Roast Leg Of Lamb Armenian Style Recipes

ROAST LEG OF LAMB

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.

ROAST LEG OF LAMB-ARMENIAN STYLE!

Steps:

• Mix garlic, basil and mint.
• Cut deep slits into the lamb and fill them with the mixture.
• Salt and pepper the lamb.
• Sprinkle with dried rosemary and top with the sliced onions.
• Cover with aluminum foil and roast in a 350F oven, about 1/2 hour per pound of lamb.
• Remove the foil for the last 1/2 hour of cooking.

ARMENIAN LAMB AND GRILLED VEGETABLES

Steps:

• For the lamb and vegetables: Thread the eggplant slices onto 2 parallel skewers, piercing through the skin to stabilize the slices flat. Thread the zucchini slices the same way on 2 more skewers. Thread the onion slices the same way, piercing through the widest part of the slices. Finally, thread the tomatoes the same way, piercing though their equators with the stem sides facing up.
• Place skewers on a sheet tray and drizzle and season all sides with olive oil, 1 teaspoon zaatar, salt and pepper.
• Drizzle both sides of each lamb chop with olive oil and season with salt, pepper and remaining tablespoon zaatar.
• Preheat a grill or grill pan for cooking over medium-high heat and heat a wide, heavy-bottomed braiser or Dutch oven over medium-high heat and drizzle with olive oil. Sear the lamb chops in the braiser for 3 to 4 minutes per side for medium, or until an instant-read thermometer inserted through the center of the meat (avoid bone) reads 135 degrees F. Cover with foil and let rest while you grill the vegetables.
• Grill the eggplant and zucchini skewers, flipping once, until they have grill marks and are slightly tender, 3 to 5 minutes total. Meanwhile, grill the onion skewers, flipping once, until slightly charred and tender, 7 to 8 minutes total. Grill the tomatoes, flipping once, until they just start to burst and release their juices, 5 to 6 minutes total.
• For Herb Sauce: Stir together the olive oil, vinegar, dill, mint, parsley, garlic, serrano and shallot in a small bowl. Season to taste with salt and pepper.
• Remove the vegetables from the skewers to a serving platter or bowl. Place the lamb chops on a second platter and drizzle with the herb sauce and any juice left behind in the pan.

ROASTED LEG OF LAMB

Steps:

• For the cleanest-looking presentation, trim 1 1/2 inches of flesh from the shank bone with a sharp paring knife. (Your butcher may be willing to do this for you.)
• The fell is a thin outer layer of fat that you may find if you buy an untrimmed leg from a butcher. It's very tough, so it's important to remove all of it. A long knife with a sharp thin blade is the best tool for the job.
• Trim the excess fat that lies beneath the fell, but leave enough to enrich the meat and gravy. It also crisps up nicely when broiled, which helps give the carved slices great texture. Use shears to trim the fat pads around the hip, or large end.
• Make incisions 1 inch long and 1/2 inch deep all over the leg; they?ll allow the aromatic rub to penetrate the meat more easily. Roughening the surface in this way also results in a crisper, more flavorful crust after broiling.
• Stir together salt, pepper, garlic, rosemary, mustard, and oil in a small bowl until it forms a wet paste. Spread rub evenly over lamb, working it into the incisions. Let lamb sit at room temperature, about 30 minutes. Meanwhile, preheat oven to 425 degrees.
• Transfer lamb, fat side up, to a large roasting pan fitted with a rack, and add broth. Roast lamb 20 minutes. Reduce temperature to 325 degrees, and roast until a thermometer inserted into thickest part of flesh near the bone reaches 130 degrees to 135 degrees (medium-rare), about 55 minutes. Increase temperature to broil; broil until surface sizzles and becomes brown and crisp, about 5 minutes. Transfer lamb to a platter or carving board; let rest at least 20 minutes before carving.

ARMENIAN STUFFED LEG OF LAMB

Steps:

• Marinate lamb: Remove fell (the thin outer membrane) and all but 1/8-inch layer fat from lamb. Make 12 small incisions in outside surface and insert garlic slivers. Combine oil, lemon juice, mint, oregano, salt, and pepper in small bowl. Place lamb in glass dish and spread o il mixture evenly over inside and outside surfaces. Let stand covered at room temperature 1-1/2 hours or refrigerate overnight. (If lamb is refrigerated, let warm to room temperature 1-1/2 hours before roasting.).
• Make stuffing about 1-1/2 hours before roasting lamb: Melt butter in large saucepan over medium heat. Add onion and celery; saute until tender but not browned, about 4 minutes. Stir in rice, pine nuts and parsley. Reduce heat to low and cook until rice turns opaque, 2-3 minutes. Gradually stir in broth. Stir in currants and pepper to taste. Heat to boiling over high heat. Reduce heat and simmer covered until liquid is absorbed. Remove from heat and add allspice and cinnamon while fluffing rice with fork. Let cool at room temperature about 1 hour.
• Heat oven to 475 degrees.
• Place lamb, fat side down, on work surface. Spoon about 2 cups stuffing into pocket where bones were. Press leg together and tie at 1-inch intervals with kitchen string. Place lamb on rack in roasting pan. Spoon remaining stuffing into small casserole and set aside.
• Roast lamb on rack in upper third of oven until browned, about 15 minutes. Reduce heat to 350 degrees. Carefully pour 1-1/2 cups water into pan. Continue to roast, basting every 15 minutes, until meat thermometer inserted into thickest part of leg registers 145 degrees for medium-rare; it will take about 45 minutes. Fifteen minutes before lamb is done, spoon 1-2 T. pan juices over stuffing in casserole and bake in oven until heated through. Transfer lamb to carving board and let stand 15-20 minutes.
• Spoon fat from pan juices, then heat juices to boiling, scraping loose browned bits on bottom of pan. Strain into sauceboat and season with pepper.
• Slice lamb 1/2-inch thick and serve with stuffing and pan juices.

EASY ROAST LEG OF LAMB

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Rub the leg of lamb all over with salt and pepper. Use a small knife to make punctures in the lamb about 1 inch apart. Press slivers of garlic into each hole so that they are about 1/2 inch below the surface. Place the meat in a roasting pan. You can either remove the rosemary from the stalk and sprinkle and rub into the meat on all sides, or you can simply use the string from the lamb to secure against it. Pour the can of tomato sauce over the whole thing.
• Bake for 45 minutes in the preheated oven, then lower the temperature to 325 degrees F (160 degrees C), and continue roasting until the internal temperature of the meat is at least 160 degrees F (70 degrees C), about 15 minutes. If you want the meat well done, wait until the internal temperature reaches 170 degrees F (75 degrees C).