ROAST LEG OF LAMB WITH ROSEMARY
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
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
GRILLED LEG OF LAMB WITH ROSEMARY, GARLIC, AND MUSTARD
Provided by Sisi Carroll
Categories Garlic Lamb Mustard Easter Low Cal Backyard BBQ Dinner Rosemary Family Reunion Grill Grill/Barbecue Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 10 to 12 servings
Number Of Ingredients 9
Steps:
- Open lamb like book on work surface. Using tip of small knife, make 1/2-inch-deep slits all over lamb. Thinly slice 4 garlic cloves. Insert garlic slices into slits in lamb. Combine remaining 4 garlic cloves, mustard, olive oil, white wine, rosemary, and lemon juice in processor. Blend until coarse puree forms. Spread underside of lamb with half of puree. Place lamb, seasoned side down, in 15 x 10 x 2-inch glass baking dish. Spread remaining puree over top of lamb. Cover lamb with plastic wrap and chill overnight.
- Let lamb stand at room temperature 2 hours. Coat grill rack with nonstick spray and prepare barbecue (medium-high heat). Sprinkle lamb generously with salt and pepper on both sides. Grill lamb to desired doneness, about 17 minutes per side for medium-rare. Transfer lamb to cutting board; let rest 10 to 20 minutes.
- Thinly slice lamb against grain. Overlap slices on platter. Sprinkle with salt and pepper. Garnish with fresh herb sprigs.
- What to drink:
- Syrah would be delicious with the grilled lamb. Mix things up by skipping California and Australian Syrahs and going with an Italian Syrah instead. One to try: the velvety, full-bodied 2006 Villa Pillo Syrah Toscana ($16, Italy).
LEMON-ROSEMARY ROAST LEG OF LAMB
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
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
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.
ROAST LEG OF LAMB WITH ROSEMARY
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
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 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-MUSTARD ROAST LEG OF LAMB
Before coming to Zaar I seldom cooked lamb. Now I fix it often. This recipe was in one of those supermarket booklets. I made a couple of changes and we loved the results. The cooking time includes the time needed to allow the roast to marinade in the refrigerator.
Provided by PaulaG
Categories Lamb/Sheep
Time 8h20m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Rinse the lamb under running water, blot dry.
- With the tip of a sharp knife, make several pockets at random intervals in the meat.
- Put a sliver of garlic in each, roll the meat into a roll and tie with cooking twine.
- Mix the mustard, rosemary and black pepper together.
- Rub over the outside of the rolled meat, wrap meat in foil and place in refrigerator for 4 to 6 hours.
- Preheat oven to 400 degrees, place the roast on meat rack in shallow roasting pan and insert meat thermometer into thickest part of roast.
- Add approximately 1 cup of warm water to bottom of roasting pan, the roast should rest on rack above the water.
- Place roast in preheated oven and cook for 15 minutes.
- Lower the temperature to 325 degrees and continue roasting for 20 minutes per pound for medium or until meat thermometer registers 145 degrees. If you like your lamb well done, you will need to adjust the cooking time to suit your taste.
- Remove the roast from the oven and cover with foil allowing to rest for 10 to 15 minutes before carving.
- While meat is resting, warm about 1/2 cup of mint jelly.
- Slice into 10 equal portions and serve with warmed jelly.
Nutrition Facts : Calories 369.4, Fat 24.7, SaturatedFat 10.6, Cholesterol 121.6, Sodium 154.7, Carbohydrate 0.6, Fiber 0.3, Sugar 0.1, Protein 34
ROAST LEG OF LAMB WITH GARLIC ROSEMARY SAUCE
Provided by Moira Hodgson
Categories dinner, project, main course
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 20
Steps:
- The day before, preheat oven to 375 degrees.
- Place the bones in the roasting pan and roast them until browned. Add carrots, celery and the split garlic head and onion, spreading them over the bottom of the pan so they will brown. Roast them for 5 to 10 minutes. Using a slotted spoon or tongs, remove bones and vegetables and place them in large stockpot.
