Roast Leg Of Lamb With Garlic Rosemary Sauce Recipes

ROAST LEG OF LAMB WITH ROSEMARY

Steps:

• In a small bowl, combine the honey, mustard, rosemary, ground black pepper, lemon zest and garlic. Mix well and apply to the lamb. Cover and marinate in the refrigerator overnight.
• Preheat oven to 450 degrees F (230 degrees C).
• Place lamb on a rack in a roasting pan and sprinkle with salt to taste.
• Bake at 450 degrees F (230 degrees C) for 20 minutes, then reduce heat to 400 degrees F (200 degrees C) and roast for 55 to 60 more minutes for medium rare. The internal temperature should be at least 145 degrees F (63 degrees C) when taken with a meat thermometer. Let the roast rest for about 10 minutes before carving.

ROSEMARY AND GARLIC ROAST LEG OF LAMB

Steps:

• Preheat the oven to 400 degrees F.
• Using your hands, rub the lamb all over with the lemon juice. Pat the garlic and rosemary evenly all over the surface of the meat. Season the meat with the salt and pepper and place the lamb in a roasting pan. Place the lamb in the oven and roast for 30 minutes. Reduce the oven temperature to 350 degrees F and continue to cook for about 1 hour longer for medium-rare, or until a meat thermometer inserted into the center of the roast registers about 145 degrees F to 150 degrees F (be careful that the thermometer does not touch the bone.) Remove lamb from pan and allow to rest for 10 to 15 minutes before carving.
• Position the roasting pan over your stove burners. Add mixed herbs and onions to pan, and stir to combine with pan drippings. Add chicken stock and wine to deglaze the pan, scraping the bottom with a wooden spoon to release any fond. Reduce over high heat until sauce consistency. Strain before serving, if desired. Slice lamb and serve with sauce drizzled over the top.

LEG OF LAMB WITH GARLIC AND ROSEMARY

Steps:

• Pat lamb dry and score fat by making shallow cuts all over with tip of a sharp small knife.
• Pound garlic to a paste with sea salt using a mortar and pestle (or mince and mash with a heavy knife) and stir together with rosemary and pepper. Put lamb in a lightly oiled roasting pan, then rub paste all over lamb. Let stand at room temperature 30 minutes.
• Preheat oven to 350°F.
• Roast lamb in middle of oven until an instant-read thermometer inserted 2 inches into thickest part of meat (do not touch bone) registers 130°F, 1 1/2 to 1 3/4 hours. Transfer to a cutting board and let stand 15 to 25 minutes (internal temperature will rise to about 140°F for medium-rare).
• Add wine to pan and deglaze by boiling over moderately high heat, stirring and scraping up brown bits, 1 minute. Season pan juices with salt and pepper and serve with lamb.

ROAST LEG OF LAMB WITH ROSEMARY AND GARLIC

Steps:

• Preheat the oven to 200C/180C Fan/Gas 6.
• Use a small, sharp knife to make 12-14 slits all over the lamb. Peel two garlic cloves and slice them into shards. Roughly squash the remaining garlic and put into the bottom of a large roasting tin.
• Push a few slivers of garlic and small sprigs of rosemary down into each slit in the lamb and season with plenty of salt and pepper.
• Put the carrots and onions into the roasting tin, drizzle with olive oil and season with salt and pepper. Lay the lamb on top and roast in the preheated oven for 45 minutes.
• For the mint sauce, mix together the sugar and vinegar until the sugar is dissolved. Add the mint and mix well. Season with salt and pepper and transfer to the fridge to steep.
• Remove the lamb from the oven, pour in the wine then return to the oven and roast for a further 45 minutes.
• When cooked, remove the lamb from the oven and transfer to a board. Cover with foil and leave to rest for 15- 20 minutes.
• Carve the lamb into thin slices and serve with the mint sauce and roasted vegetables.

ROAST LAMB WITH GARLIC AND ROSEMARY, AND ROSEMARY AND ONION SAUCE

Steps:

• Begin by making about 24 small, deep cuts in the skin of the lamb using a small, sharp knife. Then push a sliver of garlic, followed by a small sprig of rosemary, into each cut, and season the meat generously with salt and freshly milled black pepper. Next, cut the onion in half and place it in the bottom of the roasting tin, then transfer the lamb to the tin to sit on top of the onion halves. Cover the tin loosely with foil, then cook in the oven on a high shelf for 1½ hours. After this, take the foil off and let it cook for another 30 minutes. Remove the lamb from the oven, cover loosely with foil again and allow to rest for about 20 minutes. Meanwhile, make the Rosemary and Onion Sauce. In a small saucepan, melt the butter and cook the onions over a very gentle heat for about 5 minutes - it's important not to let them colour, so keep an eye on them. While that's happening, bruise the rosemary leaves with a pestle and mortar to release their oil, then chop them very, very finely and add them to the onion. Then continue to cook as gently as possible for a further 15 minutes, again, without letting the onions colour too much. Next, using a wooden spoon, stir the flour into the onions and their buttery juices till smooth, then gradually add the milk, a little at a time, still stirring, followed by the stock, bit by bit, whilst vigorously whisking with a balloon whisk. Now taste and season the sauce with salt and pepper and let it barely simmer on the lowest possible heat for 5 minutes. Next, remove it from the heat, then liquidise or process half of it, then return it to the saucepan to join the other half. Then re-heat gently, add the crème fraîche and pour it into a warmed serving jug. This recipe makes about 1 pint (570 ml) sauce. Need brush up on your gravy skills? Watch Delia's Perfect Gravy Video on this page

