PERFECT ROAST LEG OF LAMB
A perfectly roasted leg of lamb is a beautiful thing and here I want to guide you through the preparing, roasting and resting of this incredible joint of meat that will guarantee juiciness and flavour. There are many ways to flavour roast lamb, but I'm going old-school with garlic and rosemary, which I love. Trust me on the anchovies, it really works.
Provided by Jamie Oliver
Categories Easter treats Dinner Party Father's day Sunday lunch
Time 2h20m
Yield 8 to 10
Number Of Ingredients 10
Steps:
- Preheat the oven to 220°C/425°F/gas 7. Roughly chop the celery, carrots and onions, throwing into a large roasting tray as you go, with the bay leaves.
- With a sharp, pointed knife, follow the lamb bone down about 10cm to 12cm (you are just making a 'tunnel' where you are cutting the meat away from the bone). Do this from the top end and the bottom end. Pierce the skin at an angle with a sharp pointed knife 6 or 8 times at random around the leg, then open up the incisions by poking your fingers down them to make a bit of space. Rub the lamb all over with olive oil, sea salt and black pepper.
- Strip the leaves off the rosemary sprigs and peel and finely slice the garlic, then toss in a little drizzle of olive oil and a splash of red wine vinegar. Push a little rosemary, a couple of slices of garlic and an anchovy fillet (if using) into each hole, adding any leftovers and a good splash of water to the trivet tray with the veg.
- Place the lamb directly on the bars of the middle shelf of the oven, and place the tray on the shelf beneath. Turn the oven down to 180°C/350°F/gas 4 and cook to your liking (see timings below).
Nutrition Facts : Calories 202 calories, Fat 11.8 g fat, SaturatedFat 4.7 g saturated fat, Protein 21.3 g protein, Carbohydrate 0.8 g carbohydrate, Sugar 0.0 g sugar, Sodium 0.14 g salt, Fiber 0.4 g fibre
ROAST LEG OF LAMB WITH ANCHOVY, GARLIC AND ROSEMARY
Provided by Aleksandra Crapanzano
Categories dinner, main course
Time 2h
Yield Serves 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees. With a small, sharp knife, make 12 incisions 2 inches deep into the fleshy side of the leg. Insert a piece of garlic, half an anchovy and a small sprig of rosemary into each incision. Push them in with your little finger.
- Cream the butter with the remaining anchovies and smear it all over the meat. Sprinkle the meat generously with black pepper, place in a roasting pan and pour the wine around it. Tuck in any leftover sprigs of rosemary and pour the lemon juice over the meat.
- Roast in the oven for 15 minutes; lower the oven temperature to 350 degrees and roast for 1 hour more, basting from time to time with the juices. (Cook slightly longer, depending on how well done you like your meat.) Let rest in a warm place for at least 15 minutes before carving.
- Meanwhile, taste the juices, adding salt as needed. (It should not need much because of the anchovies.) If the gravy is too thin, simmer it in a skillet to thicken. If you choose, garnish the slices of lamb with sprigs of watercress. Serve with gravy and mashed potatoes or creamed eggplant.
Nutrition Facts : @context http, Calories 1033, UnsaturatedFat 32 grams, Carbohydrate 7 grams, Fat 71 grams, Fiber 2 grams, Protein 72 grams, SaturatedFat 33 grams, Sodium 1428 milligrams, Sugar 1 gram, TransFat 1 gram
ANCHOVY AND ROSEMARY ROASTED LAMB
Categories Lamb Marinate Roast Easter Quick & Easy Dinner Rosemary Spring Gourmet Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Marinate lamb:
- Mince garlic and anchovies and mash to a paste with a large heavy knife, then stir together with oil and rosemary in a small bowl. Pat lamb dry and transfer, fat side up, to rack in pan. Make several small 1-inch-deep slits in lamb with a paring knife, then rub marinade over entire surface of lamb, pushing some marinade into slits. Marinate lamb, loosely covered, at room temperature 1 hour.
- Roast lamb:
- Put oven rack in middle position and preheat oven to 400°F.
- Sprinkle lamb all over with salt and pepper, then roast until thermometer inserted into thickest part of lamb (almost to the bone but not touching it) registers 125°F for medium-rare, 1 1/2 to 1 3/4 hours (temperatures in thinner parts of leg may register up to 160°F). Let stand 30 minutes before slicing.
ROAST LAMB
If you haven't cooked a whole leg of lamb before, here is the place to start. This is not a revolutionary recipe, but slathering on butter and (take our word for it) anchovies makes this version truly essential. It is excellent for the Easter feast - lamb has ancient associations with springtime, and it pairs well with sharp spring vegetables like asparagus, dandelion greens and artichokes. Lamb is also popular for Passover, but the leg is not considered kosher unless the sciatic nerve is removed. Some kosher butchers offer that, but we also give options for other cuts like shoulder and double loin. The butter can be replaced by duck or goose fat, or olive oil, but the gravy (made from pan drippings) will need to be adjusted. For roasting, meaty American lamb is preferable to cuts from Australia and New Zealand. Most American lambs are fed both grass and grain, yielding meat that is fine-grained, earthy and mild. More Easter lamb recipes and how to carve a leg of lamb.
Provided by Julia Moskin
Categories dinner, roasts, main course
Time 3h
Yield 8 to 12 servings
Number Of Ingredients 8
Steps:
- Heat oven to 425 degrees. Use a small sharp knife to make about a dozen incisions, each about 2 inches deep, through the fat that covers the top of the meat. Using a mortar and pestle or a blender, blend 2/3 of the anchovies (or 2/3 of the mustard if using), the rosemary leaves and the garlic cloves into a chunky paste. Using your fingers, press paste deeply into incisions.
