SLOW ROASTED GREEK LAMB
Succulent slow roasted Greek lamb and potatoes with garlic, rosemary and lemon is a showstopper meal, perfect for Easter.
Provided by Alida Ryder
Categories Dinner
Time 4h20m
Number Of Ingredients 11
Steps:
- Pre-heat the oven to 200ºC/400ºF.
- Place the peeled potatoes, onions and lemon peel in a large, oven-proof pot/casserole and season with salt, pepper, oregano and olive oil. Add rosemary and garlic.
- Drizzle 1-2 tablespoons olive oil over the lamb and season generously with salt, pepper and oregano. Place the lamb over the potatoes then pour in the stock and wine.
- Cover with a lid and place in the oven. Allow to roast for 30 minutes then turn the heat down to 160ºC/320ºF for 3-4 hours until the lamb is tender.
- Remove the lid and turn the heat back up to 200ºC/400ºF and allow the lamb to roast until golden brown (approximately 1 hour). At this point you can remove the lamb and cover with foil to rest for at least 10 minutes, ideally up to 30 minutes. Pour the stock into a jug and place the potatoes back in the oven to roast until golden brown and crisp.
- Slice/shred the lamb once rested and serve with the potatoes and gravy.
Nutrition Facts : Calories 424 kcal, Carbohydrate 23 g, Protein 43 g, Fat 14 g, SaturatedFat 3 g, Cholesterol 126 mg, Sodium 297 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
SLOW COOKED LEG OF LAMB
Slow cooked, melt-in-the-mouth meat that needs seven hours in the oven but little more than seven minutes work from the cook
Provided by Orlando Murrin
Categories Dinner, Main course
Time 7h45m
Number Of Ingredients 8
Steps:
- Heat oven to 120C/fan 100C/gas ½. Put your largest lidded casserole on the hob and brown the seasoned leg of lamb on all sides - do this very thoroughly until it is a good dark brown as it will not brown during the cooking. (If you don't do it now, it will end up beige.) If the lamb sticks, add a drizzle of oil - legs of lamb differ. Allow 10 mins on a high heat and put on the cooker fan to remove the smoke. Pour away any fat that has collected in the bottom of the pan.
- Throw in the vegetables, followed by the wine and stock. Season and bring to the boil, then clap on the lid and put in the oven. Bake for 7 hrs, turning twice. After 5 hrs the meat will be cooked and offer no resistance to the knife.
- There is no need to rest the meat when cooked in this way, but to finish the sauce, transfer the meat and vegetables to a serving dish. Strain the sauce into a jug and pour or blot away the fat with kitchen paper. Pour the sauce into a pan then boil the liquid hard to reduce by a quarter, by which time it will be rich and flavoursome. Adjust seasoning, add the Armagnac if you wish, and serve alongside the lamb, which should be served with a spoon, a la cuillère as the French call it.
Nutrition Facts : Calories 743 calories, Fat 41 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 14 grams carbohydrates, Fiber 3 grams fiber, Protein 73 grams protein, Sodium 1 milligram of sodium
SLOW-ROASTED SHOULDER OF LAMB
Perfectly marinated meat that melts in the mouth is a guaranteed crowd-pleaser. Cook this roast for five hours, rest, then sprinkle with zesty gremolata
Provided by Rosie Birkett
Categories Dinner, Main course
Time 5h15m
Yield Serves 4 with leftovers
Number Of Ingredients 19
Steps:
- Make the marinade. Blitz 1 halved shallot, 4 garlic cloves, 4 cherry tomatoes, 2 anchovies, ½ tsp toasted cumin seeds, ½ tsp toasted coriander seeds, ½ tsp pink peppercorns, 2 tbsp rosemary leaves, leaves from 1 thyme sprig, chopped leaves from a small bunch mint, 70ml white wine, 4 tbsp olive oil, 1 tbsp brown sugar and zest of juice of 1 lemon in a food processor.
- Pierce 2kg lamb shoulder all over with a sharp knife, put it in a large roasting tin and slather the marinade onto the meat, coating thoroughly.
