Roasted Leg Of Lamb With Raspberry Glaze 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.

EASY PROVENCAL LAMB

Steps:

• Preheat the oven to 450 degrees F.
• Place the leg of lamb in a large roasting pan fat side up and pat it dry with paper towels. Combine the mustard, 1 tablespoon of the garlic, the rosemary, balsamic vinegar, 1 tablespoon salt, and 1/2 teaspoon pepper in a mini food processor and pulse until the garlic and rosemary are minced. Spread the mixture on the lamb.
• Place the tomatoes, olive oil, 1/4 cup of the honey, the onion, the remaining 2 tablespoons garlic, 2 tablespoons salt, and 2 teaspoons pepper in a bowl and toss well. Pour the tomato mixture around the lamb and tuck in the thyme and rosemary sprigs. Drizzle the lamb with the remaining 1/4 cup of honey.
• 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. Discard the herb stems and return the tomatoes to the oven to keep warm. Slice the lamb, arrange on a platter, sprinkle with salt and pepper, and serve with the tomatoes and pan juices spooned on top. Garnish with a branch of rosemary.

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.

LAMB WITH RASPBERRY SAUCE

Steps:

• Place raspberries in a blender; cover and process until pureed. Strain and discard seeds; transfer puree to a small saucepan. Stir in the cucumber, apple, grape juice and sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until cucumber and apple are tender., Meanwhile, in a large skillet, saute garlic in oil until tender. Add lamb chops. Cook, uncovered, for 7-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with raspberry sauce.

PERFECT ROASTED LEG OF LAMB

Steps:

• Bring the leg of lamb to room temp. Take the leg of lamb out of the refrigerator and leave in room temperature for about 1 hour. In the meantime, prepare the remaining ingredients and make the lamb rub.
• Prepare the seasoning. To make the rub or seasoning, in a food processor, combine the rub ingredients. Blend until smooth. Set aside (or in the fridge, if preparing in advance).
• Salt the meat. When ready, pat the lamb dry and make a few slits on both sides. Season with salt and pepper.
• Sear the Lamb. Turn the oven on broil. Place the leg of lamb on a wire rack and put it directly on the top rack so that it's only a few inches away from the broiler element. Broil for 5-7 minutes on each side or until the leg of lamb is nicely seared. Remove from the oven, then adjust the oven temperature to 325 degrees F.
• Apply the seasoning