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
RACK OF LAMB WITH ROASTED FENNEL AND GARLIC
Provided by Molly O'Neill
Categories dinner, one pot, roasts, main course
Time 1h30m
Yield Four servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees. Combine 1 teaspoon of olive oil, the minced garlic, fennel seeds, mustard and 1/2 teaspoon of pepper in a small bowl. Rub the mixture over the back of the lamb. Set aside.
- Place the fennel in a large, shallow roasting pan and toss with the sliced garlic, remaining olive oil, chicken broth, 1/2 teaspoon of salt and pepper to taste. Roast, tossing from time to time, for 35 minutes. Place the lamb over the fennel and roast until the lamb is medium-rare, about 30 minutes longer. Let stand for 10 minutes.
- Carve the lamb. Season the fennel with additional salt and pepper to taste. Divide the lamb and the fennel among 4 plates and serve immediately.
Nutrition Facts : @context http, Calories 199, UnsaturatedFat 7 grams, Carbohydrate 16 grams, Fat 13 grams, Fiber 6 grams, Protein 7 grams, SaturatedFat 5 grams, Sodium 449 milligrams, Sugar 7 grams, TransFat 0 grams
ROASTED LEG OF LAMB
Roasting is a popular cooking method for a reason. See our step-by-step guides to Preparing a Leg of Lamb and Carving a Leg of Lamb at the Table.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 2h30m
Number Of Ingredients 11
Steps:
- For the cleanest-looking presentation, trim 1 1/2 inches of flesh from the shank bone with a sharp paring knife. (Your butcher may be willing to do this for you.)
- The fell is a thin outer layer of fat that you may find if you buy an untrimmed leg from a butcher. It's very tough, so it's important to remove all of it. A long knife with a sharp thin blade is the best tool for the job.
- Trim the excess fat that lies beneath the fell, but leave enough to enrich the meat and gravy. It also crisps up nicely when broiled, which helps give the carved slices great texture. Use shears to trim the fat pads around the hip, or large end.
- Make incisions 1 inch long and 1/2 inch deep all over the leg; they?ll allow the aromatic rub to penetrate the meat more easily. Roughening the surface in this way also results in a crisper, more flavorful crust after broiling.
- Stir together salt, pepper, garlic, rosemary, mustard, and oil in a small bowl until it forms a wet paste. Spread rub evenly over lamb, working it into the incisions. Let lamb sit at room temperature, about 30 minutes. Meanwhile, preheat oven to 425 degrees.
- Transfer lamb, fat side up, to a large roasting pan fitted with a rack, and add broth. Roast lamb 20 minutes. Reduce temperature to 325 degrees, and roast until a thermometer inserted into thickest part of flesh near the bone reaches 130 degrees to 135 degrees (medium-rare), about 55 minutes. Increase temperature to broil; broil until surface sizzles and becomes brown and crisp, about 5 minutes. Transfer lamb to a platter or carving board; let rest at least 20 minutes before carving.
ROAST LEG OF LAMB WITH FENNEL BUTTER
Steps:
- For seasoned butter:
- Mix all ingredients with fork in medium bowl. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
- For lamb:
- Position rack in bottom third of oven and preheat to 450°F. Pour 2 tablespoons oil into large roasting pan. Place pan directly atop 2 burners over medium-high heat. Sprinkle lamb with salt and pepper. Add lamb to pan and brown on all sides, about 8 minutes total. Remove pan from heat. Brush lamb with half of seasoned butter.
- Roast lamb 30 minutes. Reduce heat to 350°F; continue roasting until thermometer inserted into thickest part of meat registers 130°F for medium-rare, about 40 minutes longer. Transfer to platter; tent with foil. Let stand 20 minutes.
- Skim off fat from drippings in roasting pan. Place pan atop 2 burners over high heat. Add wine and broth. Boil until mixture is reduced to 2 cups, about 13 minutes. Whisk in remaining seasoned butter (sauce will be thin). Season sauce to taste with salt and pepper.
- Garnish lamb with rosemary sprigs, if desired. Serve with sauce.
SPICED ROAST LAMB
An Indian-inspired yogurt marinade with cumin, turmeric, chilli and fennel works beautifully with a joint of succulent meat
Provided by Jane Hornby
Categories Dinner, Main course
Time 2h
Number Of Ingredients 11
Steps:
- Stir together the marinade ingredients and season with ½ tsp ground black pepper and 1½ tsp flaky salt. Slash the lamb several times on both sides, then massage the marinade all over it. Seal into a large food bag or non-metallic container and chill overnight (or at least for a few hrs). Let the lamb sit at room temperature for 1 hr before roasting.
- Heat oven to 220C/200C fan/gas 7. Put the lamb into a foil-lined roasting tin and roast for 20 mins. Turn the oven down to 190C/170C fan/gas 5 and roast for 1 hr 20 mins for meat that's pink near the bone. Cover loosely with foil halfway through cooking or once the marinade has charred and the meat looks golden.
