Plas Glansevin Lamb Recipes

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HERB-ROASTED LAMB



Herb-Roasted Lamb image

Celebrate with Ina Garten's easy Herb-Roasted Lamb recipe from Barefoot Contessa on Food Network. Fresh rosemary gives it flavor, while potatoes make it a meal.

Provided by Ina Garten

Categories     main-dish

Time 2h20m

Yield 10 servings

Number Of Ingredients 8

12 large unpeeled garlic cloves, divided
1 tablespoon chopped fresh rosemary leaves
Kosher salt
Freshly ground black pepper
2 tablespoons unsalted butter, melted
1 (6-pound) boneless leg of lamb, trimmed and tied
4 to 5 pounds small unpeeled potatoes (16 to 20 potatoes)
2 tablespoons good olive oil

Steps:

  • Preheat the oven to 450 degrees F. Place the oven rack in the lower third of the oven so the lamb will sit in the middle of the oven.
  • Peel 6 of the cloves of garlic and place them in the bowl of a food processor fitted with the steel blade. Add the rosemary, 1 tablespoon salt, 1 teaspoon pepper, and butter. Process until the garlic and rosemary are finely minced. Thoroughly coat the top and sides of the lamb with the rosemary mixture. Allow to sit at room temperature for 30 minutes to 1 hour.
  • Toss the potatoes and remaining unpeeled garlic in a bowl with the olive oil and sprinkle with salt. Place in the bottom of a large roasting pan. Place the lamb on top of the potatoes. Roast for 20 minutes. Turn the heat down to 350 degrees F and roast for another 1 to 1 1/4 hours, until a meat thermometer registers 130 to 135 degrees F for medium-rare. Place the lamb on a cutting board, cover with aluminum foil, and allow to rest for 15 minutes. Slice and serve with the potatoes.

PLAS GLANSEVIN LAMB



Plas Glansevin Lamb image

Make and share this Plas Glansevin Lamb recipe from Food.com.

Provided by Angela Sara

Categories     Lamb/Sheep

Time 1h40m

Yield 4-6 serving(s)

Number Of Ingredients 7

4 1/2 lbs leg of lamb
salt
pepper
1 teaspoon ginger
1 tablespoon honey
2 tablespoons rosemary
1 bottle dry cider

Steps:

  • Preheat the oven to Gas 3/160C/325F degrees.
  • Rub the lamb all over with the salt, pepper and the ginger.
  • Spread the honey over it, and put into a deep pan.
  • Scatter rosemary evenly over it.
  • Pour in enough cider to come about 2 inch up the pan.
  • Put in the oven for 1 1/2 hours basting occasionally.
  • Test it and give it another 30 mins if not tender.
  • Although the lamb will be pinkish by this method it won't be rare.
  • Transfer to a hot dish and let it rest for 15 minutes before carving.
  • Strain the juice into a shallow pan and reduce by boiling to make a dark well flavoured sauce.

Nutrition Facts : Calories 1044.3, Fat 68.9, SaturatedFat 29.6, Cholesterol 341.9, Sodium 291.4, Carbohydrate 4.8, Fiber 0.2, Sugar 4.3, Protein 94.9

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