Roasted Leg Of Lamb With Serrano Chile Mint Jelly And Roasted New Potato Medley Recipes

PERFECT ROASTED LEG OF LAMB

Steps:

• Bring the leg of lamb to room temp. Take the leg of lamb out of the refrigerator and leave in room temperature for about 1 hour. In the meantime, prepare the remaining ingredients and make the lamb rub.
• Prepare the seasoning. To make the rub or seasoning, in a food processor, combine the rub ingredients. Blend until smooth. Set aside (or in the fridge, if preparing in advance).
• Salt the meat. When ready, pat the lamb dry and make a few slits on both sides. Season with salt and pepper.
• Sear the Lamb. Turn the oven on broil. Place the leg of lamb on a wire rack and put it directly on the top rack so that it's only a few inches away from the broiler element. Broil for 5-7 minutes on each side or until the leg of lamb is nicely seared. Remove from the oven, then adjust the oven temperature to 325 degrees F.
• Apply the seasoning or rub. When the lamb is cool enough to handle, insert the garlic slices in the slits you made earlier. Now cover the leg of lamb on all sides with the wet rub and place it in the middle of a roasting pan with an inside rack. Add two cups of water to the bottom of the roasting pan.

ROASTED LEG OF LAMB

Steps:

• Preheat oven to 350 degrees F. Line a roasting pan with aluminum foil. Using paper towels, pat lamb dry. Using a sharp knife, score the top side of the lamb by making shallow cuts all over. In a small bowl, combine garlic, olive oil, rosemary, thyme, Dijon, salt and pepper. Place lamb, fat side up, on a rack in the prepared roasting pan. Spread garlic mixture evenly over the lamb, rubbing in thoroughly into the scored cuts. Place into oven and roast until it reaches an internal temperature of 135 degrees F for medium, about 1 hour 30 minutes to 1 hour 45 minutes, or until desired doneness. Let rest 15 minutes before slicing. Serve immediately with mini hasselback potatoes.

ROASTED LEG OF LAMB WITH SERRANO CHILE-MINT JELLY AND ROASTED NEW POTATO MEDLEY

Steps:

• Preheat large, roasting pan in a 550 degree oven.
• Rub lamb with olive oil. Generously salt (gros sel) the lamb. Mix the peppercorns together and pat on lamb. (This should be done at least 4 hours in advance, preferably overnight).
• In a large bowl, mix together potatoes, onions, carrots, garlic and thyme. Add oil, season and mix well.
• When pan is hot, pull out and dump veggies into the pan. There should be a good sizzle. Mix the veggies around and roast for 10 minutes. Mix again and place lamb on top. Place in oven and roast until brown, about 20 to 30 minutes.
• Turn oven down to 375 degrees, cover the lamb with foil to prevent burning and roast another 20 to 30 minutes. I shoot for medium rare, about 130 degrees. Mix veggies a couple of times during the cooking.
• Place lamb on a cutting board and let rest 10 minutes. Make sure the veggies are fully cooked and check for seasoning. If not, place back in oven another 10 minutes.
• Serrano Chile-Mint Jelly: In a non-reactive pan, dissolve sugar in juice and water. Pour 2 tablespoons of the warm liquid in a small saucepan and add gelatin. Dissolve on low heat and set aside. Raise to medium-high under the first saucepan and add the chiles, mint, zest and salt and bring to a boil. Reduce heat to low and cook for 10 minutes, occasionally stirring. Remove from heat and add dissolved gelatin. Store in refrigerator overnight, stirring occasionally to break up the gelatin. It will be a soft jello-like consistency.

AWESOME ROASTED LEG OF LAMB

Steps:

• PRE-HEAT OVEN TO 325.
• IN A LARGE ROASTING PAN,COVER BOTTOM WITH OLIVE OIL.
• IN CENTER OF ROASTER PLACE 2 SPRIGS OF FRESH ROSEMARY,TWO GARLIC CLOVES CRUSHED.
• TWO SMALL SLICES GINGER.
• PLACE THE LEG OF LAMB ON TOP OF THE HERBS.
• PEPPER LEG AND COVER LEG WITH WHITE GRAPE JELLY THOROUGHLY.
• PLACE IN OVEN AND ROAST 30minutes PER POUND.
• OR UNTIL IT COMES AWAY FROM BONE AND IS NICE AND DARK.
• WHEN COOKED REMOVE LEG AND SET ASIDE TO COOL SLIGHTLY FOR SLICING.
• WITH THE WONDERFUL AROMATIC DRIPPINGS REMOVE EXCESS FAT AND THE HERB REMAINS IN THE BOTTOM OF ROASTER.
• BOIL YOUR KETTLE AND ADD JUST ENOUGH WATER TO MAKE A LOVELY DARK GRAVY.
• YOU WILL NOT BELIEVE THE FLAVOUR OF THE GRAPE AND HERBS.
• YUM.
• SUGGESTED ACCOMPANYING VEGGIES.
• ROASTED SQUASH.
• GREEN BEANS WITH SLICED ALMONDS AND MUSHROOMS.
• IF YOU DO NOT PREFER THE SQUASH THEN ROAST THEN HALF POTATOES PAR BOIL AND ADD TO LEG FOR LAST 30 MINUTES THEY ARE EQUALLY AS ENJOYABLE.
• HOPE YOU ENJOY IT IS WONDERFUL.
• I USE YOUNG LAMB AND MAKE SURE IT IS WELL TRIMMED OF FAT.

LEG OF LAMB WITH MINT SAUCE

Steps:

• Preheat oven to 450°F, 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 a garlic sliver into each opening.
• Place lamb on a roasting rack set on a rimmed baking sheet or roasting pan; transfer to oven. Immediately reduce oven to 325°F. Roast lamb until an instant-read thermometer inserted in the thickest part (avoiding bone) registers 125°F to 135°F for rare, or 135°F to 140°F for medium, 1 1/4 to 1 3/4 hours. Remove from oven; tent with foil and let rest 10 to 15 minutes before carving. Serve with mint sauce.
• (Per Serving)
• Calories: 412
• Fat: 14.4g
• Protein: 46.7g
• Carbohydrates: 22g
• Fiber: 0.7g