ROASTED WHOLE LEG OF LAMB WITH FRESH HERB RUB
The aroma of a roasting leg of lamb will entice you with delicious promise long before you sit down to eat. This classic preparation-smothered with Dijon mustard and herbs, surrounded by spring vegetables, and served with a rich pan sauce-makes a dramatic focal point for a meal, especially Easter.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 15
Steps:
- Preheat oven to 500 degrees. Season lamb with salt and pepper. Make 1-inch slits all over; place a sliver of garlic in each. Rub 2 tablespoons mustard over lamb; coat evenly with thyme and rosemary, patting gently.
- Rub oil over bottom of roasting pan; cover with herb bunches. Place lamb on top. Roast 20 minutes; reduce heat to 375 degrees. Add onions, carrots, celery, and potatoes; season with salt and pepper. Roast until meat thermometer inserted near center, avoiding bone, reads 140 degrees, about 70 minutes. Transfer lamb and vegetables to a platter; let rest 20 minutes.
- Meanwhile, make sauce: Knead flour and butter together. Pour off fat; place pan over medium heat. Add wine; reduce by half. Add remaining mustard and stock. Stir; reduce slightly. Strain into a saucepan; simmer. Add butter mixture in small pieces, whisking constantly. Remove from heat; season with salt and pepper. Garnish with herbs.
GRILLED LEG OF LAMB
Provided by Ina Garten
Categories main-dish
Time 1h27m
Yield 8 to 12 servings
Number Of Ingredients 8
Steps:
- Combine the yogurt, olive oil, lemon zest and juice, rosemary, salt, and pepper in a large non-reactive bowl. Add the lamb, making sure it is covered with marinade. Marinate in the refrigerator, covered, overnight or for up to 3 days.
- Bring the lamb to room temperature. Prepare a charcoal grill with hot coals. Scrape the marinade off the lamb, wipe the meat with paper towels, and season it generously with salt and pepper. Brush the grill with oil to keep the lamb from sticking, and grill on both sides until the internal temperature is 120 to 125 degrees for rare. This will take 40 minutes to 1 hour, depending on how hot the grill is.
- Remove the lamb to a cutting board, cover with aluminum foil, and allow to rest for 20 minutes. Then slice 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.
BEST LEG OF LAMB
When Julia Child visited my cousin's winery 20 years ago for a TV segment, she prepared a leg of lamb recipe using these ingredients. She didn't give the amounts, but I've come close to recreating them. -Karen McAshan, Kerrville, Texas
Provided by Taste of Home
Categories Dinner
Time 2h45m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the first 7 ingredients; rub over leg of lamb. Cover and refrigerate overnight., Place lamb, fat side up, on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 1-1/2 hours., Add broth to pan; cover loosely with foil. Bake 1 to 1-1/2 hours longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10-15 minutes before slicing.
Nutrition Facts : Calories 246 calories, Fat 11g fat (4g saturated fat), Cholesterol 120mg cholesterol, Sodium 320mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 33g protein. Diabetic Exchanges
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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