Leg Of Lamb With Garlic Butter Pernil De Carneiro Com Alho Recipes

ROSEMARY AND GARLIC ROAST LEG OF LAMB

Steps:

• Preheat the oven to 400 degrees F.
• Using your hands, rub the lamb all over with the lemon juice. Pat the garlic and rosemary evenly all over the surface of the meat. Season the meat with the salt and pepper and place the lamb in a roasting pan. Place the lamb in the oven and roast for 30 minutes. Reduce the oven temperature to 350 degrees F and continue to cook for about 1 hour longer for medium-rare, or until a meat thermometer inserted into the center of the roast registers about 145 degrees F to 150 degrees F (be careful that the thermometer does not touch the bone.) Remove lamb from pan and allow to rest for 10 to 15 minutes before carving.
• Position the roasting pan over your stove burners. Add mixed herbs and onions to pan, and stir to combine with pan drippings. Add chicken stock and wine to deglaze the pan, scraping the bottom with a wooden spoon to release any fond. Reduce over high heat until sauce consistency. Strain before serving, if desired. Slice lamb and serve with sauce drizzled over the top.

LEG OF LAMB

Steps:

• Cut five slits in the meat; insert garlic. Combine salt, pepper, thyme and garlic powder; rub over meat. Place on a rack in a roasting pan. Broil 5-6 in. from the heat until browned; turn and brown the other side. Turn oven to 350°. Add 1/2 cup water to pan. Cover and bake for 25 minutes per pound or until internal temperature reaches 140° for medium or 145° for medium-well. Remove to carving board and keep warm. Pour pan drippings into a large measuring cup, scraping brown bits. Skim fat; reserving 1/4 cup in a saucepan; add flour. Add water to drippings to equals 2 cups; add all at once to flour mixture. Bring to a boil; cook and stir until thickened and bubbly. Cook and stir 1-2 minutes more. Slice lamb and serve with gravy.

LEG OF LAMB WITH GARLIC AND HERBS

Steps:

• Heat oven to 325°F. Do not remove fell (paperlike covering) from lamb. Make 10 or 12 small slits in lamb with tip of knife. Insert slivers of garlic into slits. Mix remaining ingredients; rub over lamb.
• Place lamb, fat side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in center of thickest part of lamb and does not touch bone or rest in fat. Do not add water.
• Roast uncovered to desired doneness: For medium-rare, 1 hour 40 minutes to 2 hours 5 minutes or until thermometer reads 140°F; for medium, 2 hours 5 minutes to 2 hours 30 minutes or until thermometer reads 155°F.
• Cover lamb with tent of aluminum foil and let stand 15 to 20 minutes. Temperature will continue to rise about 5°F (to 145°F for medium-rare; to 160° for medium) and lamb will be easier to carve as juices set up. Remove foil.

GRILLED LEG OF LAMB WITH ANCHO CHILE MARINADE

Steps:

• Combine wine, oil, garlic, 3 tablespoons oregano, ancho chile powder, lemon juice, 1 green onion, sugar, salt, and pepper in blender. Blend mixture until smooth. Transfer marinade to 13 x 9 x 2-inch glass baking dish. Add lamb and turn to coat evenly. Cover dish tightly with plastic wrap and refrigerate overnight.
• Prepare barbecue (medium heat). Grill lamb with some of marinade still clinging to surface until lamb is cooked to desired doneness, 15 to 16 minutes per side for medium-rare (130°F). Transfer lamb to carving board. Let lamb rest 15 minutes.
• Meanwhile, finely chop remaining green onion and 1 tablespoon oregano leaves; combine in small bowl.
• Thinly slice lamb across grain. Arrange lamb slices on platter. Pour over any accumulated juices. Sprinkle with onion-oregano mixture and serve.
• * Available in the spice section of many supermarkets and at Latin markets.

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.

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.

GARLIC AND HERB LAMB

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.

LEG OF LAMB WITH GARLIC SAUCE

Steps:

• Preheat oven to 350 degrees.
• Make shallow slits all over lamb and insert garlic slivers into slits.
• Rub lamb with oil and rub with salt, pepper, thyme and rosemary.
• Place lamb in roasting pan on a rack.
• Roast lamb for about 1 hour and 20 minutes, or until temperature reaches 140 degrees when thermometer is inserted for medium rare, or longer if you like it more well done.
• You may want to check it early to ensure not to overcook.
• Remember lamb will continue to cook while it rests.
• While the lamb is roasting, combine the whole garlic cloves, 1/2 cup wine and 1/2 cup broth over medium high heat.
• Bring to a boil, reduce heat to medium low and simmer until garlic cloves are very soft when tested with a fork, about 15 to 20 minutes.
• Transfer to a blender or food processor and puree until smooth.
• When the lamb is done, remove to a platter and tent with foil.
• Add the garlic puree to the juices in the roasting pan and heat on the stove top.
• (If using a pan that is not stove top safe, combine the juices and the garlic puree in a small saucepan to heat).
• Add additional broth if needed to thin to your liking.
• Adjust the seasonings at this point if needed.
• Carve the lamb and serve with garlic sauce on the side.

