Boneless Leg Of Lamb Recipe Food Network Recipes

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HERB-ROASTED LAMB



Herb-Roasted Lamb image

Celebrate with Ina Garten's easy Herb-Roasted Lamb recipe from Barefoot Contessa on Food Network. Fresh rosemary gives it flavor, while potatoes make it a meal.

Provided by Ina Garten

Categories     main-dish

Time 2h20m

Yield 10 servings

Number Of Ingredients 8

12 large unpeeled garlic cloves, divided
1 tablespoon chopped fresh rosemary leaves
Kosher salt
Freshly ground black pepper
2 tablespoons unsalted butter, melted
1 (6-pound) boneless leg of lamb, trimmed and tied
4 to 5 pounds small unpeeled potatoes (16 to 20 potatoes)
2 tablespoons good olive oil

Steps:

  • Preheat the oven to 450 degrees F. Place the oven rack in the lower third of the oven so the lamb will sit in the middle of the oven.
  • Peel 6 of the cloves of garlic and place them in the bowl of a food processor fitted with the steel blade. Add the rosemary, 1 tablespoon salt, 1 teaspoon pepper, and butter. Process until the garlic and rosemary are finely minced. Thoroughly coat the top and sides of the lamb with the rosemary mixture. Allow to sit at room temperature for 30 minutes to 1 hour.
  • Toss the potatoes and remaining unpeeled garlic in a bowl with the olive oil and sprinkle with salt. Place in the bottom of a large roasting pan. Place the lamb on top of the potatoes. Roast for 20 minutes. Turn the heat down to 350 degrees F and roast for another 1 to 1 1/4 hours, until a meat thermometer registers 130 to 135 degrees F for medium-rare. Place the lamb on a cutting board, cover with aluminum foil, and allow to rest for 15 minutes. Slice and serve with the potatoes.

ROASTED LEG OF LAMB



Roasted Leg of Lamb image

Provided by Bobby Flay

Categories     main-dish

Time 3h5m

Yield 6 servings

Number Of Ingredients 10

1 (7-pound) semi-boneless leg of lamb, aitchbone removed, fat trimmed to 1/4-inch thick, and lamb tied
8 garlic cloves
1 cup flat-leaf parsley
1/4 cup fresh mint leaves
2 teaspoons lemon zest
2 lemons, juiced
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1/2 cup olive oil
Pita bread, wrapped in foil and warmed in the oven

Steps:

  • Pat lamb dry and score fat by making shallow cuts all over with tip of a sharp small knife.
  • Place garlic, parsley, mint, lemon zest and juice, salt, pepper, and oil in a food processor and process until smooth. Rub the paste all over the lamb and place in a lightly oiled roasting pan. Let stand at room temperature for 30 minutes.
  • Preheat oven to 425 degrees F.
  • Roast lamb in middle of oven for 20 minutes, reduce heat to 350, and cook until an instant-read thermometer inserted 2 inches into thickest part of meat (not touching bone) registers 135 degrees F, about 1 3/4 hours.
  • Transfer to a cutting board and let stand 15 to 25 minutes (the internal temperature will rise to about 145 degrees F for medium). Slice the meat against the grain and serve with pita.

ROSEMARY AND GARLIC ROAST LEG OF LAMB



Rosemary and Garlic Roast Leg of Lamb image

Provided by Food Network

Categories     main-dish

Time 2h5m

Yield 6 to 8 servings

Number Of Ingredients 10

1 leg of lamb, bone in (about 6 to 7 1/2 pounds)
1/4 cup fresh lemon juice
8 cloves garlic, minced
3 tablespoons chopped fresh rosemary leaves
1 tablespoon salt
2 teaspoons coarsely ground black pepper
1 cup chopped fresh herbs (combination of rosemary, chives, and parsley)
2 cups diced onions
2 cups chicken stock
1 cup red wine

Steps:

