HERB-ROASTED LAMB
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
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.
HERB-CRUSTED LEG OF LAMB
At a traditional Greek Easter dinner, lamb is served medium to well done. If you like it rare, roast it for a shorter amount of time.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 13
Steps:
- Let lamb stand at room temperature for one hour. Heat oven to 325 degrees. Remove all but a thin layer of fat from the lamb. Rub lamb with 1 tablespoon oil; sprinkle with 1 teaspoon salt and 1/4 teaspoon pepper. Place on a rack in a heavy roasting pan.
- Meanwhile, rub head of garlic with 1/4 teaspoon oil; wrap loosely in foil. Bake until garlic is very soft, about 1 hour. Let cool.
- Cut off top of garlic head; squeeze roasted garlic into a bowl. Using a fork, mash garlic to a paste. Add extra-virgin olive oil, lemon juice, oregano, parsley, and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper; mix well.
- Rotate pan after lamb has roasted 1 1/4 hours. After 30 minutes more, slather lamb with roasted-garlic paste. Roast an additional hour (for a total roasting time of about 2 3/4 hours), or until an instant-read thermometer inserted at the thickest part reads 160 degrees. Remove from oven, and let rest 20 minutes.
- Transfer lamb to a carving board. Pour off fat from roasting pan; place over medium-high heat. Sprinkle with flour, and stir with a wooden spoon. Pour in brandy; scrape up brown bits from bottom of pan. Lower heat to medium; let liquid reduce by half. Add stock, stirring until incorporated. Add rosemary and salt and pepper to taste.
- Slice lamb; serve with sauce on the side.
HERB CHEESE BONELESS LEG OF LAMB
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
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
HERB CRUSTED LAMB
Provided by Giada De Laurentiis
Categories main-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F.
- Season the meat with salt and pepper. In a small bowl, mix the herbs with the olive oil and bread crumbs. Rub both sides of the lamb with the herb mixture. Using the kitchen string, tie up the lamb leg at 2-inch intervals. Place in roasting pan and bake for 20 minutes. Lower the oven temperature to 375 degrees F. Add the wine and water or broth to the roasting pan and cook for another 30 to 40 minutes, or until the thickest part of the lamb reaches an internal temperature of 140 degrees F for medium. Take the lamb out of the oven, cover loosely with foil, and let the meat rest for 15 minutes. Slice and serve.
BONELESS LEG OF LAMB WITH HERBED GOAT CHEESE
Rosemary and garlic bring out the rich, unique flavor of the meat in this exquisite meal, while goat cheese and dried cranberries bring another savory layer of flavor.
Provided by Food Network
Time 1h20m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 450°F. Remove netting from lamb and place on cutting board. Open the meat up and season with salt and pepper. In a mixing bowl, combine the goat cheese, garlic, parsley, rosemary and Craisins®. Place the goat cheese mixture in the middle of the lamb opening and fold side layer on top of lamb. Cut 12 pieces of twine and tie lamb so goat cheese mixture is intact. Season the outer layer of lamb with salt and pepper. Cook lamb at 450°F for 20 minutes. Turn oven down to 400°F and cook for another 55 minutes. Take out of the oven and let rest for 15 minutes before slicing.
HERBED AND BUTTERFLIED LEG OF LAMB
Provided by Nigella Lawson
Categories dinner, roasts, main course
Time 1h
Yield 6 servings
Number Of Ingredients 8
Steps:
- With a mortar and pestle, lightly crush peppercorns and coriander seeds. Transfer to a small bowl, and add olive oil, salt and garlic. Finely grate lemon peel, and add to mixture. Cut lemon into quarters, and squeeze juice into mixture, then add leftover lemon as well.
- Place lamb skin side down in a shallow dish, and press whole rosemary sprigs into scored meat. Pour marinade over meat, pressing lemon pieces into meat. Cover dish with plastic wrap; refrigerate overnight.
- When ready to cook, remove lamb from refrigerator, and allow to sit at room temperature while oven heats to 425 degrees. Place lamb skin side up in a roasting pan, keeping lemon pieces and rosemary pressed into underside.
- Roast 35 to 40 minutes, until an instant-read thermometer inserted into thickest part of lamb registers 145 degrees (for medium-well lamb), or adjust cooking time as desired. When cooked to taste, remove lamb from oven, and allow to rest in pan for 10 to 15 minutes before carving.
Nutrition Facts : @context http, Calories 608, UnsaturatedFat 27 grams, Carbohydrate 2 grams, Fat 46 grams, Fiber 1 gram, Protein 44 grams, SaturatedFat 16 grams, Sodium 523 milligrams, Sugar 0 grams
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- Drizzle the potatoes with olive oil, then sprinkle with salt and pepper and place in the bottom of a casserole dish or roasting pan. Place the leg of lamb on top.
- Roast for 1 1/2 to 2 hours (longer if using bone-in) until you reach medium-rare, which is 130-135 degrees F on a digital meat thermometer inserted into the center of the lamb.
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