Mediterranean Leg Of Lamb Recipes

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PERFECT ROASTED LEG OF LAMB



Perfect Roasted Leg of Lamb image

This easy no-fail roasted leg of lamb recipe, with a special Mediterranean seasoning, will give you the BEST lamb roast every single time! Remember, the best lamb leg is either cooked to perfect pink inside (internal temp somewhere around 130°F) or until the meat falls off the bone (internal temp somewhere around 175°F or beyond). Just avoid cooking your lamb to the in-between stage which can be tough. I like to cook some potatoes in the same pan to complete the meal. Add a big Mediterranean salad of your choice, you can't go wrong with Greek salad for this one.

Provided by Suzy Karadsheh

Categories     Entree

Number Of Ingredients 17

1 4 to 5 pound leg of lamb, (bone-in, fat trimmed)
Salt and pepper
Extra virgin olive oil
5 garlic cloves, (peeled and sliced; more for later)
2 cups water
8 gold potatoes, (peeled and cut into wedges)
1 yellow onion, (peeled and cut into wedges)
1 teaspoon paprika, (more for later)
1 teaspoon all-natural garlic powder
Fresh parsley for garnish, (optional)
15 garlic cloves, (peeled)
2 tablespoons dried oregano
2 tablespoons dried mint flakes
1 tablespoons paprika
1/2 tablespoons nutmeg
1/2 cup Extra virgin olive oil
2 lemons, (juice of)

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.

Nutrition Facts : Calories 514.5 kcal, Sugar 3 g, Sodium 129.3 mg, Fat 22.2 g, SaturatedFat 5 g, Carbohydrate 38.1 g, Fiber 6.1 g, Protein 41.5 g, Cholesterol 114.3 mg, UnsaturatedFat 15.5 g, ServingSize 1 serving

MEDITERRANEAN LEG OF LAMB



MEDITERRANEAN LEG of LAMB image

Moist, tender with an exotic mix of flavors, this dish is deliciously different and perfect for special occasions! VIDEO https://www.youtube.com/watch?v=EiSO8_GAwbY

Provided by CLUBFOODY

Categories     Christmas

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 13

5 lbs leg of lamb
1 large white onion, chopped
2 cups low sodium chicken broth
1 tablespoon cornstarch (mixed with 1/2 cup water)
1/4 cup pomegranate molasses
3 tablespoons honey
3 tablespoons olive oil
2 tablespoons lemon juice
5 garlic cloves, pressed
1 tablespoon ras el hanout spice mix
1 tablespoon dried rosemary
1/4 teaspoon sea salt, ground
1/2 teaspoon black pepper

Steps:

  • Rinse under cold water and pat dry with paper towels. Let sit for 45 minutes to 2 hours at room temperature.
  • To make the marinade; combine all the ingredients in a bowl; whisk well and set aside.
  • Preheat oven to 325ºF. Cover the bottom of a roasting pan with chopped onions. Place lamb on top and pour the marinade over applying evenly. Pour chicken broth around the meat to keep the meat moist during cooking. Insert a probe into the thickest part of the lamb without touching the bone. Cover tightly with foil and transfer to the preheated oven. Roast lamb for 2 to 2 ½ hours depending on how you like it cooked.
  • If medium is your preference, remove foil when the internal temperature reaches 145ºF and cook until the internal temperature reaches 160ºF. Remove from the heat and transfer leg of lamb to a serving dish.
  • Pour the pan juice into a saucepan and bring to a boil. Add cornstarch mixture, stir and bring it back to a boil until the sauce thickens. Serve along with lamb and couscous. Makes 8 servings.
  • TEMPERATURE CHART (internal temperature)+.
  • Medium-Rare = between 140ºF to 150ºF which is about 20 minutes per pound.
  • Medium = between 150ºF to 160ºF which is about 25 minutes per pound.
  • Medium Well = between 160ºF to 170ºF which is about 30 minutes per pound.
  • Well-done = 170ºF + which is about 35 minutes per pound.

Nutrition Facts : Calories 664.8, Fat 43.8, SaturatedFat 17.3, Cholesterol 189.9, Sodium 254.1, Carbohydrate 11.1, Fiber 0.6, Sugar 7.5, Protein 54.3

ROAST LEG OF LAMB - MEDITERRANEAN STYLE



Roast Leg of Lamb - Mediterranean Style image

This is my own variation (Greek/Spanish) of a roasted leg of lamb (shoulder is also fine). Someone said the easiest lamb is always best. I have cooked it many times as a Christmas dinner.

