Blackened Leg Of Lamb With Mint Sauce Recipes

LEG OF LAMB WITH MINT SAUCE

Steps:

• Preheat oven to 450 degrees, with rack in lower third. Rub lamb with a generous amount of salt and pepper, then rub with oil. With the tip of a sharp paring knife, cut twenty 1/2-inch-deep slits all over lamb; insert garlic slivers into openings.
• Place lamb on a roasting rack set on a rimmed baking sheet; place in oven. Immediately reduce oven temperature to 325 degrees. Roast lamb until an instant-read thermometer inserted in the thickest part (avoiding bone) registers 125 degrees to 135 degrees for rare, or 135 degrees to 140 degrees for medium, 1 1/4 to 1 3/4 hours. Remove from oven; let rest 10 to 15 minutes before carving.
• Meanwhile, make the mint sauce: In a small saucepan, bring vinegar, sugar, and water to a boil. Reduce heat; simmer until liquid is syrupy and reduced to 1 cup, 10 to 15 minutes. Remove from heat; stir in mint, and let cool completely.

PAPRIKA ROAST LEG OF LAMB WITH MINT SAUCE

Steps:

• Marinate the lamb: Combine the olive oil, lemon juice, garlic, paprika, cumin, oregano, red pepper flakes, 2 teaspoons salt and several grinds of black pepper in a medium bowl; whisk until smooth. Place the lamb on a rimmed baking sheet or in a roasting pan; poke about 10 slits into each side with the tip of a paring knife. Rub the marinade all over the lamb, massaging it into the meat and slits. Cover and refrigerate overnight.
• Remove the lamb from the refrigerator and bring to room temperature about 1 hour before roasting. Preheat the oven to 350 degrees F and set a rack in a roasting pan. Wipe any excess marinade off the lamb and season all over with salt and pepper; transfer to the rack. Roast until a thermometer inserted into the thickest part registers 130 degrees F to 135 degrees F, about 1 hour 50 minutes. Remove from the oven, transfer to a cutting board and let rest 30 to 45 minutes before carving.
• Meanwhile, make the mint sauce: Combine the mint, parsley, garlic, mustard, capers, lemon juice, sugar, red pepper flakes and 1/4 teaspoon salt in a blender and puree until smooth. With the machine running, slowly drizzle in the olive oil and blend until smooth. Transfer to a bowl. Carve the lamb and serve with the sauce.

SLOW-COOKED LEG OF LAMB WITH FRESH MINT SAUCE

Steps:

• Preheat oven to 250 degrees. Mince garlic and mix with salt. With a small sharp knife, poke holes all over lamb and insert some garlic-salt mixture into each hole. Smear any remaining mixture on lamb skin, then sprinkle with additional salt, if desired, and pepper. Place lamb in roasting pan, cover lightly with aluminum foil and put it in oven.
• Cook for 4 hours, then remove foil. Cook for about 2 more hours, or until a sharp, thin-bladed knife can be easily inserted into meat. If lamb skin is not browned, raise heat to 400 degrees for 10 minutes.
• To make mint sauce, combine vinegar and sugar in a small saucepan with 1/3 cup water and a pinch of salt. Bring to a boil and cook for about 30 seconds longer. Cool for a few minutes, then place in a blender with mint; blend until smooth. Keep at room temperature until ready to serve (or refrigerate overnight and return to room temperature before serving).
• Carve lamb and spoon pan juices over slices. Serve hot, passing sauce at table.

BLACKENED LEG OF LAMB WITH MINT SAUCE

Steps:

• With a sharp knife, cut small holes randamly in lamb.
• Insert garlic slivers into holes, leaving tops showing.
• Combine vinegar, worcestershire sauce,ketchup,water, mustard,salt and pepper.
• Marinate lamb in this mixture for at least 6 - 8 hours.
• Bake uncovered in a 300 oven for 40 minutes per pound.
• Baste every 30 minutes.
• ( If you prefer lamb less done, reduce cooking time.).
• The lamb will have a black crusty appearance, but will be tender and moist on the inside.
• Remove garlic slivers.
• Serve lamb with mint sauce.
• To make mint sauce, combine all ingredients and heat until melted.