- Mix remaining anchovies (or mustard) and the butter into a paste. Smear this mixture all over the surface of the roast. Season liberally with black pepper. (Do not add salt; the anchovies are salty enough, and so is the mustard.) Place the lamb on a rack in a roasting pan, fat side up, and squeeze the lemon halves over. Pour the wine around the roast into the pan.
- Roast 15 minutes, then reduce heat to 350 degrees and roast until internal temperature reaches 130 to 135 degrees (for medium-rare or medium meat), about another 60 to 90 minutes. Baste every 20 minutes or so with the wine and drippings in the pan, adding more wine as needed to keep the liquid from scorching. If possible, for the last 15 minutes of cooking, use convection or a broiler to crisp the fat on the roast.
- Remove pan from the oven, remove rack from the pan, and let the roast rest on the rack for at least 15 to 20 minutes in a warm place, tented with foil. The internal temperature will rise to about 140 to 145 degrees.
- To make sauce from the pan drippings, remove a few tablespoons of fat by tipping the pan and spooning off the top layer. Put the pan over medium heat until the liquid simmers. Taste the simmering liquid and whisk in more wine, 1/4 cup at a time, until the consistency and flavor are right. Do not let the mixture become syrupy; it should be a sharp jus, not a thick gravy.
- Carve lamb into 1/2-inch-thick slices and arrange on a heated platter, decorated with rosemary sprigs. Serve with piping hot gravy.
Nutrition Facts : @context http, Calories 1047, UnsaturatedFat 47 grams, Carbohydrate 3 grams, Fat 107 grams, Fiber 0 grams, Protein 11 grams, SaturatedFat 56 grams, Sodium 258 milligrams, Sugar 1 gram, TransFat 0 grams
ROAST LAMB WITH ANCHOVIES
Provided by Moira Hodgson
Categories dinner, easy, main course
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees. Trim the excess fat from the lamb and wipe the leg dry with paper towels.
- Remove the anchovies from their oil and pour the oil into a small bowl. Mix in the garlic, mustard and rosemary. Spread this mixture over the lamb and arrange the anchovies on top. Season with pepper.
- Roast the lamb for 12 to 15 minutes a pound, according to how rare or well done you like it.
- Remove the lamb from the oven and let it rest for a few minutes. Slice it thin and arrange the slices on a heated platter. Degrease the juices and pour them over the top.
Nutrition Facts : @context http, Calories 433, UnsaturatedFat 14 grams, Carbohydrate 1 gram, Fat 29 grams, Fiber 0 grams, Protein 39 grams, SaturatedFat 13 grams, Sodium 341 milligrams, Sugar 0 grams, TransFat 0 grams
ROAST LEG OF LAMB WITH ANCHOVIES AND SHALLOTS
Provided by Moira Hodgson
Categories dinner, weekday, main course
Time P2DT2h
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Two days in advance. Pat the lamb dry with paper towels. Mash the anchovies with two tablespoons olive oil and the oil from their cans into a paste and spread the mixture over the lamb. Cut the garlic into slivers. Make small incisions under the skin of the lamb and insert slivers of garlic into them. Sprinkle the lamb with pepper, wrap in foil and refrigerate.
- A day in advance. Preheat oven to 400 degrees. Roast the bones for 30 minutes or until browned. Add the vegetables and cook for a further 30 minutes. Put the bones and the vegetables in a large stock pot and add two quarts water, the parsley, wine, tomatoes and bay leaf. Simmer, uncovered, for two hours. Strain the stock into a clean container and refrigerate, discarding the vegetables.
- The following day, skim off the fat from the stock and discard. Boil the stock down to one cup. Set aside.
- On the day of the dinner. Preheat oven to 375 degrees. Place the shallots and two tablespoons of olive oil in the bottom of a large roasting pan. Place the lamb on a rack on top. Roast for about 15 minutes a pound depending on how well done you like it (it is usually best served pink), about two-and-a-half hours altogether.
- Heat the sauce in a small saucepan. When the lamb is cooked, remove to a heated platter. Remove the shallots with tongs and place them around the lamb. Decorate with sprigs of rosemary.
- Pour off the fat from the roasting juices. Add the cooking juices to the sauce. Bring to boil, correct seasoning and serve separately in a sauce boat.
Nutrition Facts : @context http, Calories 935, UnsaturatedFat 28 grams, Carbohydrate 35 grams, Fat 52 grams, Fiber 7 grams, Protein 66 grams, SaturatedFat 21 grams, Sodium 559 milligrams, Sugar 16 grams
ROAST LEG OF LAMB WITH ANCHOVIES
Provided by Moira Hodgson
Categories dinner, roasts, main course
Time 2h30m
Yield 12 servings
Number Of Ingredients 5
Steps:
- Trim loose fat from the lamb and wipe the leg dry with paper towels. Marinate in the yogurt for two hours at room temperature or, refrigerated, for two days or overnight.
- Preheat oven to 425 degrees. Arrange anchovies over the lamb, sprinkle with their oil, garlic and pepper.
- Roast the lamb for 12 to 15 minutes a pound, however you like it.
- Remove from the oven and let rest for a few minutes. Slice thin and arrange on a heated platter. Pour the juices over the slices and serve.
Nutrition Facts : @context http, Calories 529, UnsaturatedFat 18 grams, Carbohydrate 2 grams, Fat 36 grams, Fiber 0 grams, Protein 47 grams, SaturatedFat 15 grams, Sodium 554 milligrams, Sugar 1 gram
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