- Cover with cling film and leave in the fridge for at least 3 hrs, preferably overnight.
- Take the lamb out of the fridge at least half an hour before you cook it to bring it to room temperature. Heat oven to 160C/140C fan/gas 3.
- Put 3 onions, each sliced into 3 thick disks, in the roasting tin, resting the lamb on top. Cover with tented foil and roast for 5 hrs, basting the meat occasionally.
- Remove from the oven, transfer the lamb to a board and allow to rest, covered, for at least 30 mins.
- Return the tin of onions and marinating juices to the oven to keep warm.
- Combine zest ½ lemon, 1 crushed garlic clove and 1 tbsp finely chopped mint in a bowl.
- Pull the lamb apart with forks and serve with the roasted onions and gremolata scattered over.
- Skim off any fat from the juices and serve alongside the lamb.You can use the leftover meat in Rosie's lamb shoulder flatbread recipe (see 'goes well with').
Nutrition Facts : Calories 776 calories, Fat 56 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 13 grams sugar, Fiber 3 grams fiber, Protein 48 grams protein, Sodium 0.6 milligram of sodium
SLOW COOKER ROASTED LEG OF LAMB
Leg of lamb coated in mustard and herbs. Put it in the slow cooker and leave it alone for a few hours. Super easy and fabulous every time!
Provided by METG
Categories Meat and Poultry Recipes Lamb Leg
Time 7h25m
Yield 6
Number Of Ingredients 11
Steps:
- Bring leg of lamb to room temperature, about 2 hours.
- Pour wine into a slow cooker. Mix lemon juice, honey, mustard, garlic, vinegar, rosemary, thyme, sea salt, and pepper together in a bowl until a thick paste forms. Massage paste into the lamb using your hands; gently place into the slow cooker.
- Cook on Low, without removing the cover, for 5 hours. An instant-read thermometer inserted near the bone should read 145 degrees F (65 degrees C). Let lamb rest for 15 to 20 minutes.
Nutrition Facts : Calories 284.9 calories, Carbohydrate 10.5 g, Cholesterol 100.3 mg, Fat 14 g, Fiber 1.3 g, Protein 25.6 g, SaturatedFat 6.8 g, Sodium 464.5 mg, Sugar 5.9 g
SLOW ROAST LEG OF LAMB
If you're slow-roasting lamb, it comes out so tender you don't need a knife to cut it. And when I say slow, I mean slow - 7 hours. And I am roasting the leg of lamb in the oven, not in a slow cooker. Tastes great served with Dauphinoise potatoes or mashed potatoes and vegetables.
Provided by cornishbird
Categories Meat and Poultry Recipes Lamb Leg
Time 7h25m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 250 degrees F (120 degrees C).
- Place carrots and garlic in a roasting pan large enough for the leg of lamb. Place lamb on top. Pour in wine and lamb stock. Place roasting pan on the stove and heat over medium-low heat until liquid is boiling. Cover the roasting pan tightly with aluminum foil, using oven mitts to protect your hands, and place in the oven.
- Roast in the preheated oven until an instant-read thermometer inserted into the center reads 130 degrees F (54 degrees C) for medium, about 7 hours. Remove from the oven.
- Increase oven temperature to 400 degrees F (200 degrees C). Transfer lamb into a second roasting pan.
- Roast lamb uncovered until skin is crispy, 15 to 20 minutes. Let rest before slicing.
- While lamb is resting, pour cooking juices from the first roasting pan into a saucepan. Bring to a boil and simmer until reduced into a gravy, about 5 minutes. Season with salt and pepper.
Nutrition Facts : Calories 474.3 calories, Carbohydrate 10.2 g, Cholesterol 137.2 mg, Fat 12.1 g, Fiber 0.6 g, Protein 63.7 g, SaturatedFat 4.8 g, Sodium 1589.6 mg, Sugar 1.1 g
SLOW ROASTED LAMB
An Ina Garten recipe. Her recipe calls for 4 hours but everyone who reviewed it recommended only 3 hours.
