Roast Leg Of Lamb Food

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ROASTED LEG OF LAMB



Roasted Leg of Lamb image

Provided by Bobby Flay

Categories     main-dish

Time 3h5m

Yield 6 servings

Number Of Ingredients 10

1 (7-pound) semi-boneless leg of lamb, aitchbone removed, fat trimmed to 1/4-inch thick, and lamb tied
8 garlic cloves
1 cup flat-leaf parsley
1/4 cup fresh mint leaves
2 teaspoons lemon zest
2 lemons, juiced
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1/2 cup olive oil
Pita bread, wrapped in foil and warmed in the oven

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.

ROASTED LEG OF LAMB



Roasted Leg of Lamb image

Roasting is a popular cooking method for a reason. See our step-by-step guides to Preparing a Leg of Lamb and Carving a Leg of Lamb at the Table.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Time 2h30m

Number Of Ingredients 11

1 bone-in leg of lamb, aitchbone removed by butcher (7 to 8 pounds)
2 tablespoons coarse salt
2 teaspoons freshly ground pepper
2 tablespoons minced garlic
2 tablespoons chopped fresh rosemary leaves, plus sprigs for garnish
2 tablespoons Dijon mustard
2 tablespoons extra-virgin olive oil
1 cup chicken broth or water
2/3 cup dry red wine
1 1/2 cups chicken broth, divided
1 tablespoon plus 1 teaspoon all-purpose flour

Steps:

  • For the cleanest-looking presentation, trim 1 1/2 inches of flesh from the shank bone with a sharp paring knife. (Your butcher may be willing to do this for you.)
  • The fell is a thin outer layer of fat that you may find if you buy an untrimmed leg from a butcher. It's very tough, so it's important to remove all of it. A long knife with a sharp thin blade is the best tool for the job.
  • Trim the excess fat that lies beneath the fell, but leave enough to enrich the meat and gravy. It also crisps up nicely when broiled, which helps give the carved slices great texture. Use shears to trim the fat pads around the hip, or large end.
  • Make incisions 1 inch long and 1/2 inch deep all over the leg; they?ll allow the aromatic rub to penetrate the meat more easily. Roughening the surface in this way also results in a crisper, more flavorful crust after broiling.
  • Stir together salt, pepper, garlic, rosemary, mustard, and oil in a small bowl until it forms a wet paste. Spread rub evenly over lamb, working it into the incisions. Let lamb sit at room temperature, about 30 minutes. Meanwhile, preheat oven to 425 degrees.
  • Transfer lamb, fat side up, to a large roasting pan fitted with a rack, and add broth. Roast lamb 20 minutes. Reduce temperature to 325 degrees, and roast until a thermometer inserted into thickest part of flesh near the bone reaches 130 degrees to 135 degrees (medium-rare), about 55 minutes. Increase temperature to broil; broil until surface sizzles and becomes brown and crisp, about 5 minutes. Transfer lamb to a platter or carving board; let rest at least 20 minutes before carving.

ROAST LEG OF LAMB



Roast Leg of Lamb image

A simple recipe with sensational flavor! I've adopted this recipe as it didn't have a loving owner. I have made it myself though and must say it makes an impressive sunday roast! Instead of using dried rosemary, you can also use fresh sprigs and insert them into the cuts with the garlic slivers.

Provided by -Sylvie-

Categories     Lamb/Sheep

Time 2h10m

Yield 6-8 serving(s)

Number Of Ingredients 6

1 leg of lamb (about 5 lbs)
3 garlic cloves, slivered
1/2 cup fresh lemon juice
1 1/2 teaspoons dried rosemary or 1 1/2 teaspoons some fresh sprigs rosemary
1 1/2 teaspoons black pepper, coarsely ground
coarse salt

Steps:

  • Remove lamb from refrigerator 1 hour before roasting.
  • Preheat oven to 400°F/200°C/Gas 6.
  • Make small slits just large enough for garlic slivers evenly in the leg of lamb, and insert the garlic slivers.
  • Rub all over with lemon juice, then pat the rosemary and black pepper evenly over the surface. Sprinkle with salt to taste. If you're using fresh rosemary, just insert the sprigs with the garlic slivers into the cuts you made.
  • Place lamb, fat side up on a rack in an uncovered pan.
  • Roast 30 minutes to a pound or until the internal temperature reaches 175-180°F, for meat well done. If you prefer slightly rare lamb, roast until 160-165°F.
  • When done, remove from oven, cover the roast in foil and allow it to rest for 20 minutes before carving.
  • If you also want delicious rich gravy, place a 1 1/2 cups of lamb or beef stock in the bottom of the pan before you put the lamb in the oven, making sure that the rack sits above the liquid and the meat doesn't touch it. You can also add a sprig or two of rosemary to it and if you want baste the lamb a couple of times while it's roasting. Just before serving bring the liquid to a simmer on the stove top, making sure you whisk it well and scrape all the bits from the sides and the bottom of the pan. If you want more gravy you can add some extra stock or some of the water you have cooked your vegetables inches Mix 1tbsp of cornflour with 2tbsp of water and whisk it into the stock. Simmer until thickened and you have a wonderful gravy.

