Forever Roasted Lamb With Roasted Vegetables Recipes

ROASTED LAMB WITH ROOT VEGETABLES

Steps:

• Allow the leg of lamb to rest at room temperature for 1 hour before cooking.
• Preheat an oven to 400 degrees F (200 degrees C). Place the oven rack in the lower third of the oven.
• Whisk the garlic, pepper, red pepper flakes, bay leaf, rosemary, 1/2 cup olive oil, vinegar, and honey together in a small bowl. Rub the mixture over the lamb, then season with 2 tablespoons coarse salt. Set aside. Place carrots, potatoes, beet, yam, and turnips in a large roasting pan. Toss with 2 tablespoons olive oil and a pinch of salt. Arrange the seasoned leg of lamb on top of the vegetables.
• Roast the lamb in the preheated oven for 20 minutes, then reduce oven temperature to 325 degrees F (165 degrees C). Continue roasting to your desired degree of doneness, about 90 minutes more for medium-rare. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
• Allow the leg of lamb on a cutting board, tented with aluminum foil, for 30 minutes before carving. Place the vegetables on a serving platter and cover with aluminum foil to keep warm until ready to serve.

INCREDIBLE ROASTED SHOULDER OF LAMB WITH SMASHED VEGETABLES AND GREENS

Steps:

• For the lamb:
• Preheat your oven to full whack, (450 to 500 degrees F).
• Slash the fat side of the lamb all over with a sharp knife. Lay half the sprigs of rosemary and half the garlic cloves on the bottom of a high-sided roasting pan, rub the lamb all over with olive oil and season with salt and pepper. Place it in the pan on top of the rosemary and garlic, and put the rest of the rosemary and garlic on top of the lamb. Tightly cover the tray with aluminum foil and place in the oven. Turn the oven down immediately to 325 degrees F and cook for 4 hours - it's done if you can pull the meat apart easily with 2 forks.
• For the vegetables:
• When the lamb is nearly cooked, put thepotatoes, carrots and rutabaga into a large pot of boiling salted water and boil hard for 20 minutes or so until you can slide a knife into the rutabaga easily. Drain and allow to steam dry, then smash them up in the pan with most of the butter. If you prefer a smooth texture, add some cooking water. Spoon into a bowl, cover with foil and keep warm over a pan of simmering water.;
• For the sauce:
• Remove the lamb from the oven and place it on a chopping board. Cover it with foil, then a kitchen towel, and leave it to rest. Put a large pan of salted water on to boil for the greens. Pour away most of the fat from the roasting pan, discarding any bits of rosemary. Put the pan on the stovetop over medium heat and mix in the flour. Add the stock, stirring and scraping all the sticky goodness off the bottom of the pan. You won't need gallons of gravy, just a couple of flavorsome spoonfuls for each serving. Add the capers, turn the heat down and simmer for a few minutes.
• Finely chop the mint and add it to the sauce with the red wine vinegar at the last minute then pour into a pitcher. Add the greens and stalks to the pan of fast-boiling salted water and cook for 4 to 5 minutes to just soften them. Drain and toss with a knob of butter and a pinch of salt and pepper. Place everything in the middle of the table, and shred the lamb in front of your guests. Absolutely delish!
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PEPPER-CRUSTED LAMB WITH ROASTED VEGETABLES

Steps:

• Preheat oven to 400°F. On a rimmed baking sheet, drizzle potatoes with 1 tablespoon oil; season with salt and toss. Roast about 15 minutes. Flip potatoes and move them around to the perimeter of the baking sheet. Add Broccolini to center and drizzle with 1 tablespoon oil; season with salt and toss. Roast until vegetables are tender, 20 minutes more.
• Season chops on both sides with salt and crushed peppercorns. Heat a large skillet over medium-high; swirl in 2 tablespoons oil. Add 4 chops and cook until a thermometer registers 130°F, about 4 minutes per side. Transfer to a plate; repeat with other 4 chops.
• Wipe skillet clean and reduce heat to medium. Add 1 tablespoon oil and shallot and cook 2 minutes, stirring frequently. Sprinkle with flour and cook 1 minute, stirring constantly. Add wine and any leftover juices from plate; bring to a simmer and cook until reduced by half. Remove from heat and stir in butter and season with salt. Serve lamb with vegetables and sauce.