BROILED AND SLOW-ROASTED BUTTERFLIED LEG OF LAMB WITH CUMIN AND GARLIC
Who says making a feast has to take forever? For large gatherings like Passover and Easter, leg of lamb is the roast of choice, and arranged on a platter garnished with herbs, it makes a stunning centerpiece. Buying leg of lamb butterflied from the butcher will leave you time to socialize while it is slow-roasting without worrying about uneven cooking.
Provided by USA WEEKEND columnist Pam Anderson
Categories Meat and Poultry Recipes Lamb Leg
Yield 14
Number Of Ingredients 9
Steps:
- Mix oil, garlic, salt, pepper, cumin and oregano; spread paste on both sides of the lamb and let stand for an hour until meat comes to room temperature.
- Adjust oven rack to upper or upper-middle position (depending on lamb's thickness) and preheat broiler on high for at least 10 minutes.
- Place lamb, cut side up, on a large wire rack set over a foil-lined roasting pan. Broil, moving pan so entire surface browns evenly, about 8 minutes. Turn lamb over; continue to broil until well browned on the other side, about 8 minutes longer. Turn off broiler, remove lamb from oven and let rest for 10 minutes.
- Heat oven to 325 degrees. Stick a meat thermometer into the thickest portion of the lamb; return it to the oven. Roast for a total of 50 minutes to 1 hour, until thermometer registers a rosy-pink 140 degrees. Check lamb several times after 30 minutes. If lamb gets done sooner, simply turn down oven to 170 degrees until ready to serve.
- As soon as lamb comes out of the oven, squeeze on lemon juice and sprinkle with fresh herbs. Carve, slicing across the grain when possible. Arrange on a platter, drizzle with accumulated juices, and serve.
Nutrition Facts : Calories 336.4 calories, Carbohydrate 2.2 g, Cholesterol 105.6 mg, Fat 22.8 g, Fiber 0.7 g, Protein 29.5 g, SaturatedFat 8.4 g, Sodium 493.5 mg, Sugar 0.1 g
LAMSBOUT IN KARNEMELK - LAMB IN BUTTERMILK
Make and share this Lamsbout in Karnemelk - Lamb in Buttermilk recipe from Food.com.
Provided by Coasty
Categories Stew
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Debone the lamb and cut the meat into large cubes. Sprinkle with salt and pepper. (give the bone to the dog or use for stock).
- In a glass bowl mix the buttermilk and herbs and fennel seeds. Add the meat and mix well.
- Place in refrigerator for 2 days.
- Preheat oven t 160°C.
- Remove meat and marinade to a oven proof dish with a lid and bake for 2 hours.
Nutrition Facts : Calories 352.6, Fat 22.9, SaturatedFat 9.9, Cholesterol 113.4, Sodium 139.8, Carbohydrate 2.1, Fiber 0.1, Sugar 2, Protein 32.4
BUTTERMILK-MARINATED LAMB WITH MUSTARD SEEDS AND SAVORY
This recipe comes from Diane St. Clair, a dairy farmer in Vermont. It uses a buttermilk marinade both to flavor the meat and to tenderize it slightly. A wet rub of mustard and savory gets slathered onto the meat before it's roasted: divine.
Provided by Julia Moskin
Categories dinner, main course
Time 1h40m
Yield 8 to 12 servings
Number Of Ingredients 6
Steps:
- In a large deep bowl or a large sealable plastic bag, combine buttermilk, garlic and 1 teaspoon salt. Add lamb, turn to coat, and marinate in the refrigerator for at least 8 hours or up to 24 hours, turning occasionally.
- Heat oven to 325 and remove lamb from refrigerator. In a small bowl, combine mustard and savory. Remove lamb from marinade and pat dry; discard marinade. Season lamb well with salt and pepper and slather with mustard mixture. Place on a rack in a roasting pan. Roast for about 1 1/2 hours, until the internal temperature registers about 155 on a meat thermometer (for medium). For the last 15 minutes of cooking, raise heat to 400 or turn on convection (or both) to brown the outside of the meat.
- Remove from oven, cover lightly with foil and set aside to rest at least 15 minutes before slicing.
Nutrition Facts : @context http, Calories 712, UnsaturatedFat 23 grams, Carbohydrate 7 grams, Fat 47 grams, Fiber 1 gram, Protein 62 grams, SaturatedFat 20 grams, Sodium 984 milligrams, Sugar 5 grams, TransFat 0 grams
LAMB IN BUTTERMILK CURRY RECIPE
Provided by roxy21
Number Of Ingredients 11
Steps:
- Pour buttermilk into large bowl. Add lamb/beef and mix well. Cover the bowl and refrigerate for at least 6 hours. Lightly pound coriander seeds in a mortar or a bowl with a heavy spoon. Set aside. Heat oil in a pot on medium heat for 1 minute. Add cumin seeds and cook until they sizzle for 30 to 45 seconds. Add garlic and sauté for 5 minutes. Add coriander, chilies, cloves, cardamom and salt. Stir well and cook 3 to 4 minutes. Add marinated meat with all the buttermilk plus 1 cup water. Stir continuously as you bring to a boil. Reduce heat to medium low, cover and cook for 1 hour. Remove lid and stir in mashed potato. Cover the pot again and cook for another hour, or until meat is cooked and tender. Add more water to keep meat covered if needed. Remove cloves before serving.
BUTTERMILK SOUP (KARNEMELKSCHE PAP)
Make and share this Buttermilk Soup (karnemelksche Pap) recipe from Food.com.
Provided by littleturtle
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Mix flour with a little water until smooth; add 1 pint of the buttermilk.
- Let come to a boil, stirring constantly to prevent separating.
- Add the rest of the buttermilk, a little at a time.
- Serve hot with sugar or molasses.
Nutrition Facts : Calories 281.3, Fat 4.5, SaturatedFat 2.7, Cholesterol 19.6, Sodium 515, Carbohydrate 41.4, Fiber 0.6, Sugar 23.5, Protein 18.6
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- In a container large and deep enough to hold the leg of lamb horizontally, combine buttermilk, salt and maple syrup. Add lamb and turn to coat. Chill, covered, 24 to 48 hours, turning lamb occasionally.
- Preheat oven to 325°. Remove lamb from marinade; discard marinade. Place lamb on a rack in a shallow roasting pan. Roast until an instant-read thermometer inserted in the thickest portion reads 135° for medium-rare, 1 3/4 to 2 1/4 hours.
- Transfer lamb to a carving board. Tent with foil and let rest for 10 to 15 minutes. Sprinkle with fresh herbs, salt and pepper before serving.
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