- Add white wine, water, tomatoes, parsley, rosemary and bay leaf. Simmer, uncovered, for 45 minutes. Or until liquid has been reduced by a third in volume. Remove bones and vegetables and strain stock into a smaller pot. Continue reducing until you have a cup of liquid, which may take about 45 minutes. Season to taste with salt and pepper. The sauce can be prepared ahead of time up to this point and refrigerated until needed.
- Prepare marinade for the lamb. Mash garlic into a paste with mustard, soy sauce, rosemary leaves and olive oil. Spread mixture over lamb, wrap in foil and refrigerate overnight.
- Bring lamb to room temperature before roasting. Roast the lamb on a rack in a preheated 350-degree oven for an hour and 15 minutes to one-and-a-half hours for pink, more for well done. Rest lamb in a warm place for 15 to 20 minutes before carving.
- Reheat sauce, correct seasoning, stir in butter and pour into heated sauce boat. Garnish the lamb with sprigs of rosemary and serve.
Nutrition Facts : @context http, Calories 813, UnsaturatedFat 24 grams, Carbohydrate 10 grams, Fat 52 grams, Fiber 2 grams, Protein 59 grams, SaturatedFat 21 grams, Sodium 1797 milligrams, Sugar 3 grams, TransFat 0 grams
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 LEG OF LAMB
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
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.
ROSEMARY-MUSTARD LEG OF LAMB
I got the paste for this from Alton Brown. The only exception is I substituted rosemary for mint as that is what I always have on hand. The roasting method is one I find to work best.
Provided by Rebam98
Categories Lamb/Sheep
Time 1h45m
Yield 1 roast, 6 serving(s)
Number Of Ingredients 7
Steps:
- Trim all fat off of lamb.
- Butterfly lamb. (I do this solely so it cooks quicker and more evenly).
- Place garlic in food processor and finely chop.
- Place remaining ingredients in the food processor and blend.
- Spread paste on outside of lamb. Cover and refrigerate for 4 hours or more.
- Take lamb out of refrigerator and let sit for 1/2 hour or more to bring to room temperature.
- Place a digital thermometer in the thickest part of the lamb and set it for 155 (or desired temperature).
- Place the lamb in a 400 degree oven. After 15 minutes, turn the oven down to 350. Allow to cook. A decent estimate of time for this (or any roast) is 15 minutes plus 20 minutes for every pound.
- After the lamb is done cooking, pull it out of the oven and allow it to sit for 15-20 minutes.
- Carve and enjoy!
Nutrition Facts : Calories 557, Fat 36.3, SaturatedFat 15.4, Cholesterol 177.3, Sodium 1483.4, Carbohydrate 4.9, Fiber 0.9, Sugar 2.7, Protein 50
More about "rosemary mustard leg of lamb recipes"
LEG OF LAMB ROASTED WITH MUSTARD & ROSEMARY
From ilovecooking.ie
LEG OF LAMB WITH MUSTARD GARLIC AND ROSEMARY
From bigoven.com
LEG OF LAMB – HONEY, MUSTARD, GARLIC & ROSEMARY …
From virtualweberbullet.com
CROCK POT ROSEMARY AND GARLIC LEG OF LAMB RECIPE
From cdkitchen.com
ROSEMARY/MUSTARD GLAZED BONELESS LEG OF LAMB
From geauxaskalice.com
LEG OF LAMB WITH ROSEMARY JUS | RICARDO
From ricardocuisine.com
ROAST LEG OF LAMB WITH ROSEMARY AND THYME RECIPES
From yummly.com
ROSEMARY LEG OF LAMB | IGA RECIPES
From iga.net
GRILLED LEG OF LAMB WITH ROSEMARY, GARLIC, AND MUSTARD
From bonappetit.com
3.9/5 (77)Estimated Reading Time 2 minsServings 10-12
- Open lamb like book on work surface. Using tip of small knife, make 1/2-inch-deep slits all over lamb. Thinly slice 4 garlic cloves. Insert garlic slices into slits in lamb. Combine remaining 4 garlic cloves, mustard, olive oil, white wine, rosemary, and lemon juice in processor. Blend until coarse puree forms. Spread underside of lamb with half of puree. Place lamb, seasoned side down, in 15x10x2-inch glass baking dish. Spread remaining puree over top of lamb. Cover lamb with plastic wrap and chill overnight.
