Rosemary And Garlic Roast Leg Of Lamb Recipes

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ROAST LEG OF LAMB WITH ROSEMARY



Roast Leg of Lamb with Rosemary image

This leg of lamb is marinated overnight with fresh rosemary, garlic, mustard, honey and lemon zest. Be prepared for many requests for seconds!

Provided by JMASS

Categories     Meat and Poultry Recipes     Lamb     Leg

Time P1DT1h35m

Yield 10

Number Of Ingredients 8

¼ cup honey
2 tablespoons prepared Dijon-style mustard
2 tablespoons chopped fresh rosemary
1 teaspoon freshly ground black pepper
1 teaspoon lemon zest
3 cloves garlic, minced
5 pounds whole leg of lamb
1 teaspoon coarse sea salt

Steps:

  • In a small bowl, combine the honey, mustard, rosemary, ground black pepper, lemon zest and garlic. Mix well and apply to the lamb. Cover and marinate in the refrigerator overnight.
  • Preheat oven to 450 degrees F (230 degrees C).
  • Place lamb on a rack in a roasting pan and sprinkle with salt to taste.
  • Bake at 450 degrees F (230 degrees C) for 20 minutes, then reduce heat to 400 degrees F (200 degrees C) and roast for 55 to 60 more minutes for medium rare. The internal temperature should be at least 145 degrees F (63 degrees C) when taken with a meat thermometer. Let the roast rest for about 10 minutes before carving.

Nutrition Facts : Calories 552.9 calories, Carbohydrate 8.1 g, Cholesterol 156.5 mg, Fat 38.7 g, Fiber 0.2 g, Protein 40.7 g, SaturatedFat 16.9 g, Sodium 378.7 mg, Sugar 7 g

ROAST LEG OF LAMB WITH ROSEMARY AND GARLIC



Roast Leg of Lamb With Rosemary and Garlic image

This is a dish we eat once or twice a month. For a change, you can cook sliced potatoes and sauteed onions in stock under the lamb. They get all those yummy garlicky juices dripping on to them.

Provided by JustJanS

Categories     Lamb/Sheep

Time 2h10m

Yield 6 serving(s)

Number Of Ingredients 6

4 1/2 lbs leg of lamb
2 garlic cloves, cut into thin slivers
2 tablespoons fresh rosemary
1 tablespoon oil
salt
fresh ground pepper

Steps:

  • Preheat your oven to 350f.
  • With a small, sharp knife cut slits all over the lamb (top and bottom).
  • Insert the slivers of garlic, and the rosemary sprigs.
  • Brush the lamb with the oil and season with salt and pepper.
  • Place on a wire rack in a baking tin and pour in 3/4 cup of water.
  • Roast for about 2 hours basting often with the pan juices.
  • remove from oven and cover loosely with foil.
  • Allow to"rest" for about 15 minutes before carving.
  • We serve with roasted vegetables, peas, gravy and mint jelly.

ROAST LEG OF LAMB WITH ROSEMARY AND GARLIC



Roast leg of lamb with rosemary and garlic image

A roasted leg of lamb is always a treat but it's even better when studded with garlic and served with fresh mint sauce.

Provided by Allegra McEvedy

Categories     Main course

Yield Serves 4-6

Number Of Ingredients 11

2kg/4lb 8oz leg of lamb
1 bulb garlic
large bunch rosemary
sea salt and black pepper
2 carrots, roughly chopped
3 white onions, quartered
250ml/9fl oz dry white wine
olive oil
1 tbsp caster sugar
3 tbsp white wine vinegar
6 sprigs mint, leaves only, finely chopped

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.

LEMON-ROSEMARY ROAST LEG OF LAMB



Lemon-Rosemary Roast Leg of Lamb image

We've taken the classic approach of studding the lamb with garlic and coating in a generously seasoned rub. Giving it time to marinate is the key, then roast for a crispy exterior and tender, juicy inside.

Provided by Food Network Kitchen

Categories     main-dish

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 6

1 6 1/2- to 8-pound bone-in leg of lamb
4 cloves garlic, thinly sliced
1 lemon
2 tablespoons chopped fresh rosemary
Kosher salt and coarsely ground pepper
2 tablespoons extra-virgin olive oil

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.

LEG OF LAMB WITH GARLIC AND ROSEMARY



Leg of Lamb with Garlic and Rosemary image

This old Gourmet recipe has reviews from 126 users, almost all of whom love it. So take it from them: even if it's your "first time cooking lamb," you'll be "hooked."

