SLOW-ROASTED TURKISH LAMB
This lamb must be cooked until completely tender and succulent, but if time is a concern, it may also be prepared well in advance and reheated in the pan juices to serve. Shoulder is the best cut to use, or lamb shanks. It's finished with a bright garnish of pomegranate seeds and sliced persimmons. Small Fuyu persimmons are delicious eaten firm and raw, like an apple, unlike the larger Hachiya type, which must be ripe and soft to be palatable (and would not be suitable here). Lacking persimmons, use more pomegranate. Serve it with rice pilaf, if desired.
Provided by David Tanis
Categories dinner, roasts, main course
Time 4h
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Heat oven to 350 degrees. Cut lamb shoulder into 2 or 3 pieces, and place in a shallow 12-by-14-inch roasting pan or similar. Season generously with salt and pepper. Sprinkle with red pepper, if desired.
- Rub meat with olive oil, lemon juice and pomegranate molasses. Tuck thyme, rosemary, bay leaves, garlic cloves and onion halves here and there. Place in oven, uncovered, and roast for 30 minutes, or until the top is nicely browned.
- Turn meat browned-side down and add 2 cups of water to the pan. Cover tightly with foil or lid. Reduce heat to 325 degrees. Cook, covered, until meat is absolutely fork tender and beginning to fall apart, about 3 1/2 hours total. Uncover during last 30 minutes of cooking if you want to brown the meat a bit more.
- Remove meat to a cutting board. Pour pan juices into a skillet (discard herbs and garlic). Skim and discard excess fat from surface. Bring to a boil and simmer until about a cup remains.
- Chop or shred meat into 1-inch chunks or rough slices. Transfer to a warm platter and pour juices over. (Alternatively, leave meat in pan with reduced juices until ready to serve.) Garnish with persimmon and pomegranate (if using), parsley, mint and lemon wedges. Serve yogurt on the side.
SLOW ROAST LEG OF LAMB
This delicious Slow Roast Leg of Lamb is marinated overnight and slowly roasted to perfection. You'll be rewarded with the most tender, succulent lamb that is totally worth the wait!
Provided by Joanna Cismaru
Categories Main Course
Time 5h15m
Number Of Ingredients 18
Steps:
- Prepare the marinade by combining all of the marinade ingredients in a large ziploc bag.
- Poke holes in the leg of lamb and insert a piece of the garlic that's cut into long strips, in each hole. This step is optional, but it gives the lamb a more garlicky flavor.
- Place the leg of lamb in the ziploc bag, close it and toss it around so that the marinade goes all around the leg. Place the ziploc bag in the fridge and let it marinade overnight. I would recommend at least 12 hours to 2 or 3 days.
- The next day, preheat your oven to 350 F degrees.
- Place the quartered onions and smashed garlic in a large metal roasting pan then place the leg of lamb on top of the onions, fat side up. Discard the rest of the marinade. Add the chicken broth to the pan, the olive oil, drizzling some over the lamb, and the water.
- Cover the pan with aluminum foil and place the roasting pan in the oven. Roast the leg of lamb covered for 4 hours. Remove the aluminum foil from the pan and using a ladle, spoon some of the pan juices over the lamb. Place the pan (uncovered) back in the oven and roast for an additional hour or until well browned.
- Remove the lamb from the pan onto a platter.
- Skim some of the fat from the pan drippings using a large spoon.
- Place the pan on the stove over medium-high heat. Add the tomato paste when the liquid starts to bubble. In a little bowl whisk together the cornstarch with the water, then add it to the pan. Whisk everything together. There should be at least a couple cups of liquid in the pan, but if most of your liquid has evaporated, add more chicken broth or water. I only added 1 tbsp of cornstarch because I wanted a thinner gravy, but feel free to add more until you reach the desired consistency. Cook for a few minutes, until the gravy thickens a bit.
- Strain all the liquid into a bowl, then press all the liquid out of the onion and garlic using a spatula, for additional flavor.
- To serve, use two forks or tongs to tear or shred the meat and serve with the gravy over mashed potatoes or with roasted vegetables.
