HERB-CRUSTED LEG OF LAMB
At a traditional Greek Easter dinner, lamb is served medium to well done. If you like it rare, roast it for a shorter amount of time.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 13
Steps:
- Let lamb stand at room temperature for one hour. Heat oven to 325 degrees. Remove all but a thin layer of fat from the lamb. Rub lamb with 1 tablespoon oil; sprinkle with 1 teaspoon salt and 1/4 teaspoon pepper. Place on a rack in a heavy roasting pan.
- Meanwhile, rub head of garlic with 1/4 teaspoon oil; wrap loosely in foil. Bake until garlic is very soft, about 1 hour. Let cool.
- Cut off top of garlic head; squeeze roasted garlic into a bowl. Using a fork, mash garlic to a paste. Add extra-virgin olive oil, lemon juice, oregano, parsley, and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper; mix well.
- Rotate pan after lamb has roasted 1 1/4 hours. After 30 minutes more, slather lamb with roasted-garlic paste. Roast an additional hour (for a total roasting time of about 2 3/4 hours), or until an instant-read thermometer inserted at the thickest part reads 160 degrees. Remove from oven, and let rest 20 minutes.
- Transfer lamb to a carving board. Pour off fat from roasting pan; place over medium-high heat. Sprinkle with flour, and stir with a wooden spoon. Pour in brandy; scrape up brown bits from bottom of pan. Lower heat to medium; let liquid reduce by half. Add stock, stirring until incorporated. Add rosemary and salt and pepper to taste.
- Slice lamb; serve with sauce on the side.
HERB AND GARLIC ROASTED LEG OF LAMB
Steps:
- Gather the ingredients.
- Preheat the oven to 325 F. Place a rack in a roasting pan and set aside.
- Pat the lamb dry with paper towels. Remove any excess fat with a sharp knife, leaving some on so you'll have rich drippings for gravy.
- Peel the garlic. Cut 2 cloves of garlic into thin slivers. Mince the third clove of garlic and set aside.
- With a small, sharp knife, make several tiny, slits-about 1/2-inch to 1-inch deep-evenly over the surface of the lamb. Insert the garlic slivers into the slits.
- Rub the lamb all over with the lemon juice.
- In a small bowl, combine the minced garlic with the herbs, 1 teaspoon of kosher salt, and 1/4 teaspoon of freshly ground black pepper. Rub the garlic and herb mixture over the surface of the lamb.
- Place the lamb, fat side up, on the rack of the prepared pan.
- Insert meat thermometer in the thickest part of the meat, not touching fat or bone.
- Roast for about 25 to 30 minutes per pound, or until the meat thermometer registers 145 F (medium rare) to 165 F (well done).
- Remove the roast to a platter and let it rest for 15 minutes before carving.
- Gather the ingredients.
- Remove the rack from the roasting pan. Skim excess fat from the drippings and place the pan over medium-high heat.
- Add the red wine and cook for about 2 minutes while scraping up any browned bits from the bottom of the pan.
- In a small bowl, combine 1/2 cup of the chicken stock with the flour; whisk until smooth.
- Add the remaining 1 cup of chicken stock and the flour-stock mixture to the roasting pan, whisking frequently until thickened. Season to taste with salt and pepper.
Nutrition Facts : Calories 1016 kcal, Carbohydrate 4 g, Cholesterol 355 mg, Fiber 0 g, Protein 98 g, SaturatedFat 26 g, Sodium 576 mg, Sugar 0 g, Fat 63 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
HERB CRUSTED LAMB
Provided by Giada De Laurentiis
Categories main-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F.
- Season the meat with salt and pepper. In a small bowl, mix the herbs with the olive oil and bread crumbs. Rub both sides of the lamb with the herb mixture. Using the kitchen string, tie up the lamb leg at 2-inch intervals. Place in roasting pan and bake for 20 minutes. Lower the oven temperature to 375 degrees F. Add the wine and water or broth to the roasting pan and cook for another 30 to 40 minutes, or until the thickest part of the lamb reaches an internal temperature of 140 degrees F for medium. Take the lamb out of the oven, cover loosely with foil, and let the meat rest for 15 minutes. Slice and serve.