BRAZILIAN ROAST LEG OF LAMB (PERNIL DE CARNEIRO)

Steps:

• Wash leg of lamb and remove the find skin that covers it. Brown leg of lamb on top of the stove in a hot pan with a little cooking oil. With a knife make some small slits, and into each put a small piece of garlic. Melt butter and pour over leg of lamb and sprinkle with salt and pepper. Put the leg of lamb on a rack in a roasting pan. Place the leg of lamb in a preheated 425 degree oven. After roasting for 30 minutes reduce heat to 350 degrees. Add 1 cup of water to the bottom of the roasting pan and continue cooking. Let cook about 40 minutes, check to see if it is ready by puncturing with a fork. Clear juice should escape. Let the leg rest for 5 minutes before carving. Cut meat in slices and serve with juice remaining in roasting pan and white beans.

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!

GARLIC-ROASTED LEG OF LAMB

Steps:

• Preheat oven to 400 degrees. In a blender, process oil, garlic, 1 tablespoon salt, and 1 teaspoon pepper until smooth and emulsified, scraping down the sides as needed.
• Place lamb, fat side up, on a rack set on a roasting pan; spread garlic paste all over lamb. Roast in oven until a meat thermometer inserted into the thickest part of the meat registers 135 degrees for medium rare, about 2 hours.
• Transfer lamb to a platter, and discard string; keep warm while you make the Pan Sauce. Slice lamb just before serving.

ROAST LEG OF LAMB WITH GARLIC & WATERCRESS BUTTER

Steps:

• Remove the lamb from the fridge 1 hr before cooking. Heat the oven to 200C/180C fan/gas 4. Use the tip of a knife to make 20-25 small slits in the lamb, then set aside in a roasting tin. Blitz the watercress, garlic and anchovies in a food processor until smooth, then add the butter and pulse to combine.
• Season the lamb, then spread over half of the butter mixture, pushing into the slits as well. Break the rosemary sprigs into pieces and tuck into the slits. Season, cover with foil and cook for 1 hr 20 mins for medium (a thermometer should read 55C), or 1 hr 40 mins, if you prefer the meat well done. Uncover the lamb halfway through cooking and spread over the remaining butter, then put back in the oven uncovered for the remaining time.
• Meanwhile, blitz the sourdough in a food processor to make coarse crumbs. Toss with the oil and parmesan and spread out flat on a baking sheet. Put in the oven underneath the lamb for the last 20 mins of cooking, or until lightly golden and crunchy. Leave the lamb to rest, covered, for 30 mins, then slice and sprinkle over the crumbs.

LEG OF LAMB WITH ROSEMARY, GARLIC, AND LEMON

Steps:

• On a work surface, open lamb like a book; use the tip of a small knife, and make slits all over the lamb.
• Peel and thinly slice 4 garlic cloves; insert garlic into the slits in the lamb.
• In a food processor, combine remaining 4 garlic cloves, mustard, olive oil, wine, rosemary, and lemon juice; puree to a paste.
• Spread half the paste on the lamb, then place seasoned side down in a glass baking dish; spread with remaining paste and cover with plastic wrap.
• Marinate in the refrigerator overnight.
• Allow an hour to bring lamb back to room temperature, then sprinkle generously with salt and pepper; roll lamb and tie with kitchen twine at 1-inch intervals.
• Meanwhile, preheat oven to 375 degrees F.
• Place lamb on a rack and roast to an internal temperature of 125 degrees F, about 45 minutes.
• Let rest for 15 minutes, then slice thinly.
• Place slices overlapping on a serving platter, drizzle with pan juices, sprinkle with salt and pepper, and decorate with fresh herb stems, if desired.

LEG OF LAMB WITH GARLIC BUTTER (PERNIL DE CARNEIRO COM ALHO)

Steps:

• Remove the skin from the leg of lamb and bone being careful not to tear the meat. Mix softened butter, onion, parsley and garlic and salt and pepper with a fork. Reserve 1 1/2 tablespoons of the mixture and roll the rest into a piece of aluminum foil and freeze to make it firm. Remove the aluminum foil and put the roll of butter mixture in hole made by removal of leg bone. Sew shut and tie to make a firm roast. Spread the rest of the butter mixture on top of the leg of lamb and place in a hot oven (400 degrees). Brown and turn until brown on all sides. When done (approximately 1 hour) turn oven off and let rest for a few minutes. Cut in thin slices and arrange on a serving platter. Put roasting pan on the stove with 2-3 tablespoons of hot water and stir to loosen the meat drippings. Serve this sauce to accompany the meat.