Garlic Staked Leg Of Lamb With Salad Of Mixed Greens Recipes

LEG OF LAMB WITH GARLIC AND ROSEMARY

Steps:

• Pat lamb dry and score fat by making shallow cuts all over with tip of a sharp small knife.
• Pound garlic to a paste with sea salt using a mortar and pestle (or mince and mash with a heavy knife) and stir together with rosemary and pepper. Put lamb in a lightly oiled roasting pan, then rub paste all over lamb. Let stand at room temperature 30 minutes.
• Preheat oven to 350°F.
• Roast lamb in middle of oven until an instant-read thermometer inserted 2 inches into thickest part of meat (do not touch bone) registers 130°F, 1 1/2 to 1 3/4 hours. Transfer to a cutting board and let stand 15 to 25 minutes (internal temperature will rise to about 140°F for medium-rare).
• Add wine to pan and deglaze by boiling over moderately high heat, stirring and scraping up brown bits, 1 minute. Season pan juices with salt and pepper and serve with lamb.

ROAST GREEK LAMB WITH TZATZIKI, ROASTED VEGETABLES, AND GREEK SALAD

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Open the "pocket" on the wide end of the leg of lamb and stuff with some garlic slices, 1 rosemary sprig, 1 bay leaf, and salt. Make 3 long incisions in the top of the leg with your knife. Stuff remaining garlic, rosemary sprigs, bay leaves, and some salt into the incisions. Season well with salt all over.
• Season eggplant, zucchini, and 1 red onion with salt and tumble into a roasting pan. Place the leg of lamb on top.
• Roast in the preheated oven for 20 minutes. Reduce oven temperature to 300 degrees F (150 degrees C) and cover pan with aluminum foil. Continue baking until lamb is tender, about 2 hours 30 minutes.
• Spread potatoes on a baking sheet. Drizzle with 2 tablespoons olive oil and season with sea salt. Place in the bottom third of the oven. Bake lamb and potatoes for 30 minutes. Remove lamb and let rest while potatoes finish cooking, about 30 minutes more.
• Combine grated cucumber, mint, oregano, and salt in a bowl. Mix in yogurt until well combined. Refrigerate until ready to serve.
• Combine tomatoes, sliced cucumber, sliced red onion, and black olives in a deep-sided dish. Drizzle 3 tablespoons olive oil and red wine vinegar on top. Place feta on top and cover with dried oregano.
• Carve lamb and serve on a big platter. Scoop out vegetables and juices from the roasting pan and add to the platter. Place roasted potatoes, tzatziki, and Greek salad nearby.

ROSEMARY AND GARLIC ROAST LEG OF LAMB

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.

GARLIC-STUDDED LEG OF LAMB

Steps:

• Preheat oven to 325°F. Peel and sliver 4-5 cloves garlic. Make incisions in the leg with a very sharp pointed knife (such as small French paring knife). Force the slivers into the incisions and rub the roast well with salt, pepper, and rosemary or tarragon. Place on a rack and roast until it registers 130-135°F when tested with a meat thermometer. Salt again just before removing from the oven. Allow to stand about 10 minutes before carving.
• Serve with white beans, blended with the pan juices, and a bit of peeled, seeded and finely chopped fresh tomato. Drink a Chinon or a Bourgeuil.
• Variations
• Provençal I: Cut 4-6 cloves garlic into slivers. Make fairly deep incisions in the leg and alternate garlic and anchovy fillets in the incisions (you will not need to add much salt to this anchovied leg). Roast. Serve with a ratatouille and drink a Châteauneuf-du-Pape.
• Provençal II: Make incisions in the leg and stuff with garlic, pistachio nuts, and anchovies, pushing them deep into the incisions. Rub the leg with a touch of thyme and summer savory and roast. Salt lightly and serve with a gratin of eggplant. Drink a well-chilled Tavel.

CHARGRILLED LAMB STEAKS WITH GARLIC AND ROSEMARY

Steps:

• Remove the small round bone from the center of each lamb steak.
• Place the garlic in a large, shallow nonreactive dish and place the steaks on top. Sprinkle with the rosemary and pour the olive oil over the top. Cover and refrigerate for 24 hours, turning once.
• Preheat a broiler or griller on high or prepare a fire in a barbecue. When very hot, remove steaks from marinade, reserving marinade, and place them on the griller tray or barbecue rack. Sear quickly on both sides to seal in the juices. Sprinkle with salt and grind some black pepper over each steak and leave to cook to individual taste, painting with the marinade during cooking.
• The steaks are at their best when cooked and still pink inside, about 5 minutes on the first side and 3 minutes on the second side.
• Serve immediately.

GARLIC-ROASTED LEG OF LAMB

Steps:

• Preheat oven to 400 degrees. In a blender, process oil, garlic, 1 tablespoon salt, and 1 teaspoon pepper until smooth and emulsified, scraping down the sides as needed.
• Place lamb, fat side up, on a rack set on a roasting pan; spread garlic paste all over lamb. Roast in oven until a meat thermometer inserted into the thickest part of the meat registers 135 degrees for medium rare, about 2 hours.
• Transfer lamb to a platter, and discard string; keep warm while you make the Pan Sauce. Slice lamb just before serving.