SALT-CRUSTED LEG OF LAMB
Provided by Marc Murphy
Categories main-dish
Time 2h
Yield 12 to 16 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F, or preheat a wood-fired oven.
- Cover the firewood with water and soak for 15 minutes. Remove and add to a large roasting pan.
- Sprinkle the lamb with salt and pepper. Add enough kosher salt to a large bowl to cover both legs of lamb during roasting. Add the chile flakes, oregano, rosemary, thyme and egg whites. Mix until the mixture looks like wet sand.
- Cover the logs with a layer of herb salt. Place the legs side by side on top of the salt, then cover the lamb completely with more herb salt.
- Roast until the lamb reaches an internal temperature of 120 degrees F, about 1 hour.
- Let rest for 15 to 20 minutes before removing the "salt cap." Slice and serve.
SALT-CRUSTED LEG OF LAMB
Steps:
- Finely chop fennel seeds, lemon peel, rosemary, peppercorns, and bay leaves in a food processor. Transfer 3/4 cup of mixture to a bowl; stir in oil.
- Heat broiler with rack in middle of oven. Place lamb on a rimmed baking sheet; rub with oil. Broil until browned, flipping once, about 10 minutes. Transfer to a wire rack set on another baking sheet; let cool. Reduce oven to 350 degrees.
- Combine remaining herb mixture with salt in a large bowl. Stir in egg whites and 1 cup water. Rub herb oil over lamb. Mound 3 cups of salt mixture in middle of a roasting pan. Place lamb on top. Pack remaining salt on lamb to cover as best as possible. Bake until a thermometer inserted in thickest part (without touching bone) registers 145 degrees, about 90 minutes. Remove salt crust, brushing off bits. Let lamb stand 30 minutes; carve and serve, with lemon wedges.
HERB CRUSTED LAMB
Provided by Giada De Laurentiis
Categories main-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F.
- Season the meat with salt and pepper. In a small bowl, mix the herbs with the olive oil and bread crumbs. Rub both sides of the lamb with the herb mixture. Using the kitchen string, tie up the lamb leg at 2-inch intervals. Place in roasting pan and bake for 20 minutes. Lower the oven temperature to 375 degrees F. Add the wine and water or broth to the roasting pan and cook for another 30 to 40 minutes, or until the thickest part of the lamb reaches an internal temperature of 140 degrees F for medium. Take the lamb out of the oven, cover loosely with foil, and let the meat rest for 15 minutes. Slice and serve.
SALT-CRUSTED LEG OF LAMB
Succulent lamb roasted over hickory or oak.
Provided by Guy Fieri
Categories christmas,easter,Holiday/Event,lamb,Main,Roast
Yield 12-16 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 450ºF, or preheat a wood-fired oven.
- Cover the firewood with water and soak for 15 minutes. Remove and add to a large roasting pan.
- Sprinkle the lamb with salt and pepper. Add enough kosher salt to a large bowl to cover both legs of lamb during roasting. Add the chile flakes, oregano, rosemary, thyme and egg whites. Mix until the mixture looks like wet sand.
- Cover the logs with a layer of herb salt. Place the legs side by side on top of the salt, then cover the lamb completely with more herb salt.
- Roast until the lamb reaches an internal temperature of 120ºF, about 1 hour.
- Let rest for 15 to 20 minutes before removing the "salt cap." Slice and serve.
MARINATED LEG OF LAMB
This dish requires some advance planning, but it is well worth it.
Provided by Food Network
Categories main-dish
Yield Approximately 6 servings.
Number Of Ingredients 19
Steps:
- Cut off as much fat as possible from the leg. Put onion, garlic, bay leaves, peppercorns, sugar and salt into saucepan, pour vinegar and water over them and bring to the boil. Let simmer 1 minute and set aside to cool. Put lamb into saucepan or pot into which it fits snugly, and pour lukewarm marinade over it. When cool refrigerate and turn the leg several times during the next 24 hours. The next day, remove leg from marinade and insert slivered garlic into the meat. Rub with salt and pepper, place in roasting pan and roast at 400 degrees until lamb is just browned (about 10 to 15 minutes). Add marinade ingredients, baste with marinade and reduce heat to 350 degrees. Roast for 1 1/2 to 2 hours, continuing to baste, until leg is done. A half an hour before roasting is finished, add the pitted, marinated plums or mushrooms with a few tablespoons of their liquid and baste. Serve with the sauce from the pan and white rice.
- Wash and thoroughly dry plums. Prick all over with a sharp needles and place in a deep enamel or glass dish. Blend vinegar, sugar and spices in another enamel saucepan and bring to the boil. Then pour this mixture evenly over the plums. Let stand another day and the next day repeat this procedure. On the following day, pour plums and marinade into glass jars so that plums are completely covered by liquid.
