HERB CRUSTED LAMB
Provided by Giada De Laurentiis
Categories main-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F.
- Season the meat with salt and pepper. In a small bowl, mix the herbs with the olive oil and bread crumbs. Rub both sides of the lamb with the herb mixture. Using the kitchen string, tie up the lamb leg at 2-inch intervals. Place in roasting pan and bake for 20 minutes. Lower the oven temperature to 375 degrees F. Add the wine and water or broth to the roasting pan and cook for another 30 to 40 minutes, or until the thickest part of the lamb reaches an internal temperature of 140 degrees F for medium. Take the lamb out of the oven, cover loosely with foil, and let the meat rest for 15 minutes. Slice and serve.
HERB-CRUSTED LEG OF LAMB
At a traditional Greek Easter dinner, lamb is served medium to well done. If you like it rare, roast it for a shorter amount of time.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 13
Steps:
- Let lamb stand at room temperature for one hour. Heat oven to 325 degrees. Remove all but a thin layer of fat from the lamb. Rub lamb with 1 tablespoon oil; sprinkle with 1 teaspoon salt and 1/4 teaspoon pepper. Place on a rack in a heavy roasting pan.
- Meanwhile, rub head of garlic with 1/4 teaspoon oil; wrap loosely in foil. Bake until garlic is very soft, about 1 hour. Let cool.
- Cut off top of garlic head; squeeze roasted garlic into a bowl. Using a fork, mash garlic to a paste. Add extra-virgin olive oil, lemon juice, oregano, parsley, and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper; mix well.
- Rotate pan after lamb has roasted 1 1/4 hours. After 30 minutes more, slather lamb with roasted-garlic paste. Roast an additional hour (for a total roasting time of about 2 3/4 hours), or until an instant-read thermometer inserted at the thickest part reads 160 degrees. Remove from oven, and let rest 20 minutes.
- Transfer lamb to a carving board. Pour off fat from roasting pan; place over medium-high heat. Sprinkle with flour, and stir with a wooden spoon. Pour in brandy; scrape up brown bits from bottom of pan. Lower heat to medium; let liquid reduce by half. Add stock, stirring until incorporated. Add rosemary and salt and pepper to taste.
- Slice lamb; serve with sauce on the side.
HERB-CRUSTED LEG OF LAMB WITH RED WINE GRAVY
Thanks to a breadcrumb coating made with parsley, mint, rosemary and garlic, this roast joint is a cut above the rest
Provided by James Martin
Categories Main course
Time 2h25m
Number Of Ingredients 16
Steps:
- Heat oven to 220C/200C fan/gas 7. Use a sharp knife to make little slits all over the lamb, then insert a slice of garlic into each hole. Tip the onions and carrot into a large flameproof roasting tin, then place the lamb on top and season. Pour 250ml water into the base of the tin and roast in the oven for 30 mins.
- Meanwhile, make the crust by mixing together all the ingredients and seasoning well. Remove the lamb from the oven and turn the heat down to 190C/170C fan/gas 5. Brush the lamb all over with the mustard, then pack on the crust in a thick layer - don't worry if any falls in the tin, this will be used in the gravy later (you probably won't use the entire crust, so set aside what's left for later). Return the lamb to the oven and cook for a further 1 hr 30 mins. Check the lamb during cooking and add more water to the base of the tin if it dries out.
- Remove the lamb from the tin, cover lightly with foil and leave to rest for 30-40 mins - if covered too tightly, the crust will go soggy.
- To make the gravy, put the roasting tin with the vegetables still in it directly on the heat and whisk in the flour. Cook for 1 min, then add the wine, scraping any flour from the bottom of the tin. Let it bubble for 1 min, then pour in the stock. Bring to the boil, then simmer gently for 10-15 mins until thickened, stirring in a little of the reserved crust for a thicker gravy. Strain the gravy through a sieve into a pan, discarding the vegetables left in the sieve. Add mustard to taste and stir through the butter. Keep warm until ready to serve.
Nutrition Facts : Calories 564 calories, Fat 27 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 48 grams protein, Sodium 1.5 milligram of sodium
HERB-CRUSTED RACK OF LAMB WITH GRAVY
Serve your family a hearty meal when you make this tasty Herb-Crusted Rack of Lamb with Gravy. Perfect for special occasions, cook this herb-crusted rack of lamb for holidays, birthdays and much more.
Provided by My Food and Family
Categories Home
Time 55m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 425°F.
- Heat oil in large nonstick skillet on medium-high heat. Add lamb, skin side down, to skillet; cook 2 to 3 min. on each side or until lightly browned on both sides. Transfer lamb to work surface; cool 5 min.
- Spread mustard onto lamb. Combine bread crumbs, cheese and herbs; press into mustard. Place lamb in shallow foil-lined pan sprayed with cooking spray.
- Bake 25 min. or until meat registers 150°F when tested with meat thermometer.. Remove lamb from oven; cover. Let stand 10 min. or until medium doneness (160°F).