Provided by Wendys Kitchen
Categories Lamb/Sheep
Time 4h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 300 degrees F.
- Rub the lamb all over with olive oil and season all over with salt and pepper. Heat a very large Dutch oven such as Le Creuset over medium-high heat until its hot. Add the lamb and sear on all sides for about 12 minutes, until its browned all over. Remove the lamb to a plate.
- Add the wine and 2 cups of water to the pan and cook for a minute or two, scraping up all the brown bits in the bottom. Add the garlic, rosemary, thyme, and bay leaves and the lamb on top. Place the lid on the pot and bake in the oven for 4 hours, basting occasionally. (If you dont have a lid, you can cover it tightly with 2 layers of aluminum foil.).
- After 4 hours, the lamb should be incredibly tender and falling off the bone. Remove the lamb to a plate, cover it tightly with foil and allow it to rest. Strain the sauce into a saucepan and bring to a boil. Lower the heat and simmer for 10 minutes to reduce. The lamb will be too tender to slice; serve it warm with spoons and the sauce.
Nutrition Facts : Calories 132.4, Fat 0.1, Sodium 1172.4, Carbohydrate 10.3, Fiber 0.6, Sugar 1.4, Protein 1.4
INCREDIBLE SLOW-ROASTED LAMB
Adapted from a Jamie Oliver recipe, this is probably the best lamb I've ever tasted - it just falls apart, no need to even carve it! The original recipe used a shoulder of lamb but I used a leg of lamb. I have rosemary growing like crazy in my garden so I love recipes that use lots of it. It can be cooked on the barbecue under the hood (my preference), but can also be done in an oven. No marinating required as it is cooked slowly.
Provided by Baz231
Categories Lamb/Sheep
Time 4h10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven or barbecue (indirect heat, with the hood down) to as hot as it can go.
- Meanwhile, slash the fat side of the lamb all over with a sharp knife.
- Lay half the sprigs of rosemary and half the garlic cloves on the bottom of a high-sided roasting tray, rub the lamb all over with olive oil and season with salt and pepper if you wish.
- Place the lamb in the tray on top of the rosemary and garlic and put the rest of the rosemary and garlic on top of the lamb.
- Tightly cover the tray with aluminium foil and place in the barbecue with the hood closed (or in the oven).
- Immediately turn it down to 170 deg C/325 deg F and cook for 4 hours. When it's done you can pull the meat apart with two forks.
- As an option, if you want vegies you can sneak some carrot/potato/pumpkin into the pan for the last hour or so and remove them before making the gravy.
- Remove the lamb from the tray and place on a chopping board. Cover with aluminium foil, then a tea towel and let it rest while you make the gravy.
- Discard any rosemary stalks and garlic skin (leave the garlic 'meat'), put the tray on the stove and mix in the flour (add a little of the stock to make it easier if you wish).
- Add all the stock, stirring and scraping all the sticky good bits off the bottom of the tray, turn the heat down and simmer for a few minutes.
- Add the mint and the red wine vinegar at the last minute, stir and pour into a jug.
- Shred the lamb with forks to serve.
