IRISH LAMB STEW
Easy Irish Lamb Stew is hearty classic Irish comfort food with tender lamb and stew veggies braised in a rich Guinness-beef broth. Ready in about one hour.
Provided by Sabrina Snyder
Categories Dinner
Time 1h30m
Number Of Ingredients 12
Steps:
- Add oil to a large pot or dutch oven on high heat.
- Season lamb with salt and pepper and cook until slightly browned, about 6-8 minutes.
- Add in the onion, celery and carrots and stir well.
- Add broth, beer, Worcestershire sauce and bring to a boil.
- Reduce to low heat and cook for 30 minutes, then add in the potatoes and cook an additional 30-40 minutes until lamb is tender.
Nutrition Facts : Calories 338 kcal, Carbohydrate 35 g, Protein 25 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 61 mg, Sodium 1524 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
ST. PATRICK'S DAY ROAST LEG OF LAMB
Roast leg of lamb with herb Dijon crust is an ideal choice for those who are planning a special celebratory at-home meal on St. Patrick's Day March 17. Served with peas tossed with fresh mint, blistered cherry tomatoes, and Lyonnaise potatoes, this Irish-in-spired dish combined comfort food and flare.
Provided by Chef mariajane
Categories Lamb/Sheep
Time 3h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl, mix Dijon, garlic, parsley, salt and pepper. Coat lamb evenly with this mixture. Roast in a 350F oven until an internal temperature is reached of 135°F.
- Boil potatoes until cooked. Let cool, then slice into coins. Sauté potatoes and onions until golden brown. Add salt and pepper.
- Melt butter add peas, mint, and tomatoes. Cook until heated through. Cut lamb into slices.
- Serve with peas tossed with fresh mint, blistered cherry tomatoes and Lyonnaise potatoes.
Nutrition Facts : Calories 828.9, Fat 49.6, SaturatedFat 21.7, Cholesterol 235.6, Sodium 3888.8, Carbohydrate 26, Fiber 4.3, Sugar 3.6, Protein 67.3
ROAST LEG OF LAMB
Cooking peeled potatoes in the pan around the roast is yummy. The only other things you need are gravy made from the pan drippings and a fresh vegetable.
Provided by MBENHAM
Categories Meat and Poultry Recipes Lamb Leg
Time 2h10m
Yield 12
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cut slits in the top of the leg of lamb every 3 to 4 inches, deep enough to push slices of garlic down into the meat. Salt and pepper generously all over the top of lamb, place several sprigs of fresh rosemary under and on top of the lamb. Place lamb on roasting pan.
- Roast in preheated oven until the lamb is cooked to your desired doneness, about 1 3/4 to 2 hours. Do not overcook the lamb, the flavor is best if meat is still slightly pink. Let rest at least 10 minutes before carving.
Nutrition Facts : Calories 381.8 calories, Carbohydrate 0.4 g, Cholesterol 136.1 mg, Fat 25.3 g, Fiber 0.1 g, Protein 35.8 g, SaturatedFat 11 g, Sodium 136.3 mg
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.
ROAST LEG OF LAMB
A juicy leg of lamb carved into small pieces can be the centerpiece of an hors d'oeuvres buffet.
Provided by Martha Stewart
Number Of Ingredients 7
Steps:
- Remove papery skin, or fell, from lamb and trim fat on top side to 5/8 inch thick. (You can also have your butcher do this.) Remove all fat from bottom side of leg. With the tip of a sharp knife, cut a few slits in flesh on top and bottom of lamb and insert garlic slivers.
- Combine oil, lemon juice, oregano, chopped rosemary, and salt and pepper to taste in a small mixing bowl. Rub lamb well with half the marinade, and refrigerate, covered, for several hours or overnight. Set aside remaining marinade.
- Remove lamb from refrigerator one hour before you are ready to cook it. Heat oven to 450 degrees. Arrange rosemary sprigs along both sides of leg and secure rosemary in 3 places with butcher's twine. Season well with salt and pepper and place in a roasting pan.
- Place lamb in oven and turn down heat to 325 degrees. Baste often with remaining marinade. Drain fat from pan periodically. Roast lamb until a meat thermometer reads 135 degrees when inserted into thickest part for medium rare, about 1 hour and 20 minutes, or continue cooking to desired temperature. Untie lamb and let rest for 15 minutes before slicing. Carve and serve with condiments and pita.
ROAST LEG OF LAMB WITH GARLIC AND HERBS
Make this Roast Leg of Lamb with Garlic and Herbs for a flavorful main no matter the time of year.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 8
Steps:
- Use a paring knife to make a dozen small slits in the meat. Tuck garlic slivers into slits. Place meat in a baking dish.
- In a small bowl, stir together oil, lemon juice, oregano, thyme, rosemary, 1 teaspoon salt, and 1 teaspoon pepper. Pour marinade over lamb, turning to coat. Cover with plastic wrap, and refrigerate, basting occasionally with the marinade, for at least 8 hours and up to 24 hours.
- Preheat oven to 325 degrees with rack positioned to fit the lamb in a roasting pan. Remove lamb from refrigerator, uncover, and let sit at room temperature for at least 30 minutes. Using a pastry brush, lightly coat a roasting pan with oil.
- Transfer lamb to a rack fitted in the prepared pan, reserving leftover marinade. Season meat with salt and pepper. Roast lamb, basting every 20 to 30 minutes, first with the reserved marinade, and then with juices that accumulate in the pan. The lamb will need to cook for about 20 minutes per pound (2 hours for a 6-pound leg of lamb; 2 hours and 40 minutes for 8 pounds). An instant-read thermometer inserted in the thickest part of the meat, not touching the bone, should read 145 degrees when the lamb is medium-rare.
