ROASTED LAMB SHANKS WITH LEMON AND HERBS
Provided by Food Network Kitchen
Time 11h45m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Make the lamb a day in advance: Make several incisions in the shanks with a paring knife and slide a slice of garlic into each slit. Place the shanks in a large baking dish, drizzle with the lemon juice, turning to coat, and season with salt and pepper on all sides. Mix the parsley, thyme and marjoram in a small bowl, then rub the herbs over the lamb. Cover and set aside at room temperature for 1 hour. After 30 minutes, place a Dutch oven or covered ovenproof pot in the oven and preheat to 500 degrees for at least 30 minutes.
- Transfer the shanks to a plate and drizzle with the melted butter; reserve the marinade. Carefully remove the preheated pot from the oven. Working quickly, add the shanks, making sure at least one side of each touches the hot pot. Return the pot to the oven, uncovered, and place the lid on another oven rack to keep it hot. Roast the shanks for 25 minutes.
- Meanwhile, bring the reserved marinade and 1/2 cup water to a boil in a small saucepan over medium heat. Pour the hot marinade over the shanks, then place a large sheet of heavy-duty foil over the pot and cover with the hot lid. Reduce the oven temperature to 350 degrees and roast 45 minutes, then reduce the temperature to 200 degrees and cook 30 more minutes. Turn off the oven and leave the lamb inside, undisturbed, to finish cooking, 20 minutes.
- Remove the lamb from the cooking liquid and place in a shallow baking dish. Refrigerate the meat and the sauce separately overnight.
- When ready to serve, position a rack in the upper third of the oven and preheat to 350 degrees. Drizzle the shallots with olive oil in a small baking dish and season with salt and pepper. Cover the lamb loosely with foil. Bake the lamb and shallots for 25 to 30 minutes, uncovering the lamb and brushing lightly with melted butter after 15 minutes. Meanwhile, discard the fat from the chilled sauce and bring to a simmer over medium heat. Drizzle the finished lamb and shallots with the sauce and garnish with parsley.
ROASTED RACK OF LAMB
I have had this recipe for a long time, and always enjoy making it. You can also do the same thing with beef or pork.
Provided by JENNINE1980
Categories Meat and Poultry Recipes Lamb
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Move oven rack to the center position.
- In a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Toss in 2 tablespoons olive oil to moisten mixture. Set aside.
- Season the rack all over with salt and pepper. Heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes. Brush rack of lamb with the mustard. Roll in the bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring.
- Arrange the rack bone side down in the skillet. Roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want. With a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.
Nutrition Facts : Calories 481.4 calories, Carbohydrate 5.6 g, Cholesterol 94.1 mg, Fat 40.8 g, Fiber 0.5 g, Protein 22.2 g, SaturatedFat 13.4 g, Sodium 1368.8 mg, Sugar 0.3 g
LAMB KABOBS
Provided by Ina Garten
Categories appetizer
Time 8h45m
Yield 8 to 12 servings
Number Of Ingredients 17
Steps:
- Cut the lamb in 1 1/2-inch cubes. You should have about 40 cubes. Combine the garlic, rosemary, thyme, olive oil, red wine, vinegar, and 1 teaspoon of salt in a medium bowl. Add the lamb cubes, cover with plastic wrap, and refrigerate overnight or for up to 2 days. Toss occasionally.
- Heat a charcoal grill with coals. Spread the coals in 1 tight layer on the grill.
- Cut the red onions in quarters and separate each quarter into 3 or 4 sections. Loosely thread 3 or 4 pieces of lamb alternately with sections of onion on skewers. Sprinkle both sides of the lamb with salt and pepper. Next place 4 or 5 cherry tomatoes on skewers, threading them through the stem of the tomato. Rub the tomatoes with olive oil and sprinkle with salt and pepper. First, place the lamb skewers on the hot grill and cook for 10 to 15 minutes, turning 2 or 3 times, until the lamb is medium rare. Approximately 5 minutes before the lamb is done, place the tomato skewers on the grill, turning once, until seared on the outside but still firm inside.
- For the sauce, bring the chicken stock, olive oil, and lemon juice to a boil in a medium pot. Lower the heat and simmer for 5 minutes, until reduced in half. Add the rosemary, 1/2 teaspoon of salt, and the pepper. Serve the sauce on the side.
CHEF JOHN'S ROASTED LEG OF LAMB
I've done more than a few lamb dishes dedicated to Easter, but inexplicably have never posted one for a whole leg of lamb. It's such a classic Easter menu option, and, when prepared using this method, makes for a very user-friendly hunk of meat.
