Paprika Roast Leg Of Lamb With Mint Sauce Recipes

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LEG OF LAMB WITH MINT SAUCE



Leg of Lamb with Mint Sauce image

Served with roasted potatoes, this lamb is perfect for a simple, elegant Easter dinner. This recipe comes from Suzanne Ironbiter, Goldens Bridge, New York.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Time 2h15m

Number Of Ingredients 8

1 whole bone-in leg of lamb (7 to 8 pounds), trimmed of excess fat and membrane
Coarse salt and ground pepper
1 tablespoon olive oil
4 large garlic cloves, cut into 20 slivers
1/2 cup white-wine vinegar
1 cup sugar
1 cup packed fresh mint leaves, chopped
1/2 cup water

Steps:

  • Preheat oven to 450 degrees, with rack in lower third. Rub lamb with a generous amount of salt and pepper, then rub with oil. With the tip of a sharp paring knife, cut twenty 1/2-inch-deep slits all over lamb; insert garlic slivers into openings.
  • Place lamb on a roasting rack set on a rimmed baking sheet; place in oven. Immediately reduce oven temperature to 325 degrees. Roast lamb until an instant-read thermometer inserted in the thickest part (avoiding bone) registers 125 degrees to 135 degrees for rare, or 135 degrees to 140 degrees for medium, 1 1/4 to 1 3/4 hours. Remove from oven; let rest 10 to 15 minutes before carving.
  • Meanwhile, make the mint sauce: In a small saucepan, bring vinegar, sugar, and water to a boil. Reduce heat; simmer until liquid is syrupy and reduced to 1 cup, 10 to 15 minutes. Remove from heat; stir in mint, and let cool completely.

ROAST LEG OF LAMB



Roast Leg of Lamb image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h10m

Yield 8 to 10 servings

Number Of Ingredients 6

1 garlic bulb, roasted
2 tablespoons fresh rosemary leaves
1 lemon, juiced
2 tablespoons olive oil
8-pound whole leg of lamb, bone in
Salt and pepper, to taste

Steps:

  • In a small bowl, mash together the roasted garlic cloves, rosemary, lemon and oil; set aside. With a sharp knife, trim away the white skin that covers the lamb (also called fell) as well as the excess fat. Pull up the layer of fat and fell, cutting as you go to expose the meat underneath. Next, remove the tailbone and hipbone at the large end of the lamb.
  • Cut off the tailbone that protrudes out of the leg. Then, cut under and around the hipbone, scraping the meat away to expose the leg joint. Cut through the tendons around the joint and separate the hipbone. Cut down the length of the leg and remove the thighbone. The leg of lamb is now boneless. Divide the meat into 3 large pieces, this will facilitate quicker cooking. Score the surface of the lamb and rub it with the garlic paste. Roll up each boneless piece of lamb and tie with heavy kitchen string or butcher's twine to hold the roasts together. Season with salt and pepper. Cover and chill overnight.
  • Prepare a barbecue. Season the lamb roast generously with salt and pepper, then place on the hot grill. Sear the outside of the meat until brown all around, but do not char. Close the grill cover and roast for 30 minutes. The lamb is done when it is still pink and the internal temperature reads 135 degrees F. Allow the roast to stand 10 minutes to let the juices settle before cutting off the twine and slicing.

MOROCCAN LEG OF LAMB WITH MINT DRESSING



Moroccan Leg of Lamb With Mint Dressing image

When a large crowd is coming over, it's easy for panic to set in, as the Lee brothers discussed in the 2006 article accompanying this recipe. Their solution? Cooking a big cut of meat. For their first attempt, they looked to lamb, specifically this Moroccan lamb, coated with harissa, lemon zest and juice (which they used as a substitute for preserved lemons), and cured before roasting. The end result, served with a mint dressing, and perhaps a side of couscous or even mashed potatoes, is a satisfying show-stopper.

