ROAST LEG OF LAMB
"A simple herb mixture on this roast provides irresistible flavor," relates Sharon Cusson of Augusta, Maine.
Provided by Taste of Home
Categories Dinner
Time 2h5m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 325°. Place lamb on a rack in a shallow roasting pan, fat side up. Cut 12-14 slits 1/2-in. deep in roast. Combine garlic, thyme, marjoram, oregano, salt and pepper; spoon 2 teaspoons into the slits. Brush roast with oil; rub with remaining herb mixture. , Bake, uncovered, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 2 to 2-1/2 hours. Let meat stand 15 minutes before slicing.
Nutrition Facts : Calories 227 calories, Fat 9g fat (4g saturated fat), Cholesterol 122mg cholesterol, Sodium 114mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges
EASY ROAST LEG OF LAMB
This is an easy leg of lamb recipe that has been a family tradition for years around the holidays. Very little prep work required, however patience is a must.
Provided by BOER_S
Categories Meat and Poultry Recipes Lamb Leg
Time 1h30m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Rub the leg of lamb all over with salt and pepper. Use a small knife to make punctures in the lamb about 1 inch apart. Press slivers of garlic into each hole so that they are about 1/2 inch below the surface. Place the meat in a roasting pan. You can either remove the rosemary from the stalk and sprinkle and rub into the meat on all sides, or you can simply use the string from the lamb to secure against it. Pour the can of tomato sauce over the whole thing.
- Bake for 45 minutes in the preheated oven, then lower the temperature to 325 degrees F (160 degrees C), and continue roasting until the internal temperature of the meat is at least 160 degrees F (70 degrees C), about 15 minutes. If you want the meat well done, wait until the internal temperature reaches 170 degrees F (75 degrees C).
Nutrition Facts : Calories 500.4 calories, Carbohydrate 8 g, Cholesterol 200.7 mg, Fat 28 g, Fiber 2 g, Protein 52.2 g, SaturatedFat 13.5 g, Sodium 1220.4 mg, Sugar 4.2 g
ROAST LEG OF LAMB
Cooking peeled potatoes in the pan around the roast is yummy. The only other things you need are gravy made from the pan drippings and a fresh vegetable.
Provided by MBENHAM
Categories Meat and Poultry Recipes Lamb Leg
Time 2h10m
Yield 12
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cut slits in the top of the leg of lamb every 3 to 4 inches, deep enough to push slices of garlic down into the meat. Salt and pepper generously all over the top of lamb, place several sprigs of fresh rosemary under and on top of the lamb. Place lamb on roasting pan.
- Roast in preheated oven until the lamb is cooked to your desired doneness, about 1 3/4 to 2 hours. Do not overcook the lamb, the flavor is best if meat is still slightly pink. Let rest at least 10 minutes before carving.
Nutrition Facts : Calories 381.8 calories, Carbohydrate 0.4 g, Cholesterol 136.1 mg, Fat 25.3 g, Fiber 0.1 g, Protein 35.8 g, SaturatedFat 11 g, Sodium 136.3 mg
FLAVORFUL ROAST LEG OF LAMB
A fellow JAP chef asked me if I had a recipe for a roast leg of lamb, so I went through my archives, and came up with this one. One thing that I have found in my cooking journey is that people either love or hate lamb. I don't find too many people in the middle. I think that this recipe is sure to change a few minds towards the positive. This recipe is for a 4-pound leg of lamb, which is what I had at the time.
Provided by Andy Anderson ! @ThePretentiousChef
Categories Other Main Dishes
Number Of Ingredients 10
Steps:
- In the bowl of a food processor fitted with an S-blade, add the honey, mustard, freshly ground black pepper, lemon zest, lemon juice, rosemary, and balsamic vinegar.
- Blend until smooth.
- Brush the marinade onto the lamb, cover with cling wrap, and allow to marinate in the refrigerator for 24, or up to 48 hours.
- Place rack in the bottom position, and preheat oven to 425f (220c)
- Remove lamb from refrigerator, unwrap, and place in a roasting pan with a V rack. Add one cup of water to the bottom of the roasting pan.
- Sprinkle with the sea salt, or to taste.
- Tent the top of the lamb with aluminum foil.
- Place in the preheated oven and roast for 25 minutes.
- Reduce heat to 350f (176c), and remove the aluminum foil, and continue to roast until the internal temperature (taken with a meat thermometer) reaches 145f (63c) or medium rare. I wouldn't recommend going much higher. Depending on your oven, and the lamb, this process should take about 1.5 to 2 hours.
- Chef's Note: As with all roasted meats, allow to rest, tented, for about 10 minutes before carving.
- Chef's Tip: To keep the lamb juicy, every 20 minutes, use the water and accumulated pans juices to baste the lamb.
- Chef's Note: This recipe is only for the leg of lamb. I might recommend add some carrots, and potatoes to the roasting pan.
- Chef's Tip: To kick up the flavor, use a pairing knife to cut slits in the lamb, and insert cloves of garlic.