Provided by Chef John
Categories Meat and Poultry Recipes Lamb Leg
Time 10h20m
Yield 8
Number Of Ingredients 13
Steps:
- Stir 1/4 cup pomegranate molasses, garlic, rosemary, kosher salt, black pepper, Aleppo pepper, mint, and cumin together in a bowl.
- Arrange the butterflied leg of lamb onto a work surface with the fatty side facing down. Cut 2 deep slashes in each of the the fleshy ends of the meat. Flip the lamb and cut 10 to 20 shallow slashes across the surface of the fat.
- Spread 3/4 the pomegranate molasses mixture onto the meat-side of the lamb to coat completely. Fold meat together and turn into a large bowl. Spread remaining pomegranate mixture over the fatty side of the meat. Cover the bowl with plastic wrap and refrigerate 8 hours to overnight.
- Preheat oven to 350 degrees F (175 degrees C). Place a roasting rack in the bottom of a roasting pan.
- Remove lamb from marinade and discard excess marinade. Gather roast and place onto a work surface with fatty side facing upwards. Tie the center section of the roast with kitchen twine to cinch the roast together. Repeat ties four times along the length of the roast.
- Season roast with salt and transfer to prepared roasting pan. Pour water below the rack to cover the bottom of the pan.
- Roast in the preheated oven until hot and slightly pink in the center, about 1 3/4 hours. An instant-read thermometer inserted into the center should read at least 135 degrees F (57 degrees C). Rest for 15 minutes, transfer to a plate, and brush with remaining pomegranate molasses.
Nutrition Facts : Calories 344.4 calories, Carbohydrate 5.8 g, Cholesterol 115.3 mg, Fat 20.6 g, Fiber 0.4 g, Protein 31.9 g, SaturatedFat 8.6 g, Sodium 823.5 mg, Sugar 4.7 g
DIANE'S ROAST LAMB
Noted chef and author Diane Kochilas prepares a delicious Greek Easter feast featuring this roast lamb.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 10
Steps:
- Finely chop 8 garlic cloves. In a large shallow pan, combine wine, 1 cup lemon juice, chopped garlic, 2 tablespoons oregano, and 2 tablespoons rosemary; season with salt and pepper. Add lamb, turning to coat. Cover, and marinate in refrigerator overnight.
- Preheat oven to 350 degrees. In a mortar and pestle, crush 6 garlic cloves and remaining oregano and rosemary. Remove lamb from marinade, and pierce it with a paring knife in 10 to 12 places. Rub garlic mixture over lamb, pushing the mixture into the incisions. Transfer to a large roasting pan, and pour 3 tablespoons olive oil over lamb, rubbing to coat.
- Place potatoes around lamb in roasting pan. Crush remaining 4 garlic cloves, and toss with potatoes. Drizzle remaining 1/4 cup olive oil and remaining cup lemon juice over potatoes. Season with salt and pepper. Transfer to oven, and roast for 1 hour. Add artichokes to roasting pan, and roast 45 minutes more, basting occasionally with lemon juice. Remove from oven, and let rest for 10 minutes before carving.
GREEK ROAST LAMB
If spring is in the air you don't want to be slaving over a hot oven, so make the most of seasonal lamb the easy way with this lazy roast
Provided by Barney Desmazery
Categories Dinner, Main course
Time 2h
Number Of Ingredients 8
Steps:
- Heat oven to 240C/fan 220C/gas 9. Pound the garlic, half the oregano, lemon zest and a pinch of salt in a pestle and mortar, then add the lemon juice and a drizzle of olive oil. Stab the lamb all over with a sharp knife, then push as much of the herb paste as you can into the holes.
- Tip the potatoes into a large roasting tin, then toss in the remaining olive oil and any remaining herb paste. Nestle the lamb amongst the potatoes, roast for 20 mins, then reduce the temperature to 180C/fan 160C/gas 4. Roast for 1 hr 15 mins for medium-rare, adding another 15 mins if you prefer your lamb medium. Baste the lamb once or twice with the juices and toss the potatoes. When the lamb is done to your liking, remove from the tin and let it rest. Throw the rest of the oregano in with the potatoes, scoop from the tin and keep warm.
- Place the roasting tin over a medium flame, add the canned tomatoes and olives to the pan juices, then simmer for a few mins. Serve the lamb with the potatoes and sauce and a simple salad.
