ROASTED LEG OF LAMB
This recipe is so good yet it doesn't require too much time, effort or ingredients. It's easy & fool-proof, even for you first-timers!
Provided by Chungah Rhee
Categories entree
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F. Line a roasting pan with aluminum foil. Using paper towels, pat lamb dry. Using a sharp knife, score the top side of the lamb by making shallow cuts all over. In a small bowl, combine garlic, olive oil, rosemary, thyme, Dijon, salt and pepper. Place lamb, fat side up, on a rack in the prepared roasting pan. Spread garlic mixture evenly over the lamb, rubbing in thoroughly into the scored cuts. Place into oven and roast until it reaches an internal temperature of 135 degrees F for medium, about 1 hour 30 minutes to 1 hour 45 minutes, or until desired doneness. Let rest 15 minutes before slicing. Serve immediately with mini hasselback potatoes.
SILENCE OF THE LEG O' LAMB
Steps:
- Roughly chop the garlic cloves in the food processor. Add the mint and repeat. Add the brown sugar, salt, pepper, mustard, and oil and blend to a paste. Spread the paste evenly on the meat side of the roast. Roll the leg into a roast shape and tie with cotton butcher's twine. Fire 2 quarts (1 chimney's worth) of charcoal (natural chunk is best). When charcoal is lightly covered with gray ash, split the coals into 2 piles and move them to the far sides of the cooker. Close the lid and allow the grate to heat. Then, place the lamb, skin side up, on the middle of the hot grate. Add the rosemary sprigs to the charcoal briquettes and close the lid and grill. After 20 minutes, flip the roast and rotate it 180 degrees. Insert the probe thermometer into the roast and continue to grill until it reaches an internal temperature of 135 degrees, about 25 to 30 minutes. Remove the roast at 135 degrees. Remove the butcher's twine from the roast. Cover with foil and rest it for 15 minutes before serving.
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.
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
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.
ELKO LEG OF LAMB
Elko is a town in Nevada. This is from the Born to Grill cookbook. "Around the turn of the twentieth century, Basque immigrants from the Pyrenees brought their sheephearding skills and food customs to the high country of Idaho, Nevada, and California. The shepherds are usually with their flocks, but occasionally come into towns like Elko for a few days of frolic and feasting. Local boarding houses cater to their tastes with bounteous preparations such as this leg of lamb. Most people roast their lamb leg, but it;s also wonderful grilled if you butterfly the meat to reduce its thickness." There is at least a 4 hour marination not put in the cooking time.
Provided by Oolala
Categories Lamb/Sheep
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- At least 4 hours and up to the night before you plan to grill, prepare the marinade, combining all the ingredients in a small bowl.
- Coat the lamb with the marinade and wrap it in plastic and refrigerate.
- Remove lamb from refrigerator, drain the marinade, and discard it.
- Blot the lamb or excess moisture and let it sit covered at room temperature for about 45 minutes.
- Fire up the grill for a 2 level fire capable of cooking first on high heat and then on medium heat.
- Grill the lamb uncovered over high heat for 2 1/2 to 3 minutes per side.
- Move the lamb to medium heat, turning it again.
- Continue grilling for 12 to 16 minutes for rare to medium rare donesss, turning at least 2 more times.
- Turn more often if juice begins to form on the surface.
- If grilling covered, sear both sides of the meat first on high heat uncovered for 2 1/2 to 3 minutes; finish cooking with the cover on over medium heat for 10 to 13 minutes, turning once midway.
- Serve the lamb hot.
Nutrition Facts : Calories 704.2, Fat 48, SaturatedFat 16.7, Cholesterol 170.9, Sodium 368.8, Carbohydrate 4.1, Fiber 0.2, Sugar 0.9, Protein 47.9
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