ROAST LEG OF LAMB WITH ORANGE JUICE AND WHITE WINE
The marinade creates the most intense and flavorful lamb you will ever eat. This lamb is moist and has a 'softer' flavor compared to your typical rosemary-and-garlic lamb. The marinade sounds a bit different and odd, but take a chance on it. You'll experience a succulent, tender lamb in a way you never thought possible.
Provided by Luxy
Categories Leg of Lamb
Time 10h20m
Yield 10
Number Of Ingredients 9
Steps:
- Place orange juice, white wine, olive oil, garlic, fresh thyme and rosemary, and pepper into a blender; mix. Pour into a large, resealable plastic bag, and add the lamb. Coat meat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours or overnight.
- Remove the lamb from the refrigerator at least 30 minutes before roasting. Pat dry with a paper towel. Generously salt and pepper both sides of the meat.
- Preheat an oven to 425 degrees F (220 degrees C). Arrange two racks in the oven - a middle rack to hold the lamb, and a lower rack to hold a roasting pan to catch the drippings. Place the empty roasting pan in the oven while the oven is preheating.
- Arrange meat directly on middle rack, fattiest side up so while the lamb cooks the fat will melt into the meat. Position roasting pan underneath meat to catch the drippings. Roast for 30 minutes, and then reduce heat to 300 degrees F (150 degrees C). Roast until an instant-read thermometer inserted into the center reads between 130 to 135 degrees F (54 to 57 degrees C), about 10 to 12 minutes per pound. Remove from oven, cover loosely with foil, and allow to rest for 10 to 15 minutes.
Nutrition Facts : Calories 383.4 calories, Carbohydrate 2.5 g, Cholesterol 110.7 mg, Fat 25.1 g, Fiber 0.2 g, Protein 30.6 g, SaturatedFat 9 g, Sodium 312.9 mg, Sugar 1.3 g
ROASTED LEG OF LAMB
Provided by Alex Guarnaschelli
Categories main-dish
Time 4h35m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Place the lamb on a sheet pan covered with foil. In a bowl, combine 2 tablespoons of Dijon mustard, white wine, garlic, salt, black pepper, and thyme leaves. Stir to blend and rub all over the lamb. Cover and place it in the refrigerator to marinate for a few hours or overnight, turning the lamb over from time to time and recoating it with the marinade.
- Preheat the oven to 425 degrees F. Remove the lamb from the marinade and season on all sides with salt, pepper and olive oil. Reserve the leftover marinade for later use.
- In a roasting pan fitted with a roasting rack place the lamb, fatty side up, on the rack and place it in the center of the oven. . Having the leg elevated off the bottom of the pan will allow for more even roasting. At 425 degrees F, the roast should start to brown fairly quickly.
- After 25 to 30 minutes, lower the oven temperature to 350 degrees F. I usually count between 12 to 14 minutes per pound of meat (including the weight of the bone) for a roast. When the oven heat is lowered, count about 30 to 40 minutes and then check the inner temperature of the thickest part of the roast with an instant-read thermometer. Cook it to about 130 degrees F. The meat, once it "rests" will be a nice medium rare. Remove the roast and turn it fat side down onto a flat surface to rest. Resting the lamb on the opposite side will help to redistribute the juices. Note: Save the pan drippings.
- Place the roasting pan on the stove over medium low heat. Add the reserved marinade, dry sherry and 1 tablespoon Dijon mustard. Whisk together and simmer until thick. Transfer the sauce to a gravy boat and serve with lamb.
- Slice the lamb (against the grain) and serve family style.
ROASTED LEG OF LAMB
Steps:
- Pat lamb dry and score fat by making shallow cuts all over with tip of a sharp small knife.
- Place garlic, parsley, mint, lemon zest and juice, salt, pepper, and oil in a food processor and process until smooth. Rub the paste all over the lamb and place in a lightly oiled roasting pan. Let stand at room temperature for 30 minutes.
