Herb Roasted Leg Of Lamb With Vegetables And Jus Recipes

HERB-ROASTED LAMB

Steps:

• Preheat the oven to 450 degrees F. Place the oven rack in the lower third of the oven so the lamb will sit in the middle of the oven.
• Peel 6 of the cloves of garlic and place them in the bowl of a food processor fitted with the steel blade. Add the rosemary, 1 tablespoon salt, 1 teaspoon pepper, and butter. Process until the garlic and rosemary are finely minced. Thoroughly coat the top and sides of the lamb with the rosemary mixture. Allow to sit at room temperature for 30 minutes to 1 hour.
• Toss the potatoes and remaining unpeeled garlic in a bowl with the olive oil and sprinkle with salt. Place in the bottom of a large roasting pan. Place the lamb on top of the potatoes. 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. Slice and serve with the potatoes.

HERB-ROASTED LEG OF LAMB WITH VEGETABLES AND JUS

Steps:

• Preheat oven to 400°F.
• In roasting pan, combine onions, celery, and garlic cloves. Drizzle with 1 tablespoon oil, toss well to coat, and mound in center of pan. Set lamb atop mixture. Drizzle with 1 tablespoon oil and sprinkle with herbes de Provence, salt, and pepper. Arrange carrots and celery root around meat and drizzle with remaining 2 tablespoons oil. Pour wine and broth into pan and cover pan tightly with heavy-duty foil.
• Roast 1 hour. Remove foil and increase heat to 425°F. Roast until thermometer inserted into thickest part of lamb registers 130°F for medium-rare, about 15 minutes more.
• Transfer lamb to carving board and tent with foil. Transfer carrots, celery root, and 1/2 of onions to medium bowl and keep warm. Force remaining contents of pan through medium-mesh strainer into medium saucepan, pressing well on solids. Skim off and discard fat. (Or pour pan juices through strainer into fat separator and let stand until fat rises to top, 1 to 2 minutes. Carefully pour pan juices from separator into pan, discarding fat.)
• Set saucepan over moderate heat and bring to simmer. Cook, uncovered, until reduced by half, about 10 minutes. Season to taste with salt and pepper.
• Remove kitchen string from lamb and cut meat crosswise into thin slices. Arrange on platter with roasted vegetables. Serve warm, with jus alongside.

ROASTED WHOLE LEG OF LAMB WITH FRESH HERB RUB

Steps:

• Preheat oven to 500 degrees. Season lamb with salt and pepper. Make 1-inch slits all over; place a sliver of garlic in each. Rub 2 tablespoons mustard over lamb; coat evenly with thyme and rosemary, patting gently.
• Rub oil over bottom of roasting pan; cover with herb bunches. Place lamb on top. Roast 20 minutes; reduce heat to 375 degrees. Add onions, carrots, celery, and potatoes; season with salt and pepper. Roast until meat thermometer inserted near center, avoiding bone, reads 140 degrees, about 70 minutes. Transfer lamb and vegetables to a platter; let rest 20 minutes.
• Meanwhile, make sauce: Knead flour and butter together. Pour off fat; place pan over medium heat. Add wine; reduce by half. Add remaining mustard and stock. Stir; reduce slightly. Strain into a saucepan; simmer. Add butter mixture in small pieces, whisking constantly. Remove from heat; season with salt and pepper. Garnish with herbs.

HERB AND GARLIC ROAST LEG OF LAMB

Steps:

• Heat oven to 325°F.
• In small bowl, stir all ingredients except lamb until well mixed.
• Place lamb in shallow roasting pan (keep netting or string on lamb). Spread herb mixture over entire surface of lamb. Insert meat thermometer so tip is in thickest part of lamb and does not rest in fat.
• Roast uncovered 2 hours 5 minutes to 2 hours 15 minutes for medium-rare or until thermometer reads 140°F. (For medium doneness, bake until thermometer reads 155°F.)
• Remove from oven; cover loosely with aluminum foil. Let stand 15 to 20 minutes or until thermometer reads 145°F (or 160°F for medium doneness). Remove netting or string before serving. Serve with pan juices if desired.

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.

ROAST LEG OF LAMB WITH GARLIC AND HERBS

Steps:

• Use a paring knife to make a dozen small slits in the meat. Tuck garlic slivers into slits. Place meat in a baking dish.
• In a small bowl, stir together oil, lemon juice, oregano, thyme, rosemary, 1 teaspoon salt, and 1 teaspoon pepper. Pour marinade over lamb, turning to coat. Cover with plastic wrap, and refrigerate, basting occasionally with the marinade, for at least 8 hours and up to 24 hours.
• Preheat oven to 325 degrees with rack positioned to fit the lamb in a roasting pan. Remove lamb from refrigerator, uncover, and let sit at room temperature for at least 30 minutes. Using a pastry brush, lightly coat a roasting pan with oil.
• Transfer lamb to a rack fitted in the prepared pan, reserving leftover marinade. Season meat with salt and pepper. Roast lamb, basting every 20 to 30 minutes, first with the reserved marinade, and then with juices that accumulate in the pan. The lamb will need to cook for about 20 minutes per pound (2 hours for a 6-pound leg of lamb; 2 hours and 40 minutes for 8 pounds). An instant-read thermometer inserted in the thickest part of the meat, not touching the bone, should read 145 degrees when the lamb is medium-rare.
• Remove pan from oven and transfer lamb to a cutting board. Cover to keep warm; let rest for 20 minutes before carving. Pour pan juices into a fat separator or glass measuring cup; spoon off any fat that rises to the surface and discard. Cover juices to keep warm while lamb rests; add any juices that collect as the lamb sits.
• Carve lamb, and arrange slices on a large warm platter; drizzle with reserved pan juices just before serving.

GARLIC AND HERB LEG OF LAMB WITH POTATOES RECIPE BY TASTY

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!

ROAST LEG OF LAMB WITH GARLIC-HERB CRUST(COOK'S COUNTRY)

Steps:

• 1. For the lamb: Adjust oven rack to lower-middle position and heat oven to 450 degrees. Using paring knife, cut 1-inch-deep slits all over lamb and poke garlic slivers and rosemary leaves inside slits. Rub lamb with oil and season with salt and pepper. Place leg meaty side down on wire rack set inside rimmed baking sheet. Roast lamb for 15 minutes, flip, and roast 15 minutes longer.
• 2. For the crust: Meanwhile, pulse bread, garlic, oil, and parsley in food processor until coarsely ground. Reserve 2 cups crumb mixture for Lemon Asparagus Casserole. Stir rosemary into remaining crumbs.
• 3. Lower oven temperature to 325 degrees. Remove lamb from oven and brush meaty side with mustard. Press bread crumb mixture into mustard and continue roasting until temperature registers 130 to 135 degrees for medium, 30 to 45 minutes. Transfer lamb to cutting board and tent loosely with foil. Let rest 15 to 20 minutes. Slice and serve.
• Make Ahead: Make slits in lamb, fill with garlic slivers and rosemary, wrap tightly in plastic, and refrigerate for up to 2 days. The garlic-herb crust may be prepared as directed in step 2 and refrigerated for up to 1 day.