ROAST SPRING LAMB WITH ROSé WINE & ORANGES
Perfect for an Easter celebration or a Sunday lunch with the family.
Provided by Good Food team
Categories Dinner, Lunch
Time 2h25m
Number Of Ingredients 12
Steps:
- Preheat the oven to fan 180C/ conventional 200C/gas 6. Using a small knife, trim away any excess fat from the lamb and place the fat in the roasting tin. Then criss-cross the top and sides of the lamb with the knife, making shallow incisions. Mix half the olive oil with the rosemary, salt and pepper and set aside.
- Place the roasting tin over a medium heat and warm the lamb fat with the remaining olive oil for a few seconds. Add the lamb and rub the rosemary oil over the top and into the slashes. Keep turning the lamb over in the hot oil until it begins to colour all over.
- Tip the vegetables and sprigs of herbs into the tin, sprinkle the lamb with a little extra salt and roast in the oven for 50 minutes or until the outside fat starts to brown. Remove the tin from the oven and turn the temperature down to fan 140C/ conventional 160C/gas 4.
- Scrape the vegetables away from the bottom of the tin and turn the lamb over. Baste with a little of the fat, then continue to roast for 45-50 minutes. Test by inserting a metal skewer into the thickest part of the leg: for medium-rare meat, the tip should feel warm to the touch and the juices that run out of the meat should be fairly pink.
- Remove the lamb to a warmed serving dish and cover with a loose tent of foil. This will prevent heat escaping and will allow the lamb to relax while the gravy is made.
- Blanch the orange zest in boiling water for 1 minute until soft, then drain and set aside. Remove the vegetables from the roasting tin (reserve any that aren't too dark for tucking round the roast), then put the tin on a medium heat and skim away all but 1 tbsp of the fat. Sprinkle the flour in and stir constantly. Add the wine, orange juice and zest and stock and boil rapidly for about 10 minutes until the gravy thickens, colours and is reduced by about half. Taste and add salt and pepper if necessary. Finally, stir in the redcurrant jelly and simmer until melted, then strain. Serve the lamb surrounded by any reserved vegetables, with the hot gravy.
Nutrition Facts : Calories 645 calories, Fat 39 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 53 grams protein, Sodium 1.13 milligram of sodium
POT ROAST LAMB WITH RED WINE HERBS AND VEG
I made this yesterday for my husband. i took inspiration for it from aunty mags santorini lamb recipe on zaar. I used a new enamel roaster tin that o got after searching charity shops/ second hand stores for a casserole dish. In the end I went to Argos and bought a huge enamel roaster that came with a free smaller one for £20 in the end my lamb actually fit into the free smaller pot ! winner! I used whatever herbs I had knocking about id dint have any fresh rosemary and was nearly out of dried mint but I did have some fresh oregano and some fresh mint and some dried sage etc. I would say to throw in whatever you have to be honest. I did use half a bottle of red wine but half way through I topped it up with the other half. I always feel bad when I have to use a whole bottle for a dinner so I bought myself a bottle so it was fair haha! I like recycling into another dish so I then made the leftovers of this into a Moroccan style dish which I will be posting later. I served this with my bacon and olive oil roast potatoes. Also my camera battery died before I could take picture of it cooked so I only have prep pics sorry! I also opened my thyme honey from my honey moon in Greece which tasted very good
Provided by cakeinmyface
Categories Stew
Time 4h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- put the lamb into a pot/ casserole dish/ so that there is is anug fit but there is enough room for the veggies.
- cut a cross in the top of each onion
- mix the wine herbs honey pepper garlic and oil together and marinade the lamb in it for an hour or overnight if possible.
- add the veggies to the the pot and preheat oven to gas mark 6 and put lid on. put in oven for 3 hours.
- half way through open and check it turn over teh lamb if the liquid does not totally cover it so that the top gets a good cooking in the liquid. you may need to top up the liquid with a little water at this stage.
