ROAST LEG OF LAMB WITH TARRAGON-MINT BUTTER
Provided by Betty Rosbottom
Categories Lamb Roast Easter Dinner Mint Family Reunion Tarragon Butter Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 15
Steps:
- For herb butter:
- Stir butter, tarragon, mint, tarragon vinegar, and 2 teaspoons coarse salt in medium bowl until well blended. Transfer 1/4 cup herb butter to small bowl and reserve for vegetables. DO AHEAD: Can be made 1 day ahead. Cover both bowls and chill. Bring medium bowl of herb butter to room temperature before using.
- For lamb:
- Using small sharp knife, make 1-inch-deep slits all over lamb. Insert 3 or 4 orange peel strips into each slit. DO AHEAD: Can be made 1 day ahead. Enclose lamb in plastic wrap and chill.
- Position rack in bottom third of oven and preheat to 450°F. Heat oil in very large skillet over medium-high heat. Sprinkle lamb with coarse salt and pepper. Add lamb to skillet; cook until brown on all sides, about 8 minutes. Transfer to roasting pan. Brush with 2 tablespoons herb butter. Roast lamb 15 minutes. Brush again with 2 tablespoons herb butter.
- Reduce temperature to 350°F. Continue to roast lamb until thermometer inserted into thickest part registers 135°F to 140°F for medium-rare, about 55 minutes. Transfer lamb to platter; reserve pan. Tent lamb loosely with foil; let rest 30 minutes.
- Spoon fat off any juices in roasting pan. Place pan over 2 burners on high heat. Add wine and broth and bring to boil, whisking to scrape up browned bits. Boil until sauce is reduced to 2 cups, about 5 minutes. Whisk in remaining herb butter and grated orange peel. Season sauce to taste with coarse salt and pepper.
- Spoon vegetables around lamb on platter; garnish with fresh herb sprigs. Serve with sauce.
ROAST LEG OF LAMB WITH GINGER AND MINT
Provided by Food Network Kitchen
Time 7h30m
Number Of Ingredients 10
Steps:
- Pulse the garlic, ginger, 1 tablespoon olive oil and the paprika in a food processor to make a paste. Heat the remaining 2 tablespoons olive oil in a medium skillet over medium-high heat. Add the garlic-ginger paste, 1 teaspoon salt and a few grinds of pepper; cook, stirring occasionally, until the paste begins to fry slightly, about 5 minutes. Transfer to a bowl; let cool.
- Make about sixteen 1-inch-deep slits all over the leg of lamb with a paring knife. Stuff the chopped mint and some of the garlic-ginger paste into the slits. Rub the remaining paste all over the outside of the lamb. Wrap the lamb in plastic wrap and refrigerate at least 4 hours or overnight.
- Bring the lamb to room temperature 30 minutes before roasting. Preheat the oven to 375 degrees F. Unwrap the lamb, season with salt and pepper and place on a rack in a roasting pan. Pour 1 cup chicken broth into the pan. Transfer to the oven and roast until the lamb starts browning, about 30 minutes. Meanwhile, combine the remaining 2 cups chicken broth, the vinegar and sugar in a medium saucepan and bring to a boil; remove from the heat and set aside.
- Remove the lamb from the oven; baste with the broth mixture. Continue roasting, basting every 30 minutes, until the lamb is golden brown and a thermometer inserted into the thickest part registers 130 degrees F, about 1 1/2 more hours. Transfer to a cutting board and let rest 20 minutes before slicing.
- Meanwhile, spoon off any excess fat from the pan juices; add the pan juices to the remaining broth. Heat the broth mixture over medium heat, stirring occasionally, until reduced by about one-third, about 5 to 7 minutes. Top the lamb with mint and serve with the broth mixture.
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
LEG OF LAMB WITH MINT SAUCE
Served with roasted potatoes, this lamb is perfect for a simple, elegant Easter dinner. This recipe comes from Suzanne Ironbiter, Goldens Bridge, New York.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 2h15m
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees, with rack in lower third. Rub lamb with a generous amount of salt and pepper, then rub with oil. With the tip of a sharp paring knife, cut twenty 1/2-inch-deep slits all over lamb; insert garlic slivers into openings.
- Place lamb on a roasting rack set on a rimmed baking sheet; place in oven. Immediately reduce oven temperature to 325 degrees. Roast lamb until an instant-read thermometer inserted in the thickest part (avoiding bone) registers 125 degrees to 135 degrees for rare, or 135 degrees to 140 degrees for medium, 1 1/4 to 1 3/4 hours. Remove from oven; let rest 10 to 15 minutes before carving.
- Meanwhile, make the mint sauce: In a small saucepan, bring vinegar, sugar, and water to a boil. Reduce heat; simmer until liquid is syrupy and reduced to 1 cup, 10 to 15 minutes. Remove from heat; stir in mint, and let cool completely.
CHEF JOHN'S ROASTED LEG OF LAMB
I've done more than a few lamb dishes dedicated to Easter, but inexplicably have never posted one for a whole leg of lamb. It's such a classic Easter menu option, and, when prepared using this method, makes for a very user-friendly hunk of meat.
Provided by Chef John
Categories Meat and Poultry Recipes Lamb Leg
Time 10h20m
Yield 8
Number Of Ingredients 13
Steps:
- Stir 1/4 cup pomegranate molasses, garlic, rosemary, kosher salt, black pepper, Aleppo pepper, mint, and cumin together in a bowl.
- Arrange the butterflied leg of lamb onto a work surface with the fatty side facing down. Cut 2 deep slashes in each of the the fleshy ends of the meat. Flip the lamb and cut 10 to 20 shallow slashes across the surface of the fat.