ROAST LEG OF LAMB WITH GARLIC-HERB CRUST(COOK'S COUNTRY)
Make and share this Roast Leg of Lamb With Garlic-Herb Crust(Cook's Country) recipe from Food.com.
Provided by Coppercloud
Categories Lamb/Sheep
Time 1h40m
Yield 1 leg of lamb, 6-8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 198.2, Fat 14.6, SaturatedFat 2.1, Sodium 188.4, Carbohydrate 14.8, Fiber 1.1, Sugar 1.2, Protein 2.6
HERB AND GARLIC ROAST LEG OF LAMB
Enjoy this herb flavored roasted leg of lamb served with pan juices that's perfect for a dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 2h50m
Yield 10
Number Of Ingredients 8
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.
Nutrition Facts : Calories 370, Carbohydrate 0 g, Cholesterol 155 mg, Fiber 0 g, Protein 48 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 0 g, TransFat 1 g
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
GARLIC AND HERB LEG OF LAMB WITH POTATOES RECIPE BY TASTY
Cooking a melts-in-your-mouth lamb recipe doesn't need to be complicated. This leg of lamb is rubbed with a lemony, garlic-herb-mustard paste before being roasted over a pan of white wine and potatoes. The potatoes soak up all the juices while the lamb gets charred on the outside and perfectly tender on the inside. Garnish with fresh rosemary and thyme before serving it as the centerpiece of a dinner you'll get endless compliments on.
Provided by Chris Salicrup
Categories Dinner
Yield 10 servings
Number Of Ingredients 12
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!
Nutrition Facts : Calories 1152 calories, Carbohydrate 24 grams, Fat 70 grams, Fiber 3 grams, Protein 96 grams, Sugar 1 gram
GARLIC HERB CRUSTED ROAST RACK OF LAMB RECIPE BY TASTY
Here's what you need: rack of lamb, salt, pepper, olive oil, garlic, breadcrumb, fresh flat-leaf parsley, fresh rosemary, grated parmesan cheese, whole grain dijon mustard
Provided by Kiano Moju
Categories Dinner
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F (200°C).
- Season lamb generously with salt and pepper.
- Heat a cast iron over medium high heat.
- To the hot pan, add in 4 tablespoons of the the olive oil, along with the lamb and garlic. Sear all sides of the lamb until browned, about 3-4 minutes. Remove browned lamb, and place cooked lamb onto a baking sheet.
- Remove garlic and add to food processor with along with the breadcrumbs, parsley, parmesan, rosemary, and 1 tablespoon of olive oil. Pulse until combined. Pour onto a large plate.
- Brush the top and sides of the lamb with mustard.
- Coat the top and sides of the lamb with the breadcrumb mixture and roast in oven for 20-25 minutes.
- Allow to rest before slicing.
- Enjoy!
Nutrition Facts : Calories 517 calories, Carbohydrate 13 grams, Fat 34 grams, Fiber 0 grams, Protein 36 grams, Sugar 1 gram
GARLIC AND HERB LAMB
A quick and easy rosemary rub that truly draws out the succulent flavor of lamb. Works on chops or leg of lamb.
Provided by DICIA
Categories Meat and Poultry Recipes Lamb
Time 2h5m
Yield 10
Number Of Ingredients 6
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Puncture the leg of lamb with the tip of a knife just far enough to insert slivers of garlic into the holes. Mix together the dill, salt and rosemary, and rub over the leg of lamb. Place the lamb, fatty side up, on a rack in a shallow roasting pan.
- Roast uncovered for 2 to 2 1/2 hours in the preheated oven, to an internal temperature of 155 degrees F (68 degrees C) for medium. Tent with aluminum foil and let stand for 15 to 20 minutes before carving. The lamb will continue to cook a little bit, and the juices will set up better for carving.
