Roast Leg Of Young Lamb 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.

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.

ROAST LEG OF LAMB

Steps:

• Preheat oven to 325°. Place lamb on a rack in a shallow roasting pan, fat side up. Cut 12-14 slits 1/2-in. deep in roast. Combine garlic, thyme, marjoram, oregano, salt and pepper; spoon 2 teaspoons into the slits. Brush roast with oil; rub with remaining herb mixture. , Bake, uncovered, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 2 to 2-1/2 hours. Let meat stand 15 minutes before slicing.

ROAST LEG OF YOUNG LAMB

Steps:

• Trim and discard excess fat from lamb. Using a sharp-pointed knife, make little angled incisions all over the lamb and stuff the incisions with slices of garlic and sprigs of the fresh herbs. Rub lamb with the oil; then sprinkle with salt and freshly ground black pepper. Set lamb aside in a cool place to marinate for at least 2 hours.
• When ready to cook, preheat oven to 450 degrees. Put lamb on a rack in a roasting pan and roast 30 minutes. Reduce heat to 300 degrees and cook 30 to 50 minutes longer, depending on the size. Total cooking time for medium rare should be 10 minutes to the pound. When lamb is done, remove to a serving platter and let rest 10 to 20 minutes before carving.
• Meanwhile, prepare sauce by first removing fat from roasting pan and setting pan over medium-high heat. Add vinegar to pan and boil, stirring with a wooden spoon and scraping to get all the brown bits. Add stock, raise heat to high and boil about 5 minutes to thicken stock. Remove from heat and taste, adding salt and pepper if necessary. Strain sauce into a gravy bowl to serve with carved lamb.

HERB-ROASTED LAMB

Steps:

• Preheat the oven to 450 degrees F. Place the oven rack in the lower third of the oven so the lamb will sit in the middle of the oven.
• Peel 6 of the cloves of garlic and place them in the bowl of a food processor fitted with the steel blade. Add the rosemary, 1 tablespoon salt, 1 teaspoon pepper, and butter. Process until the garlic and rosemary are finely minced. Thoroughly coat the top and sides of the lamb with the rosemary mixture. Allow to sit at room temperature for 30 minutes to 1 hour.
• Toss the potatoes and remaining unpeeled garlic in a bowl with the olive oil and sprinkle with salt. Place in the bottom of a large roasting pan. Place the lamb on top of the potatoes. Roast for 20 minutes. Turn the heat down to 350 degrees F and roast for another 1 to 1 1/4 hours, until a meat thermometer registers 130 to 135 degrees F for medium-rare. Place the lamb on a cutting board, cover with aluminum foil, and allow to rest for 15 minutes. Slice and serve with the potatoes.

ROAST LEG OF LAMB

Steps:

• Preheat the oven to 500 degrees F.
• Put the chopped onions, celery, and carrots in a roasting pan. Sprinkle with a little salt, pepper, and oregano. Add the garlic cloves. Place the lamb in the roasting pan on top of the vegetables. Season the lamb with a little more salt, pepper, and oregano.
• Place in the oven for 15 minutes. Add a couple of cups of water to the pan, enough so it doesn't stick.
• Lower the temperature to 350 degrees and cook for 90 minutes. Remove the lamb, strain the juice from the roasted vegetables left in the pan, and put into another pan. Take strained vegetable juice, and add just enough cornstarch to thicken. This is the lamb gravy.
• Slice the lamb and serve with gravy, roasted potatoes, and choice of vegetable.

ROASTED YOUNG SPRING LEG OF LAMB SPANISH STYLE

Steps:

• Preheat oven to 375 degrees. Clean lamb of any excess fat around the thick and meaty portion of the leg. In a bowl, combine salt, pepper, paprika, garlic, parsley, thyme, oregano and oil. Rub the lamb thoroughly with salt mixture. Place cut vegetables in a large turkey roaster. Rest the lamb on top of vegetables. Place the leg of lamb in the oven and roast until internal temperature, at thickest portion of lamb, registers 135 degrees on a meat thermometer, about 1 to 1 1/4 hours. Remove lamb from oven and allow to rest for 10 to 15 minutes before slicing and serving. Discard vegetables. Serve with White Beans and Saffron recipe (recipe follows).
• Drain soaked beans. Place in a large pot with fresh water, bring to a boil, and reduce heat. Simmer for 1 1/2 to 2 hours with bay leaves. Add 1 teaspoon salt after simmering for 1 hour. In a saute pan over medium heat, heat olive oil. Add onions and saute until translucent. Add garlic and cook for 1 minute. Add parsley and saffron, allow to cook for 1 minute more, and remove from heat. Drain the cooked beans of excess water. Return the beans to the pot and add cooked onion mixture. Combine and reheat. Check seasoning and serve.

EASY ROAST LEG OF LAMB

Steps:

• Heat the oven to 220C/200C fan/gas 7. Remove all packaging from the lamb and keep a note of the weight to calculate the roasting time. Make incisions into the lamb using a small sharp knife, at an angle, about 5cm into the meat. Making the holes at an angle will mean more of the meat is flavoured, and the flavourings will be less tempted to be pushed out when roasting.
• Insert a short sprig of rosemary, a garlic slice and a small piece of anchovy (if using) into each of the holes, pressing in well with your finger. Season the meat all over with salt and pepper, then rub the lamb all over with the olive oil. Transfer to a roasting tin, sat on the onion slices. Roast for 20 mins.
• Lower the oven to 190C/170C fan/gas 5 and cook for another 15-20 mins per 500g (1 hr - 1 hr 20 mins for 2kg leg) depending on how pink you like your lamb. You can also check the internal temperature of the lamb if you prefer pinker meat - it will be 55C for medium (pink) and 70C for well done.
• Cover with foil and rest for 15 mins before carving. Save the tray juices and onion slices to make gravy.

ROAST LEG OF LAMB

Steps:

• Preheat oven to 325°F. Rub the leg with salt, pepper, and rosemary and place it on a rack in a shallow pan. Roast until it registers 130-135°F when tested with a meat thermometer. Salt again just before removing from the oven. Allow to stand about 10 minutes before carving.
• Serve with the pan juices and tiny buttered peas. Drink a very light red wine - a Moulin-a-vent, young and fruity, would be extremely good.

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).

ROAST BABY LAMB

Steps:

• In a large bowl, toss all ingredients except the beef stock until well blended. Cover and refrigerate 24 hours, tossing occasionally.
• Preheat the oven to 425°F. Transfer the contents of the refrigerated bowl to a roasting pan large enough to accommodate a single layer of vegetables covered by a single layer of meat. Add the stock and roast, basting and turning the lamb frequently, until the meat is very tender, about 1 hour 45 minutes.
• Reduce the oven temperature to 350°F. Remove the lamb from the pan and set it aside. Skim and discard as much fat as possible from the pan liquids. Place the pan over high heat and boil until the liquids reduce to about 1 1/4 cups. Transfer the meat to a smaller roasting pan and strain the reduced sauce over it. Place the meat in the oven and roast, turning meat every 10 minutes, until extremely tender, brown, and caramelized, about 30-40 minutes.
• Strain the juices from the pan and, if necessary, reduce further over moderately high heat; there should be 1/2 cup of finished sauce. Transfer the lamb to a serving platter and spoon the sauce over it.
• Recommended wine-I like Abbazia di Rosazzo's Ronco dei Roseti with roast baby lamb.