Mamas Family Leg Of Lamb Recipe 455

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

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.

ROCKEFELLER LEG OF LAMB

Steps:

• Combine rosemary, pepper, salt, hot pepper sauce, thyme, garlic, ginger, peppercorns and lemon juice.
• Make 3 scores on each side of the leg. Fill each scored pocket with the herb mixture. Rub leg well with it.
• Place onion slices over the leg. Place meat with onion, along with any remaining herb mixture in a plastic bag (zip-lock style)and refrigerate for a day.
• Heat oven to 350 degrees F. and remove lamb from plastic bag and place in a shallow roasting pan.
• Add one cup of water and roast, basting often until meat thermometer reaches desired doneness: 140 degrees for rare; 160 for medium; more for well.

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.

ROSEMARY-MUSTARD LEG OF LAMB

Steps:

• Trim all fat off of lamb.
• Butterfly lamb. (I do this solely so it cooks quicker and more evenly).
• Place garlic in food processor and finely chop.
• Place remaining ingredients in the food processor and blend.
• Spread paste on outside of lamb. Cover and refrigerate for 4 hours or more.
• Take lamb out of refrigerator and let sit for 1/2 hour or more to bring to room temperature.
• Place a digital thermometer in the thickest part of the lamb and set it for 155 (or desired temperature).
• Place the lamb in a 400 degree oven. After 15 minutes, turn the oven down to 350. Allow to cook. A decent estimate of time for this (or any roast) is 15 minutes plus 20 minutes for every pound.
• After the lamb is done cooking, pull it out of the oven and allow it to sit for 15-20 minutes.
• Carve and enjoy!