Nutrition Facts : Calories 705.8, Fat 45.8, SaturatedFat 19.5, Cholesterol 225.2, Sodium 281.9, Carbohydrate 4.9, Fiber 0.1, Sugar 1.1, Protein 64
More about "slow roasted lamb recipes"
SLOW ROAST LEG OF LAMB | RECIPETIN EATS
From recipetineats.com
5/5 (235)Total Time 5 hrs 30 minsCategory MainCalories 605 per serving
SLOW ROAST LEG OF LAMB RECIPE - BBC FOOD
From bbc.co.uk
SLOW-ROASTED LAMB SHOULDER RECIPE | ROAST RECIPES
From sbs.com.au
SLOW ROAST LEG OF LAMB - JO COOKS
From jocooks.com
SLOW ROASTED LEG OF LAMB - BIG GREEN EGG
From biggreenegg.com
7-HOUR ROAST LEG OF LAMB RECIPE - THE SPRUCE EATS
From thespruceeats.com
LAMB BREAST RECIPE - SLOW ROAST BREAST OF LAMB
From theocooks.com
SLOW ROASTED BONELESS LEG OF LAMB - DISH 'N' THE KITCHEN
From dishnthekitchen.com
SLOW ROAST LAMB RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
HOW TO COOK THE BEST SLOW-ROASTED LEG OF LAMB
From delishably.com
28 SLOW-COOKED LAMB RECIPES | GOURMET TRAVELLER
From gourmettraveller.com.au
SLOW COOKED LAMB SHOULDER | JAMIE OLIVER LAMB RECIPES
From jamieoliver.com
GREEK SLOW ROASTED LEG OF LAMB | RECIPETIN EATS
From recipetineats.com
SLOW-ROASTED ROSEMARY GARLIC LAMB SHANKS RECIPE
From thespruceeats.com
SLOW-ROASTED LAMB | JAMIE OLIVER RECIPES
From jamieoliver.com
Servings 12Calories 458 per serving
SLOW-ROASTED BONELESS LEG OF LAMB RECIPE - SERIOUS EATS
From seriouseats.com
4.7/5 (19)Total Time 5 hrsCategory Entree, MainsCalories 863 per serving
SLOW ROASTED LAMB SHANKS (EASY & INCREDIBLY DELICIOUS LAMB …
From bakeitwithlove.com
SLOW ROAST LEG OF LAMB | PRIMAVERA KITCHEN
From primaverakitchen.com
RECIPES: 3 SLOW-ROASTED LAMB DISHES FIT FOR AN EASTER CROWD
From stuff.co.nz
SLOW COOKER ROAST LAMB - SLOW COOKING PERFECTED
From slowcookingperfected.com
SLOW-ROASTED LEG OF LAMB (THE GREEK WAY) | KALOFAGAS.CA
From kalofagas.ca
COLIN FASSNIDGE'S SLOW-ROASTED LAMB SHOULDER | RECIPE | SLOW ROAST …
From pinterest.com.au
MARY BERRY’S SLOW ROAST LEG OF LAMB RECIPE - BBC FOOD
From bbc.co.uk
HOW TO COOK SLOW ROAST LAMB - EASY SLOW COOKED LAMB …
From christmasphere.com
SLOW ROAST LAMB SHOULDER WITH GARLIC AND ROSEMARY
From easypeasyfoodie.com
SLOW-ROASTED LAMB SHAWARMA | FEASTING AT HOME
From feastingathome.com
SLOW COOKING | AUSTRALIAN LAMB - RECIPES, COOKING TIPS AND MORE
From australianlamb.com.au
SLOW ROASTED BONELESS LEG OF LAMB RECIPE - A WELL SEASONED …
From seasonedkitchen.com
NEIL PERRY'S SLOW-ROASTED LAMB SHOULDER RECIPE | GOOD FOOD
From goodfood.com.au
RECIPE: SLOW-ROASTED RACK OF LAMB - BEAVERTIDES FARM
From beavertidesfarm.com
PULLED SLOW ROASTED LEG OF LAMB - TASTE AND SEE
From tasteandsee.com
SIMPLE SLOW-ROASTED LEG OF LAMB WITH BEER - ALL THAT'S JAS
From pinterest.ca
20 BEST LEFTOVER LAMB RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
SLOW-ROASTED LEG OF LAMB: A ROAST THAT GRANDMA CAN BE PROUD OF
From thesouthafrican.com
SLOW COOKER LAMB SHOULDER RECIPES - THERESCIPES.INFO
From therecipes.info
SLOW-ROASTED LEG OF LAMB | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
ROASTED LAMB BREAST RECIPE | SLOW ROAST PROCESS - THEFOODXP
From thefoodxp.com
ROASTED SLOW COOKER RACK OF LAMB RECIPE - OVENSPOT.COM
From ovenspot.com
A DELICIOUS SLOW ROASTED BONE-IN LEG OF LAMB IS ... - BAKE IT WITH …
From bakeitwithlove.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