ROAST LEG OF LAMB WITH LEMON, GARLIC, AND ROSEMARY
The longer the lamb marinates in the seasoning paste, the better flavor you'll have. Anywhere from 1 to 24 hours will work, but overnight is best. Slice the leftovers for pita stuffed sandwiches topped with tabbouleh.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 7
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.
LEMON LAMB ROAST
Make and share this Lemon Lamb Roast recipe from Food.com.
Provided by JustJanS
Categories Lamb/Sheep
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Open the lamb out flat.
- Combine all the ingredients except the extra oil, and spread onto one end of the lamb Roll up and secure firmly with string.
- Place in a baking dish, rub the outside with a little extra olive oil and roast in a moderate (180c) oven for about 1 1/2 hours or until cooked to your liking.
- Remove from oven, cover loosely with foil and"rest" for 15 minutes before carving*I have a very kind butcher who will put in my stuffing, and then tie the lamb much better than I can.
- Maybe yours would too.
Nutrition Facts : Calories 1007.7, Fat 66, SaturatedFat 23, Cholesterol 230.7, Sodium 584.3, Carbohydrate 28.8, Fiber 2.2, Sugar 3, Protein 71.7
LEMON AND MINT ROASTED LAMB
Steps:
- In large zip-top bag, add lamb, lemon pepper marinade, minced garlic, paprika, and mint. Squeeze out air and let marinade at room temperature for 30 minutes.
- Preheat oven to 450 degrees F.
- Place sliced onions in bottom of roasting pan. Remove lamb from bag and place on top of onions. Pour marinade mixture over lamb.
- Place in preheated oven and immediately reduce heat to 375 degrees F. Roast for approximately 30 minutes per pound or until a meat thermometer inserted into the thickest part of the meat registers 165 degrees F.
- Remove from oven and tent with aluminum foil and let rest for 10 minutes before carving.
- Serve with Saffron Couscous.
- In a medium saucepan, bring broth, saffron, and salt to a boil. Remove from heat and stir in couscous. Cover and set aside for 5 minutes.
- Transfer cooked couscous to a medium bowl and fluff with a fork. Add remaining ingredients and toss to combine.
LEMON-ROSEMARY ROAST LEG OF LAMB
We've taken the classic approach of studding the lamb with garlic and coating in a generously seasoned rub. Giving it time to marinate is the key, then roast for a crispy exterior and tender, juicy inside.
Provided by Food Network Kitchen
Categories main-dish
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 6
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.
ROSEMARY, LEMON, AND GARLIC LEG OF LAMB WITH ROASTED POTATOES
Steps:
- Preheat oven to 350°F.
- Cut off and discard pith from zested lemon and cut off and discard zest and pith from other lemon. In a saucepan of boiling water blanch zest 1 minute and drain in a colander. Cut each lemon crosswise into 6 slices.
- In a small food processor blend rosemary, garlic, zest, 1 tablespoon oil, lemon juice, and salt until mixture is chopped fine.
- With tip of a small sharp knife cut small slits all over lamb and rub rosemary mixture over lamb, rubbing into slits. Arrange lemon slices in middle of a large roasting pan and arrange lamb on them. Roast lamb in middle of oven 45 minutes.
- Quarter potatoes and in a saucepan cover with salted cold water by 1 inch. Bring water to a boil and cook potatoes, covered, 5 minutes. Drain potatoes in colander and in a bowl toss with remaining tablespoon oil. Arrange potatoes around lamb and sprinkle with salt and pepper to taste.
- Roast lamb and potatoes, stirring potatoes occasionally, 55 minutes, or until a meat thermometer registers 140°F. for medium-rare. Transfer lamb to a cutting board and let stand 15 minutes. Increase temperature to 500°F. and roast potatoes and lemons in one layer 5 to 10 minutes more, or until golden. Transfer potatoes and lemons with a slotted spoon to bowl and toss with chives. Transfer potato mixture to a platter.
- Serve lamb, sliced thin across grain, with potatoes, garnished with rosemary and lemon wedges.
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- Preheat the oven to 350°. In a small bowl, combine the thyme with the orange and lemon zest. In another small bowl, combine the orange and lemon juices.
- Set the lamb on a work surface, fat side down. Sprinkle 1/4 cup of the citrus juice over the lamb, season with salt and pepper and sprinkle with two-thirds of the zest mixture. Roll up the lamb and tie it at 3-inch intervals with kitchen twine. Rub the lamb with olive oil and the remaining zest mixture and season with salt and pepper.
- Set the lamb in a medium roasting pan. Pour in the wine and 1/4 cup of water and roast for 30 minutes. Increase the oven temperature to 400°. Pour 2 tablespoons of the citrus juice over the lamb. Add 1/4 cup of water to the pan and roast the lamb in the upper third of the oven for 45 minutes. Pour the remaining citrus juice over the lamb and roast for about 20 minutes longer, until an instant-read thermometer inserted in the thickest part of the meat registers 145°.
- Transfer the lamb to a carving board and let rest for 15 minutes. Scrape the pan juices into a small saucepan and bring to a simmer. Remove from the heat and whisk in the butter, 1 tablespoon at a time. Season the sauce with salt and pepper.
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