Ginger Lemon Roast Lamb Recipes

ROAST LEG OF LAMB WITH GINGER AND MINT

Steps:

• Pulse the garlic, ginger, 1 tablespoon olive oil and the paprika in a food processor to make a paste. Heat the remaining 2 tablespoons olive oil in a medium skillet over medium-high heat. Add the garlic-ginger paste, 1 teaspoon salt and a few grinds of pepper; cook, stirring occasionally, until the paste begins to fry slightly, about 5 minutes. Transfer to a bowl; let cool.
• Make about sixteen 1-inch-deep slits all over the leg of lamb with a paring knife. Stuff the chopped mint and some of the garlic-ginger paste into the slits. Rub the remaining paste all over the outside of the lamb. Wrap the lamb in plastic wrap and refrigerate at least 4 hours or overnight.
• Bring the lamb to room temperature 30 minutes before roasting. Preheat the oven to 375 degrees F. Unwrap the lamb, season with salt and pepper and place on a rack in a roasting pan. Pour 1 cup chicken broth into the pan. Transfer to the oven and roast until the lamb starts browning, about 30 minutes. Meanwhile, combine the remaining 2 cups chicken broth, the vinegar and sugar in a medium saucepan and bring to a boil; remove from the heat and set aside.
• Remove the lamb from the oven; baste with the broth mixture. Continue roasting, basting every 30 minutes, until the lamb is golden brown and a thermometer inserted into the thickest part registers 130 degrees F, about 1 1/2 more hours. Transfer to a cutting board and let rest 20 minutes before slicing.
• Meanwhile, spoon off any excess fat from the pan juices; add the pan juices to the remaining broth. Heat the broth mixture over medium heat, stirring occasionally, until reduced by about one-third, about 5 to 7 minutes. Top the lamb with mint and serve with the broth mixture.

LEMON-ROSEMARY ROAST LEG OF LAMB

Steps:

• Trim the excess fat from the lamb, leaving a 1/4- to 1/2-inch layer of fat. Using a sharp knife, make small slits, about 1/2 inch deep and 2 to 3 inches apart, all over the surface of the lamb. Fill each slit with a slice of garlic.
• Grate the lemon zest into a small bowl (reserve the lemon). Add the rosemary, 1 tablespoon salt and 2 teaspoons pepper. Rub the mixture all over the lamb. Cover and refrigerate at least 4 hours or overnight.
• Remove the lamb from the refrigerator and bring to room temperature about 1 hour before roasting. Preheat the oven to 425˚ F. Set a rack in a roasting pan and set the lamb fat-side up on the rack. Cut the reserved lemon in half and squeeze the juice over the lamb; drizzle with the olive oil and rub all over to coat. Add the lemon halves to the pan. Roast until the fat on the lamb starts to sizzle, about 20 minutes.
• Reduce the oven temperature to 350˚ F and continue roasting the lamb until a thermometer inserted into the thickest part registers 130˚ F for medium rare to medium, 1 hour to 1 hour 15 minutes more. Remove to a cutting board and let rest 20 minutes before carving.

ROAST LEG OF LAMB WITH LEMON, GARLIC, AND ROSEMARY

Steps:

• Place the chopped lemon, rosemary, garlic, salt, pepper, and olive oil in a food processor. A blender can also be used, if done in batches. If you have neither, finely chop all ingredients together.
• Open up the lamb and lay it flat. Spread and massage the lemon paste evenly over the inside and outside of the lamb. Place in a baking dish and cover, or in a large resealable plastic bag. Refrigerate overnight to marinate, turning occasionally.
• Preheat the oven to 450 degrees. Remove the meat from the refrigerator 30 to 60 minutes before cooking. Place the lamb on a rack in a foil-lined roasting pan or rimmed baking sheet. Place the meat in the oven and after 5 minutes, reduce the temperature to 425 degrees. Roast for 45 minutes, or until medium rare, 140 degrees on an instant read thermometer. Allow the meat to rest for 10 to 15 minutes before carving and serving.