  • Preheat the oven to 400 degrees F.
  • Using your hands, rub the lamb all over with the lemon juice. Pat the garlic and rosemary evenly all over the surface of the meat. Season the meat with the salt and pepper and place the lamb in a roasting pan. Place the lamb in the oven and roast for 30 minutes. Reduce the oven temperature to 350 degrees F and continue to cook for about 1 hour longer for medium-rare, or until a meat thermometer inserted into the center of the roast registers about 145 degrees F to 150 degrees F (be careful that the thermometer does not touch the bone.) Remove lamb from pan and allow to rest for 10 to 15 minutes before carving.
  • Position the roasting pan over your stove burners. Add mixed herbs and onions to pan, and stir to combine with pan drippings. Add chicken stock and wine to deglaze the pan, scraping the bottom with a wooden spoon to release any fond. Reduce over high heat until sauce consistency. Strain before serving, if desired. Slice lamb and serve with sauce drizzled over the top.

ROASTED LEG OF LAMB



Roasted Leg of Lamb image

Provided by Alex Guarnaschelli

Categories     main-dish

Time 4h35m

Yield 6 to 8 servings

Number Of Ingredients 9

1 (6 to 8 pound) leg of lamb, bone-in
3 tablespoons Dijon mustard, divided
1 cup dry white wine
2 cloves garlic, peeled and lightly crushed
Sea or kosher salt
Freshly ground black pepper
1 small bunch fresh thyme, leaves removed from stem
2 tablespoons extra-virgin olive oil
2 tablespoons dry sherry

Steps:

  • Place the lamb on a sheet pan covered with foil. In a bowl, combine 2 tablespoons of Dijon mustard, white wine, garlic, salt, black pepper, and thyme leaves. Stir to blend and rub all over the lamb. Cover and place it in the refrigerator to marinate for a few hours or overnight, turning the lamb over from time to time and recoating it with the marinade.
  • Preheat the oven to 425 degrees F. Remove the lamb from the marinade and season on all sides with salt, pepper and olive oil. Reserve the leftover marinade for later use.
  • In a roasting pan fitted with a roasting rack place the lamb, fatty side up, on the rack and place it in the center of the oven. . Having the leg elevated off the bottom of the pan will allow for more even roasting. At 425 degrees F, the roast should start to brown fairly quickly.
  • After 25 to 30 minutes, lower the oven temperature to 350 degrees F. I usually count between 12 to 14 minutes per pound of meat (including the weight of the bone) for a roast. When the oven heat is lowered, count about 30 to 40 minutes and then check the inner temperature of the thickest part of the roast with an instant-read thermometer. Cook it to about 130 degrees F. The meat, once it "rests" will be a nice medium rare. Remove the roast and turn it fat side down onto a flat surface to rest. Resting the lamb on the opposite side will help to redistribute the juices. Note: Save the pan drippings.
  • Place the roasting pan on the stove over medium low heat. Add the reserved marinade, dry sherry and 1 tablespoon Dijon mustard. Whisk together and simmer until thick. Transfer the sauce to a gravy boat and serve with lamb.
  • Slice the lamb (against the grain) and serve family style.

GRILLED BONELESS LEG OF LAMB



Grilled Boneless Leg of Lamb image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 2 to 3 servings, plus 1 pound of leftovers

Number Of Ingredients 11

1 small boneless leg of lamb, 2 3/4 pounds, ask your butcher to butterfly the leg for you
Coarse salt and black pepper
6 cloves crushed garlic
1 bunch fresh mint leaves, washed
1/2 cup extra-virgin olive oil, for drizzling
Wedges lemon or grapefruit
Baby Potatoes, recipe follows
1 1/2 pounds very small potatoes, halved, leave 1 1/2 inch potatoes or smaller whole
Extra-virgin olive oil, for drizzling
1 teaspoon cumin seeds
Coarse salt

Steps:

