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.
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
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
ROAST LEG OF LAMB
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
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
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.
GYRO-STYLE LAMB
Make and share this Gyro-Style Lamb recipe from Food.com.
Provided by ellie3763
Categories Lamb/Sheep
Time 50m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, toss together lamb, half of the oregano, 2 tablespoons lemon juice, garlic, 2 teaspoons salt and 1/2 teaspoon ground black pepper.
- Heat 1 tablespoon oil in a large skillet over high heat. Add half of the lamb and cook, tossing constantly, until cooked through and liquid is absorbed, 5 to 7 minutes; transfer to a plate. Repeat process with remaining oil and lamb.
- In a bowl, combine yogurt, cucumber, remaining 1 tablespoon lemon juice and salt and pepper to taste.
- Arrange quinoa on a platter or individual serving plates. Spoon lamb over quinoa, top with peppers, cucumber-yogurt sauce and remaining oregano and serve.
Nutrition Facts : Calories 548.9, Fat 26.5, SaturatedFat 9, Cholesterol 78.9, Sodium 102.4, Carbohydrate 46, Fiber 6.2, Sugar 4.4, Protein 30.9
LEG OF LAMB WITH TZATZIKI
Make and share this Leg of Lamb With Tzatziki recipe from Food.com.
Provided by UmmBinat
Categories Lamb/Sheep
Time 5h30m
Yield 4 , 4 serving(s)
Number Of Ingredients 15
Steps:
- In a blender, puree the oil, onion, garlic, dill, lemon juice, zest and oregano. In a baking dish, pour the marinade over the lamb and turn to coat.
- Refrigerate for at least 4 hours.
- Make Tzatziki sauce:.
- In a strainer, toss the cucumber with 1/2 teaspoon of salt and let drain for 30 minutes; squeeze dry.
- In a bowl, mix the yogurt, cucumber, dill, zest and garlic; season with salt.
- Serve with the prepared lamb.
- Continue with Lamb:.
- Remove from the refrigerator 1 hour before cooking.
- Light a grill.
- Scrape off the marinade and season the lamb with salt and pepper.
- Grill over moderate heat for 28 minutes, turning once, until medium-rare.
- Transfer to a surface and let rest for 10 minutes.
- Slice the lamb against the grain and serve with tzatziki.
Nutrition Facts : Calories 696.6, Fat 53.3, SaturatedFat 19.4, Cholesterol 160.2, Sodium 172.6, Carbohydrate 8.5, Fiber 0.6, Sugar 5.8, Protein 44.4
GREEK GRILLED LEG OF LAMB: GYROS
Provided by Food Network
Time 1h52m
Yield 16 servings
Number Of Ingredients 28
Steps:
- With a sharp knife, make 20 slits across 1 side of the lamb and insert the garlic slivers. Place in a large non-reactive dish.
- In a bowl, whisk together the oil, lemon juice, garlic, oregano, rosemary, salt, and pepper. Pour over the lamb and rub evenly across the surface. Cover with plastic wrap and marinate, refrigerated, for at least 2 and up to 6 hours, turning occasionally.
- Remove from the refrigerator and let come to room temperature. Season lightly on all sides with Essence. Brush a grill lightly with olive oil and preheat to medium heat.
- Remove the lamb from the marinade and place on the grill. Cook, turning occasionally until the meat reaches an internal temperature of 145 degrees F for medium-rare, about 1 1/2 hours. Remove from the grill and transfer to a platter. Tent with foil and let rest for 12 minutes before carving.
- Thinly slice the lamb and place the meat in the center of the pita breads. Top with Tzatziki Sauce and chopped tomatoes, and serve.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
- In a medium bowl combine all the ingredients and chill for at least 1 hour to allow the flavors to marry.
