Olive And Spice Rubbed Leg Of Lamb Recipes
SPICE-RUBBED LEG OF LAMB WITH HARISSA YOGURT SAUCE
Steps:
- For the lamb: Use paper towels to pat dry the leg of lamb. In a small bowl, combine the salt, cumin, cinnamon, allspice, ginger, black pepper and cayenne. Season all sides of the lamb with the spice mixture and place on a roasting rack in a roasting pan. Let sit at room temperature for 30 to 45 minutes or place in the refrigerator overnight and allow to sit at room temperature for 45 minutes before cooking.
- Preheat the oven to 450 degrees F.
- Drizzle the lamb with the olive oil, then roast for 15 minutes. Reduce the oven temperature to 350 degrees F and bake until the internal temperature is 140 degrees F for medium, about 1 hour and 15 minutes more. Allow to rest before serving, 15 to 20 minutes, then slice.
- For the sauce: Meanwhile, in a small bowl, mix the harissa, yogurt and honey. Season with salt. Refrigerate until serving.
- For the optional garnish: Garnish with the pomegranate seeds, mint, scallions, good olive oil and sea salt if desired. Serve with the harissa yogurt sauce.
SPICE-RUBBED BUTTERFLIED LEG OF LAMB
Categories Herb Lamb Marinate Low Carb Summer Grill/Barbecue Bon Appétit
Yield Makes 6 to 8 servings
Number Of Ingredients 16
Steps:
- Combine first 13 ingredients in processor. Using on/off turns, process until coarse paste forms. Add oil and lemon juice and process until well blended.
- Place lamb in large resealable plastic bag. Pour spice mixture over lamb; seal bag. Turn bag several times and rub spice mixture into lamb. Refrigerate overnight, turning bag occasionally.
- Prepare barbecue (medium heat). Remove lamb from marinade; shake off excess. Grill lamb to desired doneness or until instant-read thermometer inserted into thickest part of lamb registers 125°F to 130°F, for medium-rare about 15 minutes per side. Transfer lamb to cutting board. Cover with foil and let stand 5 to 10 minutes. Cut lamb into 1/3-inch-thick slices. Arrange on platter and serve.
SPICE-RUBBED BUTTERFLIED LEG OF LAMB
This is Bruce Aidell's recipe. I wish I could take credit! This recipe is so incredible that even those that "don't like lamb" will LOVE it! My kids fight over it. The marinade takes a bit of time to make but it is sooooo worth it! I posted it here because I had a hard time locating it. I have seen a few that are similar, but not quite the same. Enjoy!!!
Provided by Tantric1
Categories Easy
Time P1DT30m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Combine first 13 ingredients in processor. Using on/off turns, process until coarse paste forms. Add oil and lemon juice and process until well blended.
- Place lamb in large resealable plastic bag. Pour spice mixture over lamb; seal bag. Turn bag several times and rub spice mixture into lamb. Refrigerate overnight, turning bag occasionally.
- Prepare barbecue (medium heat). Remove lamb from marinade; shake off excess. Grill lamb to desired doneness or until instant-read thermometer inserted into thickest part of lamb registers 125°F to 130°F, for medium-rare about 15 minutes per side. Transfer lamb to cutting board. Cover with foil and let stand 5 to 10 minutes. Cut lamb into 1/3-inch-thick slices. Arrange on platter and serve.
Nutrition Facts : Calories 970.1, Fat 76.7, SaturatedFat 27.9, Cholesterol 234.7, Sodium 1398.9, Carbohydrate 6.3, Fiber 1.9, Sugar 1.2, Protein 62
ROAST LEG OF LAMB WITH OLIVE AND ROSEMARY PASTE
Provided by Ed Behr
Categories Food Processor Garlic Lamb Olive Roast Easter Low Carb Rosemary Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F. Using on/off turns, blend olives, garlic and rosemary in processor until chopped. Gradually add oil, blending until coarse paste forms. Season paste with salt and pepper. Sprinkle lamb with salt and pepper. Place lamb, boned side up, on rimmed baking sheet. Spread olive paste over top of lamb.
- Roast lamb 30 minutes. Increase oven temperature to 400°F. Continue roasting until thermometer inserted into thickest part of lamb registers 135°F for medium-rare, about 20 minutes. Let stand 15 minutes.
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- Using a sharp paring knife, poke small slits all over the lamb and insert a garlic slice in each one. Season the meat all over with salt and rub with the harissa and 1/4 cup of the oil, working it into the slits. Set the lamb on a rack in a roasting pan and top with the thyme. Let stand at room temperature for 2 hours or marinate in the refrigerator overnight (bring to room temperature before roasting).
- Meanwhile, sprinkle 1 tablespoon of salt and 1 tablespoon of the sugar on a large plate. Arrange the lemon slices on top and sprinkle with 1 tablespoon of salt and the remaining sugar. Drizzle the remaining 1/4 cup of olive oil on top and cover with plastic wrap. Let stand at room temperature for 4 hours or refrigerate overnight. Drain the lemon slices, then rinse and pat dry.
- Preheat the oven to 325°. Pour 2 cups of water in the bottom of the roasting pan and roast the lamb for 2 hours, adding water to the pan as it evaporates. Transfer the lamb to a platter and remove the rack. Add the olives, apricots and cured lemon to the pan. Return the lamb to the pan and roast for 30 minutes longer, until an instant-read thermometer inserted in the thickest part of the meat registers 130° to 135°. Stir the olives, apricots and lemon slices occasionally and add a little water if the pan juices get too dry. Transfer the lamb to a cutting board, tent with foil and let stand for 45 minutes.
- Scrape the olives, apricots and lemons into a bowl along with any pan juices. Skim off the fat. Slice the lamb and serve with the lemon, olives and apricots.
SPICE-RUBBED LEG OF LAMB RECIPE | MYRECIPES
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- Pulse onion, parsley, garlic and spices in a food processor to form a coarse paste. Add lemon juice and oil; process until smooth.
- Place lamb in a large, shallow pan. Pour marinade over lamb and turn to coat several times. Cover with plastic wrap and refrigerate overnight.
- Position rack in bottom third of oven and preheat oven to 450°F. Remove lamb from marinade; wipe off excess. Place lamb on a rack in a shallow roasting pan and roast for 20 minutes; lower oven temperature to 325°F. Roast lamb until an instant-read thermometer inserted into thickest part of meat registers 140°F (for medium-rare), 1 hour and 15 minutes.
- Remove meat to a cutting board; let rest for 20 minutes. Carve meat with tip of lamb bone facing you. Slice away from you and down, holding knife parallel to bone and turning lamb as you carve. Serve with Mint Pesto.
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2018-08-22 Cut the lamb along a natural seam into 2 equal pieces. Rub the olive-spice mixture evenly all over the lamb; cover and refrigerate for 2 to 6 hours. Step 3. Bring the lamb to room temperature about 30 minutes before cooking. Preheat the broiler and line a broiler pan with foil. Place the lamb smooth-side down on the pan. Broil just until ...
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