ROASTED LEG OF LAMB (BONE IN)



Roasted Leg of Lamb (Bone In) image

Lamb prepared this way needs no extras for flavor. It is delicious. If you wish, however, you may serve it with Greek lemon sauce or mint jelly. After the initial high heat of 450°F, you may reduce the cooking heat to 350°F as in this recipe or to 325°F, adjusting the cooking time accordingly. Lower temperature makes the lamb even more tender; however, some people find it too mushy when cooked at that temperature so prefer 350 degrees. At 350°F is is still tender and very tasty. If you are cooking less than a 5 pound leg of lamb, do the math and adjust the cooking time and it should come out finished at that time. Insert an instant read thermometer to be sure the meat is done and aim for 130-140°F.

Provided by ChefWhiz

Categories     Lamb/Sheep

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 6

5 lbs leg of lamb, bone-in
1 teaspoon ground rosemary (or use 2 tsp. freshly minced)
2 teaspoons salt
1 teaspoon pepper
2 large garlic cloves
3 tablespoons olive oil

Steps:

  • Preheat oven to 450°F.
  • Mix rosemary, salt, and pepper in small dish.
  • Rub half of spice mixture over larger end of leg of lamb.
  • Slice 2 large garlic cloves into about 15 to 20 slivers and mix with remaining spices in bowl.
  • Cut 15 to 20 small slits in leg of lamb and place spiced garlic cloves into the slits.
  • Rub 3 tablespoons olive oil over the surface of the leg of lamb.
  • Place on rack in center of roasting pan and place in preheated oven.
  • Cook for 15 minutes at 450°F and then lower heat to 350°F for rest of cooking time of 1 1/4 hours (or, alternatively, lower heat immediately and cook at 325°F for adjusted cooking time).
  • Remove from oven and test with instant read thermometer inserted into thickest part of leg; consider lamb done at 130-140°F (temperature will rise about 5 degrees out of oven).
  • Cover with aluminum foil and let rest 10-15 minutes.
  • Slice into thin slices and serve.

Nutrition Facts : Calories 493.7, Fat 34.7, SaturatedFat 13.7, Cholesterol 152, Sodium 594.7, Carbohydrate 0.5, Fiber 0.1, Protein 42.2

ROAST LEG OF LAMB



Roast Leg of Lamb image

"A simple herb mixture on this roast provides irresistible flavor," relates Sharon Cusson of Augusta, Maine.

Provided by Taste of Home

Categories     Dinner

Time 2h5m

Yield 10 servings.

Number Of Ingredients 8

1 bone-in leg of lamb (6 to 8 pounds), trimmed
2 garlic cloves, minced
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon pepper
1 teaspoon canola oil

Steps:

  • Preheat oven to 325°. Place lamb on a rack in a shallow roasting pan, fat side up. Cut 12-14 slits 1/2-in. deep in roast. Combine garlic, thyme, marjoram, oregano, salt and pepper; spoon 2 teaspoons into the slits. Brush roast with oil; rub with remaining herb mixture. , Bake, uncovered, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 2 to 2-1/2 hours. Let meat stand 15 minutes before slicing.

Nutrition Facts : Calories 227 calories, Fat 9g fat (4g saturated fat), Cholesterol 122mg cholesterol, Sodium 114mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges

ROAST LEG OF LAMB



Roast Leg of Lamb image

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

4 cloves garlic, minced
6 sprigs fresh rosemary, 3 picked and chopped
2 tablespoons fresh thyme leaves, plus 3 whole sprigs for roasting
3/4 cup freshly squeezed orange juice
3/4 cup dry white wine, such as chardonnay
5 tablespoons extra-virgin olive oil, plus more for drizzling
1 (5- to 6-pound) boneless leg of lamb, tied
Coarse salt and freshly ground pepper
1 large onion, cut into 3 to 4 pieces
3 carrots, peeled and cut into 3 to 4 pieces each
1 large bulb fennel, trimmed and cut into 3 to 4 pieces
2 leeks, trimmed and cut into 3 to 4 pieces each

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.

ROAST LEG OF LAMB WITH ROSEMARY



Roast Leg of Lamb with Rosemary image

Roast lamb is perfect for Eastertime or any special occasion. This succulent dish calls for a flavorful rosemary, garlic and onion rub.