- when done hack off chunks of the lamb into the liquid and serve with roast potatoes save nay leftover as you can turn them into a morrocan cous cous thingy which i will be posting shortly.
Nutrition Facts : Calories 777.8, Fat 37.6, SaturatedFat 15.1, Cholesterol 167.2, Sodium 220.3, Carbohydrate 26.7, Fiber 4.5, Sugar 12.3, Protein 48.3
ROAST LEG OF LAMB WITH ORANGE, ROSEMARY AND GARLIC
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
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
LAMB POT ROAST WITH ORANGES AND OLIVES
This meltingly tender and richly flavored roast has true star appeal. Show off even more by making your own beef stock .
Provided by Taylor Boetticher
Categories Lamb Olive Roast Christmas Hanukkah Passover Sukkot Dinner Buffet Orange Christmas Eve Bon Appétit Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Holding knife parallel to work surface, cut lamb lengthwise, following seam where bone was removed and stopping about 1/2" before you get all the way through. Open lamb like a book and season all over with salt and pepper. Close, wrap tightly in plastic, and chill at least 8 hours.
- Preheat oven to 400°F. Open lamb and arrange garlic on bottom half, leaving a 1" border. Top with orange slices and olives. Sprinkle with savory and red pepper flakes. Close lamb and tie at 1" intervals with kitchen twine.
- Place lamb on a wire rack set inside a large rimmed baking sheet. Roast until nicely browned, 30-40 minutes. Remove lamb from oven.
- Reduce oven temperature to 300°F. Carefully transfer lamb to a large heavy ovenproof pot and add stock, wine, and tomato purée. Cover and braise lamb, basting with braising liquid every 30 minutes, until golden brown and fork-tender, 2 1/2-3 hours. Season with salt and pepper, if needed.
- Transfer lamb to a cutting board and let rest at least 30 minutes before slicing. Serve with braising liquid.
- DO AHEAD: Lamb can be seasoned 1 day ahead; keep chilled. Lamb can be braised 2 days ahead; cover and chill.
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ROAST LAMB WITH ORANGE AND LEMON RECIPE - FOOD & WINE
From foodandwine.com
5/5 (1)Total Time 2 hrs 20 minsServings 6
- Preheat the oven to 350°. In a small bowl, combine the thyme with the orange and lemon zest. In another small bowl, combine the orange and lemon juices.
- Set the lamb on a work surface, fat side down. Sprinkle 1/4 cup of the citrus juice over the lamb, season with salt and pepper and sprinkle with two-thirds of the zest mixture. Roll up the lamb and tie it at 3-inch intervals with kitchen twine. Rub the lamb with olive oil and the remaining zest mixture and season with salt and pepper.
- Set the lamb in a medium roasting pan. Pour in the wine and 1/4 cup of water and roast for 30 minutes. Increase the oven temperature to 400°. Pour 2 tablespoons of the citrus juice over the lamb. Add 1/4 cup of water to the pan and roast the lamb in the upper third of the oven for 45 minutes. Pour the remaining citrus juice over the lamb and roast for about 20 minutes longer, until an instant-read thermometer inserted in the thickest part of the meat registers 145°.
- Transfer the lamb to a carving board and let rest for 15 minutes. Scrape the pan juices into a small saucepan and bring to a simmer. Remove from the heat and whisk in the butter, 1 tablespoon at a time. Season the sauce with salt and pepper.
ROAST LAMB WITH ORANGE AND ROSEMARY | RECIPE
From simplybeefandlamb.co.uk
Cuisine BritishCalories 356 per servingServings 6
- Place the lamb on a chopping board and make several slits all over the joint. Mix together the orange zest, garlic, the leaves from the rosemary sprigs (removed from the stalk) and the oil. Season.
- Stuff the mixture into the slits. Place on a metal rack in a roasting tin and open roast for the preferred calculated cooking time. From time to time during cooking continue to baste the joint with the lamb juices from the roasting tin.
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