LAMB SIRLOIN ROAST
This Lamb Sirloin Roast is made with bone-in roasted leg of lamb flavored with garlic, olive oil, fresh rosemary, lemon juice and red wine.
Provided by Maxine Dubois
Categories Dinner
Time 1h40m
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Line a roasting pan or a deep cast iron with aluminum foil.
- Crush the garlic into a paste with a mortar and pestle. If you don't have one, you can use a coffee mug and a cutting board or a Ziplock bag and a blunt object.
- Pat the lamb dry with paper towels.
- In a bowl, combine the garlic, olive oil, rosemary, Lemon Juice, salt and pepper.
- Place the lamb leg on top of the roasting pan and massage the leg with the rosemary mixture. Pour the wine over the leg and roast in the oven for 1 hour 30 minutes to 1 hour 45 minutes, until the leg reaches an internal temperature of 135 degrees F. Let the leg rest for 15 minutes before slicing. It keeps cooking when it rests!
Nutrition Facts : ServingSize 1, Calories 126.9 calories, Sugar 0.0 g, Sodium 15.5 mg, Fat 9.3 g, SaturatedFat 2.0 g, Carbohydrate 5.1 g, Fiber 2.7 g, Protein 8.1 g, Cholesterol 27.3 mg
LEG OF LAMB WITH GARLIC AND ROSEMARY
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.
GRILLED GARLIC AND ROSEMARY LAMB LOIN CHOPS
Grilled lamb loin chops marinated in garlic and rosemary. Served with a garlic-rosemary aioli.
Provided by Nicole Leonard
Categories Meat and Poultry Recipes Lamb Chops
Time 2h20m
Yield 4
Number Of Ingredients 8
Steps:
- Whisk olive oil, vinegar, rosemary, lemon juice, garlic, mustard, and salt together in a large glass or ceramic bowl. Add chops and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 2 to 4 hours, or overnight.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove chops from the marinade and shake off excess. Discard the remaining marinade.
- Grill chops until an instant-read thermometer inserted into the center reads at least 135 degrees F (57 degrees C), 5 to 7 minutes per side.
Nutrition Facts : Calories 396.4 calories, Carbohydrate 5 g, Cholesterol 47.5 mg, Fat 36.9 g, Fiber 1.1 g, Protein 12.9 g, SaturatedFat 7.9 g, Sodium 59.2 mg
BONELESS LEG OF LAMB WITH GARLIC AND ROSEMARY
Boneless leg of lamb is versatile and easy to prepare. One of my favorite and easiest rubs for lamb combines the flavors of garlic and rosemary.
Yield makes 6 to 8 servings
Number Of Ingredients 5
Steps:
- Position the oven racks so that there is one rack in the center of the oven. Preheat the oven to convection roast at 425°F.
- Stir together the mustard, garlic, rosemary, and olive oil to make a paste and spread it evenly over the lamb. Insert the oven probe or a meat thermometer into the center of the lamb.
- Roast the lamb in the center of the oven for 20 minutes at 425°F. Reduce the temperature to convection roast at 350°F and roast for 30 more minutes or until the temperature reaches 130°F for rare, 140°F for medium-rare, or 160° to 170°F for well-done.
- Remove the lamb from the oven; cover with foil, and let it rest for 10 minutes before carving.
ROSEMARY AND GARLIC ROAST LEG OF LAMB
Provided by Food Network
Categories main-dish
Time 2h5m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Using your hands, rub the lamb all over with the lemon juice. Pat the garlic and rosemary evenly all over the surface of the meat. Season the meat with the salt and pepper and place the lamb in a roasting pan. Place the lamb in the oven and roast for 30 minutes. Reduce the oven temperature to 350 degrees F and continue to cook for about 1 hour longer for medium-rare, or until a meat thermometer inserted into the center of the roast registers about 145 degrees F to 150 degrees F (be careful that the thermometer does not touch the bone.) Remove lamb from pan and allow to rest for 10 to 15 minutes before carving.
- Position the roasting pan over your stove burners. Add mixed herbs and onions to pan, and stir to combine with pan drippings. Add chicken stock and wine to deglaze the pan, scraping the bottom with a wooden spoon to release any fond. Reduce over high heat until sauce consistency. Strain before serving, if desired. Slice lamb and serve with sauce drizzled over the top.
ROSEMARY-GARLIC LAMB LEG SIRLOIN
One of my dad's best!Just so you guys know, the calories are for the COOKED lamb!
Categories Beef/Pork Other Other Beef/Pork Dinner Beef/Pork Dinner
Yield 10
Number Of Ingredients 5
Steps:
- Poke small holes in top of lamb sirloin, and insert slivers of chopped garlic. Brush lamb with olive oil, then add about 2 tsp dried rosemary, and salt and pepper to taste.
- Bake at 350 for about 75 minutes, or until timer indicates meat has reached proper temperature.
Nutrition Facts : Nutritional Info Servings Per Recipe 10 Amount Per Serving Calories
LAMB SHASHLIKS WITH ROSEMARY & GARLIC
Lamb leg meat is perfect for these Turkish kebabs, skewered with green peppers and red onions
Provided by John Torode
Categories Main course
Time 1h20m
Yield Makes about 14 skewers
Number Of Ingredients 11
Steps:
- Mix the lamb with the lemon and juice, oil, garlic and rosemary. Season well. Cover with cling film and leave to chill for a few hours or, if possible, overnight.
- Thread the lamb onto large metal or wooden skewers, alternating with the peppers and onions. (If using wooden skewers, soak for 20 mins before using.)
- Get your coals hot, then put the lamb skewers over the heat and cook for about 5 mins until well coloured. Turn over and cook for a further 5-10 mins until cooked to your liking and nicely charred. To test if the lamb is done, put a large skewer into the middle of the meat and press down on the flesh. If the juice that runs from it is bloody, it's not cooked enough. If the juice is pink and watery, the lamb is cooked the way I like it. If the liquid is completely clear, the lamb is well done. Allow the meat to rest for a few mins before serving with flatbreads, yogurt, chilli sauce, and tomato and cucumber.
Nutrition Facts : Calories 239 calories, Fat 16 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 21 grams protein, Sodium 0.2 milligram of sodium
ROAST LEG OF LAMB WITH LEMON, GARLIC, AND ROSEMARY
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
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.
ROSEMARY ROASTED LAMB
Who knew so few ingredients could result in such an elegant and savory entree? One bite will make this no-fuss main dish memorable. -Matthew Lawrence, Vashon, Washington
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 10 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 425°. In a small bowl, combine the oil, garlic, salt and rosemary; rub over lamb. Cover and refrigerate overnight. Place lamb, fat side up, on a rack in a shallow roasting pan., Bake, uncovered, 20 minutes. Reduce heat to 350°; bake 1-3/4 to 2-1/4 hours longer 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 357 calories, Fat 21g fat (6g saturated fat), Cholesterol 143mg cholesterol, Sodium 629mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 40g protein.
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