PAPRIKA ROAST LEG OF LAMB WITH MINT SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 11h40m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Marinate the lamb: Combine the olive oil, lemon juice, garlic, paprika, cumin, oregano, red pepper flakes, 2 teaspoons salt and several grinds of black pepper in a medium bowl; whisk until smooth. Place the lamb on a rimmed baking sheet or in a roasting pan; poke about 10 slits into each side with the tip of a paring knife. Rub the marinade all over the lamb, massaging it into the meat and slits. Cover and refrigerate overnight.
- Remove the lamb from the refrigerator and bring to room temperature about 1 hour before roasting. Preheat the oven to 350 degrees F and set a rack in a roasting pan. Wipe any excess marinade off the lamb and season all over with salt and pepper; transfer to the rack. Roast until a thermometer inserted into the thickest part registers 130 degrees F to 135 degrees F, about 1 hour 50 minutes. Remove from the oven, transfer to a cutting board and let rest 30 to 45 minutes before carving.
- Meanwhile, make the mint sauce: Combine the mint, parsley, garlic, mustard, capers, lemon juice, sugar, red pepper flakes and 1/4 teaspoon salt in a blender and puree until smooth. With the machine running, slowly drizzle in the olive oil and blend until smooth. Transfer to a bowl. Carve the lamb and serve with the sauce.
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
ROAST LEG OF LAMB, GREEK STYLE
Steps:
- Preheat the oven to 450 degrees.
- Under running water, trim the outer layer of fat from the lamb and blot dry. Allow the lamb to reach room temperature and squeeze the juice from the lemons over the lamb. Slice cloves of garlic, lengthwise.
- Put salt and pepper into a small container. Cut 6 small slots into each side of the leg of lamb, about 1-inch deep. Insert garlic slivers, followed by salt and pepper, into the lamb. Lightly sprinkle top of lamb with oregano. Pour the water into a roasting pan, add lamb, and cover with foil. Roast on lowest rack of oven for 40 minutes to 1 hour.
- Remove foil, lower heat to 375 degrees and roast for 40 to 50 minutes, or until lamb reaches desired temperature. Remove and let lamb stand about 30 minutes as the lamb continues to cook. To test the temperature of the meat, insert a meat thermometer into the thickest part of the leg without touching the bone. For rare lamb, the thermometer should register 140 degrees. For medium, the thermometer should register 145 degrees.
ROAST LEG OF LAMB WITH MINT, GARLIC, AND LIMA BEAN PURéE
Steps:
- Preheat oven to 450°F. Mix oil, chopped mint, parsley, rosemary, and garlic in small bowl. Place lamb, cut side up, on work surface. Sprinkle lamb generously with coarse salt and pepper and rub into meat. Spread herb mixture over top of lamb, then roll up, enclosing herb mixture completely. Sprinkle outside of lamb with coarse salt and pepper. Tie lamb with kitchen string at 2-inch intervals. Place lamb in roasting pan. Roast until instant-read thermometer inserted into thickest part of meat registers 130°F for medium-rare, about 1 hour 15 minutes. Remove pan from oven; let lamb rest 15 minutes.
- Remove kitchen string from lamb. Cut lamb into 3/4-inch-thick slices; arrange on platter. Garnish with mint sprigs. Serve with Lima Bean Puree.
GARLIC-ROASTED LEG OF LAMB
A boned roast leg of lamb will be much easier to carve; tie the leg securely so that it cooks evenly. Serve with the pan sauce on the side for a delicious dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 2h10m
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees. In a blender, process oil, garlic, 1 tablespoon salt, and 1 teaspoon pepper until smooth and emulsified, scraping down the sides as needed.
- Place lamb, fat side up, on a rack set on a roasting pan; spread garlic paste all over lamb. Roast in oven until a meat thermometer inserted into the thickest part of the meat registers 135 degrees for medium rare, about 2 hours.
- Transfer lamb to a platter, and discard string; keep warm while you make the Pan Sauce. Slice lamb just before serving.
ROAST LEG OF LAMB WITH FORK-MASHED MINT PEAS
Brian Bistrong, the chef of the clubby TriBeCa restaurant the Harrison, ushers in spring with lamb cooked to a perfect pink and fork-mashed peas that have been simmered in pan drippings and tossed with torn mint leaves. Add a pile of potatoes roasted with rosemary and garlic for a meal that couldn't be more simple, or sublime. And if your carving skills are shaky, practice on a cantaloupe.
Provided by Oliver Schwaner-Albright
Categories dinner, roasts, main course
Time 3h
Yield Serves 6
Number Of Ingredients 12
Steps:
- To make the lamb: the night before, tie off lamb with kitchen twine, drawing it around every 2 inches. Season with pepper, garlic, rosemary and lemon; coat with 2 tablespoons olive oil. Cover tightly with plastic wrap and refrigerate.
- Two hours before cooking, take the leg out of the refrigerator so that the meat comes to room temperature. Season lamb with half a teaspoon of salt per pound.
- Preheat the oven to 350 degrees. Put the roasting pan on the stovetop and turn the flame to medium-high; add remaining tablespoon of olive oil. Place leg of lamb in pan and sear to golden brown on all sides. Turn off flame and remove lamb; place roasting rack in pan and put leg of lamb on rack. (If you don't have a roasting rack, use a professional shortcut and take 2 feet of aluminum foil, crush it into a bagel-size circle and put it under the leg.)
