Leg O Lamb With Rosemary Au Jus Recipes

ROAST LEG OF LAMB WITH ROSEMARY

Steps:

• In a small bowl, combine the honey, mustard, rosemary, ground black pepper, lemon zest and garlic. Mix well and apply to the lamb. Cover and marinate in the refrigerator overnight.
• Preheat oven to 450 degrees F (230 degrees C).
• Place lamb on a rack in a roasting pan and sprinkle with salt to taste.
• Bake at 450 degrees F (230 degrees C) for 20 minutes, then reduce heat to 400 degrees F (200 degrees C) and roast for 55 to 60 more minutes for medium rare. The internal temperature should be at least 145 degrees F (63 degrees C) when taken with a meat thermometer. Let the roast rest for about 10 minutes before carving.

ROASTED RACK OF LAMB WITH ROSEMARY JUS

Steps:

• Remove the fat cap from the lamb racks, leaving a thin layer of fat on top of the meat, and clean the fat and skin from the bones and wrap the bones in aluminum foil. Cut the racks in half (leaving you with 4 (4-bone) servings).
• Heat a large skillet over high heat, season the racks with salt and pepper and sear fat side down in the hot skillet until well browned. Turn the racks, fat side up and place in a 350 degree F oven for about 30 minutes. You can use a probe thermometer to check the temperature. (At Siro's we roast the racks in a 325 degrees F convection, 20 to 25 minutes to get to medium).
• When the racks are at the desired temperature, remove from the oven and let rest for 5 minutes.
• While the lamb is roasting, heat a saucepan over medium-high heat and saute the shallots and garlic until soft. Add the Merlot, turn the heat down to medium, and reduce by half.
• Heat the demi glace and rosemary in another saucepan and let simmer slowly for twenty minutes. Stir in the reduced Merlot mixture a little at a time into the simmering demi-glace until you can just begin to taste the wine in the sauce.
• At this time we combine a little arrow root with cold water and stir it into the sauce to give the sauce a little bit of a shine and some thickening. Season with salt and pepper.
• To serve, ladle the sauce onto 4warm plates, cut the lamb in half and serve with Roasted Garlic Bread Pudding, Sauteed wild mushrooms, and a seasonal green vegetable.
• Set a skillet over medium heat and add 2 tablespoons oil. When hot add the onion, celery, carrot, bell pepper, scallion, and minced garlic. Cook until the vegetables begin to soften, mince the rosemary and briefly rub in your hand before adding to the vegetables. Cook for 2 more minutes, season with salt and pepper and let cool.
• Combine the whole eggs with the egg yolks and beat well. Stir in the heavy cream and the roasted garlic puree until well blended. Combine the cream mixture with the vegetables and the dried bread cubes and mix well.
• Allow the mixture to stand overnight, covered in the refrigerator.
• Beat the egg whites until stiff and fold into the bread pudding one third at a time and mound in a greased large muffin tin (you should get 4 to 6). Bake in a 350 degree F oven 45 to 60 minutes until golden brown.
• 3/4 cup olive oil
• To roast garlic, cut the tops off the garlic heads and simmer in 1 cup of milk for 10 minutes. Drain, season with salt and pepper, and combine garlic with 3/4 cup oil. Place in a tightly covered pan and roast for 2 hours in a 275 degree F oven. Uncover and let cool. Strain the oil to remove unwanted garlic skin. Squeeze the garlic from the heads and place in a small blender and puree, adding the strained oil in a slow, steady stream to emulsify the oil into the puree.

LEG OF LAMB WITH GARLIC AND ROSEMARY

Steps:

• Pat lamb dry and score fat by making shallow cuts all over with tip of a sharp small knife.
• Pound garlic to a paste with sea salt using a mortar and pestle (or mince and mash with a heavy knife) and stir together with rosemary and pepper. Put lamb in a lightly oiled roasting pan, then rub paste all over lamb. Let stand at room temperature 30 minutes.
• Preheat oven to 350°F.
• Roast lamb in middle of oven until an instant-read thermometer inserted 2 inches into thickest part of meat (do not touch bone) registers 130°F, 1 1/2 to 1 3/4 hours. Transfer to a cutting board and let stand 15 to 25 minutes (internal temperature will rise to about 140°F for medium-rare).
• Add wine to pan and deglaze by boiling over moderately high heat, stirring and scraping up brown bits, 1 minute. Season pan juices with salt and pepper and serve with lamb.

