CHEF JOHN'S ROASTED LEG OF LAMB
I've done more than a few lamb dishes dedicated to Easter, but inexplicably have never posted one for a whole leg of lamb. It's such a classic Easter menu option, and, when prepared using this method, makes for a very user-friendly hunk of meat.
Provided by Chef John
Categories Meat and Poultry Recipes Lamb Leg
Time 10h20m
Yield 8
Number Of Ingredients 13
Steps:
- Stir 1/4 cup pomegranate molasses, garlic, rosemary, kosher salt, black pepper, Aleppo pepper, mint, and cumin together in a bowl.
- Arrange the butterflied leg of lamb onto a work surface with the fatty side facing down. Cut 2 deep slashes in each of the the fleshy ends of the meat. Flip the lamb and cut 10 to 20 shallow slashes across the surface of the fat.
- Spread 3/4 the pomegranate molasses mixture onto the meat-side of the lamb to coat completely. Fold meat together and turn into a large bowl. Spread remaining pomegranate mixture over the fatty side of the meat. Cover the bowl with plastic wrap and refrigerate 8 hours to overnight.
- Preheat oven to 350 degrees F (175 degrees C). Place a roasting rack in the bottom of a roasting pan.
- Remove lamb from marinade and discard excess marinade. Gather roast and place onto a work surface with fatty side facing upwards. Tie the center section of the roast with kitchen twine to cinch the roast together. Repeat ties four times along the length of the roast.
- Season roast with salt and transfer to prepared roasting pan. Pour water below the rack to cover the bottom of the pan.
- Roast in the preheated oven until hot and slightly pink in the center, about 1 3/4 hours. An instant-read thermometer inserted into the center should read at least 135 degrees F (57 degrees C). Rest for 15 minutes, transfer to a plate, and brush with remaining pomegranate molasses.
Nutrition Facts : Calories 344.4 calories, Carbohydrate 5.8 g, Cholesterol 115.3 mg, Fat 20.6 g, Fiber 0.4 g, Protein 31.9 g, SaturatedFat 8.6 g, Sodium 823.5 mg, Sugar 4.7 g
GARLIC & HERB ROAST LAMB ON BOULANGèRE POTATOES
Cooking succulent lamb and herby potatoes together means the potatoes absorb all the lovely juices
Provided by Sara Buenfeld
Categories Main course
Time 2h15m
Number Of Ingredients 8
Steps:
- Heat oven to 190C/170C fan/gas 5. Cut small pockets into the skin and flesh of the lamb by piercing it with the point of a sharp knife. Stuff each pocket with a slice of garlic and a few leaves of rosemary, or scatter with thyme. Put in a roasting tin, season well with salt and freshly ground black pepper, then cover with foil.
- Peel and thinly slice the potatoes, rinse under the cold tap and pile into a large ovenproof dish or roasting tin. Toss with the onions, remaining slices of garlic and a good scattering of herbs.
- Heat the stock and butter together, then pour over the potatoes. Cover the dish with foil and bake in the oven with the lamb for 1 hr. Uncover, put the lamb on top of the potatoes and roast uncovered for 45 mins more. Allow the lamb to rest before carving, for about 15 mins. Leave the potatoes in the oven (covered, if starting to brown too much) until ready to serve.
Nutrition Facts : Calories 537 calories, Fat 24 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 44 grams protein, Sodium 0.51 milligram of sodium
ROAST LAMB FRENCH STYLE
I have been making this for 30 years and love it. Lamb has become quite expensive here, so I probably don't make it as much as I used to.
Provided by JustJanS
Categories Lamb/Sheep
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat the butter and oil in a frying pan; add the onions and cook over a gentle heat until softened and just starting to colour.
- Place the potatoes in the bottom of a roasting pan, spoon the cooked onions over them; season with salt and pepper.
- Make small incisions all over the lamb and insert the garlic slices; place the lamb on a rack over the onions and potatoes. Season the leg well salt and pepper.
- Pour the stock over the potatoes and roast in a hot oven (200c) for the first 20 minutes, then lower the temperature to moderated (180c) and cook a further hour. This will give you medium cooked lamb, if you like your lamb a little better done, cook for a further 40 minutes.
- Carve the lamb in thick slices, lay it over the potatoes and onions, sprinkle with parsley and serve it in the dish it was cooked in Yum.
Nutrition Facts : Calories 724, Fat 40.3, SaturatedFat 17.5, Cholesterol 178.2, Sodium 340.3, Carbohydrate 37.2, Fiber 5.1, Sugar 4.8, Protein 51.3
ROAST LEG OF LAMB FRENCH-STYLE (GIGOT D'AGNEAU A LA FRANCAISE)
Provided by Craig Claiborne And Pierre Franey
Categories dinner, main course
Time 2h45m
Yield Six to eight servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees.