Nutrition Facts : Calories 451 kcal, Carbohydrate 8 g, Protein 38 g, Fat 28 g, SaturatedFat 5 g, Cholesterol 114 mg, Sodium 432 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
GREEK SLOW ROASTED LEG OF LAMB
In my books, there are only 2 ways to roast a leg of lamb - with a hint of pink so it's juicy (30 minutes per kg/2lb) or cooked loooooong and slow until tender. Anything in between = dry, tough meat. This recipe is the Greek way of roasting lamb - slow roasted until tender, braised in a lemon garlic thyme broth that reduces down to a sauce. The sauce is completely different to the thick gravy you are probably used to. This sauce is not thickened with flour, it is lemony, herby and garlicky so it cuts through the richness of the lamb. This is easier and far more foolproof than traditional roast leg of lamb because you don't need to worry about overcooking it.
Provided by Nagi | RecipeTin Eats
Time 7h10m
Number Of Ingredients 14
Steps:
- Preheat oven to 240°C/465°F (220°C fan). (Note 2)
- Use a small knife to make around 25 incisions all over the lamb, with most on the top.
- Cut around 6 cloves into slivers and stuff them into the incisions.
- Sprinkle the lamb generously all over with salt, pepper, paprika and garlic powder. Drizzle with olive oil and rub all over the lamb.
- Place the lamb in a roasting pan and roast for 30 minutes or until it has a nice brown crust.
- Remove from the oven. Turn the oven down to 180°C/350°F (160°C fan).
- Turn the lamb upside down. Pour / place all the remaining ingredients in the pan around the lamb (including remaining garlic cloves). Fill the roasting pan with hot water so it comes up about 1/4 - 1/3 of the way up the height of the lamb.
- Cover with lid or with baking/parchment paper then 2 layers of foil. Bake for 3.5 hours. (Note 3) Top up water if it dries out (e.g. Might happen if your lid is loose)
- Remove the roast from the oven and remove the lid/foil. Turn the lamb over so it is the right side up.
- Cover again and roast for a further 2 1/2 hours, or until you can pull meat apart with forks.
- Remove cover and roast for a further 20 - 30 minutes (to brown). (Note 3)
- Remove from the oven and transfer lamb to serving platter. Cover loosely with foil and rest for 30 - 40 minutes.
- Strain liquid into a clear jug. The fat will rise to the top. Scoop/pour most of it off - I get 3/4 - 1 cup. There should be 2 - 3 cups of Sauce left. Adjust salt, pepper and lemon to taste.
- Serve lamb with the Sauce on the side and Truly Crunchy Roast Potatoes (heat oil while lamb is in the oven, then cook potatoes when the lamb is resting).
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
OVEN-ROASTED BONELESS LEG OF LAMB
I purchased a leg of lamb roast from the store recently but had no idea on how I'd cook it. After reading ideas here on Allrecipes, I came up with my own marinade. While I made this in a conventional oven, it could also be made in a slow cooker on the slow setting for 7 to 8 hours time). Hope it's a hit! There was enough marinade left that I threw it over some chicken tenders for tomorrow's dinner.
Provided by Robertjm
Categories Meat and Poultry Recipes Lamb Leg
Time 10h50m
Yield 6
Number Of Ingredients 19
Steps:
- Whisk olive oil, lemon juice, lime juice, garlic, mint, oregano, marjoram, thyme, rosemary, nutmeg, cinnamon, ginger, white pepper, and salt together in a bowl. Cover bowl with plastic wrap; refrigerate marinade at least 1 hour.
- Pierce lamb in multiple places evenly over the lamb; place into a gallon-sized freezer bag. Pour marinade over the lamb, squeeze excess air from the bag, and seal the bag. Marinate in the refrigerator 8 hours to overnight.
- Preheat oven to 325 degrees F (165 degrees C). Prepare a shallow roasting pan with cooking spray.
- Remove lamb from marinade; shake to remove excess liquid. Reserve 2 tablespoons marinade; discard remainder.
- Place lamb in the middle of the prepared roasting pan.
- Combine potatoes and carrots in a large bowl. Pour vegetable oil and reserved marinade over the vegetables; toss to coat. Arrange vegetables around the lamb. Cover the roasting pan with aluminum foil.
- Roast lamb in preheated oven until an instant-read thermometer inserted into the center reads 140 degrees F (60 degrees C), about 80 minutes. Remove foil and continue cooking until firm and meat is hot and slightly pink in the center, about 10 more minutes. Rest lamb 10 minutes before cutting to serve.
Nutrition Facts : Calories 557.9 calories, Carbohydrate 23.6 g, Cholesterol 69.1 mg, Fat 42.1 g, Fiber 4.1 g, Protein 21.5 g, SaturatedFat 9.4 g, Sodium 178.4 mg, Sugar 3.5 g
BONELESS LEG OF LAMB
Make and share this Boneless Leg of Lamb recipe from Food.com.