- Leave the lamb to rest for 20 mins before carving, then serve with lentil & tomato and cucumber salads (see related recipes).
Nutrition Facts : Calories 417 calories, Fat 24 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Protein 48 grams protein, Sodium 0.8 milligram of sodium
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
More about "roasted leg of lamb with spices roasted fennel and sweet red pepper mayonnaise recipes"
ROAST LEG OF LAMB WITH APPLES AND FENNEL | ROAST LAMB LEG, …
From pinterest.ca
ROAST LAMB DINNER SIDES - ARABPRINTMEDIA.COM
From arabprintmedia.com
SLOW ROAST LEG OF LAMB - RECIPETIN EATS
From recipetineats.com
ROASTED LEG OF LAMB - PAPPA
From pappa.com.mt
ROASTED LEG OF LAMB | REDNUMBERONE
From rednumberone.com
LEG OF LAMB RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
LEG OF LAMB RECIPES: ROAST LEG OF LAMB - GREAT BRITISH CHEFS
From greatbritishchefs.com
PERFECT ROASTED LEG OF LAMB (NO-FAIL RECIPE) - THE …
From themediterraneandish.com
ROAST LEG OF LAMB WITH APPLES AND FENNEL - SAVEUR
From saveur.com
RECIPE: MEDITERRANEAN LEG OF LAMB WITH ROASTED FENNEL
From wholefoodsmarket.com
ROASTED LEG OF LAMB - DAMN DELICIOUS
From damndelicious.net
ROASTED LEG OF LAMB WITH SPICES, ROASTED FENNEL, AND SWEET RED
From crecipe.com
HONEY-ROASTED SPICY LEG OF LAMB RECIPE - BBC FOOD
From bbc.co.uk
HERB AND GARLIC ROASTED LEG OF LAMB RECIPE - THE SPRUCE EATS
From thespruceeats.com
CUMIN AND FENNEL-CRUSTED ROAST LAMB - BROWN EYED BAKER
From browneyedbaker.com
ROAST A BULB OF GARLIC - THERESCIPES.INFO
From therecipes.info
ROASTED LEG OF LAMB WITH SPICES, ROASTED FENNEL, AND SWEET RED ...
From crecipe.com
ROASTED LEG OF LAMB WITH ARTICHOKES, FENNEL AND RED BLISS POTATOES
From fooddiez.com
ROASTED LEG OF LAMB WITH SPICES, ROASTED FENNEL, AND SWEET RED …
From recipenet.org
INIHAW NA BINTI NG KORDERO NA MAY SPICE, ROASTED FENNEL, AT SWEET …
From tl.acutabovefabrics.com
ROAST LEG OF LAMB RECIPE - THE SPRUCE EATS
From thespruceeats.com
SLOW ROAST LEG OF LAMB WITH FENNEL RECIPE - SAINSBURY'S MAGAZINE
From sainsburysmagazine.co.uk
ROASTED SPRING LAMB WITH FENNEL RECIPE - NEW IDEA FOOD
From newideafood.com.au
GREEK SLOW ROASTED LEG OF LAMB | RECIPETIN EATS
From recipetineats.com
OVEN-ROASTED LEG OF LAMB RECIPE - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
ROAST LEG OF LAMB WITH APPLES AND FENNEL | FENNEL RECIPES, ROAST …
From pinterest.ca
ROAST LEG OF LAMB RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
ROASTED LEG OF LAMB WITH SPICES, ROASTED FENNEL, AND SWEET RED …
From recipenode.com
ROAST LEG OF LAMB WITH FENNEL BUTTER RECIPE - BON APPéTIT
From bonappetit.com
ROASTED LEG OF LAMB RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
SLOW COOKED LAMB AND CHICKPEAS - SOLAR-HEART.COM
From solar-heart.com
LEG OF LAMB WITH FENNEL RECIPE | MYRECIPES
From myrecipes.com
SLOW ROASTED LEG OF LAMB WITH BRAISED FENNEL AND ONIONS RECIPE
From bbc.co.uk
ROASTED LEG OF LAMB WITH SPICES, ROASTED FENNEL, AND SWEET RED …
From pinterest.com
LEG OF LAMB ARCHIVES - ANINAS RECIPES
From aninas-recipes.com
MEDITERRANEAN LEG OF LAMB WITH ROASTED FENNEL - BIGOVEN.COM
From bigoven.com
10 BEST ROAST LEG OF LAMB SAUCE RECIPES | YUMMLY
From yummly.com
ALTERNATIVE LEG OF LAMB RECIPES - LEGO ARCHITECTURE BUILDERS
From legoarchitecture.builders
ROASTED LEG OF LAMB WITH SPICES, ROASTED FENNEL, AND SWEET RED …
From fooddiez.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