Categories     Garlic     Herb     Lamb     Roast     Easter     Rosemary     Red Wine     Spring     Gourmet

Yield 8 servings

Number Of Ingredients 6

1 (7-pound) semi-boneless leg of lamb, aitchbone removed, fat trimmed to 1/4 inch thick, and lamb tied
4 garlic cloves
1 tablespoon fine sea salt
2 tablespoons chopped fresh rosemary
1/2 teaspoon black pepper
1/4 cup dry red wine or beef broth

Steps:

  • Pat lamb dry and score fat by making shallow cuts all over with tip of a sharp small knife.
  • Pound garlic to a paste with sea salt using a mortar and pestle (or mince and mash with a heavy knife) and stir together with rosemary and pepper. Put lamb in a lightly oiled roasting pan, then rub paste all over lamb. Let stand at room temperature 30 minutes.
  • Preheat oven to 350°F.
  • Roast lamb in middle of oven until an instant-read thermometer inserted 2 inches into thickest part of meat (do not touch bone) registers 130°F, 1 1/2 to 1 3/4 hours. Transfer to a cutting board and let stand 15 to 25 minutes (internal temperature will rise to about 140°F for medium-rare).
  • Add wine to pan and deglaze by boiling over moderately high heat, stirring and scraping up brown bits, 1 minute. Season pan juices with salt and pepper and serve with lamb.

ROAST LEG OF LAMB WITH ANCHOVY, GARLIC AND ROSEMARY



Roast Leg of Lamb With Anchovy, Garlic and Rosemary image

Provided by Aleksandra Crapanzano

Categories     dinner, main course

Time 2h

Yield Serves 4

Number Of Ingredients 10

1 4-pound bone-in leg of lamb
4 large garlic cloves, peeled and sliced lengthwise into thirds
20 anchovy fillets in oil, drained
1 bunch rosemary
6 tablespoons butter, softened
Freshly ground black pepper
1 2/3 cups white wine
Juice of 1 lemon
Salt, as needed
1 small bunch of watercress, to garnish (optional)

Steps:

  • Preheat the oven to 425 degrees. With a small, sharp knife, make 12 incisions 2 inches deep into the fleshy side of the leg. Insert a piece of garlic, half an anchovy and a small sprig of rosemary into each incision. Push them in with your little finger.
  • Cream the butter with the remaining anchovies and smear it all over the meat. Sprinkle the meat generously with black pepper, place in a roasting pan and pour the wine around it. Tuck in any leftover sprigs of rosemary and pour the lemon juice over the meat.
  • Roast in the oven for 15 minutes; lower the oven temperature to 350 degrees and roast for 1 hour more, basting from time to time with the juices. (Cook slightly longer, depending on how well done you like your meat.) Let rest in a warm place for at least 15 minutes before carving.
  • Meanwhile, taste the juices, adding salt as needed. (It should not need much because of the anchovies.) If the gravy is too thin, simmer it in a skillet to thicken. If you choose, garnish the slices of lamb with sprigs of watercress. Serve with gravy and mashed potatoes or creamed eggplant.

Nutrition Facts : @context http, Calories 1033, UnsaturatedFat 32 grams, Carbohydrate 7 grams, Fat 71 grams, Fiber 2 grams, Protein 72 grams, SaturatedFat 33 grams, Sodium 1428 milligrams, Sugar 1 gram, TransFat 1 gram

ROAST LEG OF LAMB WITH ROSEMARY AND GARLIC



Roast Leg of Lamb with Rosemary and Garlic image

Categories     Garlic     Herb     Lamb     Roast     Easter     Low Carb     Rosemary     Spring     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 7

1 6- to 7-pound leg of lamb, trimmed of excess fat
2 tablespoons olive oil
2 tablespoons minced fresh rosemary
1 tablespoon finely grated lemon peel
1 garlic clove, minced
1/4 cup water
Fresh rosemary sprigs

Steps:

  • Place lamb, fat side up, in large roasting pan. Sprinkle with salt. Mix oil, minced rosemary, lemon peel and garlic in bowl. Rub over lamb.
  • Preheat oven to 350°F. Roast lamb until thermometer inserted into thickest part registers 130°F for medium-rare, basting occasionally with pan juices, about 1hours. Transfer to platter. Tent loosely with foil; let stand for 15 minutes.
  • Spoon off fat from drippings in roasting pan; add 1/4 cup water to pan. Place on burner over medium heat. Add any lamb juices from platter. Bring to boil, scraping up browned bits on bottom of pan. Season with salt. Keep warm.
  • Cut lamb into thin slices; arrange on platter. Pour pan juices over. Garnish with rosemary sprigs.

