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
CHEF JOHN'S ROASTED LEG OF LAMB
I've done more than a few lamb dishes dedicated to Easter, but inexplicably have never posted one for a whole leg of lamb. It's such a classic Easter menu option, and, when prepared using this method, makes for a very user-friendly hunk of meat.
Provided by Chef John
Categories Meat and Poultry Recipes Lamb Leg
Time 10h20m
Yield 8
Number Of Ingredients 13
Steps:
- Stir 1/4 cup pomegranate molasses, garlic, rosemary, kosher salt, black pepper, Aleppo pepper, mint, and cumin together in a bowl.
- Arrange the butterflied leg of lamb onto a work surface with the fatty side facing down. Cut 2 deep slashes in each of the the fleshy ends of the meat. Flip the lamb and cut 10 to 20 shallow slashes across the surface of the fat.
- Spread 3/4 the pomegranate molasses mixture onto the meat-side of the lamb to coat completely. Fold meat together and turn into a large bowl. Spread remaining pomegranate mixture over the fatty side of the meat. Cover the bowl with plastic wrap and refrigerate 8 hours to overnight.
- Preheat oven to 350 degrees F (175 degrees C). Place a roasting rack in the bottom of a roasting pan.
- Remove lamb from marinade and discard excess marinade. Gather roast and place onto a work surface with fatty side facing upwards. Tie the center section of the roast with kitchen twine to cinch the roast together. Repeat ties four times along the length of the roast.
- Season roast with salt and transfer to prepared roasting pan. Pour water below the rack to cover the bottom of the pan.
- Roast in the preheated oven until hot and slightly pink in the center, about 1 3/4 hours. An instant-read thermometer inserted into the center should read at least 135 degrees F (57 degrees C). Rest for 15 minutes, transfer to a plate, and brush with remaining pomegranate molasses.
Nutrition Facts : Calories 344.4 calories, Carbohydrate 5.8 g, Cholesterol 115.3 mg, Fat 20.6 g, Fiber 0.4 g, Protein 31.9 g, SaturatedFat 8.6 g, Sodium 823.5 mg, Sugar 4.7 g
LEG OF LAMB WITH MUSTARD SAUCE
Make and share this Leg of Lamb With Mustard Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories Lamb/Sheep
Time 2h40m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- In a mixing bowl, combine the first 6 ingredients; stir well to combine.
- Place lamb, fat side up in a shallow roasting pan.
- Spread mustard mixture evenly over leg of lamb.
- Chill two hours.
- Insert meat thermometer, making sure it does not touch fat or bone.
- Bake in a 325° oven for 2 hours, 15 minutes or until thermometer registers 160 degrees.
- Let stand 10 minutes before serving.
Nutrition Facts : Calories 820.1, Fat 56.3, SaturatedFat 22.6, Cholesterol 253.3, Sodium 506.9, Carbohydrate 2.7, Fiber 0.8, Sugar 0.8, Protein 71.2
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.
ROAST LEG OF LAMB WITH MUSTARD AND RED WINE SAUCE
Steps:
- Trim all fat and connective tissue from lamb. Stir garlic, mustard seeds, 1 tablespoon dry mustard, Dijon mustard, salt and pepper in bowl to form paste. Spread half of paste over 1 side of lamb. Place piece of plastic wrap large enough to cover lamb in baking dish. Place lamb atop plastic wrap, paste side down. Spread remaining paste over second side of lamb. Gather plastic around lamb, covering completely. Chill overnight.
- Combine wine, beef stock, chicken broth and shallots in large saucepan. Boil until liquid is reduced to generous 1 cup, about 45 minutes. (Sauce can be made 1 day ahead. Cover and chill.)
- Preheat oven to 375°F. Remove plastic from lamb. Place lamb on rack in roasting pan. Sprinkle with additional dry mustard, salt and pepper. Roast until thermometer inserted into thickest part of lamb registers 125°F., about 1 hour 30 minutes. Place on platter. Add sauce to pan. Bring to boil, scraping up any browned bits. Garnish lamb with parsley; carve at the table. Pass sauce separately.
MEDITERRANEAN ROASTED LEG OF LAMB WITH RED WINE SAUCE
Make and share this Mediterranean Roasted Leg of Lamb With Red Wine Sauce recipe from Food.com.
Provided by Vino Girl
Categories Lamb/Sheep
Time 2h
Yield 19 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F.
- Unroll roast; trim fat.
- Spread minced rosemary, 1/4 teaspoon salt, and garlic into folds of the roast.
- Reroll roast; secure at 3-inch intervals with heavy string.
- Sprinkle with 1/4 teaspoon salt and pepper.
- Drizzle with oil.
- Secure rosemary sprigs under strings on roast.
- Place roast on the rack of a broiler pan or roasting pan; insert meat thermometer into thickest portion of roast.
- Bake at 400° for 1 hour.
- Increase oven temperature to 425° (do not remove roast from oven).
- Bake an additional 20 minutes or until thermometer registers 140° (medium-rare) to 155° (medium).
- Place roast on a platter; cover with foil.
- Let stand 10 minutes for roast to reabsorb juices.
- (Temperature of roast will increase 5° upon standing.)
- Remove string and rosemary sprigs before slicing.
- Remove rack from pan.
- Combine 1/2 cup wine and cornstarch; set aside.
- Add 1/2 cup wine to drippings in pan; scrape pan to loosen browned bits.
- Combine drippings mixture and 1 cup wine in a saucepan; bring to a boil.
- Cook 5 minutes.
- Add 1/4 teaspoon salt and cornstarch mixture; return to a boil.
- Cook 1 minute or until thick, stirring constantly.
- Serve with lamb.