HERB-CRUSTED LEG OF LAMB WITH RED WINE GRAVY
Thanks to a breadcrumb coating made with parsley, mint, rosemary and garlic, this roast joint is a cut above the rest
Provided by James Martin
Categories Main course
Time 2h25m
Number Of Ingredients 16
Steps:
- Heat oven to 220C/200C fan/gas 7. Use a sharp knife to make little slits all over the lamb, then insert a slice of garlic into each hole. Tip the onions and carrot into a large flameproof roasting tin, then place the lamb on top and season. Pour 250ml water into the base of the tin and roast in the oven for 30 mins.
- Meanwhile, make the crust by mixing together all the ingredients and seasoning well. Remove the lamb from the oven and turn the heat down to 190C/170C fan/gas 5. Brush the lamb all over with the mustard, then pack on the crust in a thick layer - don't worry if any falls in the tin, this will be used in the gravy later (you probably won't use the entire crust, so set aside what's left for later). Return the lamb to the oven and cook for a further 1 hr 30 mins. Check the lamb during cooking and add more water to the base of the tin if it dries out.
- Remove the lamb from the tin, cover lightly with foil and leave to rest for 30-40 mins - if covered too tightly, the crust will go soggy.
- To make the gravy, put the roasting tin with the vegetables still in it directly on the heat and whisk in the flour. Cook for 1 min, then add the wine, scraping any flour from the bottom of the tin. Let it bubble for 1 min, then pour in the stock. Bring to the boil, then simmer gently for 10-15 mins until thickened, stirring in a little of the reserved crust for a thicker gravy. Strain the gravy through a sieve into a pan, discarding the vegetables left in the sieve. Add mustard to taste and stir through the butter. Keep warm until ready to serve.
Nutrition Facts : Calories 564 calories, Fat 27 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 48 grams protein, Sodium 1.5 milligram of sodium
More about "salt crusted leg of lamb food"
SALT-BAKED LEG OF LAMB WITH OLIVE OIL POTATOES - FOOD
From foodandwine.com
4/5 Total Time 1 hr 40 mins
- Preheat the oven to 375°. In a large skillet, heat 1/4 cup of the oil until shimmering. Add the lamb and cook over moderately high heat, turning occasionally, until browned, 8 minutes. Transfer to a medium baking dish. Season with pepper; let stand for 10 minutes.
- Meanwhile, in a medium bowl, combine the 5 cups of kosher salt with the thyme, rosemary and lavender. Add the egg whites and stir until the salt is evenly moistened.
- Pack the salt all over the lamb in the baking dish, leaving no cracks. Roast in the center of the oven for about 50 minutes, until an instant-read thermometer inserted (through the crust) in the roast registers 120° for medium-rare. Let the lamb rest for 10 minutes, then crack the crust and remove it.
- Meanwhile, in a large skillet, heat the remaining 1/2 cup of oil. Add the potatoes, season lightly with salt and cook over moderate heat, turning occasionally, until thoroughly softened but not browned, about 8 minutes. Using a slotted spoon, transfer the potatoes to a platter; season with pepper.
GARLIC-AND-HERB-CRUSTED LEG OF LAMB RECIPE - MIKE LATA
From foodandwine.com
LAMB COOKED IN A SALT CRUST | ASDA GOOD LIVING
From asda.com
SALT-BAKED LEG OF LAMB RECIPE | JAMES BEARD FOUNDATION
From jamesbeard.org
LEG OF LAMB RECIPES - BBC FOOD
From bbc.co.uk
HOW TO MAKE SALT-BAKED LAMB - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
COLM O'GORMAN'S TANDOORI LEG OF LAMB WITH BOMBAY POTATOES
From irishexaminer.com
ROASTED BONELESS LEG OF LAMB WITH HERBS - FOOD & WINE
From foodandwine.com
HERB-CRUSTED ROASTED LEG OF LAMB RECIPE - SOUTHERN LIVING
From southernliving.com
RECIPE: CHIPOTLE ROASTED LAMB LEG WITH ORANGE-SHALLOT SALSA
From sfchronicle.com
SALT CRUSTED LAMB | COOKIN' SOMETHIN' WITH MATTY MATHESON
From youtube.com
100 | GUY'S RANCH KITCHEN | FOOD NETWORK
From foodnetwork.com
HERB-CRUSTED LEG OF LAMB | WILLIAMS SONOMA
From williams-sonoma.com
LEG OF LAMB RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
ROAST LEG OF LAMB WITH GARLIC AND ROSEMARY RECIPE - BBC FOOD
From bbc.co.uk
BEST SPICE-CRUSTED LEG OF LAMB RECIPES | FOOD NETWORK …
From foodnetwork.ca
SALT CRUSTED LEG OF LAMB – BRADSHAW PHOTOGRAPHY
From bradshawphoto.com
HERB CRUSTED SMOKED LEG OF LAMB | CHEF DR. MIKE
From chefdrmike.com
GARLIC-CRUSTED ROAST RACK OF LAMB RECIPE - FOOD & WINE
From foodandwine.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