ROAST LEG OF LAMB
Cooking peeled potatoes in the pan around the roast is yummy. The only other things you need are gravy made from the pan drippings and a fresh vegetable.
Provided by MBENHAM
Categories Meat and Poultry Recipes Lamb Leg
Time 2h10m
Yield 12
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cut slits in the top of the leg of lamb every 3 to 4 inches, deep enough to push slices of garlic down into the meat. Salt and pepper generously all over the top of lamb, place several sprigs of fresh rosemary under and on top of the lamb. Place lamb on roasting pan.
- Roast in preheated oven until the lamb is cooked to your desired doneness, about 1 3/4 to 2 hours. Do not overcook the lamb, the flavor is best if meat is still slightly pink. Let rest at least 10 minutes before carving.
Nutrition Facts : Calories 381.8 calories, Carbohydrate 0.4 g, Cholesterol 136.1 mg, Fat 25.3 g, Fiber 0.1 g, Protein 35.8 g, SaturatedFat 11 g, Sodium 136.3 mg
SLOW COOKER ROASTED LEG OF LAMB
Leg of lamb coated in mustard and herbs. Put it in the slow cooker and leave it alone for a few hours. Super easy and fabulous every time!
Provided by METG
Categories Meat and Poultry Recipes Lamb Leg
Time 7h25m
Yield 6
Number Of Ingredients 11
Steps:
- Bring leg of lamb to room temperature, about 2 hours.
- Pour wine into a slow cooker. Mix lemon juice, honey, mustard, garlic, vinegar, rosemary, thyme, sea salt, and pepper together in a bowl until a thick paste forms. Massage paste into the lamb using your hands; gently place into the slow cooker.
- Cook on Low, without removing the cover, for 5 hours. An instant-read thermometer inserted near the bone should read 145 degrees F (65 degrees C). Let lamb rest for 15 to 20 minutes.
Nutrition Facts : Calories 284.9 calories, Carbohydrate 10.5 g, Cholesterol 100.3 mg, Fat 14 g, Fiber 1.3 g, Protein 25.6 g, SaturatedFat 6.8 g, Sodium 464.5 mg, Sugar 5.9 g
EASY ROAST LEG OF LAMB
This is an easy leg of lamb recipe that has been a family tradition for years around the holidays. Very little prep work required, however patience is a must.
Provided by BOER_S
Categories Meat and Poultry Recipes Lamb Leg
Time 1h30m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Rub the leg of lamb all over with salt and pepper. Use a small knife to make punctures in the lamb about 1 inch apart. Press slivers of garlic into each hole so that they are about 1/2 inch below the surface. Place the meat in a roasting pan. You can either remove the rosemary from the stalk and sprinkle and rub into the meat on all sides, or you can simply use the string from the lamb to secure against it. Pour the can of tomato sauce over the whole thing.
- Bake for 45 minutes in the preheated oven, then lower the temperature to 325 degrees F (160 degrees C), and continue roasting until the internal temperature of the meat is at least 160 degrees F (70 degrees C), about 15 minutes. If you want the meat well done, wait until the internal temperature reaches 170 degrees F (75 degrees C).
Nutrition Facts : Calories 500.4 calories, Carbohydrate 8 g, Cholesterol 200.7 mg, Fat 28 g, Fiber 2 g, Protein 52.2 g, SaturatedFat 13.5 g, Sodium 1220.4 mg, Sugar 4.2 g
GARLIC ROAST LAMB WITH HOTPOT POTATOES
A leg of lamb stretches to feed a crowd of up to eight, especially when combined with sliced potatoes and carrots in gravy
Provided by Sara Buenfeld
Categories Lunch, Main course
Time 2h40m
Number Of Ingredients 13
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, using 3-4 of the cloves, and a few leaves of rosemary. Stuff some more inside the lamb, with some thyme, where the bone has come from. Put in a roasting tin, season well and cover with foil.
- Melt half the butter in a large frying pan. Fry the onions, stirring frequently, until softened and golden. Tip into a second large roasting tin. Cook the chopped mutton or lamb in the pan until brown. Add to the onions in the tin, and toss with the potatoes, carrots, remaining garlic and herbs (chopped), 2 tbsp of the flour and some seasoning.
- Pour the stock into the frying pan, then add the Worcestershire sauce and the remaining butter. When melted and boiling, pour over the potatoes, cover with foil and bake with the lamb for 1 hr.
- Uncover both the lamb and the hotpot, and cook for 45 mins more until the potatoes are golden and cooked all the way through. Allow the lamb to rest for 15 mins before carving. Leave the potatoes in the oven (covered if starting to brown too much) until ready to serve.
- Drain the fat from the lamb's roasting tin, reserving the juices. Put the tin on the heat and stir in the remaining flour. Pour in 450ml boiling water or stock and stir until thickened to a gravy. Cut the hotpot into 8 and lift onto warmed plates. Carve the lamb into thick slices and place on top, then spoon round a little gravy. Serve with the green beans and spinach - add a little grated nutmeg to the spinach, if you like.
Nutrition Facts : Calories 712 calories, Fat 31 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 6 grams sugar, Fiber 7 grams fiber, Protein 55 grams protein, Sodium 0.5 milligram of sodium
POT ROAST OF LAMB
Roast leg of lamb is a glorious dish, but the less-expensive shoulder, subtly flavored with herbs and simmered to a melting tenderness, can be just as - if not more - delicious. It must be boned first, but most butchers will do that for you. Then it's simply a matter of spreading with an aromatic mixture of herbs, rolling and braising with vegetables.
Provided by JackieOhNo
Categories < 4 Hours
Time 3h30m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Wipe lamb with damp paper towels. Trim excess fat. Spread flat on board, pound with mallet to make even thickness. Pour lemon juice over lamb to cover completely.
- For filling: In bowl, combine chopped onion, parsley, salt, basil, marjoram and garlic; mix well. Spread onion-parsley mixture evenly over lamb to within 1 inch of edge all around. Starting at short side, roll up, tie roll with kitchen twine at 2-inch intervals to secure. If necessary, close ends with toothpicks.
- Slowly heat the butter in an 8-quart Dutch oven. In hot butter, brown roast evenly on all sides, turning with wooden spoons - takes about 25 minutes. Spoon off excess fat. Pour beef broth into a 2-cup measure. Add water to measure 1-1/2 cups. Add to lamb along with bay leaf, bring to the boiling point. Reduce heat, simmer, covered, 1-1/2 hours, turning meat at least once.
- Wash potatoes; pare strip around each one. Add potatoes and onions to Dutch oven. Simmer, covered, 40 minutes, or until lamb and vegetables are tender (test vegetables with a fork).
- Remove lamb, potatoes and onions to serving platter. Keep Warm. Remove string from lamb, let stand 20 minutes for easier carving.
- Skim fat from pan liquid. Measure liquid; add water to make 1-3/4 cups. Mix flour with 1/4 cup cold water until smooth.
- Stir into pan liquid, bring to boiling, stirring. Add chopped mint. Reduce heat and simmer 3 minutes. Spoon some of mint gravy over meat, and pass the rest. Garnish serving platter with lemon slices and fresh mint leaves, if desired.
Nutrition Facts : Calories 1005.7, Fat 70.1, SaturatedFat 30.9, Cholesterol 232.2, Sodium 909.5, Carbohydrate 35.1, Fiber 5.1, Sugar 6.6, Protein 56.9
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