ROASTED ORANGE LEG OF LAMB
Another recipe from my mother. Simple yet delicious!
Provided by tracy johnson
Categories Meat and Poultry Recipes Lamb Leg
Time 3h10m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 500 degrees F (260 degrees C). Grease a roasting pan with olive oil.
- Rub seasoned salt over leg of lamb.
- Mix flour and mustard together in a bowl. Rub over leg of lamb. Transfer to the prepared roasting pan.
- Roast leg of lamb in the preheated oven until browned, about 20 minutes.
- Reduce oven temperature to 325 degrees F (160 degrees C). Add orange juice, onion, and water to the roasting pan. Continue baking lamb, basting with orange juice and water every 30 minutes, until tender, about 2 1/2 hours.
Nutrition Facts : Calories 247.3 calories, Carbohydrate 18.4 g, Cholesterol 66.3 mg, Fat 8.1 g, Fiber 1.1 g, Protein 23.6 g, SaturatedFat 2.3 g, Sodium 397 mg, Sugar 3.8 g
LEMON-ROSEMARY ROAST LEG OF LAMB
We've taken the classic approach of studding the lamb with garlic and coating in a generously seasoned rub. Giving it time to marinate is the key, then roast for a crispy exterior and tender, juicy inside.
Provided by Food Network Kitchen
Categories main-dish
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Trim the excess fat from the lamb, leaving a 1/4- to 1/2-inch layer of fat. Using a sharp knife, make small slits, about 1/2 inch deep and 2 to 3 inches apart, all over the surface of the lamb. Fill each slit with a slice of garlic.
- Grate the lemon zest into a small bowl (reserve the lemon). Add the rosemary, 1 tablespoon salt and 2 teaspoons pepper. Rub the mixture all over the lamb. Cover and refrigerate at least 4 hours or overnight.
- Remove the lamb from the refrigerator and bring to room temperature about 1 hour before roasting. Preheat the oven to 425˚ F. Set a rack in a roasting pan and set the lamb fat-side up on the rack. Cut the reserved lemon in half and squeeze the juice over the lamb; drizzle with the olive oil and rub all over to coat. Add the lemon halves to the pan. Roast until the fat on the lamb starts to sizzle, about 20 minutes.
- Reduce the oven temperature to 350˚ F and continue roasting the lamb until a thermometer inserted into the thickest part registers 130˚ F for medium rare to medium, 1 hour to 1 hour 15 minutes more. Remove to a cutting board and let rest 20 minutes before carving.
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 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
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
BUTTERFLIED LEG OF LAMB WITH THYME AND ORANGE
Steps:
- Combine thyme, orange peel, garlic, salt, and pepper in small bowl. Open lamb on rimmed baking sheet. Using small sharp knife, make twelve 1/2-inch-deep slits on each side of lamb. Fill each slit with 1/2 teaspoon thyme mixture. Rub any remaining thyme mixture over both sides of lamb. Brush lamb lightly with olive oil. (Can be prepared ahead. Let stand 2 hours at room temperature or cover and refrigerate up to 1 day.)
- Preheat broiler. Broil lamb 4 inches from heat source until brown and crusty and meat thermometer inserted into thickest part registers 125°F to 130°F for medium-rare, about 8 minutes per side. Transfer lamb to platter. Let stand 15 minutes. Slice thinly across grain.
LEG OF LAMB WITH GARLIC AND ROSEMARY
Steps:
- Pat lamb dry and score fat by making shallow cuts all over with tip of a sharp small knife.
- Pound garlic to a paste with sea salt using a mortar and pestle (or mince and mash with a heavy knife) and stir together with rosemary and pepper. Put lamb in a lightly oiled roasting pan, then rub paste all over lamb. Let stand at room temperature 30 minutes.
- Preheat oven to 350°F.
- Roast lamb in middle of oven until an instant-read thermometer inserted 2 inches into thickest part of meat (do not touch bone) registers 130°F, 1 1/2 to 1 3/4 hours. Transfer to a cutting board and let stand 15 to 25 minutes (internal temperature will rise to about 140°F for medium-rare).
- Add wine to pan and deglaze by boiling over moderately high heat, stirring and scraping up brown bits, 1 minute. Season pan juices with salt and pepper and serve with lamb.
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.
