Ginger Lemon Roast Lamb Recipes

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ROAST LEG OF LAMB WITH LEMON, GARLIC, AND ROSEMARY



Roast Leg of Lamb with Lemon, Garlic, and Rosemary image

The longer the lamb marinates in the seasoning paste, the better flavor you'll have. Anywhere from 1 to 24 hours will work, but overnight is best. Slice the leftovers for pita stuffed sandwiches topped with tabbouleh.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Number Of Ingredients 7

2 whole lemons, washed, seeded, and chopped
2 sprigs of fresh rosemary, leaves removed
5 to 6 garlic cloves, peeled
1 tablespoon coarse salt
1/2 teaspoon freshly ground black pepper
2 to 4 tablespoons extra-virgin olive oil
1 boneless leg of lamb, butterflied, boned, and cut to lay flat (about 5 pounds)

Steps:

  • Place the chopped lemon, rosemary, garlic, salt, pepper, and olive oil in a food processor. A blender can also be used, if done in batches. If you have neither, finely chop all ingredients together.
  • Open up the lamb and lay it flat. Spread and massage the lemon paste evenly over the inside and outside of the lamb. Place in a baking dish and cover, or in a large resealable plastic bag. Refrigerate overnight to marinate, turning occasionally.
  • Preheat the oven to 450 degrees. Remove the meat from the refrigerator 30 to 60 minutes before cooking. Place the lamb on a rack in a foil-lined roasting pan or rimmed baking sheet. Place the meat in the oven and after 5 minutes, reduce the temperature to 425 degrees. Roast for 45 minutes, or until medium rare, 140 degrees on an instant read thermometer. Allow the meat to rest for 10 to 15 minutes before carving and serving.

LAMB WITH LEMON GRASS AND GINGER



Lamb With Lemon Grass and Ginger image

Provided by Mark Bittman

Categories     brunch, dinner, easy, lunch, main course

Time 15m

Number Of Ingredients 7

1/4 cup minced lemon grass
2 tablespoons minced ginger
1/4 cup soy sauce
1/4 cup orange juice
2 tablespoons minced garlic
black pepper
2 pounds of lamb shoulder

Steps:

  • Combine lemon grass, ginger, soy sauce, orange juice, minced garlic, and pepper. Rub half the mixture over the lamb, and marinate overnight.
  • Heat a grill or broiler with the rack 4 to 6 inches from the flame. Wipe off the marinade; grill or broil, turning once, until medium, 4 or 5 minutes per side.
  • Serve with the remaining sauce.

Nutrition Facts : @context http, Calories 252, UnsaturatedFat 10 grams, Carbohydrate 2 grams, Fat 20 grams, Fiber 0 grams, Protein 16 grams, SaturatedFat 8 grams, Sodium 406 milligrams, Sugar 1 gram

ROAST LEG OF LAMB WITH GINGER AND MINT



Roast Leg of Lamb with Ginger and Mint image

Provided by Food Network Kitchen

Time 7h30m

Number Of Ingredients 10

2 heads garlic, peeled
1 3-inch piece ginger, peeled and sliced
3 tablespoons extra-virgin olive oil
1 tablespoon paprika
Kosher salt and freshly ground pepper
1 7- to 8-pound bone-in leg of lamb
2 cups firmly packed fresh mint leaves, chopped, plus more for topping
3 cups low-sodium chicken broth
3 tablespoons white balsamic vinegar
1 1/2 tablespoons sugar

Steps:

