Roast Leg Of Lamb With All The Trimmings Recipes

ROASTED LEG OF LAMB

Steps:

• Preheat oven to 350 degrees F. Line a roasting pan with aluminum foil. Using paper towels, pat lamb dry. Using a sharp knife, score the top side of the lamb by making shallow cuts all over. In a small bowl, combine garlic, olive oil, rosemary, thyme, Dijon, salt and pepper. Place lamb, fat side up, on a rack in the prepared roasting pan. Spread garlic mixture evenly over the lamb, rubbing in thoroughly into the scored cuts. Place into oven and roast until it reaches an internal temperature of 135 degrees F for medium, about 1 hour 30 minutes to 1 hour 45 minutes, or until desired doneness. Let rest 15 minutes before slicing. Serve immediately with mini hasselback potatoes.

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 WITH ALL THE TRIMMINGS

Steps:

• Lamb.
• I prefer to slow roast my lamb and turn the heat up at the end, so that is the recipe I am posting, but you can cook the lamb how you like.
• Place lamb on roasting tray. Rub lamb with olive oil. Cut 3 slits across top of lamb stuff sliced garlic into them. Sprinkle thyme, sage, rosemary, mint and extra garlic powder evenly over the top of the lamb.
• Cook lamb in very slow oven 100c for 3 1/2-4 hours, turn oven up to 180c for the last 1 1/2 and cook until browned and done as desired.
• Remove lamb and wrap in foil to keep warm turn up oven temperature to 220c this is for the Yorkshire puddings (recipe follows below.).
• Stuffing.
• Add 1/2 cup boiling water to butter and chicken stock to dissolve then pour this into mix, add the rest of the water according to packet directions remembering to minus the half cup already added.
• 2. Fluff stuffing with fork, add chicken and mix until well combined.
• Note: If you can't get chicken mince you can use chicken fillets and just whiz with bar mix until there are no lumps of chicken meat in it.
• 3. Place stuffing into either large baking dish or I prefer to use two small ones so I can place one at each end of the table. Bake in pre-heated oven 200c for 35 minutes, until browned on top and cooked through.
• Note: I make this earlier in the day and just reheat in the microwave.
• Broccoli Cauliflower Cheese.
• Chop broccoli and cauliflower into medium and small Florette's, Add enough water to a saucepan to cover veg, add broccoli and cauliflower and boil until just tender.
• Remove and strain allow veg to stand for some time to make sure all the water has drained, otherwise it makes the sauce go all watery.
• In a pan heat milk, add a little water to cornflour and mix pour into milk and stir until mixture thickens, don't worry if it seems quite thick it is meant to be.
• Arrange broccoli and cauliflower in an oven proof dish top with sauce, sprinkle breadcrumbs and extra cheese over the top and bake for 15-20 at 180c minutes until browned and heated through.
• Note: This can be made ahead and stored in the refrigerator if you do this do not sprinkle with breadcrumbs or cheese until just before cooking in the oven.
• Potatoes.
• Par boil the potatoes in a saucepan drain, place in a large bowl and cover with water until ready to use.
• When you turn the oven up to 180c for the final cooking of the lamb, remove lamb from oven and add potatoes to roasting tray, spoon some of the juices from the lamb and roast potatoes with lamb for the last 11/2 hours.
• Roasted Celeriac.
• Cut celeriac into wedges, combine wedges in a bowl with the olive oil.
• Transfer celeriac wedges to a baking dish with garlic bulb and bake in 180c oven for about an hour or until celeriac is soft and golden brown.
• Remove celeriac to a bowl. Cut garlic bulb in half and squeeze garlic out of each bulb over celeriac, add parsley and toss to combine serve topped with yogurt.
• Honeyed Carrots.
• Boil carrots until just tender drain. Melt butter in a pan add honey and carrots toss to combine and serve immediately.
• Fresh Corn on the cob.
• Peel outer leaves from corn removing all stringy bits and wash.
• Add some water to a pan enough to cover the corn and bring to the boil, add corn and boil for about 15 Min's, drain. Cut butter into chunks and rub over hot corn until the corn is thoroughly covered, serve immediately.
• Yorkshire Puddings.
• Whisk all ingredients together to form a smooth batter.
• Divide about 2 tablespoons oil between a 12 hole patty tin. Heat in a hot oven 220c for a few minutes, remove and keep oven door closed to keep in heat. Divide batter among holes and put back into oven bake 15-20 Min's or until golden.
• Gravy.
• I couldn't find a way for them to accept 3 tablespoons of roasting pan juices under ingredients so please add this to gravy.
• Add pan juices to gravy jug with granules and add water according to the amount suggested on the brand of granules you use.
• To serve: Carve lamb and place on large serving platter with potatoes and Yorkshire puddings all other dishes serve separately place all dishes on table for everyone to help themselves. Serve lamb with gravy and mint sauce.

ROAST RACK OF LAMB WITH NATURAL JUS

Steps:

• 1. Season the lamb and allow it to come to room temperature. Preheat the oven to 450°F (230°C).
• 2. Spread the lamb trimmings or stew meat over the bottom of a roasting pan just large enough to hold the rack and roast until lightly browned, about 30 minutes.
• 3. Place the rack on top of the trimmings (this base of trimmings is called a fonçage) and slide into the oven. Roast until springy to the touch, about 25 minutes. Let rest, loosely covered with aluminum foil, for 15 minutes.
• 4. Put the roasting pan on top of the stove and pour over a cup (250 milliliters) of broth. Bring to a boil and boil until a brown crust of caramelized juices forms on the roasting pan. Pour out any liquid fat floating on top. Deglaze again with a cup (250 milliliters) of broth and scrape up the juices. Repeat the caramelization as many times as practical before deglazing a final time. Pass the jus in a sauce boat at the table.