ROAST LEG OF LAMB WITH LEMON, GARLIC, AND ROSEMARY



Roast Leg of Lamb with Lemon, Garlic, and Rosemary image

The longer the lamb marinates in the seasoning paste, the better flavor you'll have. Anywhere from 1 to 24 hours will work, but overnight is best. Slice the leftovers for pita stuffed sandwiches topped with tabbouleh.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Number Of Ingredients 7

2 whole lemons, washed, seeded, and chopped
2 sprigs of fresh rosemary, leaves removed
5 to 6 garlic cloves, peeled
1 tablespoon coarse salt
1/2 teaspoon freshly ground black pepper
2 to 4 tablespoons extra-virgin olive oil
1 boneless leg of lamb, butterflied, boned, and cut to lay flat (about 5 pounds)

Steps:

  • Place the chopped lemon, rosemary, garlic, salt, pepper, and olive oil in a food processor. A blender can also be used, if done in batches. If you have neither, finely chop all ingredients together.
  • Open up the lamb and lay it flat. Spread and massage the lemon paste evenly over the inside and outside of the lamb. Place in a baking dish and cover, or in a large resealable plastic bag. Refrigerate overnight to marinate, turning occasionally.
  • Preheat the oven to 450 degrees. Remove the meat from the refrigerator 30 to 60 minutes before cooking. Place the lamb on a rack in a foil-lined roasting pan or rimmed baking sheet. Place the meat in the oven and after 5 minutes, reduce the temperature to 425 degrees. Roast for 45 minutes, or until medium rare, 140 degrees on an instant read thermometer. Allow the meat to rest for 10 to 15 minutes before carving and serving.

ROAST LEG OF LAMB WITH ORANGE, ROSEMARY AND GARLIC



Roast Leg of Lamb With Orange, Rosemary and Garlic image

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

1 leg of lamb
1 unwaxed orange
1 bulb of garlic
1 large handful of fresh rosemary sprig
1 large glug olive oil
200 ml water
200 ml orange juice
200 ml red wine
1 lamb stock cube
salt, to season

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

ROSEMARY LEG OF LAMB



Rosemary Leg of Lamb image

Roast lamb is a treat for our family at Easter Time and on other special occasions. Before putting the meat in the oven, I rub on a mixture of garlic, rosemary, salt and pepper, which enhances the flavor. -Marie Hattrup Sparks, Nevada

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 10-12 servings.

Number Of Ingredients 7

4 garlic cloves, minced
1 to 2 tablespoons minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1 teaspoon salt
1/2 teaspoon pepper
1 bone-in leg of lamb (7 to 9 pounds), trimmed
1 teaspoon cornstarch
1/4 cup beef broth

Steps:

  • Preheat oven to 350°. In a small bowl, combine the garlic, rosemary, salt and pepper; rub over meat. Place on a rack in a large roasting pan. , Bake, uncovered, 1-1/2 to 2-1/2 hours or until the meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 10 minutes before slicing., Meanwhile, pour pan drippings and loosened brown bits into a small saucepan. Skim fat. Combine cornstarch and broth until smooth. Whisk into drippings. Bring to a boil; cook and stir 1-2 minutes or until thickened. Serve with lamb.

Nutrition Facts : Calories 220 calories, Fat 8g fat (4g saturated fat), Cholesterol 119mg cholesterol, Sodium 268mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 33g protein.

ROAST LEG OF LAMB WITH ROSEMARY



Roast Leg of Lamb with Rosemary image

Roast lamb is perfect for Eastertime or any special occasion. This succulent dish calls for a flavorful rosemary, garlic and onion rub.

Provided by Taste of Home

Categories     Dinner

Time 2h10m

Yield 8 servings.

Number Of Ingredients 7

1/3 cup olive oil
1/4 cup minced fresh rosemary
1/4 cup finely chopped onion
4 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1 bone-in leg of lamb (5 to 6 pounds), trimmed

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.

Nutrition Facts : Calories 318 calories, Fat 18g fat (5g saturated fat), Cholesterol 128mg cholesterol, Sodium 206mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 36g protein.

