MEDITERRANEAN RACK OF LAMB
It's elegant. It's special. And it will have your guests thinking you went all out. They don't have to know how simple it is. -Susan Nilsson, Sterling, Virginia
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. Place lamb in a shallow roasting pan. In small bowl, combine the lemon zest, oregano, garlic, oil, salt and pepper. Rub over lamb., Bake 30-40 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 5 minutes before cutting. If desired, serve with fresh oregano and lemon slices.
Nutrition Facts : Calories 307 calories, Fat 19g fat (6g saturated fat), Cholesterol 100mg cholesterol, Sodium 241mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 1g fiber), Protein 30g protein.
ROAST LEG OF LAMB - MEDITERRANEAN STYLE
This is my own variation (Greek/Spanish) of a roasted leg of lamb (shoulder is also fine). Someone said the easiest lamb is always best. I have cooked it many times as a Christmas dinner.
Provided by Norman
Categories Lamb/Sheep
Time 2h25m
Yield 3 serving(s)
Number Of Ingredients 9
Steps:
- Remove all the fat from the lamb (or most of it).
- Make small slits just large enough for garlic slivers evenly in the leg of lamb, and insert the garlic slivers.
- Cut the carrots into thick slices, the onions and lemons into quarters.
- Rub the lamb with olive oil, put salt and pepper all over.
- Put the lamb into a pan and place all the vegetables around it.
- Fill up with olive oil (1/2- 1 cup) and boiling water.
- Put into oven at 400°F and roast for an hour.
- After one hour, turn meat over and fill pan with the whole bottle of beer.
- Put back into oven for another hour.
- The vegetables give a very nice sauce.
- Experiment with the amount of lemon.
- A nice variation is adding potatoes (quarters) when turning the lamb, gives great side-dish.
PERFECT ROASTED LEG OF LAMB
This easy no-fail roasted leg of lamb recipe, with a special Mediterranean seasoning, will give you the BEST lamb roast every single time! Remember, the best lamb leg is either cooked to perfect pink inside (internal temp somewhere around 130°F) or until the meat falls off the bone (internal temp somewhere around 175°F or beyond). Just avoid cooking your lamb to the in-between stage which can be tough. I like to cook some potatoes in the same pan to complete the meal. Add a big Mediterranean salad of your choice, you can't go wrong with Greek salad for this one.
Provided by Suzy Karadsheh
Categories Entree
Number Of Ingredients 17
Steps:
- Bring the leg of lamb to room temp. Take the leg of lamb out of the refrigerator and leave in room temperature for about 1 hour. In the meantime, prepare the remaining ingredients and make the lamb rub.
- Prepare the seasoning. To make the rub or seasoning, in a food processor, combine the rub ingredients. Blend until smooth. Set aside (or in the fridge, if preparing in advance).
- Salt the meat. When ready, pat the lamb dry and make a few slits on both sides. Season with salt and pepper.
- Sear the Lamb. Turn the oven on broil. Place the leg of lamb on a wire rack and put it directly on the top rack so that it's only a few inches away from the broiler element. Broil for 5-7 minutes on each side or until the leg of lamb is nicely seared. Remove from the oven, then adjust the oven temperature to 325 degrees F.
- Apply the seasoning or rub. When the lamb is cool enough to handle, insert the garlic slices in the slits you made earlier. Now cover the leg of lamb on all sides with the wet rub and place it in the middle of a roasting pan with an inside rack. Add two cups of water to the bottom of the roasting pan.
Nutrition Facts : Calories 514.5 kcal, Sugar 3 g, Sodium 129.3 mg, Fat 22.2 g, SaturatedFat 5 g, Carbohydrate 38.1 g, Fiber 6.1 g, Protein 41.5 g, Cholesterol 114.3 mg, UnsaturatedFat 15.5 g, ServingSize 1 serving
ROAST LEG OF LAMB WITH MOROCCAN MARINADE
Provided by Florence Fabricant
Categories dinner, roasts, main course
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Trim excess fat from leg of lamb. Make shallow incisions into the leg and insert a garlic sliver in each.
- Combine the spices with oil, lemon juice, minced garlic and fresh coriander to make a paste. Rub the paste over the lamb, place it in a roasting pan, cover and let stand 3 to 4 hours in a cool place or overnight in the refrigerator.
- Preheat oven 350 degrees. Roast leg of lamb to the desired degree of doneness, basting once or twice during roasting. After about one hour and 10 minutes, internal temperature should be 120 to 125 degrees, medium rare. Allow to rest 10 minutes before carving. Juices can be used to make a gravy if desired. To do so pour fat from roasting pan, add the boiling water and, scraping the pan, cook over medium-high heat 2 to 3 minutes. Strain into a sauceboat.
Nutrition Facts : @context http, Calories 816, UnsaturatedFat 34 grams, Carbohydrate 4 grams, Fat 61 grams, Fiber 1 gram, Protein 61 grams, SaturatedFat 22 grams, Sodium 189 milligrams, Sugar 0 grams
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