- Chef's Tip: You want to go crazy... let's go crazy. Take strips of uncooked bacon, and drape them over the lamb before putting in the oven. The bacon will impart great flavor, and keep the lamb nice and moist at the same time.
- Chef's Tip: Take the pan drippings, add a bit of red wine and red currant jelly, and reduce over a medium heat. Pour over the lamb before serving.
- Keep the faith, and keep cooking.
ROAST LEG OF LAMB
A simple recipe with sensational flavor! I've adopted this recipe as it didn't have a loving owner. I have made it myself though and must say it makes an impressive sunday roast! Instead of using dried rosemary, you can also use fresh sprigs and insert them into the cuts with the garlic slivers.
Provided by -Sylvie-
Categories Lamb/Sheep
Time 2h10m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Remove lamb from refrigerator 1 hour before roasting.
- Preheat oven to 400°F/200°C/Gas 6.
- Make small slits just large enough for garlic slivers evenly in the leg of lamb, and insert the garlic slivers.
- Rub all over with lemon juice, then pat the rosemary and black pepper evenly over the surface. Sprinkle with salt to taste. If you're using fresh rosemary, just insert the sprigs with the garlic slivers into the cuts you made.
- Place lamb, fat side up on a rack in an uncovered pan.
- Roast 30 minutes to a pound or until the internal temperature reaches 175-180°F, for meat well done. If you prefer slightly rare lamb, roast until 160-165°F.
- When done, remove from oven, cover the roast in foil and allow it to rest for 20 minutes before carving.
- If you also want delicious rich gravy, place a 1 1/2 cups of lamb or beef stock in the bottom of the pan before you put the lamb in the oven, making sure that the rack sits above the liquid and the meat doesn't touch it. You can also add a sprig or two of rosemary to it and if you want baste the lamb a couple of times while it's roasting. Just before serving bring the liquid to a simmer on the stove top, making sure you whisk it well and scrape all the bits from the sides and the bottom of the pan. If you want more gravy you can add some extra stock or some of the water you have cooked your vegetables inches Mix 1tbsp of cornflour with 2tbsp of water and whisk it into the stock. Simmer until thickened and you have a wonderful gravy.
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.
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- Boneless or Bone-In? A bone-in lamb leg can be a little trickier to carve but adds a richness in flavor. The meat of the bone-lamb is fattier, more tender, and the cut is more evenly shaped, making it easier to cook evenly.
- Leg of Lamb Roast Seasoning Guide. Lamb has such a robust flavor, making it an ideal carrier for seasonings. Cuts from the shank, shoulder, and leg have more fat, creating a more grassy, well-balanced flavor.
- The Perfect Roast. Rare, Medium, or Well? It’s all about personal preferences when cooking a leg of lamb roast. When cooking for a small group of family or friends, leaning on the medium-rare to medium side is a safe bet.
- Defrosting Your Leg of Lamb. Be extremely careful when handling raw foods, that it does not come in contact with other foods. There are two methods for thawing your leg of lamb roast.
- Cooking Your Leg of Lamb From Frozen. First, preheat your oven to 300 to 375 F. Place the leg of lamb roast on a roasting pan and set on the middle or roasting rack.
TOP 10 RECIPES FOR SUCCULENT ROAST LAMB
From allrecipes.com
- Roast Leg of Lamb. This simple recipe is as easy as it gets. Slivers of garlic are inserted into the meat before it's roasted with salt, pepper, and springs of fresh rosemary.
- Chef John's Roasted Leg of Lamb. Chef John flavors this boneless lamb roast with pomegranate molasses, garlic, rosemary, cumin, mint, and Aleppo pepper.
- Roast Leg of Lamb with Rosemary. An overnight marinade of fresh rosemary, garlic, mustard, honey, and lemon zest amps up the flavor of this bold roast.
- Stuffed Leg of Lamb with Balsamic-Fig-Basil Sauce. This deboned and butterflied leg of lamb is stuffed with dried plums, currants, almonds, creme de cassis, and mint.
- Roasted Rack of Lamb. A crust of bread crumbs, garlic, rosemary, salt, pepper, and Dijon mustard gives this tender rack of lamb an extra layer of flavor with every bite.
- Mint Crusted Rack of Lamb. For this version, the crust goes in a sweeter direction, with mint, honey, rice vinegar, and Dijon mustard. Get the Recipe: Mint Crusted Rack of Lamb.
- Moroccan Lamb with Shiraz Honey Sauce. You'll rub a rack of lamb with a Moroccan spice mix called ras el hanout for a quick lamb roast that's done in about 50 minutes.
- Rack of Lamb with Blueberry Sauce. Lamb pairs beautifully with fruit, as you'll see in this recipe for lamb and blueberries. Of course, you can use frozen blueberries when fresh aren't available.
- Pistachio Crusted Rack of Lamb. Crunchy pistachios and tangy Dijon mustard team up with bread crumbs and herbes de Provence to make the crust for this special occasion roast.
- Rack of Lamb with Strawberry Mint Sauce. Sweet and savory come together when you serve this mustard-crusted roast with a minty strawberry sauce. Get the Recipe: Rack of Lamb with Strawberry Mint Sauce.
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