- Microwave gravy in microwaveable bowl on HIGH 1-1/2 min., stirring after 45 sec. Add butter and Worcestershire sauce; stir until butter is completely melted and gravy mixture is well blended.
- Serve lamb topped with gravy mixture.
Nutrition Facts : Calories 420, Fat 25 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 120 mg, Sodium 760 mg, Carbohydrate 9 g, Fiber 0 g, Sugar 0.9167 g, Protein 37 g
ROAST LEG OF LAMB WITH RED WINE GRAVY
Although I personally prefer my lamb done Greek-style with lots of garlic and oregano, this way of preparing it is nice also. I make shepherd's pie from the leftover meat and gravy.
Provided by Irmgard
Categories Lamb/Sheep
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Using a sharp knife, remove the thin membrane and most of the fat from the lamb.
- Cut about 25 tiny slits all over the lamb; insert the garlic slivers.
- Combine the oil, lemon juice and rosemary; brush over the lamb.
- Let stand at room temperature for 30 minutes.
- On a greased rack in a roasting pan, roast the lamb in a 325 degree F oven for 1-3/4 to 2 hours, 25 to 30 minutes per pound, or until the meat thermometer registers 140 degrees F for rare or 160 degrees F for medium.
- Remove the lamb to a platter; cover loosely with foil and let stand for 15 minutes.
- To make the gravy, skim the fat from the pan.
- Add onion and cook over medium heat, stirring often, for 4 minutes or until softened.
- Pour in the wine and bring to a boil over medium-high heat; boil for 1 minute, stirring to scrape up the brown bits.
- Add the stock and return to the boil; cook 2 to 3 minutes or until reduced to about 1 cup.
- Mix the cornstarch with 1 tablespoon water; stir into the stock mixture and cook, stirring, for 1 minute or until thickened.
- Blend in the tomato paste.
- Taste and adjust the seasoning with salt and pepper.
- Strain if desired.
- Slice the lamb and serve with the gravy.
More about "herb crusted leg of lamb with red wine gravy recipes"
HERB-CRUSTED LEG OF LAMB RECIPE - GARY DANKO | FOOD
From foodandwine.com
Servings 8
- In a small bowl, combine the parsley, garlic, rosemary, thyme and lavender. Spread the lamb on a work surface, boned side up and season generously with salt and pepper. Spread half of the herb mixture over the lamb and roll it into a roast. Tie the lamb with kitchen string at 1-inch intervals. Spread the remaining herb mixture all over the outside of the roast and season with salt and pepper. Let the roast stand at room temperature for 1 hour.
- Meanwhile, in a large skillet, boil the stock over moderately high heat until reduced to 1 cup, about 30 minutes.
- Preheat the oven to 450°. Set the lamb in a roasting pan and roast in the oven for 10 minutes. Reduce the oven temperature to 350°. Cook the lamb for 45 minutes longer, or until an instant-read thermometer inserted in the thickest part registers 125° for medium-rare or 140° for medium.
- Transfer the lamb to a carving board, cover loosely with foil and let stand for 10 minutes. Add the fennel seeds to the roasting pan and cook over moderate heat until fragrant, about 1 minute. Increase the heat to high, add the reduced stock and cook, scraping up any browned bits on the bottom of the pan; season with salt and pepper.
HERB AND RED WINE ROTISSERIE LEG OF LAMB RECIPE - THE …
From thespruceeats.com
Ratings 32Calories 1172 per servingCategory Dinner, Entree, Main Course
GARLIC-AND-HERB-CRUSTED LEG OF LAMB RECIPE - FOOD
From foodandwine.com
ROAST LEG OF LAMB WITH ROSEMARY AND RED WINE GRAVY
From olivemagazine.com
ROAST LEG OF LAMB WITH RED WINE GRAVY - SWEET & SAVORY
From sweetandsavorybyshinee.com
HERB-CRUSTED LEG OF LAMB WITH RED WINE GRAVY RECIPE
From newideafood.com.au
RACK OF LAMB WITH RED WINE SAUCE RECIPE - THE …
From thespruceeats.com
HERB-CRUSTED LEG OF LAMB WITH RED WINE SAUCE - MORE …
From morethangourmet.com
5/5 (1)Category Meat-Based RecipesServings 8
- Cut slits all over the lamb with the tip of a sharp knife and insert the slices of garlic into the slits. Brush the lamb all over with the olive oil. Mix the thyme, rosemary, salt, and pepper together in a small bowl, pat the mixture all over the lamb, and let it sit for least an hour and up to two hours at room temperature. (This step can be done up to 24 hours ahead. The lamb should be stored, covered, in the refrigerator, and brought out to sit at room temperature 1-2 hours before roasting.)