Provided by Matt Lee And Ted Lee

Categories     dinner, roasts, main course

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 11

1 9-to-11-pound bone-in leg of lamb, trimmed of fat and membrane
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/3 cup fruity-tasting olive oil
1/3 cup lemon juice
1 tablespoon lemon zest
2 tablespoons minced garlic
1 tablespoon harissa (Moroccan chili paste), more for serving
1 teaspoon whole coriander seeds, toasted and crushed
1/2 teaspoon ground cumin
Mint dressing

Steps:

  • Score meaty side of lamb in a diamond pattern of 1/4-inch-deep cuts about 1 1/2 inches apart. Season with salt and pepper, and place scored-side up in a large roasting pan.
  • In a small bowl, whisk olive oil with lemon juice, lemon zest, garlic, harissa, coriander seeds and cumin. Pour marinade over lamb and massage into crevices. Cover pan with aluminum foil and refrigerate 2 1/2 hours or overnight. Remove from refrigerator 1 1/2 hours before cooking to return lamb to room temperature; in last 15 minutes, heat oven to 450 degrees.
  • Remove foil from pan and place pan on middle oven rack; turn heat down to 350 degrees. Roast, basting lamb with pan juices every 1/2 hour, until a meat thermometer inserted into thickest part of meat reads 130 degrees, about 1 3/4 hours total. Remove from oven, tent loosely with foil, and let rest 15 minutes before carving. Serve with harissa and mint dressing.

Nutrition Facts : @context http, Calories 810, UnsaturatedFat 31 grams, Carbohydrate 2 grams, Fat 58 grams, Fiber 0 grams, Protein 66 grams, SaturatedFat 23 grams, Sodium 391 milligrams, Sugar 0 grams

GRILLED LEG OF LAMB WITH GARLIC AND MINT



Grilled Leg of Lamb with Garlic and Mint image

Marinated leg of lamb is elegant enough for a special occasion, but easy enough to make any night of the week.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Time P1D

Number Of Ingredients 7

1 1/2 cups extra-virgin olive oil, plus more for brushing
1 bunch fresh mint, coarsely chopped
1 head garlic, cloves crushed and peeled
Finely grated zest of 2 lemons
Coarse salt and freshly ground pepper
1/2 teaspoon crushed red-pepper flakes
3 pounds boneless leg of lamb (about 1/2 of 1 large leg), butterflied

Steps:

  • Combine oil, mint, garlic, zest, 3 tablespoons salt, and the red-pepper flakes; season with pepper. Reserve 1/2 cup marinade.
  • Pound lamb to an even 1-inch thickness. Place lamb in a baking dish, and massage marinade into meat. Refrigerate overnight.
  • Let lamb stand at room temperature for 1 hour before grilling. Heat grill to medium-high. Brush grates with oil. Remove lamb from dish, and brush off any excess marinade. Grill lamb, flipping every 5 minutes for even cooking, until an instant-read thermometer inserted into the center registers 130 degrees to 135 degrees for medium-rare, 8 to 10 minutes per side. Let stand for 10 minutes. Slice lamb across the grain. Drizzle with reserved marinade.

MINT SAUCE FOR LAMB



Mint Sauce for Lamb image

This mint sauce recipe has been in our family for nearly 80 years. Our backyard mint patch provided the main ingredient. We won't eat lamb without this sauce. -Ruth Bogdanski, Grants Pass, Oregon

Provided by Taste of Home

Time 10m

Yield 6 servings.

Number Of Ingredients 6

1/4 cup loosely packed mint leaves, finely chopped
1/4 cup boiling water
2 tablespoons cider vinegar
2 tablespoons sugar
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Place mint leaves in a small bowl. Stir in water, vinegar, sugar, salt and pepper until sugar is dissolved. Cover and let steep for 20 minutes, then serve immediately with lamb.

Nutrition Facts : Calories 19 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 100mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges

ROAST RACK OF LAMB WITH MINT SAUCE



Roast Rack of Lamb with Mint Sauce image

The lamb that we buy today hardly requires a typical English mint sauce (the puckery flavor was originally designed to cut through the stronger taste of mutton), but the combination is by now a traditional and still-welcome one. Buttered carrots and a watercress salad would complement the lamb nicely. Uncork a full-bodied Cabernet Sauvignon or red Bordeaux.

