Roast Leg Of Lamb With Rosemary Recipes

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ROAST LEG OF LAMB WITH ROSEMARY AND GARLIC



Roast Leg of Lamb With Rosemary and Garlic image

This is a dish we eat once or twice a month. For a change, you can cook sliced potatoes and sauteed onions in stock under the lamb. They get all those yummy garlicky juices dripping on to them.

Provided by JustJanS

Categories     Lamb/Sheep

Time 2h10m

Yield 6 serving(s)

Number Of Ingredients 6

4 1/2 lbs leg of lamb
2 garlic cloves, cut into thin slivers
2 tablespoons fresh rosemary
1 tablespoon oil
salt
fresh ground pepper

Steps:

  • Preheat your oven to 350f.
  • With a small, sharp knife cut slits all over the lamb (top and bottom).
  • Insert the slivers of garlic, and the rosemary sprigs.
  • Brush the lamb with the oil and season with salt and pepper.
  • Place on a wire rack in a baking tin and pour in 3/4 cup of water.
  • Roast for about 2 hours basting often with the pan juices.
  • remove from oven and cover loosely with foil.
  • Allow to"rest" for about 15 minutes before carving.
  • We serve with roasted vegetables, peas, gravy and mint jelly.

ROAST LEG OF LAMB WITH ROSEMARY



Roast Leg of Lamb with Rosemary image

Roast lamb is perfect for Eastertime or any special occasion. This succulent dish calls for a flavorful rosemary, garlic and onion rub.

Provided by Taste of Home

Categories     Dinner

Time 2h10m

Yield 8 servings.

Number Of Ingredients 7

1/3 cup olive oil
1/4 cup minced fresh rosemary
1/4 cup finely chopped onion
4 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1 bone-in leg of lamb (5 to 6 pounds), trimmed

Steps:

  • Preheat oven to 325°. Combine the oil, rosemary, onion, garlic, salt and pepper; rub over lamb. Place fat side up on a rack in a shallow roasting pan., Bake, uncovered, 2 to 2-1/2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting occasionally with pan juices. Let stand 15 minutes before slicing.

Nutrition Facts : Calories 318 calories, Fat 18g fat (5g saturated fat), Cholesterol 128mg cholesterol, Sodium 206mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 36g protein.

LEMON-ROSEMARY ROAST LEG OF LAMB



Lemon-Rosemary Roast Leg of Lamb image

We've taken the classic approach of studding the lamb with garlic and coating in a generously seasoned rub. Giving it time to marinate is the key, then roast for a crispy exterior and tender, juicy inside.

Provided by Food Network Kitchen

Categories     main-dish

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 6

1 6 1/2- to 8-pound bone-in leg of lamb
4 cloves garlic, thinly sliced
1 lemon
2 tablespoons chopped fresh rosemary
Kosher salt and coarsely ground pepper
2 tablespoons extra-virgin olive oil

Steps:

  • Trim the excess fat from the lamb, leaving a 1/4- to 1/2-inch layer of fat. Using a sharp knife, make small slits, about 1/2 inch deep and 2 to 3 inches apart, all over the surface of the lamb. Fill each slit with a slice of garlic.
  • Grate the lemon zest into a small bowl (reserve the lemon). Add the rosemary, 1 tablespoon salt and 2 teaspoons pepper. Rub the mixture all over the lamb. Cover and refrigerate at least 4 hours or overnight.
  • Remove the lamb from the refrigerator and bring to room temperature about 1 hour before roasting. Preheat the oven to 425˚ F. Set a rack in a roasting pan and set the lamb fat-side up on the rack. Cut the reserved lemon in half and squeeze the juice over the lamb; drizzle with the olive oil and rub all over to coat. Add the lemon halves to the pan. Roast until the fat on the lamb starts to sizzle, about 20 minutes.
  • Reduce the oven temperature to 350˚ F and continue roasting the lamb until a thermometer inserted into the thickest part registers 130˚ F for medium rare to medium, 1 hour to 1 hour 15 minutes more. Remove to a cutting board and let rest 20 minutes before carving.