- After 1 hour, check temperature in the deepest part of the leg with an instant-read thermometer (for medium-rare lamb, the rule of thumb is 15 minutes a pound). The thermometer should read 118 degrees for a bloody medium-rare, 120 degrees for rosy pink. Remember that the ends will be hotter and more cooked.
- Place lamb on platter and let rest at least 20 minutes before carving. Deglaze pan with 1 cup chicken stock. Strain, and pour half the liquid onto the platter with the lamb, saving the rest for the peas.
- To make the peas: heat a heavy 5-quart saucepan over a medium flame. Add deglazing liquid from roasting pan and then the peas. As they soften, mash the peas against side of saucepan with the tines of a fork, pressing in the meaty deglazing liquid. When mashed to desired level, season with salt and pepper; add torn mint leaves and stir. Serve immediately.
Nutrition Facts : @context http, Calories 728, UnsaturatedFat 25 grams, Carbohydrate 20 grams, Fat 46 grams, Fiber 7 grams, Protein 56 grams, SaturatedFat 18 grams, Sodium 1175 milligrams, Sugar 6 grams
MINT-MARINATED LEG OF LAMB
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.
More about "roast leg of lamb with mint garlic and lima bean purée recipes"
SLOW-ROASTED LEG OF LAMB WITH MINT AND LEMON
From finecooking.com
ROASTED LAMB WITH LIMA BEANS - THE GLOBE AND MAIL
From theglobeandmail.com
ROASTED LEG OF LAMB - DAMN DELICIOUS
From damndelicious.net
ROAST LEG OF LAMB WITH MINT JUS RECIPE - BBC FOOD
From bbc.co.uk
ROASTED LEG OF LAMB WITH MINT PESTO - ANINAS RECIPES
From aninas-recipes.com
RECIPES/ROAST-LEG-OF-LAMB-WITH-MINT-GARLIC-AND-LIMA …
From github.com
GRILLED LEG OF LAMB WITH MINT-GARLIC RUB RECIPE | EATINGWELL
From eatingwell.com
ROAST LEG OF LAMB WITH GARLIC & HERBS - CHARLOTTE'S LIVELY KITCHEN
From charlotteslivelykitchen.com
ROAST LEG OF LAMB WITH MINT, GARLIC, AND LIMA BEAN PURéE
From sites.google.com
ROAST RACK OF LAMB, MINTED BEANS, MINT PUREE - FOOD NETWORK
From foodnetwork.co.uk
ROAST HALF LEG LAMB SERVED WITH MINTED PEA PURéE, HASSLEBACK …
From rte.ie
ROAST LEG OF LAMB WITH MINT, GARLIC, AND LIMA BEAN PURéE
From pinterest.com.au
HOW TO COOK ROAST LAMB MADE WITH MINT AND GARLIC - SEW WHITE
From sewwhite.com
ROAST LAMB WITH BROAD BEAN, MINT AND PEA PURéE - GOOD FOOD
From goodfood.com.au
LEG OF LAMB RECIPES & MENU IDEAS | PAGE 2 | BON APPéTIT
From bonappetit.com
ROAST LEG OF LAMB WITH GARLIC & MINT: RECIPE - THE STAR
From thestar.com
LEG OF LAMB WITH GARLIC MINT SAUCE - ANNA MAGAZINE
From annamagazine.ca
ROAST LAMB WITH MINT, ROSEMARY AND GARLIC - LAMB RECIPE
From goodhousekeeping.com
ROAST LEG OF LAMB RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
ROAST LEG OF LAMB WITH MINT, GARLIC, AND LIMA BEAN PURéE
From pinterest.se
ROASTED LEG OF LAMB WITH MINT PESTO - FOODLAND
From foodland.ca
35 ROAST LEG OF LAMB DAY IDEAS | RECIPES, LAMB RECIPES, ROAST
From pinterest.ca
LEG OF LAMB ROASTED TO PERFECTION IN A DELICIOUS MINT ... - FOODLE CLUB
From foodleclub.com
ROAST LEG OF LAMB WITH MINT GARLIC AND LIMA BEAN PUREE
From friendseat.com
PERFECT ROASTED LEG OF LAMB (NO-FAIL RECIPE) - THE MEDITERRANEAN …
From themediterraneandish.com
GARLIC AND MINT ROASTED LAMB - THE WASHINGTON POST
From washingtonpost.com
MINT ROASTED LEG OF LAMB | MRFOOD.COM
From mrfood.com
ROASTED LEG OF LAMB - THE STAY AT HOME CHEF
From thestayathomechef.com
ROAST LEG OF LAMB WITH MINT, GARLIC, AND LIMA BEAN PURéE
From fooddiez.com
ROASTED LEG OF LAMB - BETTER HOMES & GARDENS
From bhg.com
ROAST LEG OF LAMB WITH MINT, GARLIC, AND LIMA BEAN PURéE
From pinterest.com
ROAST LEG OF LAMB IN GARLIC-MINT MARINADE WITH PEA SHOOT SALAD
From cookstr.com
ROAST LEG OF LAMB WITH MINT, GARLIC, AND LIMA BEAN PURéE
From bonappetit.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love