ROAST LEG OF LAMB WITH GARLIC ROSEMARY SAUCE

Steps:

• The day before, preheat oven to 375 degrees.
• Place the bones in the roasting pan and roast them until browned. Add carrots, celery and the split garlic head and onion, spreading them over the bottom of the pan so they will brown. Roast them for 5 to 10 minutes. Using a slotted spoon or tongs, remove bones and vegetables and place them in large stockpot.
• Add white wine, water, tomatoes, parsley, rosemary and bay leaf. Simmer, uncovered, for 45 minutes. Or until liquid has been reduced by a third in volume. Remove bones and vegetables and strain stock into a smaller pot. Continue reducing until you have a cup of liquid, which may take about 45 minutes. Season to taste with salt and pepper. The sauce can be prepared ahead of time up to this point and refrigerated until needed.
• Prepare marinade for the lamb. Mash garlic into a paste with mustard, soy sauce, rosemary leaves and olive oil. Spread mixture over lamb, wrap in foil and refrigerate overnight.
• Bring lamb to room temperature before roasting. Roast the lamb on a rack in a preheated 350-degree oven for an hour and 15 minutes to one-and-a-half hours for pink, more for well done. Rest lamb in a warm place for 15 to 20 minutes before carving.
• Reheat sauce, correct seasoning, stir in butter and pour into heated sauce boat. Garnish the lamb with sprigs of rosemary and serve.

ROAST LEG OF LAMB WITH OLIVE AND ROSEMARY PASTE

Steps:

• Preheat oven to 350°F. Using on/off turns, blend olives, garlic and rosemary in processor until chopped. Gradually add oil, blending until coarse paste forms. Season paste with salt and pepper. Sprinkle lamb with salt and pepper. Place lamb, boned side up, on rimmed baking sheet. Spread olive paste over top of lamb.
• Roast lamb 30 minutes. Increase oven temperature to 400°F. Continue roasting until thermometer inserted into thickest part of lamb registers 135°F for medium-rare, about 20 minutes. Let stand 15 minutes.

LEG OF LAMB WITH GARLIC SAUCE

Steps:

• Preheat oven to 350 degrees.
• Make shallow slits all over lamb and insert garlic slivers into slits.
• Rub lamb with oil and rub with salt, pepper, thyme and rosemary.
• Place lamb in roasting pan on a rack.
• Roast lamb for about 1 hour and 20 minutes, or until temperature reaches 140 degrees when thermometer is inserted for medium rare, or longer if you like it more well done.
• You may want to check it early to ensure not to overcook.
• Remember lamb will continue to cook while it rests.
• While the lamb is roasting, combine the whole garlic cloves, 1/2 cup wine and 1/2 cup broth over medium high heat.
• Bring to a boil, reduce heat to medium low and simmer until garlic cloves are very soft when tested with a fork, about 15 to 20 minutes.
• Transfer to a blender or food processor and puree until smooth.
• When the lamb is done, remove to a platter and tent with foil.
• Add the garlic puree to the juices in the roasting pan and heat on the stove top.
• (If using a pan that is not stove top safe, combine the juices and the garlic puree in a small saucepan to heat).
• Add additional broth if needed to thin to your liking.
• Adjust the seasonings at this point if needed.
• Carve the lamb and serve with garlic sauce on the side.

GARLIC-ROASTED LEG OF LAMB

Steps:

• Preheat oven to 400 degrees. In a blender, process oil, garlic, 1 tablespoon salt, and 1 teaspoon pepper until smooth and emulsified, scraping down the sides as needed.
• Place lamb, fat side up, on a rack set on a roasting pan; spread garlic paste all over lamb. Roast in oven until a meat thermometer inserted into the thickest part of the meat registers 135 degrees for medium rare, about 2 hours.
• Transfer lamb to a platter, and discard string; keep warm while you make the Pan Sauce. Slice lamb just before serving.

ROAST LEG OF LAMB WITH ROSEMARY AND GARLIC

Steps:

• Place lamb, fat side up, in large roasting pan. Sprinkle with salt. Mix oil, minced rosemary, lemon peel and garlic in bowl. Rub over lamb.
• Preheat oven to 350°F. Roast lamb until thermometer inserted into thickest part registers 130°F for medium-rare, basting occasionally with pan juices, about 1hours. Transfer to platter. Tent loosely with foil; let stand for 15 minutes.
• Spoon off fat from drippings in roasting pan; add 1/4 cup water to pan. Place on burner over medium heat. Add any lamb juices from platter. Bring to boil, scraping up browned bits on bottom of pan. Season with salt. Keep warm.
• Cut lamb into thin slices; arrange on platter. Pour pan juices over. Garnish with rosemary sprigs.