Categories     Lamb     Mustard     Roast     New Year's Eve     Mint     Rack of Lamb     Winter     Bon Appétit

Yield Serves 6

Number Of Ingredients 12

3 8-chop racks of lamb, trimmed
6 tablespoons Dijon mustard
3 cups fresh white breadcrumbs
6 tablespoons chopped fresh mint
Fresh mint sprigs
Mint Sauce
1 cup plus 2 tablespoons chopped fresh mint
1/2 cup canned beef broth
1/3 cup minced shallots
6 tablespoons red wine vinegar
1/4 cup sugar
2 teaspoons cornstarch

Steps:

  • To make lamb:
  • Preheat oven to 450°F. Sprinkle lamb with salt and pepper. Spread 1 tablespoon mustard on each side of each lamb rack. Mix breadcrumbs and mint in medium bowl. Press breadcrumb mixture onto lamb, coating completely.
  • Arrange lamb, meat side up, on large baking sheet with rim. Roast lamb 10 minutes. Reduce oven temperature to 350°F. Roast until thermometer inserted into lamb registers 130°F. for medium-rare, about 20 minutes longer.
  • Transfer lamb to work surface. Tent with foil; let stand 5 minutes. Cut lamb racks between bones into chops. Arrange chops on plates. Garnish with mint sprigs; pass Mint Sauce separately.
  • To make sauce:
  • Combine 1 cup mint, broth, shallots, vinegar and sugar in heavy small non-aluminum saucepan. Stir over medium heat until sugar dissolves. Simmer 2 minutes. Remove from heat. Cover and let stand 2 hours.
  • Strain sauce into large glass measuring cup. Place cornstarch in same saucepan. Gradually whisk in sauce. Bring to simmer over medium heat, stirring constantly. Stir until sauce thickens slightly and turns translucent, about 2 minutes. Remove from heat. Cool to room temperature. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.) Stir in remaining 2 tablespoon mint. Season to taste with salt and pepper. Makes about 1 cup.

MINT-MARINATED LEG OF LAMB



Mint-Marinated Leg of Lamb image

Categories     Lamb     Marinate     Roast     Easter     Low Carb     Mint     Spring     Bon Appétit

Yield Serves 8

Number Of Ingredients 7

1/2 cup olive oil
1/2 cup dry red wine
1/4 cup packed minced fresh mint
4 large garlic cloves, minced
2 bay leaves, crumbled
1 5-pound leg of lamb, boned, butterflied
Fresh mint sprigs

Steps:

  • Mix first 5 ingredients in large glass baking dish. Season with generous amount of pepper. Add lamb, turning to coat. Cover and refrigerate overnight.
  • Preheat oven to 450°F. Drain lamb and transfer to large roasting pan. Season both sides with salt and generous amount of pepper. Arrange fat side down in pan. Roast 15 minutes. Reduce oven temperature to 375°F and continue roasting until thermometer inserted in thickest part of lamb registers 130°F for rare, about 20 minutes. Let stand 10 minutes. Cut into slices. Arrange on platter. Garnish with mint sprigs and serve.

CHEF JOHN'S ROASTED LEG OF LAMB



Chef John's Roasted Leg of Lamb image

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

¼ cup pomegranate molasses
4 cloves garlic, minced
1 tablespoon chopped fresh rosemary
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
1 teaspoon Aleppo pepper
1 teaspoon dried mint
1 teaspoon ground cumin
1 (5 pound) boneless leg of lamb, butterflied
kitchen twine
salt to taste
water as needed
1 tablespoon pomegranate molasses, or as needed

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

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From bhg.com


TENDER LEG OF LAMB ROAST WITH FLAVORFUL MINT PESTO - RECIPES
2014-11-18 salt and black pepper to season pesto. Instructions. First off, preheat the oven to 120 degrees Celsius (250F). Place the leg of lamb in an oven safe casserole dish and season with salt and black pepper. Add the thyme and rosemary, cover and leave in the oven for 5 hours. After 5 hours of cooking time, remove the lid.
From honestcooking.com


SLOW COOKED LAMB WITH MINT SAUCE - UNYUCKY FAMILIES
2020-10-02 Slow cooker. Rub a very small amount of olive oil on the base of the slow cooker. Add the potatoes and carrots. Score the top of the lamb and rub with the garlic and salt. Place the leg of lamb over the top of the potatoes. Top with the rosemary. Cook on low for 8-10 hours.
From unyucky.com


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