Roast Leg Of Lamb Wrapped In Rosemary Recipes

ROAST LEG OF LAMB WITH ROSEMARY

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.

LEMON-ROSEMARY ROAST LEG OF LAMB

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.

ROAST LEG OF LAMB WITH ROSEMARY AND GARLIC

Steps:

• Preheat the oven to 200C/180C Fan/Gas 6.
• Use a small, sharp knife to make 12-14 slits all over the lamb. Peel two garlic cloves and slice them into shards. Roughly squash the remaining garlic and put into the bottom of a large roasting tin.
• Push a few slivers of garlic and small sprigs of rosemary down into each slit in the lamb and season with plenty of salt and pepper.
• Put the carrots and onions into the roasting tin, drizzle with olive oil and season with salt and pepper. Lay the lamb on top and roast in the preheated oven for 45 minutes.
• For the mint sauce, mix together the sugar and vinegar until the sugar is dissolved. Add the mint and mix well. Season with salt and pepper and transfer to the fridge to steep.
• Remove the lamb from the oven, pour in the wine then return to the oven and roast for a further 45 minutes.
• When cooked, remove the lamb from the oven and transfer to a board. Cover with foil and leave to rest for 15- 20 minutes.
• Carve the lamb into thin slices and serve with the mint sauce and roasted vegetables.

ROAST LEG OF LAMB WRAPPED IN ROSEMARY

Steps:

• Dry the lamb and hang or rest in a cool, dry place until the surface is dry to the touch. Trim and discard any excess flaps of fat. Make incisions all over the meat using a small sharp knife, creating small pockets about a knuckle deep. Stuff a garlic sliver and a piece of anchovy into each incision then season the surface well with pepper.
• Heat the oil in a flameproof heavy-duty roasting tin and brown the lamb on all sides over a medium/high heat. Allow to cool.
• Heat the oven to 220C/fan 200C/gas 7. Stretch a good length of kitchen string along the work surface and overlap the rosemary along the length of string. Smear the lamb with olive paste, then sit it on the rosemary at one end. Roll it up so that it's completely encased in the rosemary and tie the string tightly to secure - think of a grass skirt. It doesn't matter how roughly you do this - as long as the rosemary stays in place.
• Return the lamb to the roasting tin, drizzle with a little olive oil and the lemon juice and place in the oven. Roast for 15 mins per 450g/1lb, plus 15 mins more, turning occasionally to cook evenly. Remove from the oven and rest the meat for one third of the time it took to cook. This ensures a perfectly pink result. Reserve the rosemary for garnish, carve and serve.

LEG-O-LAMB WITH ROSEMARY AU JUS

Steps:

• In a food processor or blender, add the rosemary, garlic, balsamic and soy. Pulse several times to combine, then add the black pepper and the lime juice. Pulse, then stir in the lime zest.
• Trim the fat and sinew from the lamb leg. Put it in a resealable gallon plastic bag and pour in the in the marinade. Refrigerate for 12 to 24 hours. Strain and reserve the marinade.
• Preheat the oven or indirect grill to 325 degrees F.
• With kitchen twine, tie the leg into an evenly shaped roast. Weave the bacon strips into the kitchen twine, along with the rosemary. Put the lamb into a roasting pan and pour in the marinade. Roast for approximately 25 minutes per pound for medium-rare, about 1 hour 40 minutes. Internal temperature should register 145 to 155 degrees F on an instant-read thermometer when done. Baste occasionally with the pan juices.
• Remove the lamb from the oven when desired internal temperature is reached. Remove the lamb from pan to a cutting board and let rest lightly covered for 10 to 15 minutes.
• While the lamb is resting, remove the fat from the roasting pan, put it over high heat and slowly incorporate the chicken stock. Strain and adjust seasonings, to taste. Return to the heat and reduce for 5 minutes, then stir in the butter and vermouth. Pour into a serving bowl. Slice the lamb and arrange it on a serving platter. Serve the sauce with the lamb.

ROAST LEG OF LAMB WITH JUNIPER & ROSEMARY

Steps:

• Heat the oven to 190C/170C fan/gas 5. Mix the garlic, rosemary, peppercorns and juniper together with enough olive oil to make a paste. Remove the lamb from the fridge and vigorously rub with the paste, then set aside for about 1 hr while the lamb comes up to room temp.
• Place the leg into a roasting tin and roast for about 1 hr 45 mins. Remove the lamb and allow to rest on a board wrapped in foil for at least 30 mins. This will give you lamb that is still slightly pink in the middle. If you prefer your meat well done, cook for 2 hrs, then leave to rest as stated.
• Pour off as much fat from the pan as you can, then place the pan on a direct heat, scraping up any bits. Pour in the wine, bring to the boil and reduce a little scraping the pan with a wooden spoon. Strain the juices into a saucepan and season to taste. When the lamb has rested, slice it. Tip any juices into the sauce, then reheat and serve.

ROSEMARY-MUSTARD ROAST LEG OF LAMB

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.

ROSEMARY ROASTED LEG OF LAMB

Steps:

• Two hours before roasting, remove the lamb from the refrigerator.
• Place it in a large roasting pan.
• Mince 4 cloves of garlic.
• Add 1/2 teaspoon of salt to the garlic and mash it with the blade of a chef's knife until it is a paste.
• Put the garlic paste in a small bowl.
• Add the chopped anchovy, rosemary, pepper, mustard, and olive oil.
• Mix together with a rubber spatula.
• Using the spatula evenly coat the meat with the anchovy, mustard, garlic, and rosemary paste.
• Cover the lamb with plastic wrap and place it in a roasting pan fitted with a wire rack.
• Marinate the lamb for 2 hours or overnight in the refrigerator.
• Pre-heat the oven to 325 degrees.
• Remove the plastic wrap from the lamb, place the pan in the oven and cook for 12 minutes per pound, or until the internal temperature is 125- 130 for medium rare.
• Remove from the oven and allow the meat to rest for 20 minutes.
• This allows the juices to relax back into the meat and ensures a juicy roast.
• Pour off the excess fat from the roasting pan.
• Place the pan on the stove over a low flame.
• Add the wine and veal stock.
• Let it come to a boil.
• Using a wooden spoon so as not to scrape up any metal, stir the pan to loosen the browned bits on the bottom of the pan.
• Transfer to a small saucepan and bring to a boil.
• Lower the heat to medium and reduce the sauce to 3/4 cup.
• Add salt and pepper to taste, using a rosemary branch to whisk in the butter.
• Reserve.
• Carve the leg of lamb across the grain into thin slices.
• The outside pieces will be on the medium-well side and the inner pieces will be a perfect rare to medium rare.
• Serve with a spring salad.