Imported Legs Of Lamb Recipes

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SLOW ROASTED LEG OF LAMB



Slow Roasted Leg of Lamb image

This recipe is best if domestic lamb is used, as it is much more mild and flavorful than imported lamb. I made this recipe for a friend in TN that did not have a smoker. It is based on my pulled pork recipe I perfected in a Trager smoker.

Provided by The Flying Shepard

Categories     Lamb/Sheep

Time 4h30m

Yield 4 serving(s)

Number Of Ingredients 18

10 pieces fresh thyme
10 pieces fresh rosemary
4 garlic cloves, diced
1/2 cup dried apricot, diced
1/2 cup madeira wine
1/2 teaspoon Anjou pear, vadouvan (optional)
1/2 teaspoon salt and pepper
4 garlic cloves, diced
1 teaspoon coriander
1 teaspoon allspice
1 teaspoon cumin
1/4 cup olive oil
6 cups apple juice
1 ounce of chopped fresh rosemary
1 ounce of chopped fresh thyme
2 lemons, sliced
1 ounce of chopped fresh herb
1/2 teaspoon Anjou pear, vadouvan (optional)

Steps:

  • Prep: Mix the stuffing to combine the ingredients. Rub the lamb with the mixture. Reserve the solids and most of the liquid for the stuffing. Tie the roast and refrigerate overnight.
  • Browning: In a large pan, combine the dry browning ingredients and rub the meat. Heat the oil in the pan and brown the roast on all sides. Deglaze, and add to the roasting pan.
  • Roasting: Preheat the oven to 225°F Rub the herbs onto the roast. Place the roast in a pan. Add liquid of choice, apple, pineapple, stout beer, Madeira are all good choices. You can use water at first and add flavor later in the roast. You can baste or rotate the roast. Basting maintains a better presentation of the herb crust. Rotating improves flavor and moisture. You can always finish with fresh herbs. Cook to 145F minimum temperature. Note, you can remove the meat at 5 degrees early as the temperature will rise during the rest. https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/meat-preparation/focus-on-lambfrom-farm-to-table/CT_Index.
  • Finishing: Remove the roast and let rest at least 120°F This retains the juice and tenderness of the meat. Add liquid to the pan as needed to deglaze. Thicken to make a gravy as desired.
  • Notes:.
  • If roasting vegetables, you will want to return them to an oven at 450F to properly brown them.
  • Vadouvan is an exotic spice that works well with Lamb. Use sparingly if you can find it.

Nutrition Facts : Calories 391.3, Fat 14.9, SaturatedFat 2.2, Sodium 23.7, Carbohydrate 61.5, Fiber 5, Sugar 45.5, Protein 2.4

IMPORTED LEGS OF LAMB



Imported Legs of Lamb image

Number Of Ingredients 0

Steps:

  • These are smaller, younger, and tenderer than most American lamb. Either roast at 325°F as described above (see page 51), counting on 25 minutes per pound, or, since they are so tender, you may wish to roast them at 400°F, counting on an hour or less.

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