Nutrition Facts : Calories 234.9 calories, Carbohydrate 0.6 g, Cholesterol 100.2 mg, Fat 13.9 g, Fiber 0.1 g, Protein 25.3 g, SaturatedFat 6.7 g, Sodium 393.4 mg
ROAST LEG OF LAMB WITH GARLIC AND HERBS
Make this Roast Leg of Lamb with Garlic and Herbs for a flavorful main no matter the time of year.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 8
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.
HERB-CRUSTED LEG OF LAMB WITH RED WINE GRAVY
Thanks to a breadcrumb coating made with parsley, mint, rosemary and garlic, this roast joint is a cut above the rest
Provided by James Martin
Categories Main course
Time 2h25m
Number Of Ingredients 16
Steps:
- Heat oven to 220C/200C fan/gas 7. Use a sharp knife to make little slits all over the lamb, then insert a slice of garlic into each hole. Tip the onions and carrot into a large flameproof roasting tin, then place the lamb on top and season. Pour 250ml water into the base of the tin and roast in the oven for 30 mins.
- Meanwhile, make the crust by mixing together all the ingredients and seasoning well. Remove the lamb from the oven and turn the heat down to 190C/170C fan/gas 5. Brush the lamb all over with the mustard, then pack on the crust in a thick layer - don't worry if any falls in the tin, this will be used in the gravy later (you probably won't use the entire crust, so set aside what's left for later). Return the lamb to the oven and cook for a further 1 hr 30 mins. Check the lamb during cooking and add more water to the base of the tin if it dries out.
- Remove the lamb from the tin, cover lightly with foil and leave to rest for 30-40 mins - if covered too tightly, the crust will go soggy.
- To make the gravy, put the roasting tin with the vegetables still in it directly on the heat and whisk in the flour. Cook for 1 min, then add the wine, scraping any flour from the bottom of the tin. Let it bubble for 1 min, then pour in the stock. Bring to the boil, then simmer gently for 10-15 mins until thickened, stirring in a little of the reserved crust for a thicker gravy. Strain the gravy through a sieve into a pan, discarding the vegetables left in the sieve. Add mustard to taste and stir through the butter. Keep warm until ready to serve.
Nutrition Facts : Calories 564 calories, Fat 27 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 48 grams protein, Sodium 1.5 milligram of sodium
More about "leg of lamb crusted herbed with roasted garlic sauce recipes"
GARLIC-AND-HERB-CRUSTED LEG OF LAMB RECIPE - FOOD & WINE
From foodandwine.com
5/5 (104)Author Judge Roy BeanServings 8Total Time 2 hrs 15 mins
- Preheat the oven to 400°. In a small bowl, combine the 1/4 cup of olive oil with the minced garlic, rosemary and thyme.
- Score the fatty top side of the lamb about 1/4 inch deep. Season the lamb all over with salt and pepper. On a large rimmed baking sheet, toss the whole garlic cloves, onion, carrots and celery with a generous drizzle of olive oil. Arrange the vegetables in an even layer and season with salt and pepper. Scatter the rosemary sprigs over the vegetables and set the leg of lamb on top, fatty side up. Spread half of the garlic-and-herb rub all over the lamb, making sure to rub it into the score marks. Roast the leg of lamb for 20 minutes.
- Spread the remaining rub over the lamb and add 1/4 cup of water to the baking sheet. Roast the lamb for about 1 hour and 20 minutes longer, rotating the baking sheet a few times, until an instant-read thermometer inserted in the thickest part of the meat registers 145° for medium. Add a few more tablespoons of water to the baking sheet at any point if the vegetables start to get quite dark.
- Transfer the lamb to a carving board and let it rest for 20 minutes. Discard the rosemary sprigs. Carve the leg of lamb into 1/2-inch-thick slices and serve with the roasted vegetables.
