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.
EASY LEG OF LAMB
Easy leg of lamb! Perfect for Easter dinner! FYI, great boneless leg of lamb can be found at Costco!
Provided by Hkwilkins1
Categories Meat and Poultry Recipes Lamb Leg
Time 3h
Yield 8
Number Of Ingredients 4
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Cut 20 deep slits evenly spaced around the leg of lamb without cutting the netting. Stuff a garlic clove into each slit. Rub garlic powder over the lamb. Slice rosemary sprigs under netting evenly around the lamb. Place lamb into a roasting pan.
- Roast in preheated oven until reddish-pink and juicy in the center for medium-rare, about 2-2 1/2 hours. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Cover in aluminum foil; rest meat until thermometer reads 135 degrees F (57 degrees C) before carving.
Nutrition Facts : Calories 346.1 calories, Carbohydrate 3.4 g, Cholesterol 125.6 mg, Fat 19.8 g, Fiber 0.4 g, Protein 36.4 g, SaturatedFat 8.1 g, Sodium 93.2 mg, Sugar 0.3 g
EASY ROAST LEG OF LAMB
This is an easy leg of lamb recipe that has been a family tradition for years around the holidays. Very little prep work required, however patience is a must.
Provided by BOER_S
Categories Meat and Poultry Recipes Lamb Leg
Time 1h30m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Rub the leg of lamb all over with salt and pepper. Use a small knife to make punctures in the lamb about 1 inch apart. Press slivers of garlic into each hole so that they are about 1/2 inch below the surface. Place the meat in a roasting pan. You can either remove the rosemary from the stalk and sprinkle and rub into the meat on all sides, or you can simply use the string from the lamb to secure against it. Pour the can of tomato sauce over the whole thing.
- Bake for 45 minutes in the preheated oven, then lower the temperature to 325 degrees F (160 degrees C), and continue roasting until the internal temperature of the meat is at least 160 degrees F (70 degrees C), about 15 minutes. If you want the meat well done, wait until the internal temperature reaches 170 degrees F (75 degrees C).
Nutrition Facts : Calories 500.4 calories, Carbohydrate 8 g, Cholesterol 200.7 mg, Fat 28 g, Fiber 2 g, Protein 52.2 g, SaturatedFat 13.5 g, Sodium 1220.4 mg, Sugar 4.2 g
EASY PROVENCAL LAMB
Steps:
- Preheat the oven to 450 degrees F.
- Place the leg of lamb in a large roasting pan fat side up and pat it dry with paper towels. Combine the mustard, 1 tablespoon of the garlic, the rosemary, balsamic vinegar, 1 tablespoon salt, and 1/2 teaspoon pepper in a mini food processor and pulse until the garlic and rosemary are minced. Spread the mixture on the lamb.
- Place the tomatoes, olive oil, 1/4 cup of the honey, the onion, the remaining 2 tablespoons garlic, 2 tablespoons salt, and 2 teaspoons pepper in a bowl and toss well. Pour the tomato mixture around the lamb and tuck in the thyme and rosemary sprigs. Drizzle the lamb with the remaining 1/4 cup of honey.
- Roast for 20 minutes. Turn the heat down to 350 degrees F and roast for another 1 to 1 1/4 hours, until a meat thermometer registers 130 to 135 degrees F for medium-rare. Place the lamb on a cutting board, cover with aluminum foil, and allow to rest for 15 minutes. Discard the herb stems and return the tomatoes to the oven to keep warm. Slice the lamb, arrange on a platter, sprinkle with salt and pepper, and serve with the tomatoes and pan juices spooned on top. Garnish with a branch of rosemary.
SLOW COOKER LEG OF LAMB
Fall-of-the-bone, flavorful lamb that is easy to throw in the slow cooker in the morning and have a delicious meal ready by dinner time!
Provided by Kristin88
Categories Meat and Poultry Recipes Lamb Leg
Time 6h15m
Yield 8
Number Of Ingredients 11
Steps:
- Grate lemon zest into a mortar; add rosemary, garlic, thyme, parsley, olive oil, sea salt, black pepper, and onion powder. Grind into a paste using a pestle.
- Pat lamb dry and rub herb mixture all over the lamb. Place lamb into a 3-quart slow cooker and squeeze juice of the lemon over lamb. Add broth and cover.
- Cook on Low for 6 to 8 hours.