Provided by Dancer
Categories Lamb/Sheep
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Generously rub leg of lamb with olive oil.
- Season lamb with all the ingredients listed, making sure that they are evenly distributed.
- Place leg of lamb on a rack in a roasting pan.
- Preheat oven to 325 degrees and bake leg of lamb uncovered for 30 minutes per pound or until internal temperature reaches 120 to 130 degrees at the thickest point.
ROASTED BONELESS LEG OF LAMB
This medium rare roasted boneless leg of lamb is so delicious!
Provided by Elaine Benoit
Categories Meat
Time 1h30m
Number Of Ingredients 10
Steps:
- Take lamb out an hour before proceeding. You want it to be close to room temperature
- Preheat oven to 425 degrees F
- Place the onion slices on the bottom of a roasting pan and place leg of lamb on top of the onions
- In a small bowl add rosemary, sage, parsley, oregano and pepper and mix together
- Dribble olive oil on leg of lamb and rub it all over the lamb, including the bottom
- Sprinkle the herbs, spices and garlic on the lamb and rub it into it
- Stick a meat thermometer in the meat - or use a digital thermometer.
- Place leg of lamb into the oven for 15 minutes
- Reduce temporature to 325 degrees F and roast until lamb is 125 - 130 degrees internally for medium rare
- Take leg of lamb out and let rest for 15 minutes before cutting it at a slight angle towards the larger part of the lamb
- Plate
- Smile
- Enjoy
Nutrition Facts : ServingSize 1 serving, Calories 146 kcal, Protein 19 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 59 mg, Sodium 58 mg, Carbohydrate 1 g, Fiber 1 g, Sugar 1 g
GREEK BONELESS LEG OF LAMB (SLOW COOKER)
Flavorful, fall-apart tender boneless leg of lamb, seasoned Greek-style with loads of garlic, rosemary, oregano. Let your slow cooker do all the magic as this lamb leg cooks along with pearl onions in a special wine broth. See notes if you need braising instructions instead. And be sure to check out all the suggestions for what to serve along.
Provided by The Mediterranean Dish
Categories Meat and Poultry/Entree
Time 6h20m
Number Of Ingredients 14
Steps:
- Pat lamb dry and season generously with kosher salt and black pepper on all sides (if you have the time, set it aside at room temperature for up to 1 hour, otherwise continue on)
- Coat the bottom of a large skillet (I used my cast iron skillet) with a little bit of extra virgin olive oil. Heat skillet over medium heat until oil is shimmering but not smoking. Add the lamb and brown well on all sides (increase heat to medium-high if needed); about 7 minutes. Remove from heat and let cool enough to handle.
- Cut a few slits into the lamb on both sides and insert a slice of garlic in each of the slits.
- Now make a wet garlic spice rub for the lamb. In a small bowl, combine the minced garlic, rosemary, thyme, oregano, and paprika. Add lemon juice and 3 tbsp extra virgin olive oil. Coat lamb on all sides with the garlic spice rub.
- Add pearl onions (or shallots) to the bottom of a large slow cooker (crock pot). Add wine and broth, then add the spiced lamb on top.
- Cover slow cooker and set on high for 3 to 4 hours or on low for 5 to 6 hours until lamb is fork-tender and you can easily pull it apart.
- Transfer to a serving platter adding the cooking juice on top or to the side to serve along. (See sides to serve along in the notes)
Nutrition Facts : Calories 179 calories, Sugar 4.4 g, Sodium 217.2 mg, Fat 12.9 g, SaturatedFat 2.1 g, TransFat 0 g, Carbohydrate 13.2 g, Fiber 2.1 g, Protein 5.1 g, Cholesterol 8.7 mg
SLOW ROASTED SHOULDER OR LEG OF LAMB
I love this recipe because I can prepare everything the day before and on the day everyone arrives I am unstressed and relaxed.