- Spread 3/4 the pomegranate molasses mixture onto the meat-side of the lamb to coat completely. Fold meat together and turn into a large bowl. Spread remaining pomegranate mixture over the fatty side of the meat. Cover the bowl with plastic wrap and refrigerate 8 hours to overnight.
- Preheat oven to 350 degrees F (175 degrees C). Place a roasting rack in the bottom of a roasting pan.
- Remove lamb from marinade and discard excess marinade. Gather roast and place onto a work surface with fatty side facing upwards. Tie the center section of the roast with kitchen twine to cinch the roast together. Repeat ties four times along the length of the roast.
- Season roast with salt and transfer to prepared roasting pan. Pour water below the rack to cover the bottom of the pan.
- Roast in the preheated oven until hot and slightly pink in the center, about 1 3/4 hours. An instant-read thermometer inserted into the center should read at least 135 degrees F (57 degrees C). Rest for 15 minutes, transfer to a plate, and brush with remaining pomegranate molasses.
Nutrition Facts : Calories 344.4 calories, Carbohydrate 5.8 g, Cholesterol 115.3 mg, Fat 20.6 g, Fiber 0.4 g, Protein 31.9 g, SaturatedFat 8.6 g, Sodium 823.5 mg, Sugar 4.7 g
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 tarragon mint butter recipes"
ROAST LEG OF LAMB WITH TARRAGON-MINT BUTTER RECIPE
From bonappetit.com
5/5 (1)Servings 8
LEG OF LAMB WITH TARRAGON AND FRESH MINT SAUCE - RECIPE …
From finecooking.com
SLOW ROAST LEG OF LAMB - RECIPETIN EATS
From recipetineats.com
BEST ROAST LEG OF LAMB RECIPE | JAMIE OLIVER LAMB RECIPES
From jamieoliver.com
ROAST LEG OF LAMB WITH MINT JUS RECIPE - BBC FOOD
From bbc.co.uk
BONELESS LEG OF LAMB WITH TARRAGON RUB - PLATE FULL OF …
From platefullofgrace.com
SLOW-ROASTED LEG OF LAMB WITH MINT AND LEMON
From finecooking.com
ROASTED LEG OF LAMB - DAMN DELICIOUS
From damndelicious.net
ROAST LEG OF LAMB WITH TARRAGON AND MINT BUTTER
From simplybeefandlamb.co.uk
Cuisine BritishServings 6
- Place the joint on a chopping board and make several slits over the surface with a sharp knife. Season on both sides and spread the herb butter over both sides of the joint and into the slits.
- Transfer the joint to a metal rack in a large non-stick roasting tin and open roast for the preferred, calculated cooking time, basting occasionally with any meat juices. Cover with foil if browning too quickly.
CRUSTY ROAST LEG OF LAMB WITH BRITISH MINT SAUCE RECIPE
From foodandwine.com
RECIPE ROAST LEG OF LAMB WITH TARRAGON AND MINT BUTTER
From youtube.com
MINT ROASTED LEG OF LAMB | MRFOOD.COM
From mrfood.com
ROAST LEG OF LAMB WITH TARRAGON MINT BUTTER RECIPES
From foodnewsnews.com
JUICY OVEN-ROASTED LEG OF LAMB WITH MINT AND DILL - JUSTSOYUM
From justsoyum.com
ROAST LEG OF LAMB WITH TARRAGON-MINT BUTTER | RECIPE | ROAST …
ROAST LAMB LEG WITH TARRAGON AND MINT BUTTER | GOOD FOOD CHANNEL
From pinterest.ca
PERFECT ROASTED LEG OF LAMB (NO-FAIL RECIPE) - THE MEDITERRANEAN …
From themediterraneandish.com
ROAST LEG OF LAMB WITH TARRAGON-MINT BUTTER - GLUTEN FREE RECIPES
From fooddiez.com
ROAST LEG OF LAMB WITH TARRAGON AND MINT BUTTER | RECIPE
From pinterest.co.uk
ROAST LEG OF LAMB WITH TARRAGON-MINT BUTTER | RECIPE | ROAST …
From pinterest.com
ROAST LEG OF LAMB WITH FRESH MINT SAUCE RECIPE | MYRECIPES
From myrecipes.com
ROASTED BUTTERFLIED LEG OF LAMB RECIPE - THE SPRUCE EATS
From thespruceeats.com
ROAST LEG OF LAMB WITH TARRAGON-MINT BUTTER | DELICIOUS HEALTHY …
From pinterest.co.uk
ROAST LEG OF LAMB WITH TARRAGON-MINT BUTTER RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
ROAST LEG OF LAMB WITH ALMOND-MINT PESTO RECIPE | MYRECIPES
From myrecipes.com
ROAST LEG OF LAMB WITH TARRAGON-MINT BUTTER - BIGOVEN.COM
From bigoven.com
TARRAGON LAMB - BIGOVEN.COM
From bigoven.com
RECIPES/ROAST-LEG-OF-LAMB-WITH-TARRAGON-MINT-BUTTER-352043.JSON …
From github.com
MINT-CRUSTED LEG OF LAMB | METRO
From metro.ca
ROAST LEG OF LAMB WITH TARRAGON-MINT BUTTER - PLAIN.RECIPES
From plain.recipes
TENDER LEG OF LAMB ROAST WITH FLAVORFUL MINT PESTO - RECIPES
From honestcooking.com
ROAST LEG OF LAMB WITH TARRAGON AND ORANGE RECIPE
From cookitsimply.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