GRILLED LEG OF LAMB WITH RED WINE, GARLIC, MUSTARD, AND SAGE
Make and share this Grilled Leg of Lamb With Red Wine, Garlic, Mustard, and Sage recipe from Food.com.
Provided by TheBeave
Categories Lamb/Sheep
Time 2h10m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Whisk wine, shallots, mustard, 1/3 cup chopped sage, oil, and garlic in medium glass bowl.
- Transfer 1/2 cup marinade to small bowl; reserve for sauce.
- Cover and chill.
- Place leg of lamb in 2-gallon resealable plastic bag.
- Pour remaining marinade into bag; seal.
- Turn bag to coat, arranging lamb in 1 flat piece.
- Place lamb in marinade on rimmed baking sheet. Chill overnight, turning occasionally.
- Combine reserved 1/2 cup marinade and beef broth in small saucepan.
- Boil until reduced to 3/4 cup, about 12 minutes.
- Cool, cover, and chill.
- Prepare barbecue (medium heat).
- Remove lamb from plastic bag and transfer to large rimmed baking sheet with some marinade still clinging.
- Open lamb like book and sprinkle on both sides with salt and pepper.
- Transfer lamb to grill.
- Cover and grill until charred and instant-read thermometer inserted into meat registers 135°F for medium-rare, about 10 minutes per side (some thicker pieces can be cut away from leg and grilled longer if desired).
- Transfer to work surface; let rest 10 minutes.
- Rewarm sauce.
- Whisk in butter and remaining 1 tablespoon chopped sage.
- Season to taste with salt and pepper.
- Thinly slice lamb against grain. Transfer to platter.
- Spoon some of sauce over. Garnish with fresh sage sprigs, if desired.
Nutrition Facts : Calories 623.2, Fat 42.6, SaturatedFat 17.3, Cholesterol 182.4, Sodium 270.1, Carbohydrate 3.8, Fiber 0.7, Sugar 0.4, Protein 50
ROSEMARY-MUSTARD ROAST LEG OF LAMB
Before coming to Zaar I seldom cooked lamb. Now I fix it often. This recipe was in one of those supermarket booklets. I made a couple of changes and we loved the results. The cooking time includes the time needed to allow the roast to marinade in the refrigerator.
Provided by PaulaG
Categories Lamb/Sheep
Time 8h20m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Rinse the lamb under running water, blot dry.
- With the tip of a sharp knife, make several pockets at random intervals in the meat.
- Put a sliver of garlic in each, roll the meat into a roll and tie with cooking twine.
- Mix the mustard, rosemary and black pepper together.
- Rub over the outside of the rolled meat, wrap meat in foil and place in refrigerator for 4 to 6 hours.
- Preheat oven to 400 degrees, place the roast on meat rack in shallow roasting pan and insert meat thermometer into thickest part of roast.
- Add approximately 1 cup of warm water to bottom of roasting pan, the roast should rest on rack above the water.
- Place roast in preheated oven and cook for 15 minutes.
- Lower the temperature to 325 degrees and continue roasting for 20 minutes per pound for medium or until meat thermometer registers 145 degrees. If you like your lamb well done, you will need to adjust the cooking time to suit your taste.
- Remove the roast from the oven and cover with foil allowing to rest for 10 to 15 minutes before carving.
- While meat is resting, warm about 1/2 cup of mint jelly.
- Slice into 10 equal portions and serve with warmed jelly.
Nutrition Facts : Calories 369.4, Fat 24.7, SaturatedFat 10.6, Cholesterol 121.6, Sodium 154.7, Carbohydrate 0.6, Fiber 0.3, Sugar 0.1, Protein 34
GRILLED LEG OF LAMB WITH RED WINE, GARLIC, MUSTARD AND SAGE
Provided by Jill Silverman Hough
Categories Garlic Lamb Mustard Marinate Low Cal Father's Day Backyard BBQ Dinner Red Wine Summer Grill Grill/Barbecue Sage Party Candy Thermometer Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 12 servings
Number Of Ingredients 11
Steps:
- Whisk wine, shallots, mustard, 1/3 cup chopped sage, oil, and garlic in medium glass bowl. Transfer 1/2 cup marinade to small bowl; reserve for sauce. Cover and chill. Place leg of lamb in 2-gallon resealable plastic bag. Pour remaining marinade into bag; seal. Turn bag to coat, arranging lamb in 1 flat piece. Place lamb in marinade on rimmed baking sheet. Chill overnight, turning occasionally.
- Combine reserved 1/2 cup marinade and beef broth in small saucepan. Boil until reduced to 3/4 cup, about 12 minutes. DO AHEAD: Sauce can be made 1 day ahead. Cool, cover, and chill.
- Prepare barbecue (medium heat). Remove lamb from plastic bag and transfer to large rimmed baking sheet with some marinade still clinging. Open lamb like book and sprinkle on both sides with salt and pepper. Transfer lamb to grill. Cover and grill until charred and instant-read thermometer inserted into meat registers 135°F for medium-rare, about 10 minutes per side (some thicker pieces can be cut away from leg and grilled longer if desired). Transfer to work surface; let rest 10 minutes. Rewarm sauce. Whisk in butter and remaining 1 tablespoon chopped sage.
- Season to taste with salt and pepper. Thinly slice lamb against grain. Transfer to platter. Spoon some of sauce over. Garnish with fresh sage sprigs, if desired. Serve with additional sauce alongside.
- What to drink :
- A New Zealand Pinot Noir is a great pairing for the lamb. Try the Sherwood Estate 2007 Pinot Noir ($15). The plum and cherry flavors and toasty oak finish are delicious with the grilled meat.
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