- It is recommended that you have the butcher remove and set aside the hipbone of the lamb. This is the upper bone that is attached to the main (straight) leg bone. This can also be done in the home kitchen, using a thin, sharp boning knife, neatly cutting all around the meat attached to the hipbone and severing the hipbone from the main bone. Cut off and discard the skin, leaving a light layer of fat.
- Rub the meat all over with the oil and sprinkle with salt, pepper and the thyme.
- Make 16 gashes in the flesh of the leg and insert the garlic slivers.
- Place the leg, the thickest side down, in a roasting pan and scatter around it the hipbone, onion halves (cut side down), bay leaves and carrot pieces.
- Place in the oven and bake one hour. Remove the lamb and pour off the fat from the pan.
- Return the lamb to the pan, the thickest side up.
- Pour the water into the pan and continue baking 30 minutes for medium-rare lamb (135 degrees internal temperature). If you wish the lamb well done, continue cooking 30 minutes or longer. In any event, remove the lamb from the oven, discarding the hipbone and vegetables, cover with foil and let it stand for 20 minutes before carving. Serve, if desired, with flageolet beans in cream.
Nutrition Facts : @context http, Calories 823, UnsaturatedFat 28 grams, Carbohydrate 5 grams, Fat 56 grams, Fiber 1 gram, Protein 70 grams, SaturatedFat 24 grams, Sodium 1300 milligrams, Sugar 2 grams, TransFat 0 grams
FRENCHED RACK OF LAMB
Roasted rack of lamb.
Provided by AlexanderXavier
Categories Meat and Poultry Recipes Lamb
Time 2h15m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Wrap garlic head in foil.
- Roast garlic in the preheated oven until soft, about 40 minutes. Remove from the oven and let cool enough to handle, 15 to 20 minutes. Slice in half; squeeze to remove the roasted garlic within.
- Combine 1 tablespoon roasted garlic with bread crumbs, parsley, and thyme. Reserve remaining roasted garlic for another use.
- Wrap the exposed bone sections of the rack individually in aluminum foil.
- Set the rack, bone-side down, ribs facing away, on a sheet of plastic wrap and sprinkle with salt and pepper. Brush meat with mustard to create a thin layer. Spread bread crumb mixture over and press the crumbs into it using the plastic wrap. Set the lamb on a roasting rack. Discard the plastic wrap.
- Roast in the preheated oven until an instant-read thermometer inserted into the center reads at least 140 degrees F (60 degrees C) for medium doneness, or to desired doneness, 25 to 35 minutes. Let the lamb sit for 20 minutes in a warm location; carve into 4 two-bone chops. Season with salt.
Nutrition Facts : Calories 402.7 calories, Carbohydrate 16.5 g, Cholesterol 100 mg, Fat 26.6 g, Fiber 0.8 g, Protein 22.3 g, SaturatedFat 13.1 g, Sodium 538.3 mg, Sugar 0.9 g
FRENCH ROAST LAMB
This is a delicious way to roast lamb! The mustard and herb mixture spread over the lamb forms a delicious crust during roasting and helps to retain the meat juices and flavour.
Provided by Karin...
Categories Lamb/Sheep
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Trim ALL EXCESS fat from the lamb.
- (leave SOME fat on to protect the meat while cooking) Heat the butter in a small pan, add the onion and fry gently until soft.
- Remove from the heat and stir in the mustard and chopped herbs.
- Whisk egg white until stiff.
- Add the mustard and herb mixture and fold together until combined.
- Place lamb on a rack in a roasting pan, and grind over with black pepper.
- Spread the egg-white mixture evenly over the top surface of the lamb.
- Roast the lamb for 50 minutes if you want it to be rare, 1 hour if you want it to be medium, or an hour and 10 minutes if you want it well done.
- Place lamb on a serving plate and LEAVE to rest for 5 minutes.
- Garnish with srigs of rosemary and thyme and slice down between the bones to serve.
Nutrition Facts : Calories 653.5, Fat 55.2, SaturatedFat 24.7, Cholesterol 153, Sodium 140.2, Carbohydrate 3, Fiber 0.5, Sugar 1.2, Protein 33.8
MOM'S FRENCH STYLE ROAST LAMB
Categories Lamb
Number Of Ingredients 10
Steps:
- Using an ice pick prick holes in a lattace pattern into the lamb. Insert slices of garlic and alternating with ginger root. In a small bowl heat mustard with honey crushed garlic rosemary and thyme. Slow heat in olive oil until thickened. Beat in soy sauce. Spread over lamb. Let stand 3 to 4 hours. Preheat oven to 450 degrees. Place lamb on a rack in pan and roast in oven for 15 minutes. Reduce oven to 350 degrees and continue cooking roast for 15 to 17 per pound. Add beef broth to pan for drippings for a sauce. Meat should be at room temperture before putting meat in oven to cook.