Nutrition Facts : Calories 204.6 calories, Carbohydrate 2.8 g, Cholesterol 68.5 mg, Fat 12.6 g, Fiber 1 g, Protein 19.9 g, SaturatedFat 4.7 g, Sodium 300 mg, Sugar 0.2 g
BEST LEG OF LAMB
When Julia Child visited my cousin's winery 20 years ago for a TV segment, she prepared a leg of lamb recipe using these ingredients. She didn't give the amounts, but I've come close to recreating them. -Karen McAshan, Kerrville, Texas
Provided by Taste of Home
Categories Dinner
Time 2h45m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the first 7 ingredients; rub over leg of lamb. Cover and refrigerate overnight., Place lamb, fat side up, on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 1-1/2 hours., Add broth to pan; cover loosely with foil. Bake 1 to 1-1/2 hours longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10-15 minutes before slicing.
Nutrition Facts : Calories 246 calories, Fat 11g fat (4g saturated fat), Cholesterol 120mg cholesterol, Sodium 320mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 33g protein. Diabetic Exchanges
GARLIC AND HERB LEG OF LAMB WITH POTATOES RECIPE BY TASTY
Cooking a melts-in-your-mouth lamb recipe doesn't need to be complicated. This leg of lamb is rubbed with a lemony, garlic-herb-mustard paste before being roasted over a pan of white wine and potatoes. The potatoes soak up all the juices while the lamb gets charred on the outside and perfectly tender on the inside. Garnish with fresh rosemary and thyme before serving it as the centerpiece of a dinner you'll get endless compliments on.
Provided by Chris Salicrup
Categories Dinner
Yield 10 servings
Number Of Ingredients 12
Steps:
- 2-3 hours before roasting, prepare the lamb. Use a small, sharp knife to make 15 to 20 incisions, each about 2 inches (5 cm) deep, through the fat cap on top of the meat. Thinly slice 3 cloves of garlic and use your fingers to press the slices into the incisions.
- In a blender, combine the remaining 9 garlic cloves, the olive oil, mustard, lemon juice, rosemary leaves, thyme leaves, salt, and pepper. Blend until a paste forms.
- Spread the paste evenly all over the lamb. Let marinate at room temperature for 2 to 3 hours.
- Preheat the oven to 425°F (220°C).
- Place the lamb on a roasting rack in a roasting pan and pour the wine into the bottom of the pan. Roast for 15 minutes.
- Remove the pan from the oven and reduce the heat to 325°F (160°C).
- Arrange the potatoes, cut side down, in the roasting pan and place the lamb on the rack on top. Roast for 2 hours, tossing the potatoes and basting the lamb with the roasting liquid halfway through.
- Transfer the potatoes to a platter, baste the lamb again with the remaining pan juices, and return the lamb to the oven. Continue to roast, basting often, until an instant-read thermometer inserted into thickest part of the leg reaches 130°F (for medium-rare), 45 minutes to 2 hours more, depending on thickness. (As a general rule, the lamb should roast 20 minutes per pound for medium-rare).
- Transfer the lamb to a platter and set aside to rest for 20 minutes. While the lamb rests, return the potatoes to the roasting pan, season with flaky salt, and warm in the oven until just heated through, about 20 minutes. Return the potatoes to the serving platter.
- Carve the lamb into ½-inch (1 cm) thick slices and arrange on the platter with the potatoes, garnished with rosemary and thyme sprigs. Serve with whole grain mustard alongside.
- Enjoy!
Nutrition Facts : Calories 1152 calories, Carbohydrate 24 grams, Fat 70 grams, Fiber 3 grams, Protein 96 grams, Sugar 1 gram
EASY ROAST LEG OF LAMB
Roast a leg of lamb for a family feast. It's ideal served with roasties and your favourite spring vegetables for an Easter dinner or Sunday roast
Provided by Anna Glover
Categories Dinner
Time 2h
Number Of Ingredients 6
Steps:
- Heat the oven to 220C/200C fan/gas 7. Remove all packaging from the lamb and keep a note of the weight to calculate the roasting time. Make incisions into the lamb using a small sharp knife, at an angle, about 5cm into the meat. Making the holes at an angle will mean more of the meat is flavoured, and the flavourings will be less tempted to be pushed out when roasting.
- Insert a short sprig of rosemary, a garlic slice and a small piece of anchovy (if using) into each of the holes, pressing in well with your finger. Season the meat all over with salt and pepper, then rub the lamb all over with the olive oil. Transfer to a roasting tin, sat on the onion slices. Roast for 20 mins.
- Lower the oven to 190C/170C fan/gas 5 and cook for another 15-20 mins per 500g (1 hr - 1 hr 20 mins for 2kg leg) depending on how pink you like your lamb. You can also check the internal temperature of the lamb if you prefer pinker meat - it will be 55C for medium (pink) and 70C for well done.
- Cover with foil and rest for 15 mins before carving. Save the tray juices and onion slices to make gravy.
Nutrition Facts : Calories 473 calories, Fat 27 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 48 grams protein, Sodium 0.26 milligram of sodium
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.
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