ROSEMARY AND GARLIC ROAST LEG OF LAMB



Rosemary and Garlic Roast Leg of Lamb image

Provided by Food Network

Categories     main-dish

Time 2h5m

Yield 6 to 8 servings

Number Of Ingredients 10

1 leg of lamb, bone in (about 6 to 7 1/2 pounds)
1/4 cup fresh lemon juice
8 cloves garlic, minced
3 tablespoons chopped fresh rosemary leaves
1 tablespoon salt
2 teaspoons coarsely ground black pepper
1 cup chopped fresh herbs (combination of rosemary, chives, and parsley)
2 cups diced onions
2 cups chicken stock
1 cup red wine

Steps:

  • Preheat the oven to 400 degrees F.
  • Using your hands, rub the lamb all over with the lemon juice. Pat the garlic and rosemary evenly all over the surface of the meat. Season the meat with the salt and pepper and place the lamb in a roasting pan. Place the lamb in the oven and roast for 30 minutes. Reduce the oven temperature to 350 degrees F and continue to cook for about 1 hour longer for medium-rare, or until a meat thermometer inserted into the center of the roast registers about 145 degrees F to 150 degrees F (be careful that the thermometer does not touch the bone.) Remove lamb from pan and allow to rest for 10 to 15 minutes before carving.
  • Position the roasting pan over your stove burners. Add mixed herbs and onions to pan, and stir to combine with pan drippings. Add chicken stock and wine to deglaze the pan, scraping the bottom with a wooden spoon to release any fond. Reduce over high heat until sauce consistency. Strain before serving, if desired. Slice lamb and serve with sauce drizzled over the top.

ROAST LEG OF LAMB WITH ROSEMARY



Roast Leg of Lamb with Rosemary image

This leg of lamb is marinated overnight with fresh rosemary, garlic, mustard, honey and lemon zest. Be prepared for many requests for seconds!

Provided by JMASS

Categories     Meat and Poultry Recipes     Lamb     Leg

Time P1DT1h35m

Yield 10

Number Of Ingredients 8

¼ cup honey
2 tablespoons prepared Dijon-style mustard
2 tablespoons chopped fresh rosemary
1 teaspoon freshly ground black pepper
1 teaspoon lemon zest
3 cloves garlic, minced
5 pounds whole leg of lamb
1 teaspoon coarse sea salt

Steps:

  • In a small bowl, combine the honey, mustard, rosemary, ground black pepper, lemon zest and garlic. Mix well and apply to the lamb. Cover and marinate in the refrigerator overnight.
  • Preheat oven to 450 degrees F (230 degrees C).
  • Place lamb on a rack in a roasting pan and sprinkle with salt to taste.
  • Bake at 450 degrees F (230 degrees C) for 20 minutes, then reduce heat to 400 degrees F (200 degrees C) and roast for 55 to 60 more minutes for medium rare. The internal temperature should be at least 145 degrees F (63 degrees C) when taken with a meat thermometer. Let the roast rest for about 10 minutes before carving.

Nutrition Facts : Calories 552.9 calories, Carbohydrate 8.1 g, Cholesterol 156.5 mg, Fat 38.7 g, Fiber 0.2 g, Protein 40.7 g, SaturatedFat 16.9 g, Sodium 378.7 mg, Sugar 7 g

ROSEMARY ROASTED LAMB



Rosemary Roasted Lamb image

Who knew so few ingredients could result in such an elegant and savory entree? One bite will make this no-fuss main dish memorable. -Matthew Lawrence, Vashon, Washington

Provided by Taste of Home

Categories     Dinner

Time 2h15m

Yield 10 servings.

