GARLIC AND HERB LEG OF LAMB WITH POTATOES RECIPE BY TASTY
Cooking a melts-in-your-mouth lamb recipe doesn't need to be complicated. This leg of lamb is rubbed with a lemony, garlic-herb-mustard paste before being roasted over a pan of white wine and potatoes. The potatoes soak up all the juices while the lamb gets charred on the outside and perfectly tender on the inside. Garnish with fresh rosemary and thyme before serving it as the centerpiece of a dinner you'll get endless compliments on.
Provided by Chris Salicrup
Categories Dinner
Yield 10 servings
Number Of Ingredients 12
Steps:
- 2-3 hours before roasting, prepare the lamb. Use a small, sharp knife to make 15 to 20 incisions, each about 2 inches (5 cm) deep, through the fat cap on top of the meat. Thinly slice 3 cloves of garlic and use your fingers to press the slices into the incisions.
- In a blender, combine the remaining 9 garlic cloves, the olive oil, mustard, lemon juice, rosemary leaves, thyme leaves, salt, and pepper. Blend until a paste forms.
- Spread the paste evenly all over the lamb. Let marinate at room temperature for 2 to 3 hours.
- Preheat the oven to 425°F (220°C).
- Place the lamb on a roasting rack in a roasting pan and pour the wine into the bottom of the pan. Roast for 15 minutes.
- Remove the pan from the oven and reduce the heat to 325°F (160°C).
- Arrange the potatoes, cut side down, in the roasting pan and place the lamb on the rack on top. Roast for 2 hours, tossing the potatoes and basting the lamb with the roasting liquid halfway through.
- Transfer the potatoes to a platter, baste the lamb again with the remaining pan juices, and return the lamb to the oven. Continue to roast, basting often, until an instant-read thermometer inserted into thickest part of the leg reaches 130°F (for medium-rare), 45 minutes to 2 hours more, depending on thickness. (As a general rule, the lamb should roast 20 minutes per pound for medium-rare).
- Transfer the lamb to a platter and set aside to rest for 20 minutes. While the lamb rests, return the potatoes to the roasting pan, season with flaky salt, and warm in the oven until just heated through, about 20 minutes. Return the potatoes to the serving platter.
- Carve the lamb into ½-inch (1 cm) thick slices and arrange on the platter with the potatoes, garnished with rosemary and thyme sprigs. Serve with whole grain mustard alongside.
- Enjoy!
Nutrition Facts : Calories 1152 calories, Carbohydrate 24 grams, Fat 70 grams, Fiber 3 grams, Protein 96 grams, Sugar 1 gram
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 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.
ROAST LEG OF LAMB WITH ROSEMARY
Roast lamb is perfect for Eastertime or any special occasion. This succulent dish calls for a flavorful rosemary, garlic and onion rub.
Provided by Taste of Home
Categories Dinner
Time 2h10m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 325°. Combine the oil, rosemary, onion, garlic, salt and pepper; rub over lamb. Place fat side up on a rack in a shallow roasting pan., Bake, uncovered, 2 to 2-1/2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting occasionally with pan juices. Let stand 15 minutes before slicing.
Nutrition Facts : Calories 318 calories, Fat 18g fat (5g saturated fat), Cholesterol 128mg cholesterol, Sodium 206mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 36g protein.
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
HERBED ROAST LEG OF LAMB WITH ROASTED ONIONS AND POTATOES
Make and share this Herbed Roast Leg of Lamb With Roasted Onions and Potatoes recipe from Food.com.
Provided by MsKittyKat
Categories Lamb/Sheep
Time 2h40m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- In a small bowl whisk together the mustard, the garlic paste, the chopped rosemary, the chopped thyme, the soy sauce, the wine, and salt and pepper to taste, add 2 tablespoons of the oil in a stream, whisking, and whisk the mixture until it is combined well.
- Brush the lamb generously on all sides with some of the mustard mixture, reserving the remaining mustard mixture, and let it marinate in a lightly oiled roasting pan, covered and chilled, for at least 6 hours or overnight.
- Let the lamb come to room temperature and brush it with the reserved mustard mixture.
- In a bowl toss the onions with 1 tablespoon of the remaining oil, add the onions and the carrots to the pan, and roast them with the lamb in the middle of a preheated 450°F oven for 15 minutes.
- In the bowl toss the potatoes with the remaining 1 tablespoon oil and add them to the pan.
- Reduce the heat to 350°F and roast the lamb and vegetables, stirring the vegetables occasionally, for 1 hour and 15 minutes, or until a meat thermometer registers 140°F for medium-rare meat.