YOGURT-MARINATED LEG OF LAMB
I was looking for an easy yet different way to make Leg of Lamb for Easter dinner this year. I found this recipe at Rachael Ray's web site. The lamb turned out tender and very delicious. Served it with rosemary roasted potatoes and veggie sides. The recipes says serves 6 but we had plenty left over that I made Gyros for dinner the next night.
Provided by Paintpuddles
Categories Lamb/Sheep
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- 1. In a 2-gallon resealable plastic bag, combine the yogurt, olive oil, mint, 1 teaspoon salt and 1/2 teaspoon pepper. Add the lamb, turning to coat evenly, and refrigerate for 24 hours.
- 2. Preheat the oven to 350°. Place the lamb fat side up in a roasting pan and roast until an instant-read thermometer inserted into the center registers 145° for medium rare, about 1 1/2 hours. Let rest for 15 minutes before slicing.
Nutrition Facts : Calories 843.1, Fat 60, SaturatedFat 23.2, Cholesterol 253.3, Sodium 605.6, Carbohydrate 0.8, Fiber 0.6, Protein 70.5
LEG OF LAMB WITH HARISSA YOGURT CRUST
A simple recipe for Leg of Lamb with a Harissa Yogurt Crust. This bone-in lamb leg yields a beautiful flavorful crust with juicy tender meat.
Provided by Sylvia Fountaine | Feasting at Home
Categories main
Time 3h
Yield 8
Number Of Ingredients 12
Steps:
- Trim the fat off the leg if you prefer a leaner version -or leave some on for extra flavor. See notes. Score all sides of leg 1/2 inch deep, 1 1/2 to 2 inches apart (crosshatch if you like), sprinkle generously with salt and bring to room temp for at least 1 hour.
Nutrition Facts : ServingSize 8 ounces, Calories 576 calories, Sugar 0.9 g, Sodium 680.3 mg, Fat 40.2 g, SaturatedFat 16.3 g, TransFat 0 g, Carbohydrate 2.6 g, Fiber 0.4 g, Protein 48.1 g, Cholesterol 215.1 mg
GYRO
I had leftover lamb from Recipe #229788 and Recipe #83189 and put together these tasty gyro's using leg of lamb sliced very thin, not ground pork and lamb.
Provided by Rita1652
Categories Lunch/Snacks
Time 20m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Warm pita`s in a 325 degree oven wraped in foil for 5 minutes.
- Distribute all the ingredients on the pita`s folding in 1/2.
- Lay on a wax paper and bundle up leaving the end open. This will keep your gyro from dripping all the goodness on you.
Nutrition Facts : Calories 282.5, Fat 5.8, SaturatedFat 2.2, Cholesterol 45.9, Sodium 375.9, Carbohydrate 35.3, Fiber 1.9, Sugar 1.6, Protein 21
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.
LAMB GYRO WITH TZATZIKI SAUCE AND SPICY SOUR CREAM SAUCE
Provided by Brianna Jenkins
Time 1h10m
Yield 8 gyros
Number Of Ingredients 24
Steps:
- In a large bowl, toss the cubed lamb with the garlic, thyme, oregano, rosemary, and lemon juice. Coat the lamb completely. Let the lamb marinate for 30 minutes.
- Heat a large, deep skillet over high heat and drizzle in the remaining 2 tablespoons of olive oil. Season the lamb with 1 teaspoon salt, and 1/2 teaspoon pepper. Add the lamb to the skillet and cook until browned on all sides and cooked to medium-rare, about 4 minutes on each side.
- Heat the pita bread in a dry pan or in the microwave for just a few seconds until warm and pliable. On each piece of bread, lay a few pieces of lamb, some tomato slices, lettuce, feta and a spoonful of each sauce. Transfer to a serving platter, fold and enjoy!
- To make Tzatziki sauce:
- In a small bowl, combine the cucumber, mint, dill, lemon zest, and yogurt. Season with salt, to taste, and serve with the gyros.
- Yield: about 2 cups
- To make Spicy Sour Cream Sauce:
- In a small bowl, whisk the sour cream, lemon, and sriracha sauce together until completely blended. Season the sauce with salt, to taste, and serve with the gyros.
