LEG OF LAMB
My mother's baked leg of lamb, served with gravy and mint jelly, was a masterpiece! Our family always looked forward to having it on Easter Sunday.
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Cut five slits in the meat; insert garlic. Combine salt, pepper, thyme and garlic powder; rub over meat. Place on a rack in a roasting pan. Broil 5-6 in. from the heat until browned; turn and brown the other side. Turn oven to 350°. Add 1/2 cup water to pan. Cover and bake for 25 minutes per pound or until internal temperature reaches 140° for medium or 145° for medium-well. Remove to carving board and keep warm. Pour pan drippings into a large measuring cup, scraping brown bits. Skim fat; reserving 1/4 cup in a saucepan; add flour. Add water to drippings to equals 2 cups; add all at once to flour mixture. Bring to a boil; cook and stir until thickened and bubbly. Cook and stir 1-2 minutes more. Slice lamb and serve with gravy.
Nutrition Facts : Calories 157 calories, Fat 5g fat (2g saturated fat), Cholesterol 77mg cholesterol, Sodium 330mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 22g protein.
CREOLE LEG OF LAMB
Make and share this Creole Leg of Lamb recipe from Food.com.
Provided by Recipe Junkie
Categories Lamb/Sheep
Time 8h30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Mix all ingredients except lamb for marinade.
- Place lamb in large double plastic bag and pour in marinade.
- Place bag and ingredients in a large pan and refrigerate for at least 6 hours.
- Remove from bag and put lamb on rack in roasting pan and pour marinade over it.
- Roast uncovered in oven at 325 for 2 and 1/2 hours (1/2 hour per pound).
- Add boiling water as needed to keep sauce from drying.
Nutrition Facts : Calories 646.3, Fat 41.8, SaturatedFat 17, Cholesterol 190.1, Sodium 851.5, Carbohydrate 7.3, Fiber 1.4, Sugar 3.1, Protein 53.6
GRILLED LEG OF LAMB JAMAICAN STYLE
Provided by Bob Sloan
Categories Rum Garlic Lamb Onion Marinate Wheat/Gluten-Free Mango Fall Tailgating Grill/Barbecue Jalapeño
Yield Makes 6 servings
Number Of Ingredients 21
Steps:
- For the mango relish:
- Place a medium sauté pan over medium heat, add the oil and the onion, bell pepper, scallion, ginger, garlic, and jalapeño and cook until the vegetables begin to soften, about 4 minutes.
- Add the chopped mango, lime juice, and salt and stir until combined. Transfer to a bowl and let cool. Transfer to sealable container and refrigerate until you are ready to pack, up to 24 hours.
- For the marinade:
- Place the oil, onion, scallion, garlic, jalapeño, allspice, lime juice, and rum in the bowl of a blender and purée until just smooth.
- Coat both sides of the lamb with the marinade, place it in a sealed container, and refrigerate for at least 4 hours and up to 24 hours.
- At the tailgate
- Prepare coals for a medium-hot fire. When the coals are ready, grill the lamb for 22 minutes, turning once.
- With a sharp knife, cut away the thinner middle section of the leg and transfer it to a platter. Leave the thicker end pieces to cook 5 to 7 minutes longer, turning once.
- Let the lamb rest for 5 minutes before cutting it on the diagonal into thin slices. If some sections are still too rare, lay the slices on the grill for a few seconds on each side.
- Serve with the mango relish.
SIMPLY GLAZED LEG OF LAMB RECIPE
Make and share this Simply Glazed Leg of Lamb Recipe recipe from Food.com.
Provided by Stacia_
Categories Lamb/Sheep
Time 2h
Yield 12-16 serving(s)
Number Of Ingredients 9
Steps:
- Trim fat from lamb. Put small slits in surface of lamb; insert garlic slivers. Place lamb, fat side up, on a rack in a shallow roasting pan. Insert a meat thermometer. Roast in preheated oven at 325°F for 15 to 20 minutes per pound or until meat thermometer registers 145°F to 150°F for medium-rare.
- Meanwhile, in a small saucepan stir together jelly, lemon peel, lemon juice, gingerroot, salt, mustard and pepper. Heat through; keep warm. Brush roast with jelly mixture several times during the last 30 minutes of cooking. Let roast stand for 15 to 20 minutes before carving.
Nutrition Facts : Calories 406.7, Fat 25.5, SaturatedFat 11, Cholesterol 126.6, Sodium 207.6, Carbohydrate 6.9, Fiber 0.2, Sugar 4.8, Protein 35.2
LEG OF LAMB
Rubbed with garlic, lavender, and other spices, this roast is the perfect centerpiece for a celebration.
Provided by Jessica B. Harris
Yield Serves 4 to 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 450°F. If the butcher has not already removed the fell (parchmentlike membrane) from the lamb leg, trim it away along with all excess fat. Using the tip of a sharp knife, make 15 or so small incisions in the leg, spacing them evenly.
- Place the garlic, lavender, and thyme in a small food processor and pulse until you have a thick paste. Poke a bit of the paste into each of the incisions in the lamb. Place the salt, peppercorns, dried rosemary, and herbes de Provence in a spice grinder and pulse until you have a coarse mix. Rub the mix all over the lamb, covering it evenly. Place the lamb on a rack in a roasting pan.
- Roast the lamb for 15 minutes. Lower the heat to 350°F and continue to roast for about 1 hour, or until a thermometer inserted into the thickest part away from the bone registers 130°F for rare, 140° to 145°F for medium-rare, or 160°F for well-done. Cooking times will vary depending on the shape of the lamb and the consistent heat of your oven. Remove the lamb from the oven and let it rest for 15 minutes before carving.
- Carve the lamb parallel to the bone in long, thin slices and arrange the slices on a platter. Transfer the warm sauce to a sauceboat and serve immediately.
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