  • Preheat a grill or grill pan. Place lamb on a shallow baking pan. Season both sides of the meat with salt and coarse black pepper. In a food processor, puree the garlic, mint, salt and pepper, then add the extra-virgin olive oil in a slow stream. Pour marinade over the lamb and rub into the meat. Place on grill and cook on 1 side for 10 minutes. Flip lamb, cover with aluminum foil and grill for another 10 minutes.
  • Remove lamb from grill pan and let rest for 10 minutes for juices to redistribute. Slice and serve. Squeeze a wedge of lemon or grapefruit over the meat and enjoy. Reserve 1 pound of the meat for the next day's recipe, see below. Complete this menu with Baby Potatoes with Cumin and Watercress Salad with Lime Dressing.
  • Set potatoes on a cookie sheet and drizzle them with just enough oil to lightly coat them, about 1 1/2 tablespoons. Toss potatoes with cumin seed and roast 20 minutes at 400 in a hot oven, then broil 5 minutes on high to brown edges of the cut potatoes. If you are making them with the above recipe for lamb, set the baking sheet with the potatoes in the oven along side the lamb on the same rack. Toss cooked potatoes with salt, to your taste, and serve.
  • 1 bunch watercress, trimmed and coarsely chopped
  • 4 sprigs fresh mint, chopped, 2 tablespoons
  • A handful of flat-leaf parsley, chopped
  • 1 heart of romaine, coarsely chopped
  • 1 ripe lime, juiced
  • 1 teaspoon sugar
  • 3 tablespoons extra-virgin olive oil, eyeball it
  • Coarse salt and pepper
  • Combine watercress, mint, parsley and romaine in a small salad bowl. Combine lime juice and sugar in a small dressing bowl. Whisk oil into lime juice in a slow stream. Pour dressing over the salad and season with salt and pepper, to your taste.

SILENCE OF THE LEG O' LAMB



Silence of the Leg O' Lamb image

Provided by Alton Brown

Categories     main-dish

Time 1h45m

Yield 6 servings

Number Of Ingredients 9

1 sirloin end leg of lamb, boned, and trussed
4 cloves garlic
8 fresh mint leaves
1 tablespoon brown sugar
1 tablespoon kosher salt
2 teaspoons black pepper
5 tablespoons strong mustard, such as Dijon
2 tablespoons canola oil
2 sprigs fresh rosemary

Steps:

  • Roughly chop the garlic cloves in the food processor. Add the mint and repeat. Add the brown sugar, salt, pepper, mustard, and oil and blend to a paste. Spread the paste evenly on the meat side of the roast. Roll the leg into a roast shape and tie with cotton butcher's twine. Fire 2 quarts (1 chimney's worth) of charcoal (natural chunk is best). When charcoal is lightly covered with gray ash, split the coals into 2 piles and move them to the far sides of the cooker. Close the lid and allow the grate to heat. Then, place the lamb, skin side up, on the middle of the hot grate. Add the rosemary sprigs to the charcoal briquettes and close the lid and grill. After 20 minutes, flip the roast and rotate it 180 degrees. Insert the probe thermometer into the roast and continue to grill until it reaches an internal temperature of 135 degrees, about 25 to 30 minutes. Remove the roast at 135 degrees. Remove the butcher's twine from the roast. Cover with foil and rest it for 15 minutes before serving.

HERB CHEESE BONELESS LEG OF LAMB



Herb Cheese Boneless Leg of Lamb image

I have made this dish a few times and it is just wonderful. It is best prepared on a grill, and this is the way the instructions are given, but it can easily be prepared in the oven as well. The cut that I buy for this has the netting, but you can use butcher's twine if the netting is not available to keep the roast together while it cooks.

Provided by Morrison

Categories     Lamb/Sheep

Time 1h50m

Yield 8-10 serving(s)

Number Of Ingredients 5

4 -5 lbs boneless leg of lamb
1 cup herb cheese spread (pre-packaged, or one that you make from cream cheese and butter)
2 cups cabernet sauvignon wine
thyme
garlic, minced (to taste)

Steps:

  • Fillet the leg of lamb on a cutting board and pound it flat with a meat mallet or rolling pin.
  • Spread the cheese mixture on the inside of the meat (fat goes on the outside) with a rubber spatula or large spoon.
  • Roll roast back into pill shape, place back into netting or tie together with twine.
  • Place in a large serving dish, or gallon size zipper bag and pour in wine. Let marinate for 1-2 hours in refrigerator, turning at least once.
  • Remove roast from fridge and allow to come to room temperature, sprinkle with thyme and rub with minced garlic.
  • Heat grill to 325°F.
  • When grill is hot place the roast directly over the fire and sear for 4-5 minutes per side.
  • After searing, set the roast to the side of the fire (indirect heat) for the remainder of the cooking time.
  • Cook 25 min/lb for medium doneness at 300-325°F.
  • Remove from heat and allow to rest for 10 minutes before carving.