Number Of Ingredients 5

1/2 cup olive oil
3 garlic cloves, minced
1 tablespoon kosher salt
1 tablespoon minced fresh rosemary
1 leg of lamb (7 to 9 pounds)

Steps:

  • Preheat oven to 425°. In a small bowl, combine the oil, garlic, salt and rosemary; rub over lamb. Cover and refrigerate overnight. Place lamb, fat side up, on a rack in a shallow roasting pan., Bake, uncovered, 20 minutes. Reduce heat to 350°; bake 1-3/4 to 2-1/4 hours longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting occasionally with pan juices. Let stand 15 minutes before slicing.

Nutrition Facts : Calories 357 calories, Fat 21g fat (6g saturated fat), Cholesterol 143mg cholesterol, Sodium 629mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 40g protein.

ROAST LAMB STUDDED WITH ROSEMARY & GARLIC



Roast lamb studded with rosemary & garlic image

If you have time, stud the lamb a day in advance to allow the flavours to really permeate the meat

Provided by Paul Merrett

Categories     Main course

Time 1h55m

Number Of Ingredients 8

leg of lamb weighing 2.5kg/5lb 8oz
1 garlic bulb
1 bunch rosemary
1 tbsp vegetable oil
2 carrots, cut into large chunks
1 onion, cut into quarters
1 glass red wine (about 150ml)
1.2l beef or lamb stock

Steps:

  • Using a sharp pointed knife, make at least 30 small incisions all over the leg of lamb.
  • Take 4 cloves from 1 bulb of garlic, peel and thinly slice them, then prod a slice into each incision. Next, take 1 bunch of rosemary, pull off small sprigs and push into the incisions, too.
  • If done in advance, cover the leg of lamb well and refrigerate. Remove from the fridge 1 hr before roasting.
  • Heat oven to 190C/170C fan/gas 5. Heat a large frying pan, add 1 tbsp vegetable oil and brown the leg of lamb all over.
  • Scatter 2 carrots, cut into large chunks, 1 quartered onion, the remaining garlic and rosemary in a large roasting tin, pour in 1 glass of red wine and 1.2l beef or lamb stock, then place the browned lamb in the tin.
  • Roast for about 1 hr 45 mins. Turn the leg of lamb halfway through so by the time it's cooked, each side has been in the stock.

Nutrition Facts : Calories 580 calories, Fat 32 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 65 grams protein, Sodium 0.85 milligram of sodium

ROAST LEG OF LAMB WITH LEMON, GARLIC, AND ROSEMARY



Roast Leg of Lamb with Lemon, Garlic, and Rosemary image

The longer the lamb marinates in the seasoning paste, the better flavor you'll have. Anywhere from 1 to 24 hours will work, but overnight is best. Slice the leftovers for pita stuffed sandwiches topped with tabbouleh.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Number Of Ingredients 7

2 whole lemons, washed, seeded, and chopped
2 sprigs of fresh rosemary, leaves removed
5 to 6 garlic cloves, peeled
1 tablespoon coarse salt
1/2 teaspoon freshly ground black pepper
2 to 4 tablespoons extra-virgin olive oil
1 boneless leg of lamb, butterflied, boned, and cut to lay flat (about 5 pounds)

Steps:

  • Place the chopped lemon, rosemary, garlic, salt, pepper, and olive oil in a food processor. A blender can also be used, if done in batches. If you have neither, finely chop all ingredients together.
  • Open up the lamb and lay it flat. Spread and massage the lemon paste evenly over the inside and outside of the lamb. Place in a baking dish and cover, or in a large resealable plastic bag. Refrigerate overnight to marinate, turning occasionally.
  • Preheat the oven to 450 degrees. Remove the meat from the refrigerator 30 to 60 minutes before cooking. Place the lamb on a rack in a foil-lined roasting pan or rimmed baking sheet. Place the meat in the oven and after 5 minutes, reduce the temperature to 425 degrees. Roast for 45 minutes, or until medium rare, 140 degrees on an instant read thermometer. Allow the meat to rest for 10 to 15 minutes before carving and serving.