ROAST LEG OF LAMB WITH ROSEMARY

Steps:

• Preheat oven to 325°. Combine the oil, rosemary, onion, garlic, salt and pepper; rub over lamb. Place fat side up on a rack in a shallow roasting pan., Bake, uncovered, 2 to 2-1/2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting occasionally with pan juices. Let stand 15 minutes before slicing.

LEG OF LAMB WITH GARLIC AND ROSEMARY

Steps:

• Pat lamb dry and score fat by making shallow cuts all over with tip of a sharp small knife.
• Pound garlic to a paste with sea salt using a mortar and pestle (or mince and mash with a heavy knife) and stir together with rosemary and pepper.
• Put lamb in a lightly oiled roasting pan, then rub paste all over lamb.
• Let stand at room temperature 30 minutes.
• Preheat oven to 350°F.
• Roast lamb in middle of oven until an instant-read thermometer inserted 2 inches into thickest part of meat (do not touch bone) registers 130°F, 1 1/2 to 1 3/4 hours.
• Transfer to a cutting board and let stand 15 to 25 minutes (internal temperature will rise to about 140°F for medium-rare).
• Add wine to pan and deglaze by boiling over moderately high heat, stirring and scraping up brown bits, 1 minute.
• Season pan juices with salt and pepper and serve with lamb.

ROAST LEG OF LAMB WITH GARLIC ROSEMARY SAUCE

Steps:

• The day before, preheat oven to 375 degrees.
• Place the bones in the roasting pan and roast them until browned. Add carrots, celery and the split garlic head and onion, spreading them over the bottom of the pan so they will brown. Roast them for 5 to 10 minutes. Using a slotted spoon or tongs, remove bones and vegetables and place them in large stockpot.
• Add white wine, water, tomatoes, parsley, rosemary and bay leaf. Simmer, uncovered, for 45 minutes. Or until liquid has been reduced by a third in volume. Remove bones and vegetables and strain stock into a smaller pot. Continue reducing until you have a cup of liquid, which may take about 45 minutes. Season to taste with salt and pepper. The sauce can be prepared ahead of time up to this point and refrigerated until needed.
• Prepare marinade for the lamb. Mash garlic into a paste with mustard, soy sauce, rosemary leaves and olive oil. Spread mixture over lamb, wrap in foil and refrigerate overnight.
• Bring lamb to room temperature before roasting. Roast the lamb on a rack in a preheated 350-degree oven for an hour and 15 minutes to one-and-a-half hours for pink, more for well done. Rest lamb in a warm place for 15 to 20 minutes before carving.
• Reheat sauce, correct seasoning, stir in butter and pour into heated sauce boat. Garnish the lamb with sprigs of rosemary and serve.

ROAST LEG OF LAMB WITH ANCHOVY, GARLIC AND ROSEMARY

Steps:

• Preheat the oven to 425 degrees. With a small, sharp knife, make 12 incisions 2 inches deep into the fleshy side of the leg. Insert a piece of garlic, half an anchovy and a small sprig of rosemary into each incision. Push them in with your little finger.
• Cream the butter with the remaining anchovies and smear it all over the meat. Sprinkle the meat generously with black pepper, place in a roasting pan and pour the wine around it. Tuck in any leftover sprigs of rosemary and pour the lemon juice over the meat.
• Roast in the oven for 15 minutes; lower the oven temperature to 350 degrees and roast for 1 hour more, basting from time to time with the juices. (Cook slightly longer, depending on how well done you like your meat.) Let rest in a warm place for at least 15 minutes before carving.
• Meanwhile, taste the juices, adding salt as needed. (It should not need much because of the anchovies.) If the gravy is too thin, simmer it in a skillet to thicken. If you choose, garnish the slices of lamb with sprigs of watercress. Serve with gravy and mashed potatoes or creamed eggplant.

GARLIC AND ROSEMARY JUS

Steps:

• Melt butter over low heat.
• Cook garlic and onion in the butter over low heat until soft and golden but not caramelised.
• Add rosemary and stir until fragrant, about 1 minute.
• Pour in stock and stir.
• Increase heat to bring stock to a boil, then turn down to a simmer.
• Simmer until reduced by about a third and thickened slightly.
• Taste for seasoning; add more rosemary if needed and season to taste with pepper.
• At this step you could thicken with cornflour and cold water but I like the thinner texture.
• Serve hot with roast lamb, crispy potatoes and green vegetables.