Leg Of Lamb Dinner Recipes

ROASTED LEG OF LAMB

Roasted Leg of Lamb image

Roasting is a popular cooking method for a reason. See our step-by-step guides to Preparing a Leg of Lamb and Carving a Leg of Lamb at the Table.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes

Time 2h30m

Number Of Ingredients 11

Ingredients

1 bone-in leg of lamb, aitchbone removed by butcher (7 to 8 pounds)
2 tablespoons coarse salt
2 teaspoons freshly ground pepper
2 tablespoons minced garlic
2 tablespoons chopped fresh rosemary leaves, plus sprigs for garnish
2 tablespoons Dijon mustard
2 tablespoons extra-virgin olive oil
1 cup chicken broth or water
2/3 cup dry red wine
1 1/2 cups chicken broth, divided
1 tablespoon plus 1 teaspoon all-purpose flour

Steps:

For the cleanest-looking presentation, trim 1 1/2 inches of flesh from the shank bone with a sharp paring knife. (Your butcher may be willing to do this for you.)
The fell is a thin outer layer of fat that you may find if you buy an untrimmed leg from a butcher. It's very tough, so it's important to remove all of it. A long knife with a sharp thin blade is the best tool for the job.
Trim the excess fat that lies beneath the fell, but leave enough to enrich the meat and gravy. It also crisps up nicely when broiled, which helps give the carved slices great texture. Use shears to trim the fat pads around the hip, or large end.
Make incisions 1 inch long and 1/2 inch deep all over the leg; they?ll allow the aromatic rub to penetrate the meat more easily. Roughening the surface in this way also results in a crisper, more flavorful crust after broiling.
Stir together salt, pepper, garlic, rosemary, mustard, and oil in a small bowl until it forms a wet paste. Spread rub evenly over lamb, working it into the incisions. Let lamb sit at room temperature, about 30 minutes. Meanwhile, preheat oven to 425 degrees.
Transfer lamb, fat side up, to a large roasting pan fitted with a rack, and add broth. Roast lamb 20 minutes. Reduce temperature to 325 degrees, and roast until a thermometer inserted into thickest part of flesh near the bone reaches 130 degrees to 135 degrees (medium-rare), about 55 minutes. Increase temperature to broil; broil until surface sizzles and becomes brown and crisp, about 5 minutes. Transfer lamb to a platter or carving board; let rest at least 20 minutes before carving.

LEG OF LAMB DINNER

Leg of Lamb Dinner image

Rosemary and currant jelly give this tender, juicy roast a wonderful flavor. Your house will be filled with the savory aroma of this dinner.-Ruth Andrewson, Leavenworth, Washington

Provided by Taste of Home

Categories Dinner

Time 2h35m

Yield 10-12 servings.

Number Of Ingredients 16

Ingredients

1 leg of lamb (5 to 7 pounds)
8 garlic cloves, cut into slivers
4 teaspoons minced fresh rosemary, divided
2 teaspoons ground mustard
1-1/2 teaspoons salt, divided
1 teaspoon chopped fresh mint or 1/4 teaspoon dried mint flakes
1/4 teaspoon pepper
1 tablespoon water
3 pounds red potatoes, cut into 1-inch slices
1 package (16 ounces) baby carrots
2 tablespoons olive oil
3 cups fresh or frozen peas
3 tablespoons cornstarch
1 cup beef broth
1/2 cup cold water
1/3 to 1/2 cup currant jelly

Steps:

Remove thin fat layer from roast. Make deep cuts in the meat; insert a garlic sliver in each. Combine 3 teaspoons rosemary, mustard, 1 teaspoon of salt, mint and pepper. Stir in water. Rub over meat. Place on a rack in a large roasting pan. Bake, uncovered, at 350° for 1-1/2 hours. , Meanwhile, in a large bowl, toss the potatoes, carrots, oil and remaining rosemary and salt. Place in another greased roasting pan. Bake, uncovered, at 350° for 1 to 1-3/4 hours. , Baste roast with pan drippings; bake 30 minutes to 2 hours longer or until meat reaches desired doneness (145° for medium-well). , Add peas to vegetable mixture; bake 10 minutes longer or until vegetables are browned and tender. Remove roast and vegetables to a warm serving platter and keep warm. , Strain pan drippings into a saucepan; skim fat. In a small bowl, combine cornstarch, broth and cold water until smooth; gradually add to drippings. Stir in jelly. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast and vegetables.

Nutrition Facts :

LEG OF LAMB

Leg of Lamb image

Rubbed with garlic, lavender, and other spices, this roast is the perfect centerpiece for a celebration.

Provided by Jessica B. Harris

Yield Serves 4 to 6

Number Of Ingredients 8

Ingredients

1 shank-end, half-bone-in leg of lamb, 4 or 5 pounds
6 large garlic cloves
1½ teaspoons dried lavender flowers
1 tablespoon fresh thyme leaves
1½ tablespoons finely ground sea salt
2 tablespoons mixed peppercorns
1 tablespoon dried rosemary
1 tablespoon herbes de Provence

Steps:

Preheat the oven to 450°F. If the butcher has not already removed the fell (parchmentlike membrane) from the lamb leg, trim it away along with all excess fat. Using the tip of a sharp knife, make 15 or so small incisions in the leg, spacing them evenly.
Place the garlic, lavender, and thyme in a small food processor and pulse until you have a thick paste. Poke a bit of the paste into each of the incisions in the lamb. Place the salt, peppercorns, dried rosemary, and herbes de Provence in a spice grinder and pulse until you have a coarse mix. Rub the mix all over the lamb, covering it evenly. Place the lamb on a rack in a roasting pan.
Roast the lamb for 15 minutes. Lower the heat to 350°F and continue to roast for about 1 hour, or until a thermometer inserted into the thickest part away from the bone registers 130°F for rare, 140° to 145°F for medium-rare, or 160°F for well-done. Cooking times will vary depending on the shape of the lamb and the consistent heat of your oven. Remove the lamb from the oven and let it rest for 15 minutes before carving.
Carve the lamb parallel to the bone in long, thin slices and arrange the slices on a platter. Transfer the warm sauce to a sauceboat and serve immediately.

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