- Remove pan from oven and transfer lamb to a cutting board. Cover to keep warm; let rest for 20 minutes before carving. Pour pan juices into a fat separator or glass measuring cup; spoon off any fat that rises to the surface and discard. Cover juices to keep warm while lamb rests; add any juices that collect as the lamb sits.
- Carve lamb, and arrange slices on a large warm platter; drizzle with reserved pan juices just before serving.
ROASTED LEG OF LAMB
Roasting is a popular cooking method for a reason. See our step-by-step guides to Preparing a Leg of Lamb and Carving a Leg of Lamb at the Table.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 2h30m
Number Of Ingredients 11
Steps:
- For the cleanest-looking presentation, trim 1 1/2 inches of flesh from the shank bone with a sharp paring knife. (Your butcher may be willing to do this for you.)
- The fell is a thin outer layer of fat that you may find if you buy an untrimmed leg from a butcher. It's very tough, so it's important to remove all of it. A long knife with a sharp thin blade is the best tool for the job.
- Trim the excess fat that lies beneath the fell, but leave enough to enrich the meat and gravy. It also crisps up nicely when broiled, which helps give the carved slices great texture. Use shears to trim the fat pads around the hip, or large end.
- Make incisions 1 inch long and 1/2 inch deep all over the leg; they?ll allow the aromatic rub to penetrate the meat more easily. Roughening the surface in this way also results in a crisper, more flavorful crust after broiling.
- Stir together salt, pepper, garlic, rosemary, mustard, and oil in a small bowl until it forms a wet paste. Spread rub evenly over lamb, working it into the incisions. Let lamb sit at room temperature, about 30 minutes. Meanwhile, preheat oven to 425 degrees.
- Transfer lamb, fat side up, to a large roasting pan fitted with a rack, and add broth. Roast lamb 20 minutes. Reduce temperature to 325 degrees, and roast until a thermometer inserted into thickest part of flesh near the bone reaches 130 degrees to 135 degrees (medium-rare), about 55 minutes. Increase temperature to broil; broil until surface sizzles and becomes brown and crisp, about 5 minutes. Transfer lamb to a platter or carving board; let rest at least 20 minutes before carving.
SPICED ROAST LEG OF LAMB
This dish comes from the Caribbean. The lamb is marinated in a spicy paste for 2 or 3 hours, then roasted with red peppers and black eyed peas. The result is that the beans soak up the meat's dripping and the peppers lend a touch of sweetness to balance this one-dish meal. Weigh your lamb for the exact cooking time. 20 minutes per pound yields a medium-cooked roast. Allow 5 minutes less/per pound for rare and 5 minutes more/per pound for well done.
Provided by threeovens
Categories Lamb/Sheep
Time 4h
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Combine the garlic, cumin, annatto (or turmeric), paprika, and oregano in a bowl; stir in half the olive oil to form a paste.
- Rub the paste all over the lamb, cover, and marinate in the refrigerator for 2 to 3 hours.
- Preheat oven to 350 degrees F.
- Place lamb in a roasting pan and surround with the peppers and black eyed peas.
- Pour in the wine, drizzle with remaining oil, and season with salt.
- Place in oven for about 1 to 1 1/2 hours, depending on desired doneness.
- Let lamb rest for 15 minutes before serving.
- Serve with cooked rice or polenta.
Nutrition Facts : Calories 569.5, Fat 36.4, SaturatedFat 14, Cholesterol 152, Sodium 280.6, Carbohydrate 11.4, Fiber 3.3, Sugar 2.2, Protein 45.4
More about "st patricks day roast leg of lamb food"
WHAT THE IRISH EAT FOR SAINT PATRICK’S DAY - IRISH AMERICAN MOM
From irishamericanmom.com
SLOW ROASTED BONELESS LEG OF LAMB - NOSHING WITH THE NOLANDS
From noshingwiththenolands.com
THIS IS THE PERFECT MEAL TO COOK FOR THIS ST. PATRICK’S DAY
From smithsonianmag.com
23 ST. PATRICK'S DAY WITH LAMB IDEAS | LAMB, RECIPES, FOOD ...
From pinterest.com
GREEK-STYLE ROAST LEG OF LAMB - COOKTOGETHERCOOKTOGETHER
From cooktogether.com
ROAST LEG OF LAMB RECIPE - BBC FOOD
From bbc.co.uk
LEG OF LAMB - AMANDA'S COOKIN' - LAMB
From amandascookin.com
ST PADDY'S LEG OF LAMB - IRISH RECIPES - APPLES4THETEACHER
From apples4theteacher.com
BEST ST PATRICKS DAY ROAST LEG OF LAMB RECIPES
From recipert.com
HERB-ROASTED LEG OF LAMB RECIPE - TODAY
From today.com
PERFECT ROASTED LEG OF LAMB - THE MEDITERRANEAN DISH
From themediterraneandish.com
ST. PATRICK'S DAY ROAST LEG OF LAMB RECIPE
From recipeofhealth.com
SIMON HOPKINSON’S ROAST LEG OF LAMB WITH ANCHOVY, GARLIC AND ...
From theguardian.com
ST. PATRICK'S DAY RECIPE: GUINNESS LAMB STEW - THE ...
From mercurynews.com
A GOOD ROAST WITH POTATOES WILL HOLD YOU UP ON ST. PATRICK'S DAY
From chicagotribune.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