LEG OF LAMB WITH GARLIC AND ROSEMARY



Leg of Lamb with Garlic and Rosemary image

This old Gourmet recipe has reviews from 126 users, almost all of whom love it. So take it from them: even if it's your "first time cooking lamb," you'll be "hooked."

Categories     Garlic     Herb     Lamb     Roast     Easter     Rosemary     Red Wine     Spring     Gourmet

Yield 8 servings

Number Of Ingredients 6

1 (7-pound) semi-boneless leg of lamb, aitchbone removed, fat trimmed to 1/4 inch thick, and lamb tied
4 garlic cloves
1 tablespoon fine sea salt
2 tablespoons chopped fresh rosemary
1/2 teaspoon black pepper
1/4 cup dry red wine or beef broth

Steps:

  • Pat lamb dry and score fat by making shallow cuts all over with tip of a sharp small knife.
  • Pound garlic to a paste with sea salt using a mortar and pestle (or mince and mash with a heavy knife) and stir together with rosemary and pepper. Put lamb in a lightly oiled roasting pan, then rub paste all over lamb. Let stand at room temperature 30 minutes.
  • Preheat oven to 350°F.
  • Roast lamb in middle of oven until an instant-read thermometer inserted 2 inches into thickest part of meat (do not touch bone) registers 130°F, 1 1/2 to 1 3/4 hours. Transfer to a cutting board and let stand 15 to 25 minutes (internal temperature will rise to about 140°F for medium-rare).
  • Add wine to pan and deglaze by boiling over moderately high heat, stirring and scraping up brown bits, 1 minute. Season pan juices with salt and pepper and serve with lamb.

ROAST LEG OF LAMB WITH ANCHOVY, GARLIC AND ROSEMARY



Roast Leg of Lamb With Anchovy, Garlic and Rosemary image

Provided by Aleksandra Crapanzano

Categories     dinner, main course

Time 2h

Yield Serves 4

Number Of Ingredients 10

1 4-pound bone-in leg of lamb
4 large garlic cloves, peeled and sliced lengthwise into thirds
20 anchovy fillets in oil, drained
1 bunch rosemary
6 tablespoons butter, softened
Freshly ground black pepper
1 2/3 cups white wine
Juice of 1 lemon
Salt, as needed
1 small bunch of watercress, to garnish (optional)

Steps:

  • Preheat the oven to 425 degrees. With a small, sharp knife, make 12 incisions 2 inches deep into the fleshy side of the leg. Insert a piece of garlic, half an anchovy and a small sprig of rosemary into each incision. Push them in with your little finger.
  • Cream the butter with the remaining anchovies and smear it all over the meat. Sprinkle the meat generously with black pepper, place in a roasting pan and pour the wine around it. Tuck in any leftover sprigs of rosemary and pour the lemon juice over the meat.
  • Roast in the oven for 15 minutes; lower the oven temperature to 350 degrees and roast for 1 hour more, basting from time to time with the juices. (Cook slightly longer, depending on how well done you like your meat.) Let rest in a warm place for at least 15 minutes before carving.
  • Meanwhile, taste the juices, adding salt as needed. (It should not need much because of the anchovies.) If the gravy is too thin, simmer it in a skillet to thicken. If you choose, garnish the slices of lamb with sprigs of watercress. Serve with gravy and mashed potatoes or creamed eggplant.

