Pear Marinated Roast Leg Of Lamb Recipes

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DELICIOUS SIMPLE MARINADE FOR ROAST LEG OF LAMB



Delicious Simple Marinade for Roast Leg of Lamb image

This was a recipe that I originally got from allrecipes.com and have since modified. It is very simple and quick to make, but it yields one of the most delicious tasting roasts I've ever had. Be prepared for people to ask for seconds!

Provided by Slains Girl

Categories     Low Protein

Time 15m

Yield 1/2 cup, 1 serving(s)

Number Of Ingredients 9

75 ml honey, room temperature
30 ml Dijon mustard
30 ml rosemary, chopped (fresh or dried)
15 ml oregano, chopped (fresh or dried)
3 garlic cloves, minced
10 ml lemon juice
5 ml black pepper, freshly ground
5 ml coarse sea salt, freshly ground
5 ml mint, chopped (fresh or dried)

Steps:

  • Mix together all the ingredients. Taste and make adjustments to seasoning according to taste.
  • Using a sharp knife, make several small slits into the leg of lamb to allow marinade to penetrate. Thoroughly baste the leg of lamb in the marinade.
  • Place the lamb, along with the marinade, in a dish big enough to hold the meat. Pour the remaining marinade over it, and place in the refrigerator.
  • Allow to marinate overnight, turning once. Baste meat once more before putting into the oven to roast.
  • Enjoy!

MARINATED LEG OF LAMB



Marinated Leg of Lamb image

This dish requires some advance planning, but it is well worth it.

Provided by Food Network

Categories     main-dish

Yield Approximately 6 servings.

Number Of Ingredients 19

1 5-pound leg of lamb
1 clove garlic, peeled and slivered
Salt and pepper to taste
Salt and pepper to taste
8-10 marinated plums and 4 tablespoons of their marinade or 1/2 pound marinated mushrooms
8-10 marinated plums and 4 tablespoons of their marinade or 1/2 pound marinated mushrooms
2 cloves garlic, quartered
1 large onion, peeled and sliced in rounds
8 black peppercorns
2 bay leaves
3/4 cup red wine vinegar
1 1/2 cups water
2 tablespoons sugar
1 teaspoon salt
5 pounds ripe plums
5 cups red wine vinegar
4 cups sugar
1 stick cinammon, cut in 2 lengthwise
4 cloves

Steps:

  • Cut off as much fat as possible from the leg. Put onion, garlic, bay leaves, peppercorns, sugar and salt into saucepan, pour vinegar and water over them and bring to the boil. Let simmer 1 minute and set aside to cool. Put lamb into saucepan or pot into which it fits snugly, and pour lukewarm marinade over it. When cool refrigerate and turn the leg several times during the next 24 hours. The next day, remove leg from marinade and insert slivered garlic into the meat. Rub with salt and pepper, place in roasting pan and roast at 400 degrees until lamb is just browned (about 10 to 15 minutes). Add marinade ingredients, baste with marinade and reduce heat to 350 degrees. Roast for 1 1/2 to 2 hours, continuing to baste, until leg is done. A half an hour before roasting is finished, add the pitted, marinated plums or mushrooms with a few tablespoons of their liquid and baste. Serve with the sauce from the pan and white rice.
  • Wash and thoroughly dry plums. Prick all over with a sharp needles and place in a deep enamel or glass dish. Blend vinegar, sugar and spices in another enamel saucepan and bring to the boil. Then pour this mixture evenly over the plums. Let stand another day and the next day repeat this procedure. On the following day, pour plums and marinade into glass jars so that plums are completely covered by liquid.