More about "moms french style roast lamb recipes"
LE GIGOT D’AGNEAU PASCAL (FRENCH ROAST LEG OF LAMB)
From curiouscuisiniere.com
4.7/5 (3)Category Meat And Poultry RecipesCuisine FrenchTotal Time 3 hrs 30 mins
- The night before you want to roast your lamb, cut 1 inch slits in the leg of lamb. Stuff the slits with garlic slices and rosemary sprigs. Place the lamb in a roasting pan with a roasting rack. Cover lightly with plastic wrap and refrigerate overnight to infuse with flavor.
- Remove the lamb from the refrigerator 2-3 hours before you want to start cooking to let it come to room temperature.
- Drizzle the lamb with olive oil and sprinkle with salt and pepper. If you have an in-oven probe thermometer, insert it into the center of the meatiest part of the leg.
10 BEST FRENCH ROAST LAMB RECIPES - YUMMLY
ROAST LAMB WITH MIDDLE EASTERN SPICES - CHEF TARIQ
From cheftariq.com
SEVEN-HOUR LEG OF LAMB RECIPE | FRENCH RECIPES
From uncutrecipes.com
MOM'S FRENCH TOAST RECIPE | LAND O’LAKES
From landolakes.com
FRENCHED RACK OF LAMB RECIPE - SKINNYTASTE
From skinnytaste.com
ROAST LAMB WITH VEGETABLES - REAL RECIPES FROM …
From mouthsofmums.com.au
LE GIGOT D’AGNEAU – FRENCH ROASTED LEG OF LAMB RECIPE
From frenchtoday.com
10 BEST FRENCHED LAMB CHOPS RECIPES - YUMMLY
From yummly.com
41 BEST LAMB RECIPES & IDEAS | RECIPES, DINNERS AND EASY MEAL …
From foodnetwork.com
Reviews 1KAuthor By
ROASTED LEG OF LAMB BONE-IN WITH LEMON, GARLIC AND ROSEMARY
From thismomisonfire.com
PROVENCAL SLOW-COOKED LAMB SHOULDER - PERFECTLY PROVENCE
From perfectlyprovence.co
FRENCH - STYLE ROAST LAMB - RECIPE | COOKS.COM
From cooks.com
INA GARTEN'S HERB-ROASTED LAMB - EVERYDAY COOKING ADVENTURES
From everydaycookingadventures.com
DUTCH OVEN ROAST LAMB RECIPE - THE CLASSY CHICS
From twoclassychics.com
LAMB ROAST - REAL RECIPES FROM MUMS - MOUTHS OF MUMS
From mouthsofmums.com.au
FRENCH-STYLE MARINATED ROAST LAMB WITH RICH ONION GRAVY RECIPE
From foodtolove.co.nz
ROASTED FRENCHED RACK OF LAMB - DIEPLICIOUS
From dieplicious.com
10 BEST FRENCH ROAST LAMB RECIPES | YUMMLY
From yummly.co.uk
MARION’S ULTIMATE ROAST LAMB - MARION'S KITCHEN
From marionskitchen.com
SLOW-ROASTED LEG OF LAMB (THE GREEK WAY) | KALOFAGAS.CA
From kalofagas.ca
MOM'S OVEN ROASTED ROSEMARY GARLIC RACK OF LAMB
From isthatsoh.com
FRENCH STYLE HERBED SLOW COOKED LEG OF LAMB - ANALIDA'S ETHNIC …
From ethnicspoon.com
OUR BEST LAMB RECIPES | FOOD & WINE
From foodandwine.com
15 BEST LAMB RECIPES - EASY WAYS TO COOK LAMB
From thepioneerwoman.com
"MOM'S COOKING" FLORA & ILYN'S ROASTED LAMB (TV EPISODE 2008)
From imdb.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
BEST RECIPE FOR LAMB ROAST: TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
TOP 24 FRENCH LAMB RECIPES - BEST RECIPES IDEAS AND …
QUICK AND SIMPLE ROAST LAMB AND GRAVY - EASY PEASY FOODIE
From easypeasyfoodie.com
MOM'S EASY ROASTED LAMB LEG - LESS SIMPLE CARBS
From lesssimplecarbs.com
ROASTED RACK OF LAMB WITH ROSEMARY AND GARLIC
From justanothermomhq.com
MEDITERRANEAN ROAST LAMB - COSETTE'S KITCHEN
From cosetteskitchen.com
SUNDRIED TOMATO AND GARLIC ROAST LAMB - CAFE DELITES
From cafedelites.com
MOM’S ROASTED LAMB WITH HERB AND GOAT CHEESE TOPPING
From judyschickens.org
ROAST RACK OF LAMB (EASY RECIPE) | HOW TO FEED A LOON
From howtofeedaloon.com
PERFECT ROASTED LEG OF LAMB (NO-FAIL RECIPE) - THE MEDITERRANEAN …
From themediterraneandish.com
ROAST RACK OF LAMB RECIPE WITH GARLIC AND HERB CRUST
From themediterraneandish.com
GARLIC BRAISED LAMB ROAST - RICARDO CUISINE
From ricardocuisine.com
SUMMER LAMB RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love