Nutrition Facts : @context http, Calories 1033, UnsaturatedFat 32 grams, Carbohydrate 7 grams, Fat 71 grams, Fiber 2 grams, Protein 72 grams, SaturatedFat 33 grams, Sodium 1428 milligrams, Sugar 1 gram, TransFat 1 gram

ROAST LEG OF LAMB WITH OLIVE AND ROSEMARY PASTE



Roast Leg of Lamb with Olive and Rosemary Paste image

Provided by Ed Behr

Categories     Food Processor     Garlic     Lamb     Olive     Roast     Easter     Low Carb     Rosemary     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 5

1 cup brine-cured black olives (such as Kalamata), pitted
3 large garlic cloves
1 tablespoon chopped fresh rosemary or 1 teaspoon dried
1/4 cup olive oil
1 4 1/2-pound boneless leg of lamb

Steps:

  • Preheat oven to 350°F. Using on/off turns, blend olives, garlic and rosemary in processor until chopped. Gradually add oil, blending until coarse paste forms. Season paste with salt and pepper. Sprinkle lamb with salt and pepper. Place lamb, boned side up, on rimmed baking sheet. Spread olive paste over top of lamb.
  • Roast lamb 30 minutes. Increase oven temperature to 400°F. Continue roasting until thermometer inserted into thickest part of lamb registers 135°F for medium-rare, about 20 minutes. Let stand 15 minutes.

ROSEMARY-MUSTARD ROAST LEG OF LAMB



Rosemary-Mustard Roast Leg of Lamb image

Before coming to Zaar I seldom cooked lamb. Now I fix it often. This recipe was in one of those supermarket booklets. I made a couple of changes and we loved the results. The cooking time includes the time needed to allow the roast to marinade in the refrigerator.

Provided by PaulaG

Categories     Lamb/Sheep

Time 8h20m

Yield 10 serving(s)

Number Of Ingredients 6

3 tablespoons whole grain Dijon mustard
2 garlic cloves, sliced
1 1/2 teaspoons dried rosemary, crushed
1/2 teaspoon fresh ground black pepper
1 (4 lb) leg of lamb, well trimmed, boned
mint jelly

Steps:

  • Rinse the lamb under running water, blot dry.
  • With the tip of a sharp knife, make several pockets at random intervals in the meat.
  • Put a sliver of garlic in each, roll the meat into a roll and tie with cooking twine.
  • Mix the mustard, rosemary and black pepper together.
  • Rub over the outside of the rolled meat, wrap meat in foil and place in refrigerator for 4 to 6 hours.
  • Preheat oven to 400 degrees, place the roast on meat rack in shallow roasting pan and insert meat thermometer into thickest part of roast.
  • Add approximately 1 cup of warm water to bottom of roasting pan, the roast should rest on rack above the water.
  • Place roast in preheated oven and cook for 15 minutes.
  • Lower the temperature to 325 degrees and continue roasting for 20 minutes per pound for medium or until meat thermometer registers 145 degrees. If you like your lamb well done, you will need to adjust the cooking time to suit your taste.
  • Remove the roast from the oven and cover with foil allowing to rest for 10 to 15 minutes before carving.
  • While meat is resting, warm about 1/2 cup of mint jelly.
  • Slice into 10 equal portions and serve with warmed jelly.

Nutrition Facts : Calories 369.4, Fat 24.7, SaturatedFat 10.6, Cholesterol 121.6, Sodium 154.7, Carbohydrate 0.6, Fiber 0.3, Sugar 0.1, Protein 34

ROAST LEG OF LAMB WITH ORANGE, ROSEMARY AND GARLIC



Roast Leg of Lamb With Orange, Rosemary and Garlic image

I don't get to eat lamb very often, so whenever I get my hands on a leg of lamb, my mouth starts watering. Lamb is one of those meats that can be very dry or very fatty, but this recipe results in juicy, tender and flavoursome results, every time. I always use a leg with the bone in, but there's no reason why you couldn't use a boneless leg instead. Cooking to 130F and then leaving, well covered, while you make the gravy will give you lamb that's cooked quite well at the thin end, and medium-rare (juicy and *slightly* pink) in the middle of the thickest part. If you prefer yours done differently, adjust your temperature accordingly. Don't forget that the temperature continues to rise while it rests.