  • Pulse the garlic, ginger, 1 tablespoon olive oil and the paprika in a food processor to make a paste. Heat the remaining 2 tablespoons olive oil in a medium skillet over medium-high heat. Add the garlic-ginger paste, 1 teaspoon salt and a few grinds of pepper; cook, stirring occasionally, until the paste begins to fry slightly, about 5 minutes. Transfer to a bowl; let cool.
  • Make about sixteen 1-inch-deep slits all over the leg of lamb with a paring knife. Stuff the chopped mint and some of the garlic-ginger paste into the slits. Rub the remaining paste all over the outside of the lamb. Wrap the lamb in plastic wrap and refrigerate at least 4 hours or overnight.
  • Bring the lamb to room temperature 30 minutes before roasting. Preheat the oven to 375 degrees F. Unwrap the lamb, season with salt and pepper and place on a rack in a roasting pan. Pour 1 cup chicken broth into the pan. Transfer to the oven and roast until the lamb starts browning, about 30 minutes. Meanwhile, combine the remaining 2 cups chicken broth, the vinegar and sugar in a medium saucepan and bring to a boil; remove from the heat and set aside.
  • Remove the lamb from the oven; baste with the broth mixture. Continue roasting, basting every 30 minutes, until the lamb is golden brown and a thermometer inserted into the thickest part registers 130 degrees F, about 1 1/2 more hours. Transfer to a cutting board and let rest 20 minutes before slicing.
  • Meanwhile, spoon off any excess fat from the pan juices; add the pan juices to the remaining broth. Heat the broth mixture over medium heat, stirring occasionally, until reduced by about one-third, about 5 to 7 minutes. Top the lamb with mint and serve with the broth mixture.

LEMON-ROSEMARY ROAST LEG OF LAMB



Lemon-Rosemary Roast Leg of Lamb image

We've taken the classic approach of studding the lamb with garlic and coating in a generously seasoned rub. Giving it time to marinate is the key, then roast for a crispy exterior and tender, juicy inside.

Provided by Food Network Kitchen

Categories     main-dish

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 6

1 6 1/2- to 8-pound bone-in leg of lamb
4 cloves garlic, thinly sliced
1 lemon
2 tablespoons chopped fresh rosemary
Kosher salt and coarsely ground pepper
2 tablespoons extra-virgin olive oil

Steps:

  • Trim the excess fat from the lamb, leaving a 1/4- to 1/2-inch layer of fat. Using a sharp knife, make small slits, about 1/2 inch deep and 2 to 3 inches apart, all over the surface of the lamb. Fill each slit with a slice of garlic.
  • Grate the lemon zest into a small bowl (reserve the lemon). Add the rosemary, 1 tablespoon salt and 2 teaspoons pepper. Rub the mixture all over the lamb. Cover and refrigerate at least 4 hours or overnight.
  • Remove the lamb from the refrigerator and bring to room temperature about 1 hour before roasting. Preheat the oven to 425˚ F. Set a rack in a roasting pan and set the lamb fat-side up on the rack. Cut the reserved lemon in half and squeeze the juice over the lamb; drizzle with the olive oil and rub all over to coat. Add the lemon halves to the pan. Roast until the fat on the lamb starts to sizzle, about 20 minutes.
  • Reduce the oven temperature to 350˚ F and continue roasting the lamb until a thermometer inserted into the thickest part registers 130˚ F for medium rare to medium, 1 hour to 1 hour 15 minutes more. Remove to a cutting board and let rest 20 minutes before carving.

LAMB CHOPS WITH LEMONGRASS AND GINGER



Lamb Chops with Lemongrass and Ginger image

This delicious recipe is courtesy of Neil Perry.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Number Of Ingredients 10

2 cloves garlic, chopped
2 stalks lemongrass, peeled and thinly sliced crosswise
1 piece fresh ginger (1/2 inch), peeled and chopped
1 teaspoon sea salt
3 tablespoons chopped cilantro leaves
3 tablespoons chopped fresh mint
1/4 cup extra-virgin olive oil
12 lamb rib chops, about 1/2 inch thick
Freshly ground pepper
4 lemon wedges

Steps:

  • Prepare marinade: Place the garlic, lemongrass, ginger, and salt in a mortar. Using a pestle, grind to a rough paste. Add cilantro and mint, and grind 1 minute more. Stir in oil.
  • Place lamb chops in a shallow dish and pour over marinade; turn lamb to coat. Let stand 1 hour.
  • Preheat a grill pan over high heat. Place lamb on grill and cook, turning once, about 2 minutes per side for medium-rare. Transfer to a plate, cover to keep warm, and let stand in a warm place, about 10 minutes.
  • Divide lamb evenly between 4 plates. Pour any juices that have accumulated on the plate over lamb. Season with pepper and garnish each plate with a lemon wedge.

