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
ROAST LAMB STUDDED WITH ROSEMARY & GARLIC
If you have time, stud the lamb a day in advance to allow the flavours to really permeate the meat
Provided by Paul Merrett
Categories Main course
Time 1h55m
Number Of Ingredients 8
Steps:
- Using a sharp pointed knife, make at least 30 small incisions all over the leg of lamb.
- Take 4 cloves from 1 bulb of garlic, peel and thinly slice them, then prod a slice into each incision. Next, take 1 bunch of rosemary, pull off small sprigs and push into the incisions, too.
- If done in advance, cover the leg of lamb well and refrigerate. Remove from the fridge 1 hr before roasting.
- Heat oven to 190C/170C fan/gas 5. Heat a large frying pan, add 1 tbsp vegetable oil and brown the leg of lamb all over.
- Scatter 2 carrots, cut into large chunks, 1 quartered onion, the remaining garlic and rosemary in a large roasting tin, pour in 1 glass of red wine and 1.2l beef or lamb stock, then place the browned lamb in the tin.
- Roast for about 1 hr 45 mins. Turn the leg of lamb halfway through so by the time it's cooked, each side has been in the stock.
Nutrition Facts : Calories 580 calories, Fat 32 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 65 grams protein, Sodium 0.85 milligram of sodium
ROSEMARY AND GARLIC ROAST LEG OF LAMB
Provided by Food Network
Categories main-dish
Time 2h5m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Using your hands, rub the lamb all over with the lemon juice. Pat the garlic and rosemary evenly all over the surface of the meat. Season the meat with the salt and pepper and place the lamb in a roasting pan. Place the lamb in the oven and roast for 30 minutes. Reduce the oven temperature to 350 degrees F and continue to cook for about 1 hour longer for medium-rare, or until a meat thermometer inserted into the center of the roast registers about 145 degrees F to 150 degrees F (be careful that the thermometer does not touch the bone.) Remove lamb from pan and allow to rest for 10 to 15 minutes before carving.
- Position the roasting pan over your stove burners. Add mixed herbs and onions to pan, and stir to combine with pan drippings. Add chicken stock and wine to deglaze the pan, scraping the bottom with a wooden spoon to release any fond. Reduce over high heat until sauce consistency. Strain before serving, if desired. Slice lamb and serve with sauce drizzled over the top.
ROSEMARY ROASTED LAMB
Who knew so few ingredients could result in such an elegant and savory entree? One bite will make this no-fuss main dish memorable. -Matthew Lawrence, Vashon, Washington
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 10 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 425°. In a small bowl, combine the oil, garlic, salt and rosemary; rub over lamb. Cover and refrigerate overnight. Place lamb, fat side up, on a rack in a shallow roasting pan., Bake, uncovered, 20 minutes. Reduce heat to 350°; bake 1-3/4 to 2-1/4 hours longer 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 357 calories, Fat 21g fat (6g saturated fat), Cholesterol 143mg cholesterol, Sodium 629mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 40g protein.
HONEY-BRAISED LEG OF LAMB WITH CARROTS AND FENNEL
Steps:
- In a small bowl, combine the mint, rosemary and garlic. Open up the lamb flat on a baking sheet and top with some salt and pepper, about 2 tablespoons of the honey and about three-quarters of the herb-garlic mix. Roll up the lamb and tie it with butcher's twine, then top with the remaining honey and herb-garlic mix. Refrigerate, uncovered, for about 2 hours to marinate, then let the lamb come to room temperature before cooking.
- Preheat the oven to 325 degrees F.
- Add the chicken broth, white wine, carrots, onions and fennel to a large Dutch oven, then set the lamb on top of the vegetables. Roast until the lamb registers an internal temperature of 130 degrees F (medium rare) on an instant-read thermometer, about 2 hours.
- Let the lamb rest on a cutting board for 15 minutes. Using a slotted spoon, transfer the vegetables to a serving platter.
- In a small bowl, use a fork to mash the butter and flour together to form a smooth paste. Place the Dutch oven with the pan juices over medium heat and bring to a simmer, then whisk in the butter and flour mixture. Bring to a boil and heat until thickened, about 3 minutes.
- Slice the lamb and serve with the vegetables and pan sauce spooned over.
ROAST LEG OF LAMB WITH ROSEMARY AND GARLIC
A roasted leg of lamb is always a treat but it's even better when studded with garlic and served with fresh mint sauce.