Provided by Taste of Home

Categories     Dinner

Time 2h10m

Yield 8 servings.

Number Of Ingredients 7

1/3 cup olive oil
1/4 cup minced fresh rosemary
1/4 cup finely chopped onion
4 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1 bone-in leg of lamb (5 to 6 pounds), trimmed

Steps:

  • Preheat oven to 325°. Combine the oil, rosemary, onion, garlic, salt and pepper; rub over lamb. Place fat side up on a rack in a shallow roasting pan., Bake, uncovered, 2 to 2-1/2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting occasionally with pan juices. Let stand 15 minutes before slicing.

Nutrition Facts : Calories 318 calories, Fat 18g fat (5g saturated fat), Cholesterol 128mg cholesterol, Sodium 206mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 36g protein.

ROAST LEG OF LAMB



Roast Leg of Lamb image

Cooking peeled potatoes in the pan around the roast is yummy. The only other things you need are gravy made from the pan drippings and a fresh vegetable.

Provided by MBENHAM

Categories     Meat and Poultry Recipes     Lamb     Leg

Time 2h10m

Yield 12

Number Of Ingredients 5

4 cloves garlic, sliced
2 tablespoons fresh rosemary
salt to taste
ground black pepper to taste
5 pounds 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.

Nutrition Facts : Calories 381.8 calories, Carbohydrate 0.4 g, Cholesterol 136.1 mg, Fat 25.3 g, Fiber 0.1 g, Protein 35.8 g, SaturatedFat 11 g, Sodium 136.3 mg

ROAST LEG OF LAMB



Roast Leg Of Lamb image

Provided by Molly O'Neill

Categories     dinner, roasts, main course

Time 4h

Yield Six to eight servings

Number Of Ingredients 9

1 large onion, peeled and sliced
6 to 8 cloves garlic, peeled and lightly crushed
6 to 8 sprigs fresh thyme, bruised
6 to 8 sprigs fresh oregano, bruised
1 bottle dry white wine
1 cup extra-virgin olive oil
1 5-to-6-pound leg of lamb
1 1/2 teaspoons salt
2 teaspoons coarsely ground black pepper

Steps:

  • Combine the onion, garlic, herbs, wine and olive oil in a shallow dish large enough to hold the lamb. Add the lamb and rub the mixture over it. Marinate in a cool place for 1 to 2 hours, turning frequently. Remove from the marinade about 2 hours before serving. Pat dry and bring to room temperature. Take the thyme, oregano and garlic out of the marinade. Remove the leaves from the thyme and oregano and mince with the garlic. Place in a small bowl. Stir in the salt, pepper and enough marinade to make a stiff paste.
  • Preheat the oven to 450 degrees. Place the lamb on a rack in a shallow roasting pan. Rub the paste all over the lamb. Roast for 15 minutes. Reduce the heat to 350 degrees. Roast for 15 minutes more. Turn the lamb over. Roast for 30 minutes. Turn again and roast for 25 minutes longer. The lamb will be rare. Remove from the oven. Let it rest for 15 minutes. Carve, reserving the juices. Place on warmed serving plates. Drizzle with the juices. Serve with the beans and greens.

Nutrition Facts : @context http, Calories 844, UnsaturatedFat 40 grams, Carbohydrate 7 grams, Fat 62 grams, Fiber 2 grams, Protein 46 grams, SaturatedFat 19 grams, Sodium 582 milligrams, Sugar 2 grams

EASY ROAST LEG OF LAMB



Easy roast leg of lamb image

Roast a leg of lamb for a family feast. It's ideal served with roasties and your favourite spring vegetables for an Easter dinner or Sunday roast

Provided by Anna Glover

Categories     Dinner

Time 2h

Number Of Ingredients 6

2kg-2.5kg leg of lamb
small bunch rosemary, cut into 2cm short sprigs
4-5 garlic cloves, finely sliced
4-6 brown anchovy fillets, chopped (optional)
2 tbsp olive oil
2 large onions, thickly sliced

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.

Nutrition Facts : Calories 473 calories, Fat 27 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 48 grams protein, Sodium 0.26 milligram of sodium

ROAST LEG OF LAMB



Roast Leg of Lamb image

Provided by James Beard

Categories     Garlic     Lamb     Roast     Summer     Winter     House & Garden

Number Of Ingredients 3

1 leg of lamb
garlic cut in slivers
salt and pepper

Steps:

  • You may have the leg of lamb boned or not, as you choose.Make several gashes in the outside flesh and insert slivers of garlic. Rub the meat well with salt and pepper and then arrange it on a spit. Be sure you balance it evenly. It is wise to use a meat thermometer with a roast; simply stick the sharp end of the thermometer in the fleshiest part of the leg. Roast over medium heat until the thermometer registers 150°F. Then remove the roast and let it stand 20 minutes before carving. The meat will continue to cook during that time. This gives you a rare leg of lamb, and in my opinion a tastier, more tender dish than lamb cooked to the well done stage. If you must have well done lamb roast to 165°F to 170°F.
  • Serve this roast with a fresh green vegetable, some hot French bread and a delicate rosé wine.

