ROAST LEG OF LAMB WITH BASIL & MINT PESTO
Score the skin of your lamb and marinate with a herby, garlicky pesto for an extra special Sunday roast
Provided by James Martin
Categories Dinner, Lunch, Main course
Time 2h
Number Of Ingredients 10
Steps:
- First, make the pesto. Put all the ingredients (except the olive oil and lemon juice) and a pinch of salt into the small bowl of a food processor. Pulse until very finely chopped. While the processor is on, drizzle the olive oil in to make a paste. Tip the pesto into a small bowl and stir in the lemon juice.
- Heat oven to 200C/180C fan/gas 6. Put the scored lamb leg in a large roasting tin and use half the pesto to generously coat the skin and flesh, pressing it between all the cracks for extra juiciness. Put the rest of the pesto in the fridge, covered with cling film, and remove just before serving.
- Roast the lamb for 1 hr 45 mins. Check during cooking that it's not drying out - if the base of the roasting tin starts to look dry, spread a little more pesto over the top of the lamb.
- Remove the lamb from the tin, cover with foil and leave to rest for 30-40 mins before serving on lemon slices and fresh garden herbs, if you like. Carve at the table and serve with the remaining pesto to drizzle over.
Nutrition Facts : Calories 644 calories, Fat 49 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 51 grams protein, Sodium 0.4 milligram of sodium
ROSEMARY-PESTO LAMB RACK
Steps:
- Position rack in center of oven and preheat to 450°F. Place parsley, chopped rosemary, grated Parmesan cheese and garlic in processor. Process to coarse paste. With machine running, gradually add olive oil. Season pesto to taste with salt and pepper.
- Place lamb on small rimmed baking sheet. Sprinkle with salt and pepper. Spread all pesto over rounded side of lamb. Roast 10 minutes. Reduce oven temperature to 400°F and roast to desired doneness, about 15 minutes longer for medium-rare.
- Cut lamb between bones into chops. Divide chops between 2 plates; garnish with rosemary sprigs.
LOIN LAMB STEAKS WITH ROSEMARY
Provided by Pierre Franey
Categories dinner, main course
Time 35m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat an outdoor charcoal or gas grill or preheat the broiler to high.
- Sprinkle the steaks on both sides with salt and pepper and place them in one layer in a flat dish.
- Cut off and discard the stems of the mushrooms to make flat caps.
- Put the lemon juice in a small bowl and add salt and pepper to taste. Beat the juice while adding the olive oil. Crumble the rosemary and add it to the sauce.
- Arrange the mushroom caps over the lamb steaks and spoon the sauce over all. Turn the mushroom caps so that they are coated with the sauce.
- If the steaks are to be broiled, place them on a rack in one layer with the mushrooms arranged stem side down, about 3 inches from the source of heat. Leave the broiler door open.
- Cook about 3 minutes and turn the steaks and mushrooms. Continue broiling on the other side about 3 minutes. If the steaks are to be grilled, arrange them on a grill and arrange the mushrooms cap side down. Cook 4 minutes on one side and turn the meat and mushrooms. Cook 3 to 4 minutes on the other side.
Nutrition Facts : @context http, Calories 555, UnsaturatedFat 25 grams, Carbohydrate 4 grams, Fat 46 grams, Fiber 1 gram, Protein 32 grams, SaturatedFat 18 grams, Sodium 738 milligrams, Sugar 2 grams
ROSEMARY PESTO
Make and share this Rosemary Pesto recipe from Food.com.
Provided by morgainegeiser
Categories Sauces
Time 20m
Yield 1 1/2 cups
Number Of Ingredients 7
Steps:
- Thoroughly wash fresh herbs and pat dry. Strip rosemary from stalk and chop.
- Combine rosemary, parsley, garlic, cheese, nuts and oil into food processor and blend well.
- Season to taste.
Nutrition Facts : Calories 1070.7, Fat 107.8, SaturatedFat 18.4, Cholesterol 29.3, Sodium 547.7, Carbohydrate 13.1, Fiber 5.5, Sugar 1.9, Protein 21
ROSEMARY PESTO-CRUSTED LAMB STEAKS
Boneless lamb steaks are coated with a rosemary-Parmesan cheese crust, and pan-fried to perfection!
Provided by ILikeSpatulas
Categories Everyday Cooking
Time 35m
Yield 2
Number Of Ingredients 10
Steps:
- Puree the parsley, rosemary, garlic, Parmesan cheese, 1 tablespoon olive oil, and bread crumbs in a blender until smooth. Season to taste with salt and pepper; set aside. Brush the lamb steaks on one side with the beaten egg. Spread the rosemary pesto onto the egg-coated side of the lamb, coating liberally.
- Heat the remaining 2 tablespoons of olive oil in a skillet over medium heat. Place the lamb steaks into the pan, pesto-side down. Cook 3 to 4 minutes until the pesto mixture has lightly browned. Turn the steaks over, and continue cooking until done to your desired degree of doneness, 3 to 4 minutes for medium.
Nutrition Facts : Calories 451 calories, Carbohydrate 14.7 g, Cholesterol 150.8 mg, Fat 34.3 g, Fiber 1.4 g, Protein 20.6 g, SaturatedFat 9.1 g, Sodium 273 mg, Sugar 1.5 g
LAMB STEAKS WITH ROSEMARY-GARLIC CAULIFLOWER #RAGU
Ragú® Recipe Contest Entry. Delicious skillet dish with Lamb Steaks, Italian Sweet Sausage, Roasted Garlic Ragu Tomato Sauce, Cauliflower, Feta Cheese and Toasted Pine Nuts
Provided by nheishman
Categories Sauces
Time 45m
Yield 4 lamb steaks, 4 serving(s)
Number Of Ingredients 14
Steps:
- On both sides of lamb steaks, rub 1/2 teaspoon kosher salt, garlic powder, cracked pepper and 1/2 tablespoon minced rosemary.
- Set lamb steaks aside. Heat large non stick skillet on medium high and add sweet Italian sausage, break up sausage into crumbles and brown 1 to 2 minutes.
- Add lamb steaks and cook, turning once, about 4 to 5 minutes on each side.
- Transfer lamb and sausage to a plate; keep warm.
- In the same skillet, drain off excess sausage oil ,keeping 2 teaspoons; add onions, cauliflower, remaining 1/2 tablespoon rosemary, remaining salt, lemon zest and lemon juice.
- Stir mixture until cauliflower is tender, about 4-5 minutes.
- Stir in Roasted Garlic Ragu Tomato Sauce.
- Cook for 2 minutes; spoon sauce over warm lamb steaks and sausage.
- Sprinkle feta cheese crumbles and toasted pine nuts over top when serving.
- Garnish with fresh parsley.
Nutrition Facts : Calories 839.2, Fat 66.8, SaturatedFat 26, Cholesterol 182.3, Sodium 1369, Carbohydrate 15.6, Fiber 5.2, Sugar 6.1, Protein 45.4
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- Add the parsley, rosemary, garlic, parmesan, olive oil, and bread crumbs to a food processor. Process until a crumbly pesto forms.
- Add the pesto to a bowl and the egg to another. Season the lamb steaks with salt and pepper. Dip the steaks in the egg then the pesto to coat, one at a time.
- Heat the olive oil in a skillet over medium high heat. Fry the lamb steaks for two minutes or more on each side, depending on the thickness of your steaks and your preferred doneness.
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