- Preheat oven to 425 degrees F.
- Roast lamb in middle of oven for 20 minutes, reduce heat to 350, and cook until an instant-read thermometer inserted 2 inches into thickest part of meat (not touching bone) registers 135 degrees F, about 1 3/4 hours.
- Transfer to a cutting board and let stand 15 to 25 minutes (the internal temperature will rise to about 145 degrees F for medium). Slice the meat against the grain and serve with pita.
ROAST LEG OF LAMB WITH ORANGE, ROSEMARY AND GARLIC
I don't get to eat lamb very often, so whenever I get my hands on a leg of lamb, my mouth starts watering. Lamb is one of those meats that can be very dry or very fatty, but this recipe results in juicy, tender and flavoursome results, every time. I always use a leg with the bone in, but there's no reason why you couldn't use a boneless leg instead. Cooking to 130F and then leaving, well covered, while you make the gravy will give you lamb that's cooked quite well at the thin end, and medium-rare (juicy and *slightly* pink) in the middle of the thickest part. If you prefer yours done differently, adjust your temperature accordingly. Don't forget that the temperature continues to rise while it rests.
Provided by Snowbunny Andorra
Categories Lamb/Sheep
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 450°F.
- Rinse the lamb and pat dry with kitchen towels.
- Peel the orange layer of rind from the orange, into strips about 2cm by 1cm.
- Cut a few of the garlic cloves lengthways into batons about 2mm across.
- Take a strip of orange peel, wrap it around a couple of the garlic batons and a few rosemary leaves. With a very sharp knife, make a deep whole in the lamb and push the parcel into the meat, deep enough so that you can't see it. (Don't be afraid here - the deeper it goes, the more the flavours will infuse).
- Repeat all over the lamb until you've used all the orange peel. Don't forget the underneath.
- Allow to rest for about an hour.
- With the flat of a knife, bash the remaining garlic cloves (unpeeled) and place them in the bottom of a roasting tray. Lay the remaining rosemary sprigs on top, then lay the lamb on these.
- Cut the orange in half and squeeze the juices and flesh over the lamb, rubbing it in, and add the extra orange juice to the pan.
- Pour over a good glug of olive oil, and season well with salt.
- Place, uncovered, in the oven and cook for 20mins.
- Reduce the temperature to about 350F and put a temperature probe into the thickest part of the lamb.
- Check occasionally and, if required, add a little water to the pan.
- Once the internal temperature reaches 130F, remove the lamb from the oven, put on a warmed plate and cover well, with foil and *plenty* of tea towels. Set aside.
- Put the roasting tray on the hob, over a medium heat, and add the red wine and stock cube. You may need to add more water here, depending on how much has evaporated in the oven.
- Reduce until thickened to a gravy consistency. Serve over your lamb, accompanied with roast potatoes and mint sauce.
Nutrition Facts : Calories 91.9, Fat 0.2, Sodium 4.8, Carbohydrate 13.1, Fiber 1.1, Sugar 7.9, Protein 1.2
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
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 LEG OF LAMB WITH ORANGE JUICE AND WHITE WINE
The marinade creates the most intense and flavorful lamb you will ever eat. This lamb is moist and has a 'softer' flavor compared to your typical rosemary-and-garlic lamb. The marinade sounds a bit different and odd, but take a chance on it. You'll experience a succulent, tender lamb in a way you never thought possible.
Provided by Luxy
Categories Leg of Lamb
Time 10h20m
Yield 10
Number Of Ingredients 9
Steps:
- Place orange juice, white wine, olive oil, garlic, fresh thyme and rosemary, and pepper into a blender; mix. Pour into a large, resealable plastic bag, and add the lamb. Coat meat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours or overnight.
- Remove the lamb from the refrigerator at least 30 minutes before roasting. Pat dry with a paper towel. Generously salt and pepper both sides of the meat.