- Yield: about 1 cup
ROASTED LEG OF LAMB (GYROS)
Steps:
- Finely chop up 1/2 of the garlic on a cutting board and sprinkle with a generous pinch of salt. Mash the garlic and salt together with the flat-side of a knife into a paste. Add the oregano and continue to mash until incorporated. Put the garlic-oregano paste in a small bowl, add the lemon juice and 1 cup of olive oil; season with salt and pepper. Slice the remaining garlic into thin slivers.
- Put the lamb on a large platter, and trim any excess fat. Cut the lamb in 1/2 lengthwise so you have 2 large pieces. Make slits all over the meat with a sharp knife, and push the garlic slivers inside. Rub 1/2 of the garlic-oregano paste all over the lamb and season the meat with salt and pepper. Roll up each piece of lamb lengthwise and tie with butcher's twine to hold the roasts together. Put the lamb on a large platter and slather with the remaining garlic-oregano paste. Marinate, covered, in the refrigerator for at least 1 hour or up to overnight.
- Preheat the oven to 375 degrees F.
- Wipe off the excess paste from the lamb so it won't burn in the oven. Place a large roasting pan over 2 burners on medium-high flame and coat with a fair amount of olive oil. Put the lamb roasts in the roasting pan and sear to form a nice brown crust on all sides. Transfer the pan (and lamb) to the oven and roast for 1 to 1 1/2 hours; it should be pink in the center and the internal temperature reads 130 degrees F. Allow the lamb to stand 10 minutes to let the juices settle before and slicing.
- Cut off the butcher's twine and thinly slice the lamb. Place the meat in the center of the pita breads. Top with lettuce, chopped tomatoes, and tzatziki.
- Put all the ingredients in a mixing bowl and combine with a fork. Refrigerate for at least 1 hour to allow the flavors to marry.
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LEFTOVER LAMB ROAST GYROS - SO DAMN DELISH
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LEFTOVER LEG OF LAMB ‘GYROS’ - THE LEMON APRON
From thelemonapron.com
Cuisine Greek, Middle EasternCategory Main CourseServings 4
- Warm the oven to 350F. Take a large piece of parchment paper and run it under the tap to dampen all over. Scrunch it together to take the crispness out of the paper and then wring it to get rid of the excess water. Pile the breads on top of each other and wrap the pile of bread with the parchment paper all around them, tucking the ends under. Place this into the warmed oven and warm, letting the steam from the parchment warm the bread through. After 10-15 minutes, depending on your oven, the paper will be dry, but the breads will be nice and soft inside. Remove from the oven. Keep wrapped till ready to use.
- Meanwhile prepare the meat by tossing the sliced meat in a bowl with olive oil, fresh herbs, cumin, and a good sprinkling of salt and pepper. Toss to coat the meat well.
- Spread a little tzatziki all over the inside of the warmed pita bread. Layer some lettuce leaves down the middle of the pita bread. Then layer some of the meat, tomatoes, onion and cucumber over the meat. Finish with a squeeze of lemon juice and more tzatziki if you want. Wrap firmly and eat!
GREEK LAMB GYROS WITH HOMEMADE TZATZIKI SAUCE!
From savoryexperiments.com
5/5 (4)Total Time 1 hr 45 minsCategory Main Course, Main DishCalories 407 per serving
- In a small mixing bowl, combine Greek yogurt, lemon juice, fresh dill, chopped cucumber, Kosher salt and grated garlic. Mix well.
GREEK LAMB GYROS - GOOD HOUSEKEEPING
From goodhousekeeping.com
Cuisine GreekTotal Time 40 minsCategory Picnic, LunchCalories 406 per serving
- Put the lamb, herbs, harissa, garlic, olive oil, lemon zest and juice into a food bag or non-metallic bowl and mix to coat well.
