Roast Leg Of Lamb With Pomegranate And Balsamic Onions Food

ROAST LEG OF LAMB WITH POMEGRANATE AND BALSAMIC ONIONS

Steps:

• Heat the oven to 200C/fan 180C/gas 6. Lay the red onions out evenly in a roasting tray with the rosemary and garlic scattered around.
• Season the lamb leg all over and sit it on top. Drizzle over 3 tbsp olive oil and roast in the oven for about 1 hour 20 minutes, if you like your lamb pink, turning the meat over halfway through. (If you are using a meat thermometer, 60C will give you pink lamb.)
• Mix the pomegranate molasses and harissa together in a small bowl. Spread over the lamb after it's had its cooking time, then put it back in the oven for 10 minutes to glaze. Take out and put on a plate to rest.
• Scoop out the red onions, rosemary and garlic along with any juice from the tin, and put in a bowl. Mix in the balsamic vinegar and mint leaves, and taste for seasoning. Add another small drizzle of olive oil. Serve the lamb with the onions and wild garlic or other greens.

SLOW-ROAST PERSIAN LAMB WITH POMEGRANATE SALAD

Steps:

• Heat oven to 160C/140C fan/gas 3. In a small bowl, mix the molasses with the cumin, lemon juice, olive oil and garlic. Scatter the onion over a casserole dish or a deep roasting tin. Place the lamb on top of the onions. Pour the glaze over the lamb. Rinse the bowl out with about 200ml water, then pour it around - not over - the lamb.
• Cover the dish with a lid or the tin with a large piece of foil. Roast the lamb, undisturbed, for 3 hrs, then remove the lid or foil and continue to roast for 30 mins to give the lamb colour. When the lamb has had its time, pour off the juices, remove as much fat as possible, then pour the juices back over the lamb.
• Just before serving, gently toss all the salad ingredients together. Serve the lamb with its sauce, the salad and some warmed flatbreads.

BALSAMIC-BRAISED LEG OF LAMB

Steps:

• Cut the leg of lamb into 4 even pieces.
• Heat 2 to 3 tablespoons olive oil in an 8-quart stovetop pressure cooker over medium-high heat. Sprinkle the lamb pieces and bones all over with salt and pepper. Working in batches (to not overcrowd the pot), sear the meat and bones in the hot oil until well browned on all sides. Remove from the pot and set aside. Pour off excess oil from the pot and then add the garlic, fennel, jalapenos, onions and red bell peppers. Sweat for 2 to 3 minutes. Add tomato paste; cook for 2 minutes. Deglaze with the beef stock and balsamic vinegar. Add the seared lamb and bones back the pot, close the pressure cooker and cook on low heat until fork tender, 45 minutes.
• Remove the lamb from the braising liquid and pull into large chunks. Remove the bones from the pot, and discard. Strain the braising liquid and then add it back to the pot. Cook over medium heat until the liquid is reduced by half. Turn off the heat, add the lamb back to the pot and spoon the reduced liquid over the top to glaze. Keep warm until ready to serve.

ROASTED LEG OF LAMB WITH RED ONIONS AND SOUR CHERRIES

Steps:

• Preheat oven to 400 degrees F.
• Rub the lamb leg all over with olive oil, and then the pepper and basil. Let the lamb sit at room temperature for at least 20 minutes.
• Season the lamb all over with salt, set fat-side up on a rack in a shallow roasting pan, and roast for 30 minutes. Reduce heat to 350 degrees F. and continue to cook for about 1 hour. While the lamb is roasting, peel the onions, cut the ends off, and slice in half into 2 thick rings. Place into a baking pan, drizzle with olive oil, season with salt and freshly ground pepper, and roast alongside the lamb for the last 30 minutes or until they are soft and caramelized. The lamb is done when a thermometer placed in the thickest part of the leg reads 120 to 125 degrees F. Transfer lamb to a cutting board and let rest 10 to 20 minutes.
• Spoon off the fat from the roasting pan. Set the pan over 2 burners, add the red wine and balsamic and reduce by half, stirring and scraping up any browned bits from the bottom of the pan. Add the beef broth and reduce until sauce reaches desired consistency. Whisk in the sour cherries and butter. Season with salt and pepper and serve with slices of lamb and red onions.

ROAST LEG OF LAMB

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cut slits in the top of the leg of lamb every 3 to 4 inches, deep enough to push slices of garlic down into the meat. Salt and pepper generously all over the top of lamb, place several sprigs of fresh rosemary under and on top of the lamb. Place lamb on roasting pan.
• Roast in preheated oven until the lamb is cooked to your desired doneness, about 1 3/4 to 2 hours. Do not overcook the lamb, the flavor is best if meat is still slightly pink. Let rest at least 10 minutes before carving.

EASY ROAST LEG OF LAMB

Steps:

• Heat the oven to 220C/200C fan/gas 7. Remove all packaging from the lamb and keep a note of the weight to calculate the roasting time. Make incisions into the lamb using a small sharp knife, at an angle, about 5cm into the meat. Making the holes at an angle will mean more of the meat is flavoured, and the flavourings will be less tempted to be pushed out when roasting.
• Insert a short sprig of rosemary, a garlic slice and a small piece of anchovy (if using) into each of the holes, pressing in well with your finger. Season the meat all over with salt and pepper, then rub the lamb all over with the olive oil. Transfer to a roasting tin, sat on the onion slices. Roast for 20 mins.
• Lower the oven to 190C/170C fan/gas 5 and cook for another 15-20 mins per 500g (1 hr - 1 hr 20 mins for 2kg leg) depending on how pink you like your lamb. You can also check the internal temperature of the lamb if you prefer pinker meat - it will be 55C for medium (pink) and 70C for well done.
• Cover with foil and rest for 15 mins before carving. Save the tray juices and onion slices to make gravy.

LEG OF LAMB IN BALSAMIC VINEGAR

Steps:

• With a sharp knife, pierce the leg in several places and soak it for 5 hours in the olive oil mixed with the vinegar.
• Place it on a roasting rack and rub with the salt, pepper, rosemary and garlic.
• Bake until a thermometer reads 140*. 1 ¼-1 ¾ hours.
• Baste with the marinade several times during the roasting.
• Remove from the oven and let sit 30 minutes before carving.