ONE-PAN HERBY ROAST LAMB WITH LEMON, POTATOES & FETA
Enjoy a roast lamb dinner with a twist. There's no need to labour over gravy - instead, the lemon and garlic pair well with a quick yogurt and harissa sauce
Provided by Cassie Best
Categories Dinner
Time 2h10m
Number Of Ingredients 12
Steps:
- Take the lamb out of the fridge at least 1 hr before cooking to come to room temperature. Score the skin into 3cm diamonds using a sharp knife, but don't cut too deep.
- Cut the garlic bulb in half to expose the flesh of each clove. Set one half aside, then pop the cloves from the remaining half out of their skins. Put these in a small food processor along with most of the mint and parsley, the rosemary, lemon zest, preserved lemon and a large pinch of salt. Blitz the mixture together, or pound using a pestle and mortar, adding half the olive oil once the herbs have started to break down. Pour the marinade over the lamb, massaging it into the cuts. Leave to marinate at room temperature for at least 30 mins, or chill for up to 24 hrs.
- Heat the oven to 200C/180C fan/gas 6. Put the lamb in your largest roasting tin (you'll need space to add the potatoes later). Wrap well with foil and bake for 45 mins.
- Meanwhile, put the potatoes in a large pan of cold salted water. Set over a medium heat and bring to the boil, then reduce the heat and simmer for 5 mins. Drain and leave to steam-dry for 10 mins.
- Remove the lamb from the oven and lift onto a board. Drizzle the remaining oil into the roasting tin, then tip in the potatoes, fresh lemon slices and the remaining garlic bulb half, rubbing the cut side in the oil. Season and toss to coat the potatoes and lemon slices in the oil and lamb juices. Sit the lamb on top.
- Return to the oven for 35 mins more for medium (a thermometer should read 55C), or 50 mins for well done. Transfer the lamb to a warm platter, cover and leave to rest. Meanwhile, shake the potatoes around in the tin and return to the oven for another 20-25 mins, or until golden and crisp. Swirl the harissa paste through the yogurt.
- Roughly chop the remaining mint and parsley. Scatter the chopped herbs and feta over the potatoes. Carve the lamb and pour any roasting juices into the spiced yogurt, and mix through. Serve the lamb and potatoes with peas or spring greens, and the spiced yogurt sauce on the side for drizzling over.
Nutrition Facts : Calories 580 calories, Fat 34 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 44 grams protein, Sodium 0.9 milligram of sodium
GARLIC AND HERB LEG OF LAMB WITH POTATOES RECIPE BY TASTY
Cooking a melts-in-your-mouth lamb recipe doesn't need to be complicated. This leg of lamb is rubbed with a lemony, garlic-herb-mustard paste before being roasted over a pan of white wine and potatoes. The potatoes soak up all the juices while the lamb gets charred on the outside and perfectly tender on the inside. Garnish with fresh rosemary and thyme before serving it as the centerpiece of a dinner you'll get endless compliments on.
Provided by Chris Salicrup
Categories Dinner
Yield 10 servings
Number Of Ingredients 12
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!
Nutrition Facts : Calories 1152 calories, Carbohydrate 24 grams, Fat 70 grams, Fiber 3 grams, Protein 96 grams, Sugar 1 gram
FETA ROASTED POTATOES
This is a Greek-ish, lemony take on roasted potatoes that are simple to make and fancy enough for company!
Provided by gibsey23
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 55m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine olive oil, balsamic vinegar, lemon juice, Greek seasoning, salt, pepper, garlic powder, oregano, and thyme in a large plastic bag or bowl. Add potatoes and shake until potatoes are coated.
- Place into a baking dish that's large enough to accommodate potatoes in a single, snug layer.
- Bake in the preheated oven for 40 minutes, stirring every 10 minutes. Top with feta cheese. Return to the oven and bake for another 5 minutes. Serve.
Nutrition Facts : Calories 442.7 calories, Carbohydrate 68.1 g, Cholesterol 18.9 mg, Fat 15.1 g, Fiber 8.5 g, Protein 10.8 g, SaturatedFat 4.7 g, Sodium 1577.4 mg, Sugar 5 g
POT ROAST LAMB WITH LEMON
Make and share this Pot Roast Lamb With Lemon recipe from Food.com.
Provided by lindseylcw
Categories Lamb/Sheep
Time 21h10m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Trim off excess lamb fat, open out shoulder and rub flesh with some of the lemon juice, sprinkle with salt and pepper and 1/2 tsp of the oregano. Form into a roll and tie securely with string.
- rub outside of meat with more lemon juice,salt pepper and oregano.
- heat oil in heavy based pan and brown meat on all sides. Reduce heat and add remaining lemon juice, garlic and oregano.
- cover tightly and simmer over low heat for 21/2 hours or till meat is tender, turn meat occasionally during cooking.
- remove string and slice to serve. Pour juices into a bowl and serve separately.
Nutrition Facts : Calories 664.9, Fat 55.5, SaturatedFat 22, Cholesterol 163.4, Sodium 139, Carbohydrate 1.7, Fiber 0.2, Sugar 0.3, Protein 37.8
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