Nutrition Facts :

ROAST RACK OF LAMB WITH CRANBERRY AND RED WINE SAUCE



Roast Rack of Lamb With Cranberry and Red Wine Sauce image

This stylish dish was posted in our local newspaper. This recipe could grace a holiday occasion or make a good choice for entertaining any time of year.

Provided by William Uncle Bill

Categories     Lamb/Sheep

Time 35m

Yield 6 serving(s)

Number Of Ingredients 13

3 racks of lamb (7 to 8 ribs each)
3/4 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon extra virgin olive oil
1/3 cup chopped shallot
10 whole cloves
1 (8 ounce) can jellied cranberry sauce
1 cup dry red wine
1 teaspoon dried thyme leaves
1 teaspoon pure vanilla extract
1 teaspoon balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Get your butcher to trim racks of lamb for roasting; trimmed racks ready for roasting are called "frenched".
  • In a small bowl, mix together salt and pepper.
  • Preheat oven to 425°F.
  • Season lamb with salt/pepper mixture.
  • Place racks upright, with bones supporting one another in a a small roasting pan.
  • Roast lamb in preheated 425 F oven for 25 minutes (for rare), 30 minutes (for well done).
  • Remove from oven and let stand for 5 minutes before carving.
  • Pour drippings ino a small bowl and skim off fa layer with a teaspoon; set aside.
  • Meanwhile, in a small saucepan, heat olive oil over medium heat.
  • Add cloves and saute for 20 seconds.
  • Add jellied cranberries, red wine and thyme and bring to boil.
  • Reduce heat and simmer for 10 minutes, stirring occasionally.
  • Remove from heat, strain into a clean pan and return to boil.
  • Stir in vanilla, vinegar, salt and pepper.
  • Pour reserved dripings into the sauce and return to boil.
  • Strain into a serving dish.
  • Serve with the lamb.

Nutrition Facts : Calories 106.2, Fat 0.8, SaturatedFat 0.1, Sodium 498.3, Carbohydrate 17.5, Fiber 0.5, Sugar 14.7, Protein 0.4

ROAST LAMB WITH LAMB SAUSAGE CRUST AND FRESH GRAPE PAN SAUCE



Roast Lamb with Lamb Sausage Crust and Fresh Grape Pan Sauce image

Provided by Selma Brown Morrow

Categories     Olive     Roast     Christmas     Hanukkah     Lamb Chop     Sausage     Port     Kosher     Grape     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 19

Sauce:
2 cups halved seedless red grapes
2 cups tawny Port
2 cups low-salt chicken broth
2 teaspoons chopped fresh rosemary
Sausage Crust and Lamb:
1/2 cup halved seedless red grapes
1/4 cup halved pitted Kalamata olives
1 tablespoon chopped fresh rosemary
1 teaspoon balsamic vinegar
1 small garlic clove
8 ounces ground lamb
1/2 teaspoon coarse kosher salt
1/4 teaspoon freshly ground black pepper
2 2- to 2 1/2-pound well-trimmed racks of lamb (each with 8 bones)
4 tablespoons olive oil, divided
1/2 cup low-salt chicken broth
4 tablespoons Dijon mustard, divided
2 1/2 cups fresh breadcrumbs made from crustless French bread

Steps:

  • For sauce:
  • Boil all ingredients in large saucepan until reduced to 2 1/3 cups, about 20 minutes. Cool. Puree in blender. DO AHEAD: Can be made 5 days ahead. Cover and refrigerate.
  • For lamb:
  • Pulse grapes, olives, chopped rosemary, vinegar, and garlic clove in mini processor until olives are chopped. Transfer to bowl. Mix in ground lamb,1/2 teaspoon salt, and 1/4 teaspoon pepper.
  • Sprinkle racks of lamb with salt and pepper. Heat 1 tablespoon oil in large skillet over medium-high heat. Add 1 rack, meat side down, and cook until browned, about 5 minutes. Set on rimmed baking sheet, meat side up. Repeat with 1 tablespoon oil and remaining rack; reserve skillet. Cool lamb completely.
  • Add 1/2 cup broth to skillet. Boil until reduced to glaze, scraping up browned bits. Add to sauce. Cover and chill.
  • Spread each rack with 1 tablespoon mustard. Press half of lamb sausage over top of each rack (layer will be thin). DO AHEAD: Can be made 1 day ahead. Cover and chill.
  • Preheat oven to 425°F. Combine breadcrumbs, 2 tablespoons oil, and 2 tablespoons mustard in medium skillet. Toss over medium heat until beginning to color, about 5 minutes. Press crumbs over sausage on each rack. Cut through crumb crust (not lamb) between bones to score. Roast until thermometer inserted into center registers 135°F, about 30 minutes for medium-rare.
  • Transfer lamb to platter; let rest 10 minutes. Pour juices from baking sheet into sauce. Simmer in small saucepan until reduced to about 1 1/3 cups, about 9 minutes (sauce will thicken slightly). Season with salt and pepper.
  • Cut lamb between bones into chops. Set two on each plate. Spoon sauce over.
  • WHAT TO DRINK:
  • Martín Códax 2005 "Ergo"Tempranillo (Spain, $14), with lively fruit,full body, and supple texture.

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