ROASTED MARINATED LAMB WITH LEMON AND ROSEMARY POTATOES



Roasted Marinated Lamb with Lemon and Rosemary Potatoes image

Celebrate Easter or springtime with this perfect lamb dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Time 3h

Number Of Ingredients 7

Wide strips zest and fresh juice from 2 lemons
1 head garlic, cloves smashed and peeled
2 tablespoons chopped fresh rosemary leaves
1/2 cup extra-virgin olive oil
4 pounds boneless leg of lamb roast, tied at 1-inch intervals
Coarse salt and ground pepper
4 pounds small Yukon gold potatoes, peeled

Steps:

  • Roughly chop strips of lemon zest. In a medium bowl, combine lemon zest and juice, garlic, and rosemary; whisk in oil. Pat lamb dry and season with salt and pepper. Place lamb in a 1-gallon resealable bag and pour in marinade. Seal bag, pressing to remove as much air as possible. Turn bag several times to coat lamb in marinade. Let sit at room temperature 1 hour (or refrigerate overnight), flipping bag halfway through.
  • Preheat oven to 450 degrees. (If lamb was marinated overnight, remove from refrigerator 1 hour prior to cooking.) Place potatoes in a large pot and cover with cold water by 2 inches; season with salt. Bring to a boil; reduce to a simmer and cook until potatoes are tender when pierced with a knife, about 15 minutes. Drain potatoes.
  • Remove lamb from marinade, letting excess marinade drip back into bag. Place lamb on a plate; season generously with salt and pepper. Pour marinade into a roasting pan; add potatoes. Cook 15 minutes. Push potatoes to edges of pan; place lamb in center. Roast 15 minutes, then reduce oven temperature to 300 and cook until medium-rare (an instant-read thermometer should read 125 when inserted in thickest part of lamb), 1 to 1 1/4 hours, tossing potatoes halfway through.
  • Tent pan loosely with foil and let lamb rest 20 minutes before slicing. Toss potatoes with pan juices and serve alongside lamb.

Nutrition Facts : Calories 769 g, Fat 47 g, Fiber 5 g, Protein 46 g

PEAR-MARINATED ROAST LEG OF LAMB RECIPE



Pear-Marinated Roast Leg of Lamb Recipe image

Provided by á-25222

Number Of Ingredients 11

Ingredients
 1 (10-12-lb.) bone-in leg of lamb, shank bone exposed
 Kosher salt and freshly ground black pepper, to taste
 1⁄3 cup extra-virgin olive oil
 1⁄3 cup roughly chopped rosemary
 2 tbsp. roughly chopped thyme
 6 cloves garlic, unpeeled and crushed
 Zest of 1 lemon, using a vegetable peeler
 1 Asian pear, peeled and coarsely grated
 1⁄4 cup canola oil
 8 tbsp. unsalted butter, cubed

Steps:

  • Instructions 1 Season lamb with salt and pepper. Simmer olive oil in a 1-qt. saucepan over medium. Add rosemary, thyme, garlic, and lemon zest; let cool. Stir in pear and rub over lamb; chill overnight. 2 The next day, heat oven to 325°. Brush marinade from lamb and pat dry using paper towels. Heat canola oil in a roasting pan over medium-high. Season lamb with salt and pepper; cook, turning as needed, until browned, 15-20 minutes. Add butter and transfer to oven; roast, basting occasionally with pan juices, until an instant-read thermometer inserted into the thickest part of lamb reads 130°, 1½-2 hours for medium-rare. Let rest 10 minutes before carving.

MARINATED LEG OF LAMB



Marinated Leg of Lamb image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Yield Serves 6 to 8

Number Of Ingredients 7

1 cup Sangiovese wine
2 cups extra-virgin olive oil
2 1/2 cups loose rosemary leaves, very finely ground (about 3/4 cup)
8 cloves garlic, coarsely chopped
2 tablespoons coarse salt
2 teaspoons freshly ground pepper
1 five-pound butterflied leg of lamb, flattened

Steps:

  • Combine the wine, olive oil, rosemary, garlic, salt, and pepper. Place the lamb in a shallow pan, and pour the marinade over the meat. Cover and refrigerate, turning and rotating the lamb periodically, for 4 to 5 hours.
  • Remove the lamb from the marinade. Pat dry with paper towels. Wrap the piece of meat around the rotisserie rod. Secure with clamps and tie the rolled roast together with cotton string.
  • Cook over the prepared coals until the meat is the desired temperature, 145 degrees for medium-rare, 160 degrees for medium, about 2 hours.

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