Nutrition Facts : Calories 685 calories, Fat 36 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 59 grams protein, Sodium 0.54 milligram of sodium
More about "kecks roast lamb recipes"
HOW TO ROAST LAMB THAT'S TENDER AND JUICY EVERY TIME
From allrecipes.com
Estimated Reading Time 4 mins
TOP 10 RECIPES FOR SUCCULENT ROAST LAMB | ALLRECIPES
From allrecipes.com
Author Vanessa GreavesEstimated Reading Time 4 mins
BEST ROAST LEG OF LAMB RECIPE | JAMIE OLIVER LAMB RECIPES
From jamieoliver.com
SLOW ROAST LEG OF LAMB | RECIPETIN EATS
From recipetineats.com
SLOW-ROASTED ROSEMARY GARLIC LAMB SHANKS RECIPE
From thespruceeats.com
ROASTED LEG OF LAMB - DAMN DELICIOUS
From damndelicious.net
BEST RACK OF LAMB RECIPE - HOW TO COOK RACK OF LAMB …
From delish.com
41 BEST LAMB RECIPES & IDEAS | RECIPES, DINNERS AND EASY …
From foodnetwork.com
Reviews 1KAuthor By
BEST ROAST LAMB RECIPE - HOW TO COOK ROAST LAMB - DELISH
From delish.com
4.5/5 (17)Total Time 1 hr 30 mins
QUICK AND SIMPLE ROAST LAMB AND GRAVY - EASY PEASY FOODIE
From easypeasyfoodie.com
HOW TO MAKE THE ULTIMATE ROAST LAMB SHANK - EATWELL101
From eatwell101.com
TOP 10 ROAST LAMB RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
QUICK AND EASY ROAST NECK OF LAMB WITH LEMON AND HONEY
From slummysinglemummy.com
GREEK SLOW ROASTED LEG OF LAMB | RECIPETIN EATS
From recipetineats.com
KETO LAMB RECIPES: 15 LOW CARB LAMB DINNER IDEAS - KETO MILLENIAL
From ketomillenial.com
SLOW-ROASTED LEG OF LAMB (THE GREEK WAY) | KALOFAGAS.CA
From kalofagas.ca
LAMB KEBAB RECIPES | ALLRECIPES
From allrecipes.com
ROAST RACK OF LAMB RECIPE WITH GARLIC AND HERB CRUST
From themediterraneandish.com
PERFECT ROASTED LEG OF LAMB (NO-FAIL RECIPE) - THE MEDITERRANEAN …
From themediterraneandish.com
ROASTED LAMBS QUARTERS RECIPE
From ediblewildfood.com
GARLIC HERB CRUSTED ROAST LAMB - THE RECIPE CRITIC
From therecipecritic.com
55 LAMB RECIPES, FROM CHOPS TO ROASTS TO KEBABS | BON APPéTIT
From bonappetit.com
TENDER OVEN ROASTED RACK OF LAMB - JESS PRYLES
From jesspryles.com
ULTIMATE ROAST LAMB: 12-HOUR LAMB SHOULDER | RECIPETIN EATS
From recipetineats.com
17 ROAST LEG OF LAMB RECIPES WORTH CELEBRATING | ALLRECIPES
From allrecipes.com
ROAST LEG OF LAMB RECIPE - THE SPRUCE EATS
From thespruceeats.com
LAMB SHOULDER SLOW ROASTED IN THE OVEN - TENDER & JUICY
From myketokitchen.com
QUICK LAMB KEBABS | LAMB RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
21 EASY LEFTOVER LAMB RECIPES - MAMA LOVES TO COOK
From mamalovestocook.com
LAMB MEAT RECIPES - KRISTASHEEP
From kristasheep.com
SMOKED LAMB NECK ROAST - SHEPHERD SONG FARM
From shepherdsongfarm.com
LAMB NECK RECIPES - GREAT BRITISH CHEFS
From greatbritishchefs.com
ROASTED LAMB SHANKS - BAKE IT WITH LOVE
From bakeitwithlove.com
18 EASY IDEAS FOR YOUR ROAST LAMB LEFTOVERS
From easypeasyfoodie.com
ROASTED RACK OF LAMB - A FOOD LOVER'S KITCHEN
From afoodloverskitchen.com
ROASTED RACK OF LAMB RECIPE - DELISH.COM
From delish.com
LAMB RECIPES, EASY CHOPS, ROASTS, RACKS & IDEAS | FOOD & WINE
From foodandwine.com
TOM KERRIDGE: MY PERFECT ROAST LAMB | WOMAN & HOME
From womanandhome.com
CLASSIC ROAST LAMB | NEW WORLD
From newworld.co.nz
KECKS ROAST LAMB RECIPE - WEBETUTORIAL
From webetutorial.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 »
#time-to-make #course #main-ingredient #preparation #main-dish #lamb-sheep #vegetables #oven #meat #equipment #4-hours-or-less
You'll also love