ROASTED LEG OF LAMB
This recipe is so good yet it doesn't require too much time, effort or ingredients. It's easy & fool-proof, even for you first-timers!
Provided by Chungah Rhee
Categories entree
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F. Line a roasting pan with aluminum foil. Using paper towels, pat lamb dry. Using a sharp knife, score the top side of the lamb by making shallow cuts all over. In a small bowl, combine garlic, olive oil, rosemary, thyme, Dijon, salt and pepper. Place lamb, fat side up, on a rack in the prepared roasting pan. Spread garlic mixture evenly over the lamb, rubbing in thoroughly into the scored cuts. Place into oven and roast until it reaches an internal temperature of 135 degrees F for medium, about 1 hour 30 minutes to 1 hour 45 minutes, or until desired doneness. Let rest 15 minutes before slicing. Serve immediately with mini hasselback potatoes.
ROAST LEG OF WELSH LAMB
The ultimate family favourite using the very best: Welsh Lamb. Easy to follow recipe and succulent flavours ensure the best results for your sit down feast.
Provided by 1laurawatts
Time 4h
Yield Serves 6
Number Of Ingredients 7
Steps:
- Weigh joint and calculate cooking time. Line a roasting pan with 2 sheets of foil & place the lamb leg onto the foil. Mix together the gin & cranberry jelly and spoon this over the lamb. Scrunch the foil around the joint, but leave the top exposed.
- Baste occasionally during cooking.
- Cut the onions in half horizontally (stalk at top) and using a spoon scoop out some of the layers leaving 2-3 in the shell.
- Roughly chop the removed onion. In a pan heat butter and lightly fry onion.
- Remove from heat and allow to cool slightly. Add the rosemary and sausage meat and combine together.
- Take a handful of mixture and stuff into onion shells. Prop up around the joint, drizzle with a little olive oil and cook for 40-50 minutes until onion soft and fully golden. Rest the joint for about 15 minutes.
- Serve with roasted potatoes, baked onions, seasonal vegetables and cranberry gin meat juices.
EASY ROAST LEG OF LAMB
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
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
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
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 WELSH LAMB WITH GINGER, HONEY, CIDER AND ROSEMARY
Found this on britishfood.about.com. Here's what the contributer, Gilli Davies had to say. Welsh recipes for main course dishes cannot ignore Welsh lamb. The naturally good flavor of Welsh lamb with the addition of spice, herbs and a little sweetness. The honey, cider and rosemary are local Welsh flavors, while ginger has been enjoyed in Wales since it was brought back by the Crusaders. Posted for ZWT6.
Provided by lazyme
Categories < 4 Hours
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Heat the oven 375°F/190°C.
- Cut the ginger into slivers.
- Using a sharp knife, make small cuts in the leg of lamb and insert the ginger and rosemary.
- Mix the butter and honey together and spread this over the lamb.
- Put in a roasting tin, pour in half of the cider and cover loosely with foil.
- Roast in the oven allowing 25 minutes per pound.
- When three-quarters cooked, remove the foil and continue cooking, basting frequently with the juices from the roasting tin, adding more cider if necessary.
- Remove the joint from the oven, lift out of the pan, removing any excess fat, and pour in the rest of the cider to deglaze the pan.
- Boil this up well, return the non-fatty juices and thicken with a little arrowroot if you wish.
- A well seasoned mixed mash of carrot, parsnip, turnip and potatoes tastes perfect with the roast leg of lamb.
Nutrition Facts : Calories 489.8, Fat 34.4, SaturatedFat 15.6, Cholesterol 162.1, Sodium 156.5, Protein 42.2
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ROASTED BONELESS LEG OF LAMB WITH HERBS - FOOD & WINE
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5/5 Total Time 2 hrsServings 8
- Preheat the oven to 450°. In a small bowl, whisk 1/4 cup of the olive oil with the rosemary, lavender and garlic. Season the lamb all over with salt and pepper. Rub half of the herb oil all over the inside of the lamb, then roll up the meat and tie with kitchen string to form a neat roast. Spread the remaining herb oil all over the roast and set it on a rimmed baking sheet.
- Roast the lamb for about 15 minutes, until just starting to brown. Reduce the oven temperature to 375° and roast the lamb for about 1 hour longer, until an instant-read thermometer inserted in the thickest part registers 130° for rare meat. Transfer the lamb to a carving board and let rest for 30 minutes.
- Meanwhile, in a medium saucepan, heat the remaining 2 tablespoons of olive oil until shimmering. Add the shallots, dates, honey and a pinch of salt and cook over moderate heat, stirring occasionally, until the shallots are softened, about 7 minutes. Add the vinegar and cook, stirring occasionally, until most of the liquid has evaporated and the jam is thick, 3 to 5 minutes; season with salt and let cool.
ROAST WELSH LAMB RECIPE | DESTINATION DISHES SERIES
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Cuisine WelshCategory DinnerServings 4Total Time 3 hrs
- Make small incisions on the skin side of the lamb and rub the oil and salt in, insert rosemary into the slits.
- Add chopped vegetables and potatoes to a roasting tin and place the lamb on top of the vegetables.
- Cover roasting tin with foil and roast for approximately 2.5 hours. Make sure to regularly check and baste lamb every 25 minutes.
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