LEFTOVER LAMB GYROS WITH TZATZIKI SAUCE - JUST A LITTLE ...
From justalittlebitofbacon.com
5/5 (4)Total Time 15 minsCategory MainCalories 400 per serving
- For the tzatziki sauce, add all ingredients to a medium bowl. Stir to combine. Taste and adjust the seasonings if necessary. Set aside while you make the gyros. The sauce can be made the day before and is best if it sits for a few hours, though it can be eaten immediately.
- For the gyros: Pull out two skillets, one large for the lamb and one medium to warm the pitas. Add the lamb to the large skillet and saute the lamb over medium heat until warmed through, 5 minutes.
- While the lamb is warming, heat the medium skillet over medium heat. Add a little olive oil to the skillet (enough to coat the bottom). Add the pita to the skillet and warm it for 30 seconds, then turn it over and warm it for another 30 seconds. Repeat for the other three pitas, adding more olive oil as needed.
- Set out the tzatziki sauce, onion, lettuce, tomato, lamb, warmed pitas, and any optional additional toppings so everyone can assemble their own gryo.
ROASTED LAMB GYROS W/TZATZIKI - DINNER THYMES 2
From dinnerthymes2.com
Cuisine GreekTotal Time 3 hrs 30 minsCategory Appetizer, Main CourseCalories 538 per serving
- Place garlic in food processor and pulse a few times, add herbs and pulse again. Cut up the lemon into chunks and place in food processor. Add oil, salt and pepper and process until lemon is pulp like. Spread 1/2 onto the lamb, turn and cover the other half with the remainder of the lemon rub. Cover with plastic wrap and marinade in refrigerator for 4 to 6 hours.
- Preheat oven to 450. Remove lamb from refrigerator so it can come to room temperature which should take about 30 minutes. Place lamb onto rimmed baking sheet covered with aluminum foil and with a rack on top. Place in oven for 15 minutes then lower temp to 400 and continue roasting for 40 to 50 minutes. Remove and let rest covered for 15 to 20 minutes.
- While lamb is roasting cut lettuce, tomatoes, and feta and prepare tzatziki sauce. (Recipe follows).
GREEK STYLE ROASTED LAMB GYROS - HALF BAKED HARVEST
From halfbakedharvest.com
4.1/5 (14)Total Time 2 hrsCategory Main CourseCalories 379 per serving
- Grab the garlic and thinly slice 5 of the cloves, set aside. Finely mince the remaining 3 cloves of garlic and add the minced cloves to a bowl. To the same bowl, add the olive oil, lemon juice, oregano, rosemary, creole seasoning, a tiny pinch of salt and a large pinch of pepper. Mix to combine.
- Place the lamb in a roasting pan and cut small slits all over. Grab the slices of garlic and insert them into the slits on the lamb, then rub the olive/herb mixture all over. Pour in enough water (about 2 cups depending on the size of your roasting your pan) to just cover the bottom of the pan. Cover the pan with foil. Roast on lowest rack of oven for 40 minutes to 1 hour then remove the foil and lower the heat to 375 degrees F. Roast for another 40 to 50 minutes, or until the lamb reaches your desired doneness.
- While the lamb is roasting, make the harissa spiced Tzatziki. In a medium size bowl or glass measuring cup combine the yogurt, lemon juice, olive oil, dill, oregano, garlic, harissa and pinch of salt and pepper. Stir in the cucumber. Store in the fridge until ready to serve.
LAMB GYROS WITH AUTHENTIC GREEK TZATZIKI SAUCE RECIPE ...
From thewanderlustkitchen.com
Reviews 30Calories 364 per servingCategory Main Dish
- Remove the onion from the food processor and place in a tea towel, squeezing to remove all the juices.
- Return the onion back to the food processor with the remaining ingredients and pulse for approximately 1 minute until you get a paste like consistency. TIP: The gyro lamb mixture will form together in the food processor, similar to a ball of dough.
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