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From more.ctv.ca


ROASTED BONELESS LEG OF LAMB | EASY AND DELICIOUS | DISHES DELISH
Preheat oven to 425 degrees F. Place the onion slices on the bottom of a roasting pan and place leg of lamb on top of the onions. In a small bowl add rosemary, sage, parsley, oregano and pepper and mix together. Dribble olive oil on leg of lamb and rub it all over the lamb, including the bottom.
From dishesdelish.com


SLOW-ROASTED BONELESS LEG OF LAMB RECIPE - SERIOUS EATS
Adjust oven rack to lower-middle position and preheat oven to 275°F (135°C). Heat olive oil in a small saucepan over medium heat until shimmering. Add garlic, shallot, anchovies, rosemary, lemon zest, and red pepper flakes. Cook, stirring occasionally, until shallots and garlic are softened, about 5 minutes.
From seriouseats.com


ROAST LEG OF LAMB WITH MINT GREMOLATA. MAKES AN IDEAL EASTER …
An easy way to enjoy roast lamb with mint sauce. Perfect for Easter, or for Sunday dinner year round. Perfect for Easter, or for Sunday dinner year round. Apr 17, 2022 - Roast Leg of Lamb with Mint Gremolata.
From pinterest.ca


ROASTED LEG OF LAMB - BAKE IT WITH LOVE
5 pound Leg of Lamb - Bone-in lamb leg portion, anywhere between 4 and 7 pounds. 2 tablespoons Olive Oil - Extra virgin olive oil is preferred (and a better quality brand is recommended for best flavor).; Salt & Pepper - Enough to generously season your lamb.; Herb Rub. 1 large Lemon - Zested and juiced, or use 2 small lemons.; 2 tablespoons Garlic - About …
From bakeitwithlove.com


HARISSA ROASTED LEG OF LAMB RECIPE | FEASTING AT HOME
Preheat oven to 350F. Make the Marinade: Place garlic, shallot, Harissa paste, preserved lemon, salt, cumin, pepper, caraway seeds, thyme and olive oil in a food processer and pulse until uniformly chopped. Add the yogurt, pulse a …
From feastingathome.com


PERFECT ROAST LEG OF LAMB | JAMIE OLIVER RECIPES
Method. Preheat the oven to 220°C/425°F/gas 7. Roughly chop the celery, carrots and onions, throwing into a large roasting tray as you go, with the bay leaves. With a sharp, pointed knife, follow the lamb bone down about 10cm to 12cm (you are just making a ‘tunnel’ where you are cutting the meat away from the bone).
From jamieoliver.com


ROASTED LEG OF LAMB - THE STAY AT HOME CHEF
Instructions. Preheat oven to 400 degrees. Put your leg of lamb in a roasting pan and pour lemon juice over it. In a small bowl mix together garlic, rosemary, salt, and pepper. Using your hands, rub the spices all over the lamb. Roast the lamb for 30 minutes at 400 degrees. After 30 minutes, reduce the heat to 350 degrees.
From thestayathomechef.com


LAMB ROAST COOKING : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


MELT-IN-YOUR-MOUTH GRILL ROASTED LEG OF LAMB
The more ventilation the more wood. Cook. Place the leg of lamb on the indirect side and cook with the lid down until the meat hits about 110°F (43°C). Then move the whole clod of meat over to the direct heat side and sear it until it is dark on all four sides or until the meat is 130 to 135°F (54 to 57°C) max.
From amazingribs.com


GREEK ROAST LEG OF LAMB - DIMITRAS DISHES
Preheat the oven to 350 °F, 180 °F. Use a sharp knife to cut slits into the leg of lamb. Stick the garlic slivers into the slits. Place the lamb in a large roasting pan. Combine the lemon juice and olive oil together and pour it all over the lamb. Season the …
From dimitrasdishes.com


17 ROAST LEG OF LAMB RECIPES WORTH CELEBRATING | ALLRECIPES
Roast Leg of Lamb with Rosemary. View Recipe. This easy lamb is marinated overnight with fresh rosemary, garlic, Dijon-style, black pepper, honey, and lemon zest. "Be prepared for many requests for seconds," according to recipe creator JMASS.
From allrecipes.com


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