ROAST LAMB STUDDED WITH ROSEMARY & GARLIC



Roast lamb studded with rosemary & garlic image

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

leg of lamb weighing 2.5kg/5lb 8oz
1 garlic bulb
1 bunch rosemary
1 tbsp vegetable oil
2 carrots, cut into large chunks
1 onion, cut into quarters
1 glass red wine (about 150ml)
1.2l beef or lamb stock

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

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From akitchenhoorsadventures.com


BONELESS LEG OF LAMB WITH ROSEMARY AND GARLIC - ECLECTIC RECIPES
2010-04-13 Salt and pepper the lamb. Chop the rosemary and add to a bowl with olive oil. Rub the oil and rosemary all over the leg of lamb. Insert a thermometer into the middle of the leg of lamb. Don't rely on the pop-up thermometer. Roast for 10 -15 minutes at 450 degrees, then turn the oven temperature to 350 degrees. Roast until thermometer reaches ...
From eclecticrecipes.com


ROSEMARY GARLIC MARINATED RACK OF LAMB (ROASTED)
2021-03-29 Preheat oven: Preheat oven to 200°C/390°F (180°C fan). Sear: Heat 1 tbsp oil in a cast iron skillet (or other oven-proof, heavy-based skillet) over high heat. Sear one lamb rack on all sides until golden brown, including the ends. Remove and repeat with other lamb rack.
From recipetineats.com


HERB AND GARLIC ROASTED LEG OF LAMB RECIPE - THE SPRUCE EATS
2021-07-09 In a small bowl, combine the minced garlic with the herbs, 1 teaspoon of kosher salt, and 1/4 teaspoon of freshly ground black pepper. Rub the garlic and herb mixture over the surface of the lamb. Place the lamb, fat side up, on the rack of the prepared pan. Insert meat thermometer in the thickest part of the meat, not touching fat or bone.
From thespruceeats.com


ROAST LEG OF LAMB WITH ANCHOVY, GARLIC AND ROSEMARY
2020-04-04 Put the red onions, remaining bashed garlic and lemon half in a roasting tin, and put the lamb on top. Roast for 30 minutes. Take the lamb out of the oven, baste with the pan juices and pour the wine into the bottom of the tin. Turn down the oven to 200C/fan 180C/gas 6. Roast for another 30 minutes. Put the lamb onto a plate, baste again with the buttery wine, cover …
From olivemagazine.com


LEG OF LAMB ROTISSERIE RECIPE - ZUCCHINIRUNNER.COM
2022-05-12 gravestone doji bullish; accountability chart vs organizational chart; florida alimony reform 2022. is greg davies related to rik mayall; newington arena public skate
From zucchinirunner.com


ROSEMARY AND GARLIC ROASTED LEG OF LAMB - JO COOKS
2021-11-28 Let the leg of lamb sit at room temperature for about half hour. Preheat oven to 425 F degrees. You'll need a large roasting pan fitted with a rack, pour the broth in the bottom of the pan and transfer leg to the pan. Roast it for about 30 minutes, then reduce temperature to 325 F degrees and continue roasting until cooked to your liking.
From jocooks.com


ROSEMARY ROASTED LEG OF LAMB - NADIA LIM
Ingredients. 6 cloves garlic. 1 teaspoon flaky sea salt. 2 tablespoons fresh rosemary leaves. 2 anchovy fillets. 1½ tablespoons olive oil. 2 teaspoons Dijon mustard*. 1 whole lamb leg bone in.
From nadialim.com


ROAST LEG OF LAMB WITH ROSEMARY AND LAVENDER RECIPE
Preheat the oven to 450°. In a small bowl, whisk 1/4 cup of the olive oil with the rosemary, lavender and garlic. Season the lamb all over with salt and pepper. Rub half of …
From foodandwine.com


ROSEMARY STUFFING FOR LAMB - ARABPRINTMEDIA.COM
2022-05-12 Round 1: Magic Ring with a base of 8 sc (8 sts) Preheat the oven to 400 degrees. Sprinkle with rosemary, salt and pepper. Heat the oil and butter in a roasting pan and brown the l
From arabprintmedia.com


ROSEMARY, LEMON, AND GARLIC LEG OF LAMB RECIPE | REAL SIMPLE
Heat oven to 350° F. Rub the oil on the bottom of a rimmed baking sheet. Advertisement. Step 2. Using a sharp paring knife, cut ½-inch-deep slits all over the lamb, about every inch or two. (Don’t skimp; you should make about 50 cuts.) Stuff the garlic into the slits. Season with 2 teaspoons salt and 1½ teaspoons pepper.
From realsimple.com


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