- Let lamb stand at room temperature 2 hours. Coat grill rack with nonstick spray and prepare barbecue (medium-high heat). Sprinkle lamb generously with salt and pepper on both sides. Grill lamb to desired doneness, about 17 minutes per side for medium-rare. Transfer lamb to cutting board; let rest 10 to 20 minutes.
- Thinly slice lamb against grain. Overlap slices on platter. Sprinkle with salt and pepper. Garnish with fresh herb sprigs.
- Syrah would be delicious with the grilled lamb. Mix things up by skipping California and Australian Syrahs and going with an Italian Syrah instead. One to try: the velvety, full-bodied 2006 Villa Pillo Syrah Toscana ($16, Italy).
ROSEMARY ROASTED LEG OF LAMB - NADIA LIM
From nadialim.com
GRILLED LEG OF LAMB WITH ROSEMARY, GARLIC, AND MUSTARD
From plain.recipes
GRILLED ROSEMARY-MUSTARD LAMB RECIPE | MYRECIPES
From myrecipes.com
ROASTED LEG OF LAMB WITH GARLIC, ROSEMARY, THYME, AND …
From chezcarrcuisine.com
BUTTERFLIED LEG OF LAMB WITH ROSEMARY, GARLIC, AND MUSTARD CRUST
From seriouseats.com
ROASTED BONELESS ROSEMARY LEG OF LAMB - SKINNYTASTE
From skinnytaste.com
LEG OF LAMB ROASTED WITH ROSEMARY RECIPE | LAND O’LAKES
From landolakes.com
FORK TENDER LEG OF LAMB (SLOW ROASTED WITH DIJON, ROSEMARY
From craftbeering.com
JUICY LEG OF LAMB IN ROSEMARY AND DIJON MUSTARD - KUALI
From kuali.com
LEG OF LAMB WITH MUSTARD AND ROSEMARY – IRELAND'S OWN
From irelandsown.ie
ROAST LEG OF LAMB WITH SWEET ROSEMARY BALSAMIC SAUCE
From hypefoodie.com
LAMB LEG GRILLED WITH ROSEMARY, GARLIC, DIJON MARINADE - CRAFT …
From craftbeering.com
LEG OF LAMB ROASTED WITH MUSTARD AND ROSEMARY - LAMB RECIPES
From bordbia.ie
ROSEMARY MUSTARD COATED BONELESS LAMB LEG ROAST RECIPE
From recipezazz.com
ROSEMARY CRUMBED RACK OF LAMB | RECIPETIN EATS
From recipetineats.com
ROSEMARY AND GARLIC ROASTED LEG OF LAMB - JO COOKS
From jocooks.com
GARLIC ROSEMARY BUTTER LAMB LEG - GRILLAGRILLS.COM
From grillagrills.com
ROSEMARY-MUSTARD ROAST LEG OF LAMB - GLUTEN FREE RECIPES
From fooddiez.com
SMOKED LEG OF LAMB - GIMME SOME GRILLING
From gimmesomegrilling.com
MARMITE MUSTARD LEG OF LAMB WITH GARLIC AND ROSEMARY
From confessionsofagroceryaddict.com
GRILLED LEG OF LAMB RECIPE - SALTPEPPERSKILLET.COM
From saltpepperskillet.com
HERB-AND-HONEY-MUSTARD-CRUSTED LEG OF LAMB - FOOD & WINE
From foodandwine.com
PARKVIEW IGA - RECIPE: HERB ROASTED LEG OF LAMB
From parkview.iga.com
MUSTARD AND HERB ROASTED LEG OF LAMB - THE HUNGRY …
From thehungrybluebird.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