Leg Of Lamb Roasted Over Potato Onion Gratin Recipe 42

ROAST LEG OF LAMB WITH POTATOES AND ONIONS

Steps:

• Preheat oven to 400°F. Using small sharp knife, cut 1-inch-deep, 1/2-inch-long slits all over lamb. Insert garlic slices into slits. Rub oil all over lamb. Mix thyme, savory, rosemary, salt and pepper in small bowl. Rub herb mixture all over lamb. Set aside.
• Generously butter large roasting pan. Combine potatoes, onions and stock in large pot (stock will not cover vegetables). Bring to boil. Reduce heat, cover and simmer until potatoes are halfway tender, about 10 minutes. Transfer potato mixture to prepared pan; spread evenly in pan. Sprinkle with salt and pepper. Bake 10 minutes. Reduce oven temperature to 375°F. Place lamb in roasting pan atop potato mixture. Roast until thermometer inserted into thickest part of lamb registers 130°F. for medium-rare, about 1 hour 50 minutes. Remove from oven. Tent with foil and let stand 15 minutes.
• Thinly slice lamb. Arrange lamb on large platter. Surround with potato mixture and any juices from pan and serve.

LEG OF LAMB ROASTED OVER POTATO-ONION GRATIN RECIPE - (4.2/5)

Steps:

• Prepare Lamb: Rub garlic paste all over lamb. Rub olive oil all over the leg, then generously season with salt and pepper. Set lamb aside at room temperature for 2 hours. Prepare Gratin: Preheat oven to 400 degrees. Choose a baking dish large enough to hold lamb comfortably. Rub interior of dish with the cut side of a halved garlic clove. In the dish, place potatoes, 1 teaspoon thyme, 1 teaspoon salt, 1 teaspoon pepper, garlic, and 2 teaspoons olive oil. Toss everything together and spread potatoes out in an even layer across dish. In a medium bowl, toss 2 yellow onions together with 1 teaspoon thyme , 1 teaspoon salt, 1 teaspoon pepper and 2 teaspoons olive oil. Evenly scatter onions over top of potatoes. Pour wine over vegetables. Place baking dish with gratin on lowest oven rack. If dish is not large enough to hold lamb and catch all drippings, place a baking sheet or piece of aluminum foil under dish. Place leg of lamb directly on rack above gratin and make sure baking dish is positioned so it catches all drippings. Roast 15 minutes, then lower oven temperature to 350 degrees. Continue roasting lamb until meat thermometer inserted into thickest part registers 125 degrees for medium-rare, about 1¼ hours. (For medium doneness, cook until temperature reads 135 degrees; for medium-well, 145 degrees.) Check gratin after 1 hour of cooking. If potatoes are fork-tender, remove gratin from oven. If the roast needs more cooking time, place (or leave) a baking sheet or aluminum foil on rack beneath lamb to catch drippings. Once lamb reaches desired doneness, transfer to a cutting board and let rest at least 10 minutes. While lamb and potatoes roast, make Salsa Verde: In a small bowl, mix parsley, mint, thyme, vinegar, honey, olive oil, salt and pepper. Add more olive oil, vinegar and salt as needed. Serve lamb with gratin and salsa verde alongside.

ROASTED LEG OF LAMB

Steps:

• Pat lamb dry and score fat by making shallow cuts all over with tip of a sharp small knife.
• Place garlic, parsley, mint, lemon zest and juice, salt, pepper, and oil in a food processor and process until smooth. Rub the paste all over the lamb and place in a lightly oiled roasting pan. Let stand at room temperature for 30 minutes.
• Preheat oven to 425 degrees F.
• Roast lamb in middle of oven for 20 minutes, reduce heat to 350, and cook until an instant-read thermometer inserted 2 inches into thickest part of meat (not touching bone) registers 135 degrees F, about 1 3/4 hours.
• Transfer to a cutting board and let stand 15 to 25 minutes (the internal temperature will rise to about 145 degrees F for medium). Slice the meat against the grain and serve with pita.

