Leg Of Lamb Gascon Style Recipes

PERFECT ROASTED LEG OF LAMB

Steps:

• Bring the leg of lamb to room temp. Take the leg of lamb out of the refrigerator and leave in room temperature for about 1 hour. In the meantime, prepare the remaining ingredients and make the lamb rub.
• Prepare the seasoning. To make the rub or seasoning, in a food processor, combine the rub ingredients. Blend until smooth. Set aside (or in the fridge, if preparing in advance).
• Salt the meat. When ready, pat the lamb dry and make a few slits on both sides. Season with salt and pepper.
• Sear the Lamb. Turn the oven on broil. Place the leg of lamb on a wire rack and put it directly on the top rack so that it's only a few inches away from the broiler element. Broil for 5-7 minutes on each side or until the leg of lamb is nicely seared. Remove from the oven, then adjust the oven temperature to 325 degrees F.
• Apply the seasoning or rub. When the lamb is cool enough to handle, insert the garlic slices in the slits you made earlier. Now cover the leg of lamb on all sides with the wet rub and place it in the middle of a roasting pan with an inside rack. Add two cups of water to the bottom of the roasting pan.

LEG OF LAMB GASCON STYLE

Steps:

• Preheat oven to 350 degrees.
• Using a sharp knife, make 16 small incisions in the leg of lamb, and slide the garlic halves into them. Make 12 or more small incisions between the fat and the flesh of the lamb, and slide 1 anchovy into each, using the contents of 1 can. The anchovies should stay near the surface of the meat. Sprinkle the lamb thoroughly with pepper.
• Heat the duck fat over high heat in a heavy oven-proof pan large enough to hold the lamb. Quickly sear the meat on all sides, then place in the oven. Roast for 30 minutes.
• While the lamb is roasting, make anchovy butter. Remove the anchovies from the remaining can, and drain well. Rinse under cold running water, and pat dry. Place the anchovies in the bowl of a food processor, and chop finely. Add the butter to the bowl, and blend well to form a smooth cream. Set aside until ready to use.
• When the lamb has roasted for 30 minutes, add the carrot, onion and turnip pieces to the pan, scattering them around the lamb. Roast for another 20 minutes for medium rare, 30 minutes for medium.
• Remove the meat from the oven, and let rest in a warm place. Discard the fat from the pan. Deglaze with the red wine, and reduce the liquid by half over high heat. Pass the sauce through a fine sieve, extracting all the juices from the vegetables with the back of a spoon. Discard the solids. Return the sauce to a saucepan and reheat. Whip in the anchovy butter, a little at a time, until it is well incorporated. Slice the lamb and serve with the sauce on the side. Potatoes roasted in duck fat go well with this dish.

LEG OF LAMB

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.

EASY ROAST LEG OF LAMB

Steps:

• Heat the oven to 220C/200C fan/gas 7. Remove all packaging from the lamb and keep a note of the weight to calculate the roasting time. Make incisions into the lamb using a small sharp knife, at an angle, about 5cm into the meat. Making the holes at an angle will mean more of the meat is flavoured, and the flavourings will be less tempted to be pushed out when roasting.
• Insert a short sprig of rosemary, a garlic slice and a small piece of anchovy (if using) into each of the holes, pressing in well with your finger. Season the meat all over with salt and pepper, then rub the lamb all over with the olive oil. Transfer to a roasting tin, sat on the onion slices. Roast for 20 mins.
• Lower the oven to 190C/170C fan/gas 5 and cook for another 15-20 mins per 500g (1 hr - 1 hr 20 mins for 2kg leg) depending on how pink you like your lamb. You can also check the internal temperature of the lamb if you prefer pinker meat - it will be 55C for medium (pink) and 70C for well done.
• Cover with foil and rest for 15 mins before carving. Save the tray juices and onion slices to make gravy.

BEST LEG OF LAMB

Steps:

• In a small bowl, combine the first 7 ingredients; rub over leg of lamb. Cover and refrigerate overnight., Place lamb, fat side up, on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 1-1/2 hours., Add broth to pan; cover loosely with foil. Bake 1 to 1-1/2 hours longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10-15 minutes before slicing.