Provided by Snowbunny Andorra

Categories     Lamb/Sheep

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 leg of lamb
1 unwaxed orange
1 bulb of garlic
1 large handful of fresh rosemary sprig
1 large glug olive oil
200 ml water
200 ml orange juice
200 ml red wine
1 lamb stock cube
salt, to season

Steps:

  • Preheat the oven to 450°F.
  • Rinse the lamb and pat dry with kitchen towels.
  • Peel the orange layer of rind from the orange, into strips about 2cm by 1cm.
  • Cut a few of the garlic cloves lengthways into batons about 2mm across.
  • Take a strip of orange peel, wrap it around a couple of the garlic batons and a few rosemary leaves. With a very sharp knife, make a deep whole in the lamb and push the parcel into the meat, deep enough so that you can't see it. (Don't be afraid here - the deeper it goes, the more the flavours will infuse).
  • Repeat all over the lamb until you've used all the orange peel. Don't forget the underneath.
  • Allow to rest for about an hour.
  • With the flat of a knife, bash the remaining garlic cloves (unpeeled) and place them in the bottom of a roasting tray. Lay the remaining rosemary sprigs on top, then lay the lamb on these.
  • Cut the orange in half and squeeze the juices and flesh over the lamb, rubbing it in, and add the extra orange juice to the pan.
  • Pour over a good glug of olive oil, and season well with salt.
  • Place, uncovered, in the oven and cook for 20mins.
  • Reduce the temperature to about 350F and put a temperature probe into the thickest part of the lamb.
  • Check occasionally and, if required, add a little water to the pan.
  • Once the internal temperature reaches 130F, remove the lamb from the oven, put on a warmed plate and cover well, with foil and *plenty* of tea towels. Set aside.
  • Put the roasting tray on the hob, over a medium heat, and add the red wine and stock cube. You may need to add more water here, depending on how much has evaporated in the oven.
  • Reduce until thickened to a gravy consistency. Serve over your lamb, accompanied with roast potatoes and mint sauce.

Nutrition Facts : Calories 91.9, Fat 0.2, Sodium 4.8, Carbohydrate 13.1, Fiber 1.1, Sugar 7.9, Protein 1.2

ROAST LEG OF LAMB WITH GARLIC ROSEMARY SAUCE



Roast Leg of Lamb With Garlic Rosemary Sauce image

Provided by Moira Hodgson

Categories     dinner, project, main course

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 20

5 to 6 lamb or veal bones
3 carrots cut in chunks
3 stalks celery, sliced
1 head garlic, split
1 onion, sliced
1 bottle dry white wine
2 quarts water
2 tomatoes
4 sprigs parsley
2 sprigs rosemary
1 bay leaf
Coarse salt and freshly ground pepper to taste
2 tablespoons unsalted butter
Sprigs of fresh rosemary to garnish
3 cloves garlic, minced
2 tablespoons Dijon mustard
1 tablespoon soy sauce
1 tablespoon fresh rosemary leaves
1/4 cup olive oil
1 7- to 8-pound whole leg of lamb

Steps:

  • The day before, preheat oven to 375 degrees.
  • Place the bones in the roasting pan and roast them until browned. Add carrots, celery and the split garlic head and onion, spreading them over the bottom of the pan so they will brown. Roast them for 5 to 10 minutes. Using a slotted spoon or tongs, remove bones and vegetables and place them in large stockpot.
  • Add white wine, water, tomatoes, parsley, rosemary and bay leaf. Simmer, uncovered, for 45 minutes. Or until liquid has been reduced by a third in volume. Remove bones and vegetables and strain stock into a smaller pot. Continue reducing until you have a cup of liquid, which may take about 45 minutes. Season to taste with salt and pepper. The sauce can be prepared ahead of time up to this point and refrigerated until needed.
  • Prepare marinade for the lamb. Mash garlic into a paste with mustard, soy sauce, rosemary leaves and olive oil. Spread mixture over lamb, wrap in foil and refrigerate overnight.
  • Bring lamb to room temperature before roasting. Roast the lamb on a rack in a preheated 350-degree oven for an hour and 15 minutes to one-and-a-half hours for pink, more for well done. Rest lamb in a warm place for 15 to 20 minutes before carving.
  • Reheat sauce, correct seasoning, stir in butter and pour into heated sauce boat. Garnish the lamb with sprigs of rosemary and serve.

