ROAST LEG OF LAMB
Cooking peeled potatoes in the pan around the roast is yummy. The only other things you need are gravy made from the pan drippings and a fresh vegetable.
Provided by MBENHAM
Categories Meat and Poultry Recipes Lamb Leg
Time 2h10m
Yield 12
Number Of Ingredients 5
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.
Nutrition Facts : Calories 381.8 calories, Carbohydrate 0.4 g, Cholesterol 136.1 mg, Fat 25.3 g, Fiber 0.1 g, Protein 35.8 g, SaturatedFat 11 g, Sodium 136.3 mg
ROASTED LEG OF LAMB WITH CHERMOULA
Do not limit the use of the Chermoula to just this dish; also use it with chicken or pork This can also be cooked on the barbeque. Harissa is a Moroccan spice paste and you can probably find it in the Asian supermarkets Cooking time does not include marinating time
Provided by PetsRus
Categories Lamb/Sheep
Time 2h25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Make the Chermoula by mixing the onion, garlic, parsley, coriander, cumin, turmeric, Harissa, lemon juice and olive oil, and leave to stand for an hour.
- Cut down into, but not through, the meat, open and flatten as much as possible.
- Spread the Chermoula onto the meat, roll it up, secure with skewers or tie with string If there is any Chermoula left over, spread it over the meat.
- Wrap the meat, leave to marinate, preferably for a day, in the fridge.
- Next day: remove the meat from the fridge at least one hour before cooking.
- Preheat oven to 375 degrees F.
- Put the meat in a roasting tray, put in the oven and after 20 minutes lower the heat to 350F Roast 35 minutes per lb or longer.
- When the meat comes out of the oven, wrap it in aluminum foil, let it rest for 20 minutes, then carve in slices and serve.
ROASTED LEG OF LAMB
Roasting is a popular cooking method for a reason. See our step-by-step guides to Preparing a Leg of Lamb and Carving a Leg of Lamb at the Table.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 2h30m
Number Of Ingredients 11
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.
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