ROAST LEG OF LAMB WITH HERBS, HONEY & MUSTARD - SPOONABILITIES
From spoonabilities.com
HERB ROASTED BONELESS LEG OF LAMB RECIPE - MYGOURMETCONNECTION
From mygourmetconnection.com
ROAST LEG OF LAMB WITH HERB SAUCE - MEGAN OPEL INTERIORS
From meganopel.com
HERB-CRUSTED ROAST LEG OF LAMB - HALF A COCONUT
From halfacoconut.com
GARLIC AND HERB CRUSTED LAMB CHOPS RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
GARLIC HERB CRUSTED LAMB - NINJA TEST KITCHEN
From ninjatestkitchen.com
ROAST LEG OF LAMB WITH MINT CHIMICHURRI - EVERY LAST BITE
From everylastbite.com
GARLIC-AND-HERB-CRUSTED LEG OF LAMB RECIPE | MYRECIPES
From myrecipes.com
THE 16 MOST DELICIOUS SAUCES TO SERVE WITH LAMB - KITCHN
From thekitchn.com
HERB-CRUSTED LEG OF LAMB | WILLIAMS SONOMA
From williams-sonoma.com
ROASTED LEG OF LAMB WITH HERB SAUCE - RICARDO CUISINE
From ricardocuisine.com
HERB ROAST LEG OF LAMB - THE PERFECT EASTER LAMB RECIPE
From savoryexperiments.com
HERB CRUSTED BONELESS LEG OF LAMB - THE SEASIDE BAKER
From theseasidebaker.com
GARLIC-HERB ROAST LEG OF LAMB RECIPE | MYRECIPES
From myrecipes.com
HERB ENCRUSTED ROAST LEG OF LAMB WITH GARLIC ROASTED BABY …
From emerils.com
BEST SPICE-CRUSTED LEG OF LAMB RECIPES - FOOD NETWORK
From foodnetwork.ca
LEG OF LAMB CRUSTED HERBED WITH ROASTED GARLIC SAUCE
From webetutorial.com
MUSTARD AND HERB ROASTED LEG OF LAMB - THE HUNGRY BLUEBIRD
From thehungrybluebird.com
ROAST LEG OF LAMB RECIPE ~ EASY RECIPE - GARLIC-HERB CRUST - A …
From agoudalife.com
LEG OF LAMB WITH HERB–GARLIC CRUST | SAVEUR
From saveur.com
GARLIC HERB CRUSTED ROAST LAMB - THE RECIPE CRITIC
From therecipecritic.com
HERB-CRUSTED ROASTED LEG OF LAMB RECIPE | SOUTHERN LIVING
From southernliving.com
EASY ROASTED LAMB WITH MINT SAUCE - A PEACHY PLATE
From apeachyplate.com
ROAST LEG OF LAMB WITH GARLIC & HERBS - CHARLOTTE'S LIVELY KITCHEN
From charlotteslivelykitchen.com
ROAST RACK OF LAMB RECIPE WITH GARLIC AND HERB CRUST
From themediterraneandish.com
HERB ROASTED LEG OF LAMB - SAVOR THE BEST
From savorthebest.com
LEG OF LAMB STEAKS RECIPE - THERESCIPES.INFO
From therecipes.info
HERBED LEG OF LAMB | NIGELLA'S RECIPES | NIGELLA LAWSON
From nigella.com
HERB CRUSTED LAMB WITH GARLIC HORSERADISH SAUCE RECIPE FROM H-E-B
From heb.com
HERB CRUSTED ROAST LEF OF LAMB - VEENA AZMANOV
From veenaazmanov.com
HERB-CRUSTED LEG OF LAMB RECIPE - VALERIA HUNEEUS | FOOD & WINE
From foodandwine.com
CRUSTED ROAST BEEF RECIPES - THERESCIPES.INFO
From therecipes.info
RECIPE - OVEN-ROASTED HERBED LEG OF LAMB
From lcbo.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 »
You'll also love