GINGER-LEMON ROAST LAMB

Steps:

• Trim any excess fat from lamb.
• Make 1/2 inch (1 cM) deep slits all over leg.
• In a small bowl, combine ginger, lemon rind, garlic, thyme, flour, salt and pepper.
• Stir in lemon juice to make paste.
• Coat lamb leg well, making sure it seeps into all the slits.
• Cover and refrigerate for at least 3 hours, or overnight.
• PREHEAT OVEN TO 450 degrees F (230C).
• Place lamb leg in shallow roast pan; pour wine into pan.
• Roast uncovered, 15 minutes.
• Reduce oven temperature to 325 degrees F (160C) and continue roasting for about 1-1/4 hour longer, or until internal temperature of meat is 130F (54C).
• Add water, if roast pan becomes dry.
• Remove lamb and let rest for 15 minutes under tent of foil, prior to carving.
• Skim fat from pan juices;.
• Add more water or wine, if necessary and bring to a boil, scraping up any brown bits from the pan.
• Dissolve cornstarch in 2 Tbsp (25mL) cold water and stir into pan.
• Cook, stirring all the while, until bubbly and thickened.
• Carve lamb leg and you would normally, and serve with your favourite vegetables, orzo or rice.
• Gravy on the side.

LAMB SHOULDER ROAST IN THE OVEN

Steps:

• Preheat the oven at 190°C / 375°F Gas Mark 5 for at least 20 minutes.
• Marinade - In a bowl, combine the spices (paprika, cumin, coriander) along with salt, pepper, garlic, and ginger. Set aside.Pro tip - The spice rub is not wet but almost dry and that is what we want. This way it will stick to the lamb all through the cooking time.
• Lamb - Trim excess fat off the lamb and pat dry on all sides.Pro tip - If the lamb is wet the marinade will slide off the meat as soon as it starts cooking. So, if the meat was frozen, ensure that it is thawed at least an hour before marinating.
• Generously rub the spice marinade all over the lamb making sure to rub the sides as well. Pro tip - You can leave this lamb to marinate in the fridge for up to 12 hours or on the counter for an hour. But, it is not necessary.
• Place the lamb in a roasting pan on the roasting rack. Generously brush with the olive oil.Pro tip - If using a thermometer, like me, add it in the center in the thickest part of the meat.
• Add one cup of water to the roasting pan to prevent the fat drippings from the lamb from smoking in the oven. Pro tip - If you find the water has evaporated and the fat is smoking, feel free to add another cup of water during the roasting time.
• Roast for about 70 to 80 minutes or until the desired doneness. Mine took about 70 minutes.- Medium rare - between 130 F to 135 F, approximately 20 minutes per pound - Medium - between 135 F to 140 F, approximately 22 to 23 minutes per pound - Medium well - between 145 F to 150 F, approximately 25 minutes per pound.- Well Done is between 155 to 165 F, or approximately 30 minutes per pound.
• When it reaches desired doneness, remove it from the oven. Move the lamb to a serving platter and cover with aluminum foil. Let it rest for at least 20 minutes to help the juices settle.
• Place the roasting rack on medium-low heat with 1/2 cup water. Add the broth and use a flat spatula to deglaze the pan scraping as much as you can, but avoid the burnt parts.
• Then, add the flour and stir well bringing it to a boil on medium-high heat. Continue to cook until it thickens. If necessary add a few tablespoons of water or broth as necessary.
• Then, pour into a sauceboat to serve with the lamb over mashed potatoes, lemon rosemary roast potatoes, lemon dill potatoes, potato wedges and side salad like avocado, tomato, beet

CHILLI GINGER LAMB CHOPS

Steps:

• Put the garlic in a bowl with the ginger, lemon juice, oil, spices and seasoning. Blitz with a hand blender until smooth, then use to coat the lamb chops on both sides. Leave to marinate in the fridge for a couple of hours or overnight.
• Heat a barbecue until hot. Barbecue the chops over the coals for 3 mins on each side until cooked but still pink and juicy in the centre.