BAKED LAMB WITH ROSEMARY, WITH REDCURRANT AND MINT SAUCE
Lamb is in peak condition in mid-summer, as it has then had the benefit of the sweet, young, spring grazing. At this time I would only serve it plain-roasted with a sauce of young mint leaves. Later on in the summer this is a fine way to cook and serve it: the foil-baking ensures that it stay juicy.
Categories Sunday roast Delia's Summer Collection Mains Spring lamb Easter: Main course recipes
Yield Serves 6
Number Of Ingredients 11
Steps:
- First of all, crush the garlic and sea salt together to a purée, using a pestle and mortar, then add the oil, chopped rosemary and a good seasoning of pepper and mix well. Next, spread a large sheet of foil over the roasting tin, place the lamb on it and stab the fleshy parts of the joint several times with a skewer. Now spread the rosemary mixture all over the upper surface of the lamb and tuck in a sprig of rosemary (as this makes a nice garnish later). Then bring the edges of the foil up over the lamb, make a pleat in the top and scrunch in the ends. This foil parcel should be fairly loose to allow the air to circulate. Bake the lamb for 2 hours, then open out the foil, baste the joint well with the juices and return it to the oven for a further 30 minutes to brown. The above cooking time should result in lamb very slightly pink: you can cook it for more or less time, as you prefer. Meanwhile, make the sauce by combining the redcurrant jelly and vinegar in a small saucepan and whisking over a gentle heat, till the jelly melts into the vinegar (a balloon whisk does this perfectly). Then add the chopped mint and some seasoning and pour into a jug - the sauce doesn't need to be warm. When the lamb is cooked, remove it from the oven and allow it to rest for 20 minutes before carving. Discard the foil, spoon off the fat and make some gravy with the juices left in the tin: add the white wine, stir and let it bubble until it has become syrupy. Season with salt and pepper if it needs it and pour into a warmed serving jug.
ROAST LAMB STUDDED WITH ROSEMARY & GARLIC
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
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 LAMB WITH MINT, ROSEMARY AND GARLIC
This roast recipe creates succulent lamb, perfect for the Easter weekend.
Categories Lamb recipe roast lamb with mint rosemary and garlic garlic roast roast lamb rosemary mint
Time 2h45m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat the oven to 200°C (180°C fan) mark 6. Put the garlic cloves, rosemary and olive oil in a blender and whiz to a rough paste. Add the mint and whiz for 10sec. Season well with salt and freshly ground black pepper.
- Put the lamb on a board and slash the skin six or seven times. Season well with salt and freshly ground black pepper. Massage the mint and rosemary paste into the cuts in the lamb, put in a roasting tin and cover with foil. Roast for 2hr 5min or 25min for every 450g (1lb) plus an extra 25min for medium; or 30min for every 450g (1lb) plus an extra 30min for well done.
- Put on a board, cover with foil and leave to rest for 10min.
- Arrange the mint sprigs on a serving dish, put the lamb on top and garnish with the remaining sprigs of rosemary. More roast lamb recipes: Roast Spring lamb with fresh mint dressing Rack of lamb with rosemary and red wine sauce Leg of lamb Herbed crown roast of lamb Roast lamb with jersey royals and vine tomatoes
GARLIC AND ROSEMARY LAMB ROAST
This was an absolute stand-out at our Xmas dinner. The difference here is that there is a stock bath that the roast sits above. This keeps the meat wonderfully moist and the aromas nicely permeate the flesh. The cooking time will produce quite a rare meat (how we like it) so you may prefer to cook for longer. From my favourite Greek & Middle Eastern book. (Australian measurements used.)
Provided by auntchelle
Categories Lamb/Sheep
Time 1h33m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 180 deg C . Place a rack in a baking dish.
- Using a sharp, pointy knife make slits all over the lamb. Mix the garlic and rosemary together, then press mix into the slits.
- Move lamb onto rack. Mix the lemon juice and honey together and use this to brush over the lamb.
- Pour the stock and the wine into the bottom of the baking dish.
- Bake for 1 hour 15 minutes (for rare) or until lamb is cooked as required.
- Cover the dish loosely with aluminium foil and allow to rest for approx 10 minutes before carving.
- Drizzle with pan juices to serve.
Nutrition Facts : Calories 370.6, Fat 22.6, SaturatedFat 9.7, Cholesterol 111.7, Sodium 253.9, Carbohydrate 4.7, Fiber 0.2, Sugar 3.3, Protein 31.6
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