More about "roasted orange leg of lamb food"
ROAST LEG OF LAMB WITH ORANGE AND HERBS RECIPE - FOOD …
From foodandwine.com
Servings 8
- 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.
ROASTED LEG OF LAMB - BETTER HOMES & GARDENS
From bhg.com
ROASTED LEG OF LAMB – FOOD NEWS HUBB
From foodnewshubb.com
ROAST LEG OF LAMB WITH ORANGE AND HERBS RECIPE | MYRECIPES
From myrecipes.com
ORANGE AND CUMIN LEG OF LAMB WITH ROASTED TOMATOES AND ...
From womansday.com
MEXICAN SLOW-ROASTED LEG OF LAMB | CANADIAN LIVING
From canadianliving.com
ROASTED ORANGE LEG OF LAMB - LEG
From worldrecipes.org
ROASTED LEG OF LAMB RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
ROASTED LEG OF LAMB - DAMN DELICIOUS
From damndelicious.net
ORANGE ROAST LEG OF LAMB | BCLIQUOR
From bcliquorstores.com
LEG OF LAMB RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
SLOW COOKED LEG OF LAMB - TENDER SOFT MEAT BY FLAWLESS FOOD
From flawlessfood.co.uk
ORANGE GLAZED LAMB SHOULDER - EASTER LAMB RECIPE
From countryliving.com
BUTTERFLIED LEG OF LAMB WITH ROOT VEGETABLES
From countryliving.com
LAMB & FOOD: ROAST LEG OF LAMB WITH COFFEE AND ORANGE SAUCE
From lambinfood.blogspot.com
17 ROAST LEG OF LAMB RECIPES WORTH CELEBRATING | ALLRECIPES
From allrecipes.com
LAMB LEG ROAST WITH ORANGE GLAZE | IGA RECIPES
From iga.com.au
ORANGE, HONEY AND TAMARIND-GLAZED LEG OF LAMB - NADIA LIM
From nadialim.com
NIGELLA'S ROAST LEG OF LAMB RECIPE - BBC FOOD
From bbc.co.uk
ORANGE-LARDED LEG OF LAMB OR MUTTON RECIPE | GOOD FOOD
From goodfood.com.au
GREEK ORANGE ROAST LAMB | ALLRECIPES
From allrecipes.com
HOW TO ROAST A LEG OF LAMB - WHICH?
From which.co.uk
TATYANA'S EVERYDAY FOOD - ROASTED LEG OF LAMB | FACEBOOK
From facebook.com
ROAST LAMB WITH ORANGE AND LEMON RECIPE - FOOD & WINE
From foodandwine.com
GRANDMA’S ROAST LEG OF LAMB RECIPE WITH GARLIC & ROSEMARY ...
From 30seconds.com
ROAST LAMB WITH ORANGE AND ROSEMARY - SIMPLY BEEF AND LAMB
From simplybeefandlamb.co.uk
LEG OF LAMB RECIPES - MY FOOD AND FAMILY
From myfoodandfamily.com
ROASTED ORANGE LEG OF LAMB RECIPE | THE EXCHANGE BOOK
From exchangebook.net
ROAST LEG OF LAMB WITH ORANGE AND HERBS - GLUTEN FREE RECIPES
From fooddiez.com
MEDITERRANEAN BONELESS GRILLED LEG OF LAMB - LIVEBEST
From livebest.info
ROASTED ORANGE LEG OF LAMB RECIPE - FOOD NEWS
From foodnewsnews.com
GREEK ORANGE ROAST LAMB RECIPE - FOOD NEWS
From foodnewsnews.com
ROASTED ORANGE LEG OF LAMB | RECIPESTY
From recipesty.com
LAMB STEW WITH ORANGE - FOOD NETWORK UK
From foodnetwork.co.uk
LEG OF LAMB RECIPES - SERIOUS EATS
From seriouseats.com
ROAST LEG OF LAMB WITH ORANGE AND FENNEL - GOOD HOUSEKEEPING
From goodhousekeeping.com
ORANGE AND CUMIN LEG OF LAMB WITH ROASTED TOMATOES RECIPE
From crecipe.com
ROAST LEG OF LAMB WITH HONEY ORANGE GLAZE AND PORT AND ...
From bordbia.ie
ROAST LEG OF LAMB RECIPE - BBC FOOD
From bbc.co.uk
ORANGE AND GARLIC CRUSTED LEG OF LAMB RECIPE
From foodreference.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love