- Transfer the lamb to a large platter and let it stand for 20 minutes.
- Transfer the onions and the potatoes with a slotted spoon to a serving dish, leaving the carrots in the pan, and keep them warm, covered.
- Remove the string from the lamb, spoon some of the potatoes and onions around the lamb, and garnish the lamb with the thyme and rosemary sprigs.
- Make the gravy:.
- Pour off the fat from the pan, add the wine, and deglaze the pan over moderately high heat, scraping up the brown bits.
- Boil the mixture until it is reduced by half and strain it through a sieve into a saucepan, pressing hard on the carrots.
- Add the broth and bring the mixture to a boil.
- In a small bowl knead together the butter and the flour until the mixture is combined well and add the mixture to the gravy a little at a time, whisking.
- Add any juices that have accumulated on the platter and salt and pepper to taste and simmer the gravy, whisking occasionally, for 3 minutes, or until it is thickened.
Nutrition Facts : Calories 1209.1, Fat 71.3, SaturatedFat 29.1, Cholesterol 311.7, Sodium 689.6, Carbohydrate 41.5, Fiber 5.4, Sugar 7.1, Protein 89.6
GARLIC & HERB ROAST LAMB ON BOULANGèRE POTATOES
Cooking succulent lamb and herby potatoes together means the potatoes absorb all the lovely juices
Provided by Sara Buenfeld
Categories Main course
Time 2h15m
Number Of Ingredients 8
Steps:
- Heat oven to 190C/170C fan/gas 5. Cut small pockets into the skin and flesh of the lamb by piercing it with the point of a sharp knife. Stuff each pocket with a slice of garlic and a few leaves of rosemary, or scatter with thyme. Put in a roasting tin, season well with salt and freshly ground black pepper, then cover with foil.
- Peel and thinly slice the potatoes, rinse under the cold tap and pile into a large ovenproof dish or roasting tin. Toss with the onions, remaining slices of garlic and a good scattering of herbs.
- Heat the stock and butter together, then pour over the potatoes. Cover the dish with foil and bake in the oven with the lamb for 1 hr. Uncover, put the lamb on top of the potatoes and roast uncovered for 45 mins more. Allow the lamb to rest before carving, for about 15 mins. Leave the potatoes in the oven (covered, if starting to brown too much) until ready to serve.
Nutrition Facts : Calories 537 calories, Fat 24 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 44 grams protein, Sodium 0.51 milligram of sodium
HERBED ROAST LEG OF LAMB WITH ROASTED ONIONS AND POTATOES
Steps:
- In a small bowl whisk together the mustard, the garlic paste, the chopped rosemary, the chopped thyme, the soy sauce, the wine, and salt and pepper to taste, add 2 tablespoons of the oil in a stream, whisking, and whisk the mixture until it is combined well. Brush the lamb generously on all sides with some of the mustard mixture, reserving the remaining mustard mixture, and let it marinate in a lightly oiled roasting pan, covered and chilled, for at least 6 hours or overnight.
- Let the lamb come to room temperature and brush it with the reserved mustard mixture. In a bowl toss the onions with 1 tablespoon of the remaining oil, add the onions and the carrots to the pan, and roast them with the lamb in the middle of a preheated 450°F. oven for 15 minutes. In the bowl toss the potatoes with the remaining 1 tablespoon oil and add them to the pan. Reduce the heat to 350°F. and roast the lamb and vegetables, stirring the vegetables occasionally, for 1 hour and 15 minutes, or until a meat thermometer registers 140°F. for medium-rare meat. Transfer the lamb to a large platter and let it stand for 20 minutes. Transfer the onions and the potatoes with a slotted spoon to a serving dish, leaving the carrots in the pan, and keep them warm, covered.
- Remove the string from the lamb, spoon some of the potatoes and onions around the lamb, and garnish the lamb with the thyme and rosemary sprigs. Serve the lamb, carved, with the gravy.
- Make the gravy:
- Pour off the fat from the pan, add the wine, and deglaze the pan over moderately high heat, scraping up the brown bits. Boil the mixture until it is reduced by half and strain it through a sieve into a saucepan, pressing hard on the carrots. Add the broth and bring the mixture to a boil. In a small bowl knead together the butter and the flour until the mixture is combined well and add the mixture to the gravy a little at a time, whisking. Add any juices that have accumulated on the platter and salt and pepper to taste and simmer the gravy, whisking occasionally, for 3 minutes, or until it is thickened.
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