GINGER-LEMON ROAST LAMB



Ginger-lemon Roast Lamb image

Ginger and lemon adds a distinctive flavour to lamb. This recipe can be transferred to any cut of lamb, or pork roast. A supermarket handout from the butcher shop featuring New Zealand Spring Lamb

Provided by TOOLBELT DIVA

Categories     Lamb/Sheep

Time 1h51m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 short cut leg of lamb, thawed
2 tablespoons finely chopped fresh ginger
1 tablespoon coarsely grated fresh lemon rind
3 cloves garlic, minced
1 teaspoon dried thyme
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup fresh lemon juice
3/4 cup dry white wine or 3/4 cup water
1 tablespoon cornstarch

Steps:

  • Trim any excess fat from lamb.
  • Make 1/2 inch (1 cM) deep slits all over leg.
  • In a small bowl, combine ginger, lemon rind, garlic, thyme, flour, salt and pepper.
  • Stir in lemon juice to make paste.
  • Coat lamb leg well, making sure it seeps into all the slits.
  • Cover and refrigerate for at least 3 hours, or overnight.
  • PREHEAT OVEN TO 450 degrees F (230C).
  • Place lamb leg in shallow roast pan; pour wine into pan.
  • Roast uncovered, 15 minutes.
  • Reduce oven temperature to 325 degrees F (160C) and continue roasting for about 1-1/4 hour longer, or until internal temperature of meat is 130F (54C).
  • Add water, if roast pan becomes dry.
  • Remove lamb and let rest for 15 minutes under tent of foil, prior to carving.
  • Skim fat from pan juices;.
  • Add more water or wine, if necessary and bring to a boil, scraping up any brown bits from the pan.
  • Dissolve cornstarch in 2 Tbsp (25mL) cold water and stir into pan.
  • Cook, stirring all the while, until bubbly and thickened.
  • Carve lamb leg and you would normally, and serve with your favourite vegetables, orzo or rice.
  • Gravy on the side.

DALE'S LAMB



Dale's Lamb image

I call this Dale's Lamb because my late mother-in-law, Dale, gave me this recipe. Everyone who's ever tried this likes it, even my mom, who didn't care much for lamb. Hope you like it, too.

Provided by JMHUEBB

Categories     Meat and Poultry Recipes     Lamb

Time 9h30m

Yield 8

Number Of Ingredients 10

⅔ cup lemon juice
½ cup brown sugar
¼ cup Dijon mustard
¼ cup soy sauce
¼ cup olive oil
2 cloves garlic, minced
1 (1/2 inch) piece fresh ginger root, sliced
1 teaspoon salt
½ teaspoon ground black pepper
1 (5 pound) leg of lamb, butterflied

Steps:

  • In a bowl, mix the lemon juice, brown sugar, Dijon mustard, soy sauce, olive oil, garlic, ginger, salt, and pepper. Place the lamb in a shallow container. Pour the lemon juice mixture over the lamb. Cover, and marinate in the refrigerator 8 hours or overnight.
  • Preheat an outdoor grill for medium heat. Drain marinade, and bring to a boil in a small saucepan. Reduce heat to low, and simmer, whisking constantly, until slightly thickened.
  • Lightly oil the grill grate. Over indirect heat, grill the lamb 40 to 50 minutes, turning to cook all sides, to a minimum internal temperature of 145 degrees F (63 degrees C). Cool, slice, and cover with the thickened marinade mixture to serve.

Nutrition Facts : Calories 450.8 calories, Carbohydrate 17.8 g, Cholesterol 115.3 mg, Fat 27.2 g, Fiber 0.2 g, Protein 32.4 g, SaturatedFat 9.5 g, Sodium 1015.4 mg, Sugar 14 g

CLASSIC GREEK ROASTED LEG OF LAMB WITH LEMON-GARLIC POTATOES



Classic greek roasted leg of lamb with lemon-garlic potatoes image

Make and share this Classic greek roasted leg of lamb with lemon-garlic potatoes recipe from Food.com.

Provided by Poppy

Categories     Lamb/Sheep

Time 1h55m

Yield 6 serving(s)

Number Of Ingredients 23

1 (8 lb) leg of lamb, bone in
1 head garlic
2 tablespoons Greek oregano
2 tablespoons greek thyme
2 tablespoons dried rosemary
1 cup olive oil
1 cup fresh lemon juice
4 cups dry red wine
salt and pepper
6 -8 cloves garlic, peeled
2 tablespoons oregano
2 tablespoons thyme
2 tablespoons rosemary
1 teaspoon black peppercorns
salt
2 tablespoons olive oil
6 lbs roasting potatoes, peeled and cut lengthwise into six wedges
1 cup olive oil
1 cup lemon juice
water
1 -2 tablespoon oregano
salt and pepper
2 -3 cloves garlic

Steps:

  • Trim the excess fat off the lamb and set aside.
  • Finely chop the whole garlic head.
  • Combine with the remaining marinade ingredients.
  • Place the lamb in a large, deep container or baking dish and pour in the marinade.
  • Turn the lamb in the marinade so that it is coated all over.
  • Cover and refrigerate overnight.
  • Using a mortar and pestle, crush the ingredients for the dry rub all together until they are pastelike in consistency.
  • Remove the lamb from the marinade and discard the marinade.
  • Make 10-15 small incisions all over its surface using a small, sharp paring knife.
  • Stuff each of these little holes with the dry rub and rub whatever is left over the surface of the lamb.
  • Season well with salt and pepper and rub the lamb with about 2 tablespoons of olive oil.
  • Preheat the oven to 375°F (190°C).
  • Place the potatoes in a large roasting pan and toss with the lemon juice, garlic, olive oil and oregano.
  • Season well with salt and pepper.
  • Place the lamb over the potatoes.
  • Roast, frequently basting both the lamb and the potatoes with the pan juices for about 1 hour and 30 minutes, for a well-done leg.
  • Add a little water to the pan during baking if necessary to keep the pan juices from drying out.
  • Remove the lamb from the oven and let rest for about 10 minutes before carving.
  • Keep the potatoes in the turned off oven until ready to serve.

GINGER LEMONADE



Ginger Lemonade image

What a great twist on lemonade. Freeze some of this into ice cubes to use in the drinks, so it won't be diluted!

Provided by Jennifer Madigan

Categories     Drinks Recipes     Lemonade Recipes

Time 1h25m

Yield 20

Number Of Ingredients 5

3 cups white sugar
4 quarts water
14 slices fresh ginger root
4 cups fresh lemon juice
2 lemons, sliced

Steps:

  • In an 8-quart saucepan combine sugar, water and ginger root. Heat to boiling, stirring occasionally. Remove from heat.
  • Stir in lemon juice. Cool 15 minutes. Remove ginger. Refrigerate lemonade at least 1 hour, or until chilled.
  • Serve over ice, and garnish with lemon slices.

Nutrition Facts : Calories 131.6 calories, Carbohydrate 35.6 g, Fiber 0.7 g, Protein 0.3 g, Sodium 6.7 mg, Sugar 31.2 g

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Top Asked Questions

How to cook lamb tenderloin with Rosemary and lemon?
Grate the lemon zest into a small bowl (reserve the lemon). Add the rosemary, 1 tablespoon salt and 2 teaspoons pepper. Rub the mixture all over the lamb. Cover and refrigerate at least 4 hours or overnight.
What is the best way to cook a lamb roast?
Preheat the oven to 425˚ F. Set a rack in a roasting pan and set the lamb fat-side up on the rack. Cut the reserved lemon in half and squeeze the juice over the lamb; drizzle with the olive oil and rub all over to coat. Add the lemon halves to the pan. Roast until the fat on the lamb starts to sizzle, about 20 minutes.
What is the best way to prepare lamb leg fillets?
Combine garlic, parsley, thyme, olive oil, anchovy, zest and salt in a food processor (or with mortar and pestle) and mix until it forms a paste. Scrape down sides of bowl as needed. Slice 12 to 18 deep slits all over the leg meat using a sharp paring knife.
How do you cook lamb so it falls off the bone?
Remove the foil, baste the lamb and turn the heat up to 190ºC degrees for 30 mins or until lamb is brown and crispy and falling off the bone. Serve shredded lamb in the middle of a table with brioche buns, slaw and chipotle mayo and let everyone make their own sandwiches.

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