Nutrition Facts : @context http, Calories 813, UnsaturatedFat 24 grams, Carbohydrate 10 grams, Fat 52 grams, Fiber 2 grams, Protein 59 grams, SaturatedFat 21 grams, Sodium 1797 milligrams, Sugar 3 grams, TransFat 0 grams

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From seriouseats.com


ROSEMARY AND GARLIC ROASTED LEG OF LAMB - JO COOKS
2021-11-28 Apply the rub to the leg of lamb evenly, making sure to fill the incisions with some of the rub. Let the leg of lamb sit at room temperature for about half hour. Preheat oven to 425 F …
From jocooks.com


ROASTED LAMB LEG RECIPE WITH LEMON, ROSEMARY AND GARLIC RECIPE
2019-08-31 Ingredients. 5 lb. lamb leg; 1 tbsp. olive oil; 1 y ½ cups beef broth; 1 cup red wine (pinot noir or cabernet sauvignon) 2 or 3 garlic bulbs, halved; 1 bunch of rosemary
From everybodylovesitalian.com


SLOW ROASTED LEG OF LAMB WITH RICH ROSEMARY GRAVY
2022-03-10 For the Lamb. Preheat your oven to 300°F. Spread the vegetables, garlic, and shallots over the bottom of a large roasting pan. Add olive oil, salt, and pepper. Toss to coat. …
From thegourmetbonvivant.com


ROSEMARY GARLIC ROAST LEG OF LAMB WITH TZAZIKI | PRIMALGOURMET
2022-07-01 In a bowl, combine the garlic, rosemary, oregano, thyme, salt, chili flakes, black pepper, lemon juice, lemon zest, and olive oil. Stir to combine. Place the lamb into a bowl or tray, pour ¾ of the marinade overtop and massage to coat. Reserve the remaining ¼ marinade for basting. Cover and refrigerate 6 hours to overnight.
From cookprimalgourmet.com


ROASTED BONELESS LEG OF LAMB WITH ROSEMARY AND GARLIC
2022-02-26 Season the lamb's exterior with the remaining salt, pepper, and rosemary. Place the seasoned lamb on a wire rack in a roasting pan. Pour 1 ½ cups of water into the roasting …
From sipandfeast.com


SLOW ROASTED LEG OF LAMB WITH GARLIC & ROSEMARY - BAR AND KITCHEN
Heat the oven to 190 degrees. Heat a large frying pan add a little oil and brown the leg of lamb on all sides searing the meat. This enables the meat to cook more even and retain moister while …
From barandkitchenmagazine.com


ROAST LEG OF LAMB WITH GARLIC AND ROSEMARY | METRO
Preparation. Preheat oven to 350°F (180°C). Cut slits in the meat and insert sprigs of rosemary. Put the leg of lamb in a braising or roasting pan and rub olive oil over meat. Add remaining rosemary, bay leaves and unpeeled garlic cloves, and season. Roast uncovered 18 minutes/lb. (450 g). Let stand loosely tented with foil for about 10-20 ...
From metro.ca


ROAST LEG OF LAMB WITH ROSEMARY AND LAVENDER RECIPE - FOOD
Preheat the oven to 450°. In a small bowl, whisk 1/4 cup of the olive oil with the rosemary, lavender and garlic. Season the lamb all over with salt and pepper. Rub half of the herb oil all …
From foodandwine.com