- Preheat an oven to 425 degrees F (220 degrees C). Arrange two racks in the oven - a middle rack to hold the lamb, and a lower rack to hold a roasting pan to catch the drippings. Place the empty roasting pan in the oven while the oven is preheating.
- Arrange meat directly on middle rack, fattiest side up so while the lamb cooks the fat will melt into the meat. Position roasting pan underneath meat to catch the drippings. Roast for 30 minutes, and then reduce heat to 300 degrees F (150 degrees C). Roast until an instant-read thermometer inserted into the center reads between 130 to 135 degrees F (54 to 57 degrees C), about 10 to 12 minutes per pound. Remove from oven, cover loosely with foil, and allow to rest for 10 to 15 minutes.
Nutrition Facts : Calories 383.4 calories, Carbohydrate 2.5 g, Cholesterol 110.7 mg, Fat 25.1 g, Fiber 0.2 g, Protein 30.6 g, SaturatedFat 9 g, Sodium 312.9 mg, Sugar 1.3 g
ROAST LEG OF LAMB
Treat Easter guests to an elegant and easy-to-make roasted lamb dinner from Osterio Del Circo chef Michael Galata. Complete the meal with his savory Stuffed Artichokes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 12
Steps:
- Place garlic, chopped rosemary, thyme leaves, orange juice, wine, and 3 tablespoons olive oil in the jar of a blender; pulse 5 or 6 times to combine. Generously season lamb with salt and pepper and transfer to a large resealable plastic bag; add liquid from blender and seal bag, squeezing out all the air. Transfer to refrigerator and let marinate for at least 3 hours and up to 24 hours.
- Remove lamb from marinade and wipe off any excess with a paper towel. Let stand at room temperature for 1 hour.
- Preheat oven to 425 degrees.
- Place onion, carrots, fennel, and leeks in a large bowl. Add 2 tablespoons olive oil and season with salt and pepper; toss to combine and transfer to a large roasting pan. Top with remaining 3 sprigs of rosemary and thyme. Place lamb on top of vegetables in roasting pan; drizzle with olive oil and season with salt and pepper.
- Transfer roasting pan to oven and roast for 10 minutes. Reduce heat to 350 degrees and continue cooking until lamb reaches 125 to 130 degrees on a meat thermometer for medium-rare, about 1 hour more. Remove from oven and let stand for 20 minutes before slicing against the grain. Serve with vegetables.
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ROAST LEG OF LAMB WITH ORANGE AND HERBS - FOOD & WINE
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- In a small bowl, combine the garlic, orange zest, parsley, rosemary, thyme, cumin and 1 teaspoon of the olive oil. Add a pinch each of salt and pepper.
- Using a small, sharp knife, make about 25 evenly spaced 1-inch incisions in the meaty sections of the lamb. Stuff about 1/2 teaspoon of the orange-herb paste into each incision. Turn the lamb fat side up and rub with 1 tablespoon of the olive oil and then 2 tablespoons of the orange juice.
- Preheat the oven to 450°. In a large nonreactive roasting pan, combine 1/4 cup of the wine and the remaining 2 tablespoons of olive oil. Arrange the onions and carrots cut side down in the pan, set the lamb on top and season with salt and pepper. Roast the lamb in the center of the oven for 20 minutes. Pour the remaining 1/2 cup of wine and 1/2 cup of water into the pan and reduce the oven temperature to 325°. Continue roasting the lamb for 1 hour and 20 minutes, basting a few times and adding up to 1/2 cup more water if the pan gets dry.
- Pour 2 tablespoons of the orange juice over the lamb and raise the oven temperature to 400°. Roast the lamb for about 30 minutes longer, or until the meat is medium-rare and an instant-read thermometer inserted in the meaty part of the leg registers 135°° Transfer the lamb to a carving board, cover loosely with foil and let rest for 10 minutes. Transfer the carrots and onions to a plate and keep warm in a low oven.
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