Chriss Special Roast Lamb Leg Recipes

CHEF JOHN'S ROASTED LEG OF LAMB

Steps:

• Stir 1/4 cup pomegranate molasses, garlic, rosemary, kosher salt, black pepper, Aleppo pepper, mint, and cumin together in a bowl.
• Arrange the butterflied leg of lamb onto a work surface with the fatty side facing down. Cut 2 deep slashes in each of the the fleshy ends of the meat. Flip the lamb and cut 10 to 20 shallow slashes across the surface of the fat.
• Spread 3/4 the pomegranate molasses mixture onto the meat-side of the lamb to coat completely. Fold meat together and turn into a large bowl. Spread remaining pomegranate mixture over the fatty side of the meat. Cover the bowl with plastic wrap and refrigerate 8 hours to overnight.
• Preheat oven to 350 degrees F (175 degrees C). Place a roasting rack in the bottom of a roasting pan.
• Remove lamb from marinade and discard excess marinade. Gather roast and place onto a work surface with fatty side facing upwards. Tie the center section of the roast with kitchen twine to cinch the roast together. Repeat ties four times along the length of the roast.
• Season roast with salt and transfer to prepared roasting pan. Pour water below the rack to cover the bottom of the pan.
• Roast in the preheated oven until hot and slightly pink in the center, about 1 3/4 hours. An instant-read thermometer inserted into the center should read at least 135 degrees F (57 degrees C). Rest for 15 minutes, transfer to a plate, and brush with remaining pomegranate molasses.

ROASTED LEG OF LAMB

Steps:

• Remove the lamb leg from the fridge at least 60 minutes before cooking.
• Preheat oven to 250°F.
• Chop the herbs and combine them with the herb rub ingredients in a small bowl.
• Dab the lamb dry with paper towels. Rub the lamb with the herb rub.
• Place in a rimmed baking pan and bake until internal temperature reaches 110-115°F, about 60-80 minutes depending on size and shape.
• Remove from the oven and rest 20 minutes. While the lamb roast is resting, turn the oven up to 475°F.
• Place the lamb roast on a clean pan back into the oven and cook until it reaches 125-130°F (or as desired per the temperatures below), about 15-20 minutes. *See note. The temperature will increase about 10°F while resting.
• Rest 10-15 minutes before cutting and serving.

ROAST LEG OF LAMB RECIPE

Steps:

• Gather the ingredients.
• Combine all the ingredients, except for the olive oil and salt, in a large bowl.
• Rub the leg of lamb thoroughly with the marinade until coated. You may even push some herbs and garlic into any cracks and crevices.
• Place the lamb in a plastic bag, and marinade in the refrigerator overnight, or for at least 6 hours.
• Remove the lamb from the fridge, and let sit out for 45 minutes to come up to room temperature.
• Remove the lamb from the marinade and place on a rack in a large roasting pan. Rub with the olive oil, and season very generously with the salt. Keep the side with the most fat facing up. Preheat oven to 450 F.
• Roast for 15 minutes in the preheated oven to begin browning the surface .
• Then reduce the oven to 315 F and roast for approximately 10 minutes per pound (for a 5 to 6 pound leg this will be about an hour). The best method for checking the doneness is using a digital meat thermometer and removing the lamb when the internal temp reaches 135 F. This will give you a nice pink and juicy roast.
• Let the lamb rest for at least 20 minutes before slicing. It is best sliced thin, against the grain of the meat.

ROAST LEG OF LAMB WITH GARLIC-HERB CRUST(COOK'S COUNTRY)

Steps:

• 1. For the lamb: Adjust oven rack to lower-middle position and heat oven to 450 degrees. Using paring knife, cut 1-inch-deep slits all over lamb and poke garlic slivers and rosemary leaves inside slits. Rub lamb with oil and season with salt and pepper. Place leg meaty side down on wire rack set inside rimmed baking sheet. Roast lamb for 15 minutes, flip, and roast 15 minutes longer.
• 2. For the crust: Meanwhile, pulse bread, garlic, oil, and parsley in food processor until coarsely ground. Reserve 2 cups crumb mixture for Lemon Asparagus Casserole. Stir rosemary into remaining crumbs.
• 3. Lower oven temperature to 325 degrees. Remove lamb from oven and brush meaty side with mustard. Press bread crumb mixture into mustard and continue roasting until temperature registers 130 to 135 degrees for medium, 30 to 45 minutes. Transfer lamb to cutting board and tent loosely with foil. Let rest 15 to 20 minutes. Slice and serve.
• Make Ahead: Make slits in lamb, fill with garlic slivers and rosemary, wrap tightly in plastic, and refrigerate for up to 2 days. The garlic-herb crust may be prepared as directed in step 2 and refrigerated for up to 1 day.

EASY ROAST LEG OF LAMB

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Rub leg of lamb all over with salt and pepper. Use a small knife to make punctures in lamb about 1 inch apart. Press slivers of garlic into each hole about 1/2 inch below the surface. Place lamb in a roasting pan. You can either remove rosemary from the stalk and sprinkle and rub into lamb on all sides, or you can simply use the string from the lamb to secure it. Pour tomato sauce over lamb.
• Bake for 45 minutes in the preheated oven. Lower the temperature to 325 degrees F (160 degrees C); continue roasting for about 15 minutes, or until an instant-read thermometer inserted into the center reads at least 130 degrees F (54 degrees C). If you prefer the meat well-done, continue cooking until an instant-read thermometer inserted into the center reads at least 150 degrees F (65 degrees C).

CHRIS'S SPECIAL ROAST LAMB LEG

Steps:

• Mix all seasoning ingredients well and ensure the entire lamb leg is well-coated with the entire mixture.
• Marinate overnight and bake for 2 hours at 180C (according to preference).