Provided by MKTH
Yield Serves: 6 - 8
Number Of Ingredients 11
Steps:
- Make incisions into the lamb with a knife. Take one sprig of rosemary and pull off clumps of leaves; halve and quarter the 5 garlic cloves. Stuff the rosemary and garlic pieces deep down into the incisions you have made in the lamb. Chop the bulb of garlic in half. Place the 2 sprigs of rosemary in a well greased oven roasting dish and place the lamb on top. Squeeze one half of the lemon over the lamb and tuck both halves tightly around the lamb â€" cut side down. Tuck the 2 halves of the garlic head; cut side down, tightly around the lamb. Pour olive oil liberally (+- 40 â€" 40 ml) over the lamb and rub in with your hands. Sprinkle with salt and pepper. Place uncovered in a preheated oven at 220 C for 25 minutes. Remove from oven and reduce oven temperature to 160 C. Pour wine over and around meat. Take some greaseproof paper and wet it under a tap, wring/crumple dry â€" then smooth out, but not too much. Place damp paper over roasting pan and cover tightly with tin foil. Bake for about 5 ½ to 6 hours. Remove from oven and allow to stand for 40 minutes. Place meat on a board and slice or pull apart. Place meat slices in greased casserole. Place roasting pan on top of stove with the plates on. Remove stalks bits of rosemary from roasting pan, squeeze out lemons and discard, squeeze out bulbs of garlic and discard the papery bits leaving the creamy garlic puree behind. Mash and stir the juices. Add sliced mushrooms (optional) and toss about until mixture is simmering, you may add +- 100 ml water/wine or stock to loosen. Remove from heat and add cream. Stir and pour over meat, cover. You can refrigerate for up to 2 days before your party. Reheat at 180 C for about half an hour â€" until meat is hot and sauce is bubbly.
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- Using a small paring knife, make 12 slits at equal intervals all over the lamb. Insert the halved cloves into each slit.
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- Purchase boneless leg of lamb, that is usually tied. I usually until it, and season on top, you don’t need to season the inside, since with slow cooking the seasoning will eventually get inside.
BONE-IN OR BONELESS LEG OF LAMB - KEVIN IS COOKING
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- Cut and quarter the onion and orange. Break up the head of garlic and remove skins or have 15-20 cloves peeled and ready. Rough chop the celery and set all in the bottom of a large roasting pan with the carrots and rosemary.
- Lay the leg of lamb on top and season generously with kosher salt and black pepper on both sides. Leave the bone side up and pour in the beef broth and water. Drizzle the olive oil on top of lamb and then cover with aluminum foil and place in the hot oven for 5 hours (See Note 2 for different weights and roasting times).
- Remove from oven and set aluminum foil aside. Carefully flip leg of lamb, baste with pan juices and return to oven to roast, uncovered for 45 minutes or until the outside is a rich, golden brown.
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Ratings 23Calories 213 per servingCategory Dinner
- Combine crushed garlic, rosemary, lemon juice, mustard, olive oil, salt and pepper; mix well and rub mixture all over lamb.
- Roast in the oven until medium-rare and a meat thermometer inserted in center reads 135-140ºF, anywhere from 70 minutes and up depending on the size of your roast.
PULLED SLOW ROASTED LEG OF LAMB - TASTE AND SEE
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- Remove the netting from the lamb leg. Pat dry with some paper towels. I trimmed some of the fat off the top of the leg with a small serrated knife.
- Use a small knife to make 15-20 small 1-2 inch deep slits all over the lamb. Insert the garlic cloves (or pieces of the cloves) into the slits and press them in firmly.
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5/5 (2)Total Time 1 hr 45 minsCategory Main CourseCalories 255 per serving
- If lamb roast is tied, untie and unroll. Trim away thick areas of fat and tendon from the top and bottom of the roast, leaving a thin layer of fat on top.
- Whisk together all Dijon Herb Paste ingredients in a medium bowl until they emulsify into a uniform paste.
- Spread 1/3 of herb paste all over underside of roast. Roll roast back up into its original shape and snugly tie in the center and at both ends with three lengths of kitchen twine. Rub outside all over with remaining herb paste. Transfer roast, seam side down, to rack on prepared baking sheet and let stand at room temperature while the oven preheats.
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- Preheat oven to 425 degrees F. In a medium roasting pan or Dutch oven, place boneless leg of lamb roast and make 15 inserts with a paring knife. Stick garlic slice into each opening until you run out of garlic.
- Rub roast with oil all around. Then sprinkle one side with half of rosemary, salt and pepper. Turn around and repeat on another side.
- Bake uncovered according until desired doneness. Remember meat will keep "cooking" as it rests.°Medium Rare: 130 - 135 degrees F internal temperature - about 16 minutes/lb.°Medium Well: 140 - 145 F internal temperature - about 18 minutes/lb.°Well-Done: 150 - 155 F internal temperature - about 20 minutes/lb.
- My best advice for 4-5 lbs roast is to check internal temperature after 1 hour and go from there. For 2-3 lbs roast, check after 45 minutes. It all comes down to checking often after a certain period of time towards the end.
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