ROASTED LAMB WITH POTATO, ONION AND TOMATO GRATIN

Steps:

• Preheat oven to 450°F.
• Rub bottom of 16x10 gratin pan with split garlic clove.
• Arrange potato slices in bottom of pan.
• Season with salt, pepper, some of the thyme and chopped garlic.
• Add a layer of onions and seasoning.
• Add a layer of tomatoes and seasoning on top.
• Drizzle with wine and oil.
• Trim the thicker portions of fat from the leg of lamb.
• Season with salt and pepper.
• Place lamb on a sturdy cake rake directly on top of gratin pan.
• Roast, uncovered, for about 1 hour and 15 minutes for rare lamb (1 hour and 45 minutes for well-done); turning lamb every 15 minutes, basting with liquid from gratin pan.
• Remove from oven and allow to sit for 20 minutes before carving.

PROVENçAL LEG OF LAMB WITH POTATO GRATIN

Steps:

• Preheat the oven to 400 degrees.
• In a large saucepan, bring the potatoes, salt and milk to a boil over medium-high heat, stirring occasionally so the potatoes do not stick to the bottom of the pan. Reduce the heat to medium and cook, stirring from time to time, until the potatoes are tender, about 15 minutes. Season with pepper. Remove from the heat and set aside.
• Combine the parsley and garlic and sprinkle half into a large oval gratin dish, measuring about 16 by 10 by 2 inches. Spoon the potato-and-milk mixture into the pan and sprinkle with the remaining parsley and garlic mixture.
• Carefully trim the fat from the lamb. Season with salt and pepper and place the lamb on top of the potatoes. Roast, uncovered, about one hour, or from eight to 10 minutes per pound. Do not turn the lamb.
• Combine the ingredients for the herb crust. After the lamb has been roasting for about 45 minutes, sprinkle the meat with the herb, garlic and bread-crumb mixture. Remove from the oven and let sit 20 minutes before serving.
• To serve, carve the lamb into thin slices and arrange on warmed dinner plates or on a serving platter, with the potatoes alongside.

ROAST LEG OF LAMB

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cut slits in the top of the leg of lamb every 3 to 4 inches, deep enough to push slices of garlic down into the meat. Salt and pepper generously all over the top of lamb, place several sprigs of fresh rosemary under and on top of the lamb. Place lamb on roasting pan.
• Roast in preheated oven until the lamb is cooked to your desired doneness, about 1 3/4 to 2 hours. Do not overcook the lamb, the flavor is best if meat is still slightly pink. Let rest at least 10 minutes before carving.

HERBED ROAST LEG OF LAMB WITH ROASTED ONIONS AND POTATOES

Steps:

• In a small bowl whisk together the mustard, the garlic paste, the chopped rosemary, the chopped thyme, the soy sauce, the wine, and salt and pepper to taste, add 2 tablespoons of the oil in a stream, whisking, and whisk the mixture until it is combined well. Brush the lamb generously on all sides with some of the mustard mixture, reserving the remaining mustard mixture, and let it marinate in a lightly oiled roasting pan, covered and chilled, for at least 6 hours or overnight.
• Let the lamb come to room temperature and brush it with the reserved mustard mixture. In a bowl toss the onions with 1 tablespoon of the remaining oil, add the onions and the carrots to the pan, and roast them with the lamb in the middle of a preheated 450°F. oven for 15 minutes. In the bowl toss the potatoes with the remaining 1 tablespoon oil and add them to the pan. Reduce the heat to 350°F. and roast the lamb and vegetables, stirring the vegetables occasionally, for 1 hour and 15 minutes, or until a meat thermometer registers 140°F. for medium-rare meat. Transfer the lamb to a large platter and let it stand for 20 minutes. Transfer the onions and the potatoes with a slotted spoon to a serving dish, leaving the carrots in the pan, and keep them warm, covered.
• Remove the string from the lamb, spoon some of the potatoes and onions around the lamb, and garnish the lamb with the thyme and rosemary sprigs. Serve the lamb, carved, with the gravy.
• Make the gravy:
• Pour off the fat from the pan, add the wine, and deglaze the pan over moderately high heat, scraping up the brown bits. Boil the mixture until it is reduced by half and strain it through a sieve into a saucepan, pressing hard on the carrots. Add the broth and bring the mixture to a boil. In a small bowl knead together the butter and the flour until the mixture is combined well and add the mixture to the gravy a little at a time, whisking. Add any juices that have accumulated on the platter and salt and pepper to taste and simmer the gravy, whisking occasionally, for 3 minutes, or until it is thickened.

