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.
SEARED PETITE LAMB CHOPS WITH ROSEMARY BALSAMIC REDUCTION
Provided by Food Network
Categories main-dish
Time 45m
Yield 6 hors d'oeuvres servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- In a small bowl, combine olive oil, parsley, rosemary, and garlic. Season with salt, to taste. Set aside.
- Set a 12-inch oven-safe saute pan over medium-high heat. Season the lamb with 1 tablespoon of salt and 1 1/2 teaspoons of the black pepper. Add 1 1/2 teaspoons of the oil to the saute pan and place the lamb, fat side down, in the pan. Sear the lamb until the fat has rendered and the skin is golden brown, about 3 minutes. Continue to cook the lamb, turning to cook evenly on each side, about 2 minutes each side. Baste them with the herb and oil mixture. Transfer the pan to the oven and cook until the lamb is rare, about 5 minutes. Alternatively, you can grill the lamb chops.
- Make the balsamic drizzle while the lamb is cooking: Set a 1-quart saucepan over medium heat and add the remaining 1 1/2 teaspoons of olive oil. Once the oil is hot, add the shallots to the pan and sweat until translucent, about 1 minute. Add the garlic to the pan and sweat for 30 seconds. Pour the balsamic vinegar into the pan and bring to a boil. Add the rosemary and allow the balsamic to gently boil and reduce until only about 1/4 cup of balsamic remains, about 10 minutes. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Remove from the heat and swirl the butter into the pan. Remove the rosemary sprigs before using.
- When the lamb is rare, remove from the oven and let rest for 5 minutes before serving. To serve, slice each double chop in half, and drizzle with the balsamic reduction.
SLOW COOKED LAMB SHOULDER WITH BALSAMIC, GARLIC, & ROSEMARY
There are few things more cozy & comforting than Slow Cooked Lamb Shoulder with Balsamic, Rosemary, & Garlic! This is a longtime PWWB favorite, loved equally for its flavor & its ease. Naturally hearty & rich lamb shoulder makes for the perfect pair against the punchy brightness of aged balsamic & full-flavored aromatic quality of garlic & fresh rosemary, while the littlest bit of pure maple syrup adds natural sweetness to help counterbalance any gaminess in the lamb. If the flavor of lamb is new-to-you, this recipe is a great starting point for cooking with lamb at home. Simply layer everything together in your slow cooker or Crockpot & let it slowly cook for a few hours until the lamb shoulder is succulent, full-flavored, & fall-apart tender. From there, it's ready to serve piled atop cozy carbs with roasted veggies or stuffed into a bun for the ultimate pulled lamb sandwich. (While I love using a slow cooker/Crockpot for ease, you can also prep this recipe on the stovetop or in the oven with a Dutch oven or make it in your Instant Pot - check the Recipe Notes, below, for full instructions.) This recipe yields a lot of shredded lamb shoulder, so be sure to refer to the Recipe Notes, below, for Storage & Freezing instructions!
Provided by Jess Larson
Categories Main Dishes
Time 8h30m
Number Of Ingredients 9
Steps:
- Place the lamb shoulder in a slow cooker. If your roast has a fat cap, make sure the fat cap is at the top, facing you, so all the juices melt and flow down through the meat as the lamb slowly cooks. Arrange the sliced onion around the lamb roast. Top with the garlic, rosemary, & bay leaf, seasoning with 1 ½ teaspoons kosher salt & ½ teaspoon ground black pepper. Pour the aged balsamic vinegar, beef stock, & pure maple syrup over top.
- Transfer the lamb to a cutting board or plate. Use 2 forks or a pair of tongs to shred the lamb into bite-sized pieces (as chunky or fine as you'd like). Set aside. Drain off excess fat from the juices in the slow cooker, as desired - I find this is most easily done by pouring the juices into a liquid measure & spooning off excess fat into a bowl or jar to discard later. Add the lamb, and the cooking juices, back into the slow cooker. Stir to combine. Turn the slow cooker on its high setting, with the cover removed. Let everything simmer and combine for 5-10 minutes, allowing the lamb to absorb some of the excess liquid.
