HERB-CRUSTED LEG OF LAMB WITH RED WINE GRAVY
Thanks to a breadcrumb coating made with parsley, mint, rosemary and garlic, this roast joint is a cut above the rest
Provided by James Martin
Categories Main course
Time 2h25m
Number Of Ingredients 16
Steps:
- Heat oven to 220C/200C fan/gas 7. Use a sharp knife to make little slits all over the lamb, then insert a slice of garlic into each hole. Tip the onions and carrot into a large flameproof roasting tin, then place the lamb on top and season. Pour 250ml water into the base of the tin and roast in the oven for 30 mins.
- Meanwhile, make the crust by mixing together all the ingredients and seasoning well. Remove the lamb from the oven and turn the heat down to 190C/170C fan/gas 5. Brush the lamb all over with the mustard, then pack on the crust in a thick layer - don't worry if any falls in the tin, this will be used in the gravy later (you probably won't use the entire crust, so set aside what's left for later). Return the lamb to the oven and cook for a further 1 hr 30 mins. Check the lamb during cooking and add more water to the base of the tin if it dries out.
- Remove the lamb from the tin, cover lightly with foil and leave to rest for 30-40 mins - if covered too tightly, the crust will go soggy.
- To make the gravy, put the roasting tin with the vegetables still in it directly on the heat and whisk in the flour. Cook for 1 min, then add the wine, scraping any flour from the bottom of the tin. Let it bubble for 1 min, then pour in the stock. Bring to the boil, then simmer gently for 10-15 mins until thickened, stirring in a little of the reserved crust for a thicker gravy. Strain the gravy through a sieve into a pan, discarding the vegetables left in the sieve. Add mustard to taste and stir through the butter. Keep warm until ready to serve.
Nutrition Facts : Calories 564 calories, Fat 27 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 48 grams protein, Sodium 1.5 milligram of sodium
ROAST LEG OF LAMB WITH RED WINE GRAVY
Although I personally prefer my lamb done Greek-style with lots of garlic and oregano, this way of preparing it is nice also. I make shepherd's pie from the leftover meat and gravy.
Provided by Irmgard
Categories Lamb/Sheep
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Using a sharp knife, remove the thin membrane and most of the fat from the lamb.
- Cut about 25 tiny slits all over the lamb; insert the garlic slivers.
- Combine the oil, lemon juice and rosemary; brush over the lamb.
- Let stand at room temperature for 30 minutes.
- On a greased rack in a roasting pan, roast the lamb in a 325 degree F oven for 1-3/4 to 2 hours, 25 to 30 minutes per pound, or until the meat thermometer registers 140 degrees F for rare or 160 degrees F for medium.
- Remove the lamb to a platter; cover loosely with foil and let stand for 15 minutes.
- To make the gravy, skim the fat from the pan.
- Add onion and cook over medium heat, stirring often, for 4 minutes or until softened.
- Pour in the wine and bring to a boil over medium-high heat; boil for 1 minute, stirring to scrape up the brown bits.
- Add the stock and return to the boil; cook 2 to 3 minutes or until reduced to about 1 cup.
- Mix the cornstarch with 1 tablespoon water; stir into the stock mixture and cook, stirring, for 1 minute or until thickened.
- Blend in the tomato paste.
- Taste and adjust the seasoning with salt and pepper.
- Strain if desired.
- Slice the lamb and serve with the gravy.
SLOW ROAST LEG OF LAMB WITH WHITE WINE
This will fall off the bone and makes a lovely rich and intense gravy. You can use oregano instead of the rosemary.
Provided by PetsRus
Categories Lamb/Sheep
Time 4h30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 325°F.
- Pour the oil into a large, sturdy roasting tin and set it over the stove top.
- Slash the lamb with a sharp knife, use one of the sliced garlic cloves, and stick slivers into the meat.
- Season the lamb with salt and pepper then roll it in the flour.
- Brown the lamb all over in the hot oil for 5-10 minutes.
- Add the onions and cook for a further 5-10 minutes, turning the lamb and stirring the onions until both are nicely browned.
- Add the garlic, white wine, stock, rosemary and redcurrant jelly, bring to a simmer, transfer to the the oven and cook for 2 hours covered, basting now and again with the juices.
- Uncover and cook for another 1 1/2-2 hours, basting again at intervals.
- Take the lamb out of the tin and place on a large board to rest in a warm place.
- If needed skim off and reduce the pan juices, mash up the onions a bit.
- Cut the lamb into thick slices - you'll find the meat falls away from the bone so you may end up with more chunks than slices.
Nutrition Facts : Calories 772, Fat 46.4, SaturatedFat 18.5, Cholesterol 205, Sodium 293.7, Carbohydrate 19.1, Fiber 1.3, Sugar 8.5, Protein 59.3
ROAST SPRING LAMB WITH ROSé WINE & ORANGES
Perfect for an Easter celebration or a Sunday lunch with the family.
Provided by Good Food team
Categories Dinner, Lunch
Time 2h25m
Number Of Ingredients 12
Steps:
- Preheat the oven to fan 180C/ conventional 200C/gas 6. Using a small knife, trim away any excess fat from the lamb and place the fat in the roasting tin. Then criss-cross the top and sides of the lamb with the knife, making shallow incisions. Mix half the olive oil with the rosemary, salt and pepper and set aside.
- Place the roasting tin over a medium heat and warm the lamb fat with the remaining olive oil for a few seconds. Add the lamb and rub the rosemary oil over the top and into the slashes. Keep turning the lamb over in the hot oil until it begins to colour all over.
- Tip the vegetables and sprigs of herbs into the tin, sprinkle the lamb with a little extra salt and roast in the oven for 50 minutes or until the outside fat starts to brown. Remove the tin from the oven and turn the temperature down to fan 140C/ conventional 160C/gas 4.
- Scrape the vegetables away from the bottom of the tin and turn the lamb over. Baste with a little of the fat, then continue to roast for 45-50 minutes. Test by inserting a metal skewer into the thickest part of the leg: for medium-rare meat, the tip should feel warm to the touch and the juices that run out of the meat should be fairly pink.
- Remove the lamb to a warmed serving dish and cover with a loose tent of foil. This will prevent heat escaping and will allow the lamb to relax while the gravy is made.
- Blanch the orange zest in boiling water for 1 minute until soft, then drain and set aside. Remove the vegetables from the roasting tin (reserve any that aren't too dark for tucking round the roast), then put the tin on a medium heat and skim away all but 1 tbsp of the fat. Sprinkle the flour in and stir constantly. Add the wine, orange juice and zest and stock and boil rapidly for about 10 minutes until the gravy thickens, colours and is reduced by about half. Taste and add salt and pepper if necessary. Finally, stir in the redcurrant jelly and simmer until melted, then strain. Serve the lamb surrounded by any reserved vegetables, with the hot gravy.
Nutrition Facts : Calories 645 calories, Fat 39 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 53 grams protein, Sodium 1.13 milligram of sodium
BEST LAMB GRAVY
Make and share this Best Lamb Gravy recipe from Food.com.
Provided by KTPie
Categories Sauces
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Gently fry onion and garlic in oil until soft.
- Add stock and wine and bring to the boil.
- Simmer uncovered for 20 minutes to reduce.
- Add rosemary and redcurrant jelly, stir until disolved.
- Serve immediately.
Nutrition Facts : Calories 96, Fat 1.1, SaturatedFat 0.2, Sodium 5.4, Carbohydrate 7.9, Fiber 0.4, Sugar 3.9, Protein 0.3
ROAST RACK OF LAMB WITH CRANBERRY AND RED WINE SAUCE
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
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
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