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.
ROAST SHOULDER OF LAMB WITH GARLIC AND ROSEMARY WITH REDCURRANT AND MINT SAUCE
Shoulder of lamb provides the very sweetest meat of all for roasting. Although there is more fat, its presence, which is conveniently interspersed between layers of meat, could not have been better designed for cooking purposes. This is because as the heat penetrates it, the fat slowly begins to melt, providing a kind of internal basting process - so that by the time the shoulder is cooked, the fat will have all run out, leaving the meat tender, juicy and succulent.
Categories Spring lamb Sunday roast
Yield Serves 6
Number Of Ingredients 9
Steps:
- First of all, peel the garlic cloves and slice each one into about 8 pieces, then divide the rosemary into about 16 tiny sprigs. Now, using a small, sharp knife, make 8 little slits into the underside of the lamb and into each slit, push a sliver of garlic and a little sprig of rosemary, then do the same thing on the top side of the lamb. Place the joint into a roasting tin, sprinkle the surface with the sea salt and place it in the oven. After 30 minutes' cooking time, reduce the oven temperature to gas mark 4, 350F, 180C and leave the meat to cook for 1½-1¾ hours, basting the surface of the meat halfway through. When the cooking time is up, remove the meat to a warm serving plate and leave it to relax for 20 minutes before carving. Then spoon off the surplus fat from the roasting tin, letting the wine bubble and reduce to about two-thirds of its original volume. Add some pepper and salt and pour it into a warm serving jug. Then carve the meat, adding a little of the wine-and-meat juices to each portion, and hand the remaining sauce around separately. To make the sauce: All you do is place the redcurrant jelly and wine vinegar in a sacuepan, whisk thoroughly, bringing the mixture up to simmering point and making sure the jelly is dissolved. Then remove it from the heat, add the chopped mint and some seasoning and pour it into a serving bowl or jug.
ROAST LAMB WITH MINT, ROSEMARY AND GARLIC
This roast recipe creates succulent lamb, perfect for the Easter weekend.
Categories Lamb recipe roast lamb with mint rosemary and garlic garlic roast roast lamb rosemary mint
Time 2h45m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat the oven to 200°C (180°C fan) mark 6. Put the garlic cloves, rosemary and olive oil in a blender and whiz to a rough paste. Add the mint and whiz for 10sec. Season well with salt and freshly ground black pepper.
- Put the lamb on a board and slash the skin six or seven times. Season well with salt and freshly ground black pepper. Massage the mint and rosemary paste into the cuts in the lamb, put in a roasting tin and cover with foil. Roast for 2hr 5min or 25min for every 450g (1lb) plus an extra 25min for medium; or 30min for every 450g (1lb) plus an extra 30min for well done.
- Put on a board, cover with foil and leave to rest for 10min.
- Arrange the mint sprigs on a serving dish, put the lamb on top and garnish with the remaining sprigs of rosemary. More roast lamb recipes: Roast Spring lamb with fresh mint dressing Rack of lamb with rosemary and red wine sauce Leg of lamb Herbed crown roast of lamb Roast lamb with jersey royals and vine tomatoes
BAKED LAMB WITH ROSEMARY, WITH REDCURRANT AND MINT SAUCE
Lamb is in peak condition in mid-summer, as it has then had the benefit of the sweet, young, spring grazing. At this time I would only serve it plain-roasted with a sauce of young mint leaves. Later on in the summer this is a fine way to cook and serve it: the foil-baking ensures that it stay juicy.
Categories Sunday roast Delia's Summer Collection Mains Spring lamb Easter: Main course recipes
Yield Serves 6
Number Of Ingredients 11
Steps:
- First of all, crush the garlic and sea salt together to a purée, using a pestle and mortar, then add the oil, chopped rosemary and a good seasoning of pepper and mix well. Next, spread a large sheet of foil over the roasting tin, place the lamb on it and stab the fleshy parts of the joint several times with a skewer. Now spread the rosemary mixture all over the upper surface of the lamb and tuck in a sprig of rosemary (as this makes a nice garnish later). Then bring the edges of the foil up over the lamb, make a pleat in the top and scrunch in the ends. This foil parcel should be fairly loose to allow the air to circulate. Bake the lamb for 2 hours, then open out the foil, baste the joint well with the juices and return it to the oven for a further 30 minutes to brown. The above cooking time should result in lamb very slightly pink: you can cook it for more or less time, as you prefer. Meanwhile, make the sauce by combining the redcurrant jelly and vinegar in a small saucepan and whisking over a gentle heat, till the jelly melts into the vinegar (a balloon whisk does this perfectly). Then add the chopped mint and some seasoning and pour into a jug - the sauce doesn't need to be warm. When the lamb is cooked, remove it from the oven and allow it to rest for 20 minutes before carving. Discard the foil, spoon off the fat and make some gravy with the juices left in the tin: add the white wine, stir and let it bubble until it has become syrupy. Season with salt and pepper if it needs it and pour into a warmed serving jug.
FRESH MINT AND ROSEMARY SAUCE
Mint Sauce For your favorite lamb dishes to serve at your next dinner party for St Patty's or whenever you want to serve it!
Provided by Rita1652
Categories Sauces
Time 10m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- In a food processor chop mint and rosemary leaves with sugar finely.
- Put in a bowl.
- Heat the vinegar and pour it over the mint.
- Adding more sugar if you if you want it sweeter.
- Serve hot or cold with roasted lamb or other meat.
Nutrition Facts : Calories 29.4, Fat 0.2, Sodium 7.8, Carbohydrate 6.5, Fiber 1.4, Sugar 3.7, Protein 0.7
LAMB EN CROûTE WITH REDCURRANT SAUCE
Teaming lamb with sage instead of mint is a clever idea for a festive feast - and you can freeze this dish for up to a month
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 9
Steps:
- Season the lamb well. Heat the oil in a frying pan and fry three fillets over a high heat for 5 minutes until seared on the outside. Remove from the pan and repeat with the other 3 fillets. Set aside until cold.
- Unravel the whole pack of pastry on a floured surface and cut into four rectangles. Cut the half pack to make two rectangles. Roll out each piece to make the rectangles 2.5cm larger all round.
- Position one rectangle with a short side facing you, brush with egg yolk and sprinkle with a sixth of the chopped sage. Put a lamb fillet on the pastry close to the end facing you, then fold the long sides in to cover the ends of the meat; brush these with more egg yolk.
- Freeze the lamb parcels on a tray until solid for 4 hours, then pack in a freezer container. Seal, label and freeze for up to a month.
- To make the sauce, melt the redcurrant jelly in a pan over a gentle heat, add the port and rosemary and boil uncovered for 10-12 minutes until syrupy. Cool for 5 minutes, strain into a freezer container, then leave until completely cold. Seal, label and freeze for up to a month.
- On the day defrost the lamb seam-side down on a wire rack for 3 hours at room temperature. Defrost the sauce at room temperature.
- Preheat the oven to fan 200C/ conventional 220C/gas 7. Put the parcels seam-side down on a nonstick baking sheet, brush with egg yolk, then snip four incisions in the top of each. Bake for 25 minutes until golden. Remove from the oven and rest them for 5-10 minutes. Reheat the sauce in a pan.
- Slice each parcel and serve with the sauce and watercress salad.
Nutrition Facts : Calories 807 calories, Fat 44 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 20 grams sugar, Protein 33 grams protein, Sodium 0.97 milligram of sodium
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