Nutrition Facts : Calories 304 calories, Sugar 9.9 g, Sodium 239.3 mg, Fat 11.6 g, SaturatedFat 4.1 g, TransFat 0 g, Carbohydrate 12.8 g, Fiber 0.5 g, Protein 34.1 g, Cholesterol 112.5 mg
RACK OF LAMB WITH ROSEMARY AND BALSAMIC VINEGAR
Provided by Florence Fabricant
Categories dinner, main course
Time 50m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees.
- In a large saucepan heat the oil and melt the butter. Stir in the celery, onion, carrot and rosemary. Add the lamb bones and saute 5 to 8 minutes, until the bones and vegetables have browned. Pour off excess fat.
- Add the half cup of vinegar to the bones and vegetables and cook down until the vinegar just coats the bottom of the pan with a thin film.
- Add the wine and tomatoes and simmer slowly about 30 minutes.
- While the sauce is simmering, season the racks of lamb with salt and pepper, place in a roasting pan and roast 20 to 25 minutes for medium-rare to rare. Remove the racks from the oven and let rest 10 minutes.
- Force the sauce mixture through a fine sieve. Season with salt and pepper, and add the remaining tablespoon of balsamic vinegar. Place in a small saucepan to reheat.
- Carve the racks and serve with the warm sauce. Garnish each portion with a sprig of rosemary.
Nutrition Facts : @context http, Calories 578, UnsaturatedFat 19 grams, Carbohydrate 19 grams, Fat 40 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 18 grams, Sodium 1010 milligrams, Sugar 12 grams, TransFat 0 grams
ROAST LEG OF LAMB WITH ROSEMARY
This leg of lamb is marinated overnight with fresh rosemary, garlic, mustard, honey and lemon zest. Be prepared for many requests for seconds!
Provided by JMASS
Categories Meat and Poultry Recipes Lamb Leg
Time P1DT1h35m
Yield 10
Number Of Ingredients 8
Steps:
- In a small bowl, combine the honey, mustard, rosemary, ground black pepper, lemon zest and garlic. Mix well and apply to the lamb. Cover and marinate in the refrigerator overnight.
- Preheat oven to 450 degrees F (230 degrees C).
- Place lamb on a rack in a roasting pan and sprinkle with salt to taste.
- Bake at 450 degrees F (230 degrees C) for 20 minutes, then reduce heat to 400 degrees F (200 degrees C) and roast for 55 to 60 more minutes for medium rare. The internal temperature should be at least 145 degrees F (63 degrees C) when taken with a meat thermometer. Let the roast rest for about 10 minutes before carving.
Nutrition Facts : Calories 552.9 calories, Carbohydrate 8.1 g, Cholesterol 156.5 mg, Fat 38.7 g, Fiber 0.2 g, Protein 40.7 g, SaturatedFat 16.9 g, Sodium 378.7 mg, Sugar 7 g
BALSAMIC AND ROSEMARY LAMB CHOPS
This one was given to me by a girlfriend and be cooked on the barbecue or grill plate. Lamb can be marinated longer, even overnight if desired. Cooking time will vary depending on thickness of chops/cutlets but on average I find about 3 minutes per side will give a slight pink centre and be moist.
Provided by ImPat
Categories Lamb/Sheep
Time 15m
Yield 12 lamb chops, 4 serving(s)
Number Of Ingredients 4
Steps:
- Combine oil, vinegar and rosemary in a bowl, add lamb, tossing to coat in marinade, let stand for 10 minutes.
- Drain lamb, discard marinade. Cook lamb on heated oiled grill plate, uncovered, until cooked as desired.
Nutrition Facts : Calories 616.2, Fat 42.8, SaturatedFat 15.8, Cholesterol 192, Sodium 147.9, Carbohydrate 2.8, Fiber 0.1, Sugar 2.4, Protein 51.1
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