Provided by Allegra McEvedy
Categories Main course
Yield Serves 4-6
Number Of Ingredients 11
Steps:
- Preheat the oven to 200C/180C Fan/Gas 6.
- Use a small, sharp knife to make 12-14 slits all over the lamb. Peel two garlic cloves and slice them into shards. Roughly squash the remaining garlic and put into the bottom of a large roasting tin.
- Push a few slivers of garlic and small sprigs of rosemary down into each slit in the lamb and season with plenty of salt and pepper.
- Put the carrots and onions into the roasting tin, drizzle with olive oil and season with salt and pepper. Lay the lamb on top and roast in the preheated oven for 45 minutes.
- For the mint sauce, mix together the sugar and vinegar until the sugar is dissolved. Add the mint and mix well. Season with salt and pepper and transfer to the fridge to steep.
- Remove the lamb from the oven, pour in the wine then return to the oven and roast for a further 45 minutes.
- When cooked, remove the lamb from the oven and transfer to a board. Cover with foil and leave to rest for 15- 20 minutes.
- Carve the lamb into thin slices and serve with the mint sauce and roasted vegetables.
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
ROSEMARY HONEY ROAST LEG OF LAMB
Got this in my inbox this morning from Mightycool.com I thought that someone might just be looking for this elegant looking and tasty recipe, and, so posted it. Hope it comes in handy for someone, sometime, someday...
Provided by Charishma_Ramchanda
Categories Lamb/Sheep
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Combine the honey, mustard, rosemary, ground black pepper, lemon zest and garlic nicely in a bowl.
- Rub this spice and honey mixture now into the lamb.
- Cover.
- Allow to marinate, refrigerated, overnight so to allow the flavours to intensify to their fullest.
- Preheat the oven to 450F (230C).
- Place lamb on a rack in a roasting pan.
- Sprinkle with salt to taste.
- Bake at 450F (230C) for 20 minutes.
- Reduce heat to 400F (205C).
- Roast for 55-60 minutes more.
- There is an accompanying note with the recipe that says the internal temperature will measure 145F (63C) for medium rare and 165F (74C) for well done.
Nutrition Facts : Calories 607.6, Fat 38.4, SaturatedFat 16.5, Cholesterol 189.9, Sodium 495.6, Carbohydrate 9.6, Fiber 0.3, Sugar 8.8, Protein 53
CIDER & HONEY ROAST LAMB LEG
Sunday lunch favourite
Provided by tweety_anja
Time 2h45m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Preheat the oven to 220C/ Gas 7. Weigh the lamb and calculate the final cooking time at 12 minutes per 450g for medium rare, 15 minutes per 450g for medium.
- Score the fat around the leg of the lamb in a criss-cross pattern, drizzle with a little olive oil, then rub all over with salt and pepper. Place in a deep roasting pan and scatter the garlic and thyme over and around. Pour over the lemon juice and drizzle again with olive oil. Sprinkle with a little more seasoning, then roast in the hot oven for 20 minutes.
- Slice the apples into quarters and cut off the cores. Remove the lamb from the oven and reduce the heat to 180C/ Gas 4. Scatter the apples around the pan and baste the lamb with cider. Turn the lamb over and drizzle with 2 tbsp of honey. Return to the oven for 30 minutes.
- Turn the lamb, baste the meat with the pan juices, then drizzle over another teaspoon of honey. Continue to roast for the calculated time. To check it, insert a skewer into the thickest part of the lamb, then press the meat lightly; the redder the juices, the rarer the meat. Lift the lamb onto a carving board and cover with foil. Rest in a warm place.
- At this point, the roasting apples and garlic should be very soft. Press with a fork, then tip the contents of the pan into a sieve over a saucepan. Push with the back of a ladle to extract all the juices and flavour. Discard the pulp. Place the saucepan over a medium heat and add the stock. Boil and bubble until the sauce has thickened. Taste and adjust the seasoning, then pour into a warm jug. Carve the lamb into thin slices and serve drizzled with the apples and cider gravy.
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- Preheat the oven to 500° for 30 minutes. Let the leg of lamb stand at room temperature while the oven heats. In a mini food processor, pulse the rosemary, thyme and garlic until minced. Add the mustard, olive oil and honey and pulse to blend. Season the herb mustard with salt and pepper.
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