Nutrition Facts : Calories 652.6, Fat 44.7, SaturatedFat 20.6, Cholesterol 172.1, Sodium 587.7, Carbohydrate 4, Protein 45.3

AUSSIE BARBECUED BONELESS LEG OF LAMB



Aussie Barbecued Boneless Leg of Lamb image

Well worth every hour of waiting for this to slow cook on the grill (or oven). You'll have plenty of time to enjoy your favorite appetizers and cocktails while basting and keeping the coals going. An absolutely divine recipe for Lamb!

Provided by sassafrasnanc

Categories     Lamb/Sheep

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 17

1 cup vegetable oil
1/2 cup white vinegar
2 garlic cloves, minced
1 tablespoon salt
1/2 teaspoon black pepper (to taste)
3 lbs boneless leg of lamb, trimmed of fat
1/2 cup water
1/2 cup lemon juice
3/4 cup vegetable oil
2 1/2 cups tomato puree
2 cups onions, chopped
2 tablespoons white vinegar
2 teaspoons hot pepper sauce, such as tabasco
1 teaspoon hot green chili pepper, minced
2 garlic cloves, minced
1 tablespoon mustard powder
1 teaspoon salt

Steps:

  • Marinade:.
  • Whisk together the first 5 ingredients and pour into a large resealable plastic bag. Add the leg of lamb coating with the marinade well. Squeeze out extra air and seal the bag. Marinade at room temperature for 2 hours.
  • Basting Mix:.
  • Stir together the remaining ingredients in a saucepan and bring to a boil over medium high heat, reduce to medium low and simmer for 30 minutes until the onions have softened and the sauce has thickened.
  • Preheat outdoor grill to medium low heat. (I prefer the indirect cooking method on my kettle style grill for this).
  • Lightly oil the grate.
  • Remove lamb from marinade (discard the excess marinade) and place on the preheated grill. Baste with the barbecue sauce and grill the lamb for 1 1/2 to 2 hours until it reaches desired temperature. Turn and baste the lamb frequently with the hot barbecue sauce.

Nutrition Facts : Calories 1168.6, Fat 103.1, SaturatedFat 25.2, Cholesterol 156.5, Sodium 1751.9, Carbohydrate 18.2, Fiber 3.2, Sugar 8.1, Protein 43.5

BONELESS LEG OF LAMB



Boneless Leg of Lamb image

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

2 lbs lamb
olive oil
1 cup chopped fresh parsley
1 teaspoon fresh rosemary
1 teaspoon fresh thyme
1 pinch salt
1 pinch pepper

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.

LEG OF LAMB-BONELESS-GREEK STYLE



Leg of Lamb-Boneless-Greek Style image

Make and share this Leg of Lamb-Boneless-Greek Style recipe from Food.com.

Provided by Diana Adcock

Categories     Lamb/Sheep

Time 3h55m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 (5 lb) boneless leg of lamb
1/2 cup fresh lemon juice
2 tablespoons fresh lemon juice, reserved
1/2 cup olive oil
1/4 cup dried oregano
8 garlic cloves, crushed
1 tablespoon salt
2 teaspoons black pepper

Steps:

  • In a large bowl combine the 1/2 cup lemon juice, olive oil, oregano, garlic, salt and pepper.
  • Whisk well.
  • Place lamb in a shallow baking dish and cover with marinade, turning to coat.
  • Marinate for 3 hours or overnight, turning a few times.
  • Preheat oven to 450 degrees.
  • Remove lamb and place on a roasting rack over a baking dish.
  • Cook for 15 minutes, reduce heat to 350 degrees and continue cooking for another 40 minutes.
  • Test for desired doneness.
  • Remove lamb from oven, sprinkle reserved lemon juice over cooked meat, wrap in foil and let stand for 10 to 15 minutes.

Nutrition Facts : Calories 1043.7, Fat 82.7, SaturatedFat 30.6, Cholesterol 260.8, Sodium 1376, Carbohydrate 4, Fiber 0.6, Sugar 0.7, Protein 68.2

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