LEG OF LAMB ROASTED WITH ROSEMARY RECIPE | LAND O’LAKES
Leg of Lamb Roasted with Rosemary Time . Recipes; Meat, poultry, and seafood; Lamb; Pinterest Facebook Twitter Email . Leg of Lamb Roasted with Rosemary Serve lamb with …
From landolakes.com


LEG OF LAMB WITH GARLIC AND ROSEMARY - RECIPE GIRL®
2022-03-17 The lamb can be prepped to put in the oven a few hours ahead of time or the night before. Pat the lamb roast dry with paper towels. Score the fat on the outside of the lamb with …
From recipegirl.com


ROAST LAMB LEG WITH ROSEMARY AND GARLIC - WILD FORK FOODS
1. Preheat oven to 350 °F. Rub oil all over leg of lamb and season generously with lavender rosemary salt, coarse sea salt, and pepper. Using kitchen twine, tie a loop at the bone end of …
From wildforkfoods.com


ROASTED BONELESS ROSEMARY LEG OF LAMB - SKINNYTASTE
2015-03-27 Instructions. Preheat oven to 375ºF. Line a roasting pan with aluminum foil and place a rack in the pan. Combine crushed garlic, rosemary, lemon juice, mustard, olive oil, …
From skinnytaste.com


ROAST LEG OF LAMB RECIPE - DOWNLOAD COOKING VIDEOS
2021-11-08 Arrange the leg of lamb over the seasoned potatoes. Remove the meat from the refrigerator 30 to 60 minutes before cooking. Reduce temperature to 325 degrees, and roast …
From comfortankleboots.galeborg.com


ROSEMARY AND GARLIC LEG OF LAMB ROAST - RECIPE GIRL
2007-03-18 Preheat oven to 450°F. Using your hands, rub the lamb all over with lemon juice. Pat the garlic and rosemary evenly all over the surface of the meat. Season the meat with salt …
From recipegirl.com


GARLIC & ROSEMARY LEG OF LAMB RECIPE - GREAT BRITISH FOOD
Add sparkle to your Sunday lunch with this glorious roasted leg of lamb from Flora Shedden. Packed with flavour from the garlic, rosemary and lemon juice, the lamb is served with a big …
From greatbritishfoodawards.com


ROSEMARY ROAST LEG OF LAMB RECIPE | EATINGWELL
Preheat oven to 400 degrees F. Trim any excess fat and membrane from the leg of lamb and discard. Brush oil on the lamb and sprinkle with salt and pepper. Place lamb on a rack in a …
From eatingwell.com


GARLIC ROSEMARY LEG OF LAMB - SIMPLY DELICIOUS
2022-03-15 Preheat the oven to 160°C/320°F. Finely chop the rosemary and garlic then mix with the olive oil. Season the lamb on both sides generously with salt and pepper. Brush the …
From simply-delicious-food.com


CURTIS STONE | ROASTED LEG OF LAMB ENCASED IN ROSEMARY
1. Preheat the oven to 350°F. 2. Soak the rosemary branches in cold water for 1 hour. This will help prevent the rosemary from burning while they are in the oven. 3. Heat a heavy large cast …
From curtisstone.com


ROAST LEG OF LAMB WITH ROSEMARY MARINADE & ROASTED VEGETABLES
2015-12-17 1. Place the lamb in a glass or pottery container. In a bowl mix together all spices, oil, onion, garlic, wine and herbs and pour over the lamb. Marinate the lamb in refrigerator for 3 hours or overnight, turning a few times. 2. Preheat the oven to 325F. 3. Drain the lamb, and place on a rack in a roasting pan.
From melangery.com


ROAST LEG OF LAMB WITH GARLIC AND ROSEMARY RECIPE - SAINSBURY`S …
Preheat the oven to 200°C, fan 180°C, gas 6. Put the onions and carrots into the bottom of the roasting tray (under the lamb on its rack) with the rest of the olive oil, remaining unpeeled …
From sainsburysmagazine.co.uk


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