Provided by Norman

Categories     Lamb/Sheep

Time 2h25m

Yield 3 serving(s)

Number Of Ingredients 9

1 leg of lamb (about 1.5 kg) or 1 lamb shoulder (about 1.5 kg)
6 garlic cloves, slivered
2 lemons
2 onions
2 carrots
1 (330 ml) bottle beer
salt
pepper
olive oil

Steps:

  • Remove all the fat from the lamb (or most of it).
  • Make small slits just large enough for garlic slivers evenly in the leg of lamb, and insert the garlic slivers.
  • Cut the carrots into thick slices, the onions and lemons into quarters.
  • Rub the lamb with olive oil, put salt and pepper all over.
  • Put the lamb into a pan and place all the vegetables around it.
  • Fill up with olive oil (1/2- 1 cup) and boiling water.
  • Put into oven at 400°F and roast for an hour.
  • After one hour, turn meat over and fill pan with the whole bottle of beer.
  • Put back into oven for another hour.
  • The vegetables give a very nice sauce.
  • Experiment with the amount of lemon.
  • A nice variation is adding potatoes (quarters) when turning the lamb, gives great side-dish.

MEDITERRANEAN LAMB



Mediterranean Lamb image

Make and share this Mediterranean Lamb recipe from Food.com.

Provided by JustJanS

Categories     Lamb/Sheep

Time 3h15m

Yield 6-8 serving(s)

Number Of Ingredients 10

2 kg leg of lamb, bone in
1 (140 g) can tomato paste
250 g sliced fresh mushrooms
2 cloves garlic, crushed
2 onions, chopped
2 cups chicken stock
1/2 cup red wine
1 dash fresh rosemary
1 teaspoon paprika
salt & pepper

Steps:

  • Cook the leg of lamb in a slow oven for 1 1/2 hours.
  • Mix the remaining ingredients together.
  • Pour this mix over the lamb, and cover with a lid or foil.
  • Cook for a further 1 1/2 hours in a slow oven.
  • Slice the meat thickly and serve with the sauce-it may need to be reduced a little before using.

Nutrition Facts : Calories 758.2, Fat 46.2, SaturatedFat 19.6, Cholesterol 225.7, Sodium 492.9, Carbohydrate 12.7, Fiber 2, Sugar 6.4, Protein 66.4

MEDITERRANEAN ROASTED LEG OF LAMB WITH RED WINE SAUCE



Mediterranean Roasted Leg of Lamb With Red Wine Sauce image

Make and share this Mediterranean Roasted Leg of Lamb With Red Wine Sauce recipe from Food.com.

Provided by Vino Girl

Categories     Lamb/Sheep

Time 2h

Yield 19 serving(s)

Number Of Ingredients 9

5 1/2-6 lbs leg of lamb, rolled boned
1 teaspoon fresh rosemary, minced
3/4 teaspoon kosher salt, divided
2 garlic cloves, minced
1/8 teaspoon black pepper
1 tablespoon olive oil
6 rosemary sprigs
2 cups dry red wine, divided
1 1/2 tablespoons cornstarch

Steps:

  • Preheat oven to 400°F.
  • Unroll roast; trim fat.
  • Spread minced rosemary, 1/4 teaspoon salt, and garlic into folds of the roast.
  • Reroll roast; secure at 3-inch intervals with heavy string.
  • Sprinkle with 1/4 teaspoon salt and pepper.
  • Drizzle with oil.
  • Secure rosemary sprigs under strings on roast.
  • Place roast on the rack of a broiler pan or roasting pan; insert meat thermometer into thickest portion of roast.
  • Bake at 400° for 1 hour.
  • Increase oven temperature to 425° (do not remove roast from oven).
  • Bake an additional 20 minutes or until thermometer registers 140° (medium-rare) to 155° (medium).
  • Place roast on a platter; cover with foil.
  • Let stand 10 minutes for roast to reabsorb juices.
  • (Temperature of roast will increase 5° upon standing.)
  • Remove string and rosemary sprigs before slicing.
  • Remove rack from pan.
  • Combine 1/2 cup wine and cornstarch; set aside.
  • Add 1/2 cup wine to drippings in pan; scrape pan to loosen browned bits.
  • Combine drippings mixture and 1 cup wine in a saucepan; bring to a boil.
  • Cook 5 minutes.
  • Add 1/4 teaspoon salt and cornstarch mixture; return to a boil.
  • Cook 1 minute or until thick, stirring constantly.
  • Serve with lamb.

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