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.
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
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.
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.
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.
BRAISED LAMB SHANKS WITH ROSEMARY
My husband and I love this recipe; it never fails and is easy to put together. I found it at Williams-Sonoma.com.
Provided by JenInCA
Categories Lamb/Sheep
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350ºF.
- Season the lamb shanks with salt and pepper. In a large, deep pan (I like to use my Le Creuset dutch oven) over a medium-high flame, warm the olive oil and then brown the shanks on all sides, about 5 minutes in all.
- Transfer the shanks to a dish.
- Add the onions, carrots, and celery to the pan and cook until onions are translucent.
- Add the wine to the pan, and bring to a simmer, stirring up any bits off the bottom.
- Add the stock, rosemary, garlic, bay leaf and shanks to the pan and bring to a boil.
- Place the lid on the pan, and put it in the preheated oven. Cook about 2 hours. Serve with mashed potatoes or rice and a nice salad.
Nutrition Facts : Calories 814.9, Fat 40.7, SaturatedFat 14.8, Cholesterol 242.1, Sodium 443, Carbohydrate 13.1, Fiber 2.5, Sugar 4.9, Protein 73
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.
GRILLED ROSEMARY LAMB WITH JUICY TOMATOES
Lamb shoulder: not just for braising! For this grilled lamb recipe, separating the shoulder into a few smaller-size pieces before marinating makes it less unwieldy on the grill and allows you to monitor the internal temperature more easily.
Provided by Carla Lalli Music
Categories Bon Appétit Grill/Barbecue Grill Lamb Tomato Summer Yogurt Oregano Rosemary
Yield 8 servings
Number Of Ingredients 18
Steps:
- Lamb and sauce:
- Lay lamb shoulder, cut side up, on a work surface. You will notice it's made up of a few muscle groups, separated by thin strips of fat and gaps where the bones have been removed. Use a sharp knife to separate the shoulder into smaller pieces along these natural seams-you should end up with 5 or 6 pieces of various sizes. Transfer lamb to a glass baking dish and season generously on all sides with salt and pepper.
- Pulse onions, rosemary leaves, and oregano leaves in a food processor until finely chopped; set remaining rosemary sprigs aside. Add vinegar and oil and pulse until a coarse purée forms. Season marinade with salt and pepper, then pour over lamb, turning to coat. Cover and let sit at room temperature 2-3 hours.
- Mix yogurt, lemon juice, and garlic in a medium bowl. Season sauce with salt and pepper; cover and chill until ready to use.
- Tomatoes and assembly:
- About half an hour before you plan to start grilling, slice tomatoes into 1/2"-thick rounds and arrange on a large platter. Season with salt and pepper and drizzle with half of lemon juice. Top with onion, season with salt and pepper, and drizzle remaining lemon juice over. Arrange reserved rosemary sprigs on top; set aside.
- Prepare a grill for medium heat. Without scraping off marinade, transfer larger pieces of lamb to grate and grill until underside is very well browned, about 5 minutes. Spoon some remaining marinade over lamb, turn, and continue to grill, turning every 5 minutes or any time you see a flare-up, until lamb is charred in spots and very well browned everywhere.
- After large pieces have been cooking about 15 minutes, add smaller pieces to grill and follow same instructions; they take less time to cook, and by staggering the start times, all the lamb will come off the grill within a few minutes of each other. An instant-read thermometer inserted into the center of each piece should register 140°F for medium, which is ideal. Start checking smaller pieces after 7-10 minutes. The largest piece will take closer to 30 minutes. As each piece finishes, transfer to reserved platter, setting on top of rosemary. Let rest 20-30 minutes.
- Transfer lamb to a cutting board and tuck rosemary sprigs off to sides of platter. Tip platter so that accumulated tomato and lamb juices pool at one end and spoon over tomatoes. Using a long sharp knife, slice lamb into very thin pieces and arrange on top of onion and tomatoes. Season with salt and drizzle with oil.
- Drizzle yogurt sauce with oil and serve alongside lamb.
- Do Ahead
- Lamb can be seasoned 1 day ahead; cover and chill. Sauce can be made 8 hours ahead; keep chilled.
ROSEMARY SEASONED LAMB
Caroline Layton of Brevard, North Carolina likes to use this pleasant rosemary spice blend on lamb. The versatile rub tastes so terrific, you'll want to try it on pork, chicken and firm fish, too.
Provided by Allrecipes Member
Time 1h55m
Yield 12
Number Of Ingredients 9
Steps:
- In a blender or spice mill, combine the seasonings; cover and process until coarsely ground. Untie leg of lab and unroll. Rub spice blend over both sides of meat. Reroll and tie with kitchen string.
- Place on a rack in a shallow roasting pan. Bake, uncovered, at 350 degrees F for 1-3/4 to 2-1/4 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F). Let stand for 10-15 minutes before slicing.
Nutrition Facts : Calories 350.5 calories, Carbohydrate 0.4 g, Cholesterol 104.5 mg, Fat 25.9 g, Fiber 0.1 g, Protein 27.2 g, SaturatedFat 11.3 g, Sodium 206.6 mg, Sugar 0 g
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