ROASTED LEG OF LAMB

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.

OVEN-ROASTED BONELESS LEG OF LAMB

Steps:

• Whisk olive oil, lemon juice, lime juice, garlic, mint, oregano, marjoram, thyme, rosemary, nutmeg, cinnamon, ginger, white pepper, and salt together in a bowl. Cover bowl with plastic wrap; refrigerate marinade at least 1 hour.
• Pierce lamb in multiple places evenly over the lamb; place into a gallon-sized freezer bag. Pour marinade over the lamb, squeeze excess air from the bag, and seal the bag. Marinate in the refrigerator 8 hours to overnight.
• Preheat oven to 325 degrees F (165 degrees C). Prepare a shallow roasting pan with cooking spray.
• Remove lamb from marinade; shake to remove excess liquid. Reserve 2 tablespoons marinade; discard remainder.
• Place lamb in the middle of the prepared roasting pan.
• Combine potatoes and carrots in a large bowl. Pour vegetable oil and reserved marinade over the vegetables; toss to coat. Arrange vegetables around the lamb. Cover the roasting pan with aluminum foil.
• Roast lamb in preheated oven until an instant-read thermometer inserted into the center reads 140 degrees F (60 degrees C), about 80 minutes. Remove foil and continue cooking until firm and meat is hot and slightly pink in the center, about 10 more minutes. Rest lamb 10 minutes before cutting to serve.

GARLIC AND HERB LEG OF LAMB WITH POTATOES RECIPE BY TASTY

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!

ROAST BONELESS LEG OF LAMB WITH POTATOES, LEMON, AND MARJORAM

Steps:

• Place lamb in a large, shallow, nonreactive dish. Using a paring knife, make 1/2-inch-deep slits all over lamb, spacing 2 inches apart; insert 1 garlic slice into each slit. Pour lemon juice over top. Add marjoram, crushed garlic, and 3 tablespoons oil to dish. Turn lamb to coat.
• Place 3 long pieces of kitchen twine parallel to one another on a cutting board, about 3 inches apart. Fold lamb, and place on top of twine. Tie each piece around lamb to secure. Return to dish. Cover, and refrigerate at least 12 hours (up to 1 day), turning once.
• Remove lamb from marinade; reserve marinade. Season lamb with salt and pepper; transfer to a roasting pan. Let stand at room temperature 45 minutes.
• Preheat oven to 425 degrees. Peel potatoes; quarter lengthwise, and halve crosswise. Arrange potatoes around lamb; season with salt and drizzle with remaining 2 tablespoons oil. Toss to coat.
• Pour marinade over lamb and potatoes. Roast 20 minutes. Reduce oven to 400 degrees, and roast until an instant-read thermometer registers 130 degrees for medium-rare, 40 to 45 minutes. Remove from oven. Tent with foil; let rest 10 minutes. Serve garnished with marjoram.

LAMB STEW / POT PIE FOR LEFTOVER LEG OF LAMB

Steps:

• In large pot add broth, bone from leg of lamb,garlic and onions. Simmer on medium low for 1 hour. Add water if less than 3 inches of liquid in pot.
• Add thyme, diced lamb, celery,wine and simmer for 1/2 hour longer.
• Add carrots and turnip and bring to a low boil for 15 minutes.
• Add potatoes and low boil for 15 minutes longer.
• Add mushrooms and peas and reheat to low boil.
• Add salt and pepper to taste. At this point you may decide you need more thyme and garlic.
• Mix corn starch with 2/3 cup water and slowly add to pot stirring to thicken broth to desired consistence.
• Add gravy browning to your liking.
• Fill pie crust and tops; seal around edges, cut vent holes in top and bake as directions require for filled crust.
• Enjoy remaining stew as is.