- Preheat the oven to 350 degrees. Place the lamb in a shallow roasting pan and roast for an hour in the center of the oven. Check the internal temperature with an instant-read thermometer inserted halfway into the thickest part of the meat; continue checking the internal temperature until the lamb reaches the degree of doneness you want. For rosy rare lamb, remove it from the oven at 115 to 120 degrees. For medium rare, remove it at 125-130 degrees, and for medium, remove it at 130-140 degrees. Transfer the meat to a cutting board, cover it loosely with aluminum foil, and let it rest for 15 to 20 minutes.
- While the lamb is resting, make the sauce. If there are juices in the roasting pan, degrease them. Place the pan on the stovetop over medium heat and add the diced onion and the red wine, stirring and scraping the brown bits from the pan with a wooden spoon. Bring the liquid to a boil and cook until it is reduced by half.
- Add the dissolved Glace d'Agneau Gold®, bring the sauce back to a boil, and cook until it is reduced by half again. Whisk in the butter and season to taste with salt and pepper.
MUSTARD AND HERB ROASTED LEG OF LAMB - THE HUNGRY BLUEBIRD
From thehungrybluebird.com
HERB CRUSTED RACK OF LAMB WITH RED WINE SAUCE | FOODTALK
From foodtalkdaily.com
HERB CRUSTED RACK OF LAMB FROM THE LAKES - LONDON UNATTACHED
From london-unattached.com
RED WINE AND HERB ROASTED LEG OF LAMB - RICARDO
From ricardocuisine.com
WINE BRAISED LEG OF LAMB WITH GARLIC RECIPES - EASY RECIPES
From recipegoulash.cc
ROAST LEG OF LAMB (OLIVE OIL MARINADE) RED WINE GRAVY - VEENA …
From veenaazmanov.com
LAMB RED WINE GRAVY RECIPES | VISIT A WINERY
From domvino.fr
HERB-CRUSTED LEG OF LAMB WITH RED WINE GRAVY RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
HERB CRUSTED SMOKED LEG OF LAMB | CHEF DR. MIKE
From chefdrmike.com
SLOW ROASTED LEG OF LAMB WITH GARLIC, HERBS AND RED WINE
From cauldronsandcupcakes.com
HERB ROASTED LEG OF LAMB WITH RED WINE OLIVE JUS
From stsupery.com
HERB CRUSTED RACK OF LAMB WITH RED WINE SAUCE
From justalittlebitofbacon.com
RECIPE: ROAST LEG OF LAMB WITH RED WINE AND HERBS
From perennialpastimes.com
HERB-CRUSTED LEG OF LAMB | WILLIAMS SONOMA
From williams-sonoma.com
HERB-CRUSTED ROAST LEG OF LAMB - HALF A COCONUT
From halfacoconut.com
SLOW ROASTED LEG OF LAMB WITH RED WINE GRAVY - BEST RECIPES UK
From bestrecipesuk.com
HERB-CRUSTED LEG OF LAMB WITH RED WINE GRAVY RECIPE - NEW IDEA …
From newideafood.com.au
HERB-CRUSTED ROASTED LEG OF LAMB RECIPE | SOUTHERN LIVING
From southernliving.com
GARLIC HERB CRUSTED LAMB - NINJA TEST KITCHEN
From ninjatestkitchen.com
GARLIC AND HERB-CRUSTED LAMB RECIPE | MYRECIPES
From myrecipes.com
ROAST LAMB LEG RECIPE - NINE KITCHEN - 9KITCHEN
From kitchen.nine.com.au
RANDOM RECIPE IDEA FOR DINNER | HERB-CRUSTED-LEG-OF-LAMB-WITH …
From reciperoulette.tv
HERB CRUSTED LEG OF LAMB – DRIZZLE KITCHEN
From drizzlekitchen.com
HERB ROASTED LEG OF LAMB - SAVOR THE BEST
From savorthebest.com
LEG OF LAMB SLOW COOKER RED WINE RECIPES
From tutdemy.com
LEG OF LAMB WITH A HERB CRUST | DINNER RECIPES | GOODTO
From goodto.com
HERB CRUSTED BONE-IN LEG OF LAMB - IT'S A GOOD DAY
From ardelles.com
HEIDI'S HERB-CRUSTED LEG OF LAMB | RECIPES - MERRY EDWARDS WINERY
From merryedwards.com
HERB-CRUSTED LEG OF LAMB WITH RED WINE GRAVY - COOKER APP
From cookerapp.com
EASTER RECIPES - HERB-CRUSTED LEG OF LAMB WITH RED WINE GRAVY ...
From homemadegeorgi.blogspot.com
HERB-CRUSTED LEG OF LAMB WITH RED WINE GRAVY
From pinterest.co.uk
HERB-CRUSTED RACK OF LAMB WITH REDCURRANT GRAVY - WAITROSE
From waitrose.com
HERB CRUSTED LEG OF LAMB : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
LEG OF LAMB SLOW COOKED WITH RED WINE RECIPES - YUMMLY
From yummly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love