SAVORY LEG OF LAMB
This is a great way to roast a leg of lamb. You may also use a butterflied leg and rub the rosemary blend inside and out - you do not need to score the lamb if you rub the mixture inside. I found this recipe on the net. It is good.
Provided by Bergy
Categories Lamb/Sheep
Time 1h50m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Using a veggie peeler peel the yellow rind from one lemon, do not cut the pith with it Remove pith from this lemon and remove the rind and pith from the second lemon Slice each lemon across into 6 slices.
- Drop the zest (yellow saved peel) into a sauce pan of boiling water, blanch 1 minute& remove from water In your blender or food processor process the rosemary leaves, garlic, blanched zest, 1 tbsp oil, lemon juice, season with salt. Process until everything is chopped fine.
- Score the lamb leg with small cuts all over and rub the rosemary mixture into the cuts Put the lemon slices on the bottom of your roasting pan and put the lamb on top of them.
- Roast lamb for 45 minutes.
- Meanwhile scrub the potatoes and cut then in half or quarter them, depending on their size boil for 5 minutes, drain and sprinkle remaining 1 tbsp of oil evenly over them.
- Arrange the potatoes around the lamb and continue roasting for a further 50 minutes or until it reaches your desired temp (140°F for med rare, 160°F med & 170°F well done) take out the lamb and let it rest for 15 minutes (I cover it with foil).
- Increase oven temp to 450°F.
- Arrange the potatoes with the lemon slices in one layer and return to the oven for 5-10 minutes or until the potatoes are golden; toss lemon & potatoes with the chives. Serve along side the roast lamb.
Nutrition Facts : Calories 1892.5, Fat 114.4, SaturatedFat 47.1, Cholesterol 531.9, Sodium 472.3, Carbohydrate 57, Fiber 9.2, Sugar 2.3, Protein 154.2
SAVORY ROAST LEG OF LAMB
This is another one of those no fail recipes. I've made this probably 30 times over the years for dinner parties and it always comes out perfect. A wonderful blend of flavors that really make this dish stand out.
Provided by CgyVegan
Categories Lamb/Sheep
Time 2h25m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 450 deg. F. Place lamb on rack in roasting pan. Insert thermometer into thickest part of lamb without touching bone. Roast 25 minutes. Remove from oven. Reduce temperature to 325 deg. F.
- In small bowl, mix mustard and next 6 ingredients. Spread over top and sides of lamb. Roast 30 - 35 minutes per pound for rare, 40 - 45 minutes for medium or until thermometer reaches degree of desired doneness: 140 deg for rare, 160 deg for medium, 175 deg. for well-done. Let stand 20 minutes before carving. Remove bay leaves.
- To make sauce, add wine, beef broth and water to roasting pan. Cook over medium heat, stirring, 2-3 minutes. Garnish with fresh rosemary, if desired. Serve with sauce.
Nutrition Facts : Calories 471, Fat 30.8, SaturatedFat 13.2, Cholesterol 152, Sodium 208.4, Carbohydrate 1.9, Fiber 0.2, Sugar 0.2, Protein 42.6
ROAST LEG OF LAMB
Provided by Food Network
Time 2h17m
Yield 10 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 500 degrees F.
- Put the chopped onions, celery, and carrots in a roasting pan. Sprinkle with a little salt, pepper, and oregano. Add the garlic cloves. Place the lamb in the roasting pan on top of the vegetables. Season the lamb with a little more salt, pepper, and oregano.
- Place in the oven for 15 minutes. Add a couple of cups of water to the pan, enough so it doesn't stick.
- Lower the temperature to 350 degrees and cook for 90 minutes. Remove the lamb, strain the juice from the roasted vegetables left in the pan, and put into another pan. Take strained vegetable juice, and add just enough cornstarch to thicken. This is the lamb gravy.
- Slice the lamb and serve with gravy, roasted potatoes, and choice of vegetable.
ROAST LEG OF LAMB
Provided by Molly O'Neill
Categories dinner, roasts, main course
Time 4h
Yield Six to eight servings
Number Of Ingredients 9
Steps:
- Combine the onion, garlic, herbs, wine and olive oil in a shallow dish large enough to hold the lamb. Add the lamb and rub the mixture over it. Marinate in a cool place for 1 to 2 hours, turning frequently. Remove from the marinade about 2 hours before serving. Pat dry and bring to room temperature. Take the thyme, oregano and garlic out of the marinade. Remove the leaves from the thyme and oregano and mince with the garlic. Place in a small bowl. Stir in the salt, pepper and enough marinade to make a stiff paste.
- Preheat the oven to 450 degrees. Place the lamb on a rack in a shallow roasting pan. Rub the paste all over the lamb. Roast for 15 minutes. Reduce the heat to 350 degrees. Roast for 15 minutes more. Turn the lamb over. Roast for 30 minutes. Turn again and roast for 25 minutes longer. The lamb will be rare. Remove from the oven. Let it rest for 15 minutes. Carve, reserving the juices. Place on warmed serving plates. Drizzle with the juices. Serve with the beans and greens.
Nutrition Facts : @context http, Calories 844, UnsaturatedFat 40 grams, Carbohydrate 7 grams, Fat 62 grams, Fiber 2 grams, Protein 46 grams, SaturatedFat 19 grams, Sodium 582 milligrams, Sugar 2 grams
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 POTATOES AND ONIONS
Categories Lamb Onion Potato Roast Easter Dinner Spring Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 6 to 8
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. Using small sharp knife, cut 1-inch-deep, 1/2-inch-long slits all over lamb. Insert garlic slices into slits. Rub oil all over lamb. Mix thyme, savory, rosemary, salt and pepper in small bowl. Rub herb mixture all over lamb. Set aside.
- Generously butter large roasting pan. Combine potatoes, onions and stock in large pot (stock will not cover vegetables). Bring to boil. Reduce heat, cover and simmer until potatoes are halfway tender, about 10 minutes. Transfer potato mixture to prepared pan; spread evenly in pan. Sprinkle with salt and pepper. Bake 10 minutes. Reduce oven temperature to 375°F. Place lamb in roasting pan atop potato mixture. Roast until thermometer inserted into thickest part of lamb registers 130°F. for medium-rare, about 1 hour 50 minutes. Remove from oven. Tent with foil and let stand 15 minutes.
- Thinly slice lamb. Arrange lamb on large platter. Surround with potato mixture and any juices from pan and serve.
ROASTED LEG OF LAMB
Roasting is a popular cooking method for a reason. See our step-by-step guides to Preparing a Leg of Lamb and Carving a Leg of Lamb at the Table.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 2h30m
Number Of Ingredients 11
Steps:
- For the cleanest-looking presentation, trim 1 1/2 inches of flesh from the shank bone with a sharp paring knife. (Your butcher may be willing to do this for you.)
- The fell is a thin outer layer of fat that you may find if you buy an untrimmed leg from a butcher. It's very tough, so it's important to remove all of it. A long knife with a sharp thin blade is the best tool for the job.
- Trim the excess fat that lies beneath the fell, but leave enough to enrich the meat and gravy. It also crisps up nicely when broiled, which helps give the carved slices great texture. Use shears to trim the fat pads around the hip, or large end.
- Make incisions 1 inch long and 1/2 inch deep all over the leg; they?ll allow the aromatic rub to penetrate the meat more easily. Roughening the surface in this way also results in a crisper, more flavorful crust after broiling.
- Stir together salt, pepper, garlic, rosemary, mustard, and oil in a small bowl until it forms a wet paste. Spread rub evenly over lamb, working it into the incisions. Let lamb sit at room temperature, about 30 minutes. Meanwhile, preheat oven to 425 degrees.
- Transfer lamb, fat side up, to a large roasting pan fitted with a rack, and add broth. Roast lamb 20 minutes. Reduce temperature to 325 degrees, and roast until a thermometer inserted into thickest part of flesh near the bone reaches 130 degrees to 135 degrees (medium-rare), about 55 minutes. Increase temperature to broil; broil until surface sizzles and becomes brown and crisp, about 5 minutes. Transfer lamb to a platter or carving board; let rest at least 20 minutes before carving.
LEG OF LAMB WITH SAVORY BEANS
In France, gigot d'agneau - leg of lamb - is, well, de rigueur for a proper Easter meal. But it is always appropriate for any special dinner party, or any occasion throughout the year when you want an impressive main course. The technique is simple and requires few ingredients (garlic, thyme and rosemary), but the result is very flavorful. Seasoning the lamb for at least an hour in advance of roasting is essential. Refrigerate it overnight for more intense flavor; it's also less work to do on the day of the feast. Just remove from the refrigerator, bring it to room temperature, and it's ready for the oven.
Provided by David Tanis
Categories dinner, roasts, main course
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 25
Steps:
- Put the beans in Dutch oven or heavy-bottomed pot. Add 8 cups water and place pot over high heat. Stick 1 whole clove into each onion half. Add onion, bay leaves, carrot, garlic, thyme and salt. Bring to a boil, then turn heat to a bare simmer and cover with lid ajar. (The slow simmer keeps the beans from bursting.) After 30 minutes, taste the bean broth, and add salt as necessary. Cook for about another 30 minutes, but check for tenderness after 15 minutes. Turn off the heat and let beans cool in their cooking liquid. (You may cook the beans several hours, or up to 1 day, in advance.)
- Meanwhile, prepare the lamb: With a sharp paring knife, make 24 small slits over the surface of the lamb. Using your fingers, push a garlic sliver into each slit.
- Season the leg generously all over with kosher salt, then sprinkle with about 1 teaspoon black pepper. Drizzle with about 2 tablespoons olive oil, and massage oil and seasonings all over the meat. Leave at room temperature for at least an hour. (Alternatively, wrap and refrigerate the seasoned leg for up to 24 hours. Bring to room temperature before proceeding.)
- Heat oven to 475 degrees. In a sturdy roasting pan, arrange the onions and celery. Lay down the thyme and rosemary branches and set the lamb leg on top. Roast, uncovered, for 20 minutes, then add wine to the pan and turn heat to 350 degrees. Continue cooking, basting the roast occasionally, until the internal temperature reaches 130 degrees for medium-rare or 140 for medium, which will take up to 1 1/2 hours.
- Transfer the roast to a cutting board and keep warm, tented with foil, for 15 to 20 minutes. Remove the onions, celery, thyme and rosemary from the roasting pan and discard. Skim fat from surface of pan juices.
- Set pan over medium-high heat and bring to a simmer, scraping up any browned bits from the bottom of the pan. Taste and adjust with a splash of water if the pan juices are too salty.
- While lamb is resting, boil carrots in well-salted water until tender, 10 to 12 minutes. Drain, toss with butter and keep warm.
- Reheat the beans in their broth, then drain reserving bean broth for another use. Remove and discard onion, bay leaves, carrot, garlic and thyme. Put beans in a warm serving dish. Toss beans gently with the parsley, chives, lemon zest, olive oil and pepper. Reheat pan juices, strain and pour into a serving vessel.
- Carve the lamb and arrange on serving platter along with the carrots. Garnish with watercress, if desired.
EASY ROAST LEG OF LAMB
Roast a leg of lamb for a family feast. It's ideal served with roasties and your favourite spring vegetables for an Easter dinner or Sunday roast
Provided by Anna Glover
Categories Dinner
Time 2h
Number Of Ingredients 6
Steps:
- Heat the oven to 220C/200C fan/gas 7. Remove all packaging from the lamb and keep a note of the weight to calculate the roasting time. Make incisions into the lamb using a small sharp knife, at an angle, about 5cm into the meat. Making the holes at an angle will mean more of the meat is flavoured, and the flavourings will be less tempted to be pushed out when roasting.
- Insert a short sprig of rosemary, a garlic slice and a small piece of anchovy (if using) into each of the holes, pressing in well with your finger. Season the meat all over with salt and pepper, then rub the lamb all over with the olive oil. Transfer to a roasting tin, sat on the onion slices. Roast for 20 mins.
- Lower the oven to 190C/170C fan/gas 5 and cook for another 15-20 mins per 500g (1 hr - 1 hr 20 mins for 2kg leg) depending on how pink you like your lamb. You can also check the internal temperature of the lamb if you prefer pinker meat - it will be 55C for medium (pink) and 70C for well done.
- Cover with foil and rest for 15 mins before carving. Save the tray juices and onion slices to make gravy.
Nutrition Facts : Calories 473 calories, Fat 27 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 48 grams protein, Sodium 0.26 milligram of sodium
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- Remove the lamb from the fridge 1 hour before you want to cook it, to let it come up to room temperature.Preheat the oven to 200ºC/400ºF/gas 6 and place a roasting dish for the potatoes on the bottom.
- Peel and halve the potatoes.Crush the peeled garlic into a bowl, add the chopped rosemary, finely grate in the lemon zest and drizzle in a good lug of oil, then mix together.Season the lamb with sea salt and black pepper, then drizzle with the marinade and rub all over the meat.
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Ratings 4Calories 475 per servingCategory Main Course
- Season lamb: Pat lamb dry with paper towels. Combine garlic, oil, mustard, herbs, salt and pepper in a small bowl. Spread all over leg of lamb.
- Sear: Carefully remove roasting pan from oven and add 1-2 tablespoons oil. Carefully place seasoned lamb on pan and roast 10 minutes in the hot oven.
- Roast: Reduce oven temperature to 360°F and roast lamb to preferred internal temperature: Medium ~145°F - 150°F / Well-done ~160° (rare is at 135°F, but it is not recommended by the USDA). This will take around 50 - 90 minutes depending on preferred doneness and exact size of leg of lamb.
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