Rosemary Honey Roast Leg Of Lamb Recipes

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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 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

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.

ROSEMARY AND GARLIC ROAST LEG OF LAMB



Rosemary and Garlic Roast Leg of Lamb image

Provided by Food Network

Categories     main-dish

Time 2h5m

Yield 6 to 8 servings

Number Of Ingredients 10

1 leg of lamb, bone in (about 6 to 7 1/2 pounds)
1/4 cup fresh lemon juice
8 cloves garlic, minced
3 tablespoons chopped fresh rosemary leaves
1 tablespoon salt
2 teaspoons coarsely ground black pepper
1 cup chopped fresh herbs (combination of rosemary, chives, and parsley)
2 cups diced onions
2 cups chicken stock
1 cup red wine

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.

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.

ROSEMARY ROASTED LAMB



Rosemary Roasted Lamb image

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

1/2 cup olive oil
3 garlic cloves, minced
1 tablespoon kosher salt
1 tablespoon minced fresh rosemary
1 leg of lamb (7 to 9 pounds)

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.

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

ROSEMARY HONEY ROAST LEG OF LAMB



Rosemary Honey Roast Leg of Lamb image

Got this in my inbox this morning from Mightycool.com I thought that someone might just be looking for this elegant looking and tasty recipe, and, so posted it. Hope it comes in handy for someone, sometime, someday...

Provided by Charishma_Ramchanda

Categories     Lamb/Sheep

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 8

5 lbs leg of lamb
1/4 cup honey
2 tablespoons prepared Dijon mustard
2 tablespoons chopped fresh rosemary
1 teaspoon ground black pepper
1 teaspoon lemon, zest of
3 cloves garlic, minced
1 teaspoon sea salt or 1 teaspoon kosher salt

Steps:

  • Combine the honey, mustard, rosemary, ground black pepper, lemon zest and garlic nicely in a bowl.
  • Rub this spice and honey mixture now into the lamb.
  • Cover.
  • Allow to marinate, refrigerated, overnight so to allow the flavours to intensify to their fullest.
  • Preheat the oven to 450F (230C).
  • Place lamb on a rack in a roasting pan.
  • Sprinkle with salt to taste.
  • Bake at 450F (230C) for 20 minutes.
  • Reduce heat to 400F (205C).
  • Roast for 55-60 minutes more.
  • There is an accompanying note with the recipe that says the internal temperature will measure 145F (63C) for medium rare and 165F (74C) for well done.

Nutrition Facts : Calories 607.6, Fat 38.4, SaturatedFat 16.5, Cholesterol 189.9, Sodium 495.6, Carbohydrate 9.6, Fiber 0.3, Sugar 8.8, Protein 53

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     Leg of Lamb

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 WELSH LAMB WITH GINGER, HONEY, CIDER AND ROSEMARY



Roast Leg of Welsh Lamb With Ginger, Honey, Cider and Rosemary image

Found this on britishfood.about.com. Here's what the contributer, Gilli Davies had to say. Welsh recipes for main course dishes cannot ignore Welsh lamb. The naturally good flavor of Welsh lamb with the addition of spice, herbs and a little sweetness. The honey, cider and rosemary are local Welsh flavors, while ginger has been enjoyed in Wales since it was brought back by the Crusaders. Posted for ZWT6.

Provided by lazyme

Categories     < 4 Hours

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 6

2 inches piece fresh gingerroot, peeled
3 lbs leg of lamb (Welsh if possible)
1 small sprigs fresh rosemary
1 ounce butter, melted
9 fluid ounces dry cider
salt & freshly ground black pepper

Steps:

  • Heat the oven 375°F/190°C.
  • Cut the ginger into slivers.
  • Using a sharp knife, make small cuts in the leg of lamb and insert the ginger and rosemary.
  • Mix the butter and honey together and spread this over the lamb.
  • Put in a roasting tin, pour in half of the cider and cover loosely with foil.
  • Roast in the oven allowing 25 minutes per pound.
  • When three-quarters cooked, remove the foil and continue cooking, basting frequently with the juices from the roasting tin, adding more cider if necessary.
  • Remove the joint from the oven, lift out of the pan, removing any excess fat, and pour in the rest of the cider to deglaze the pan.
  • Boil this up well, return the non-fatty juices and thicken with a little arrowroot if you wish.
  • A well seasoned mixed mash of carrot, parsnip, turnip and potatoes tastes perfect with the roast leg of lamb.

Nutrition Facts : Calories 489.8, Fat 34.4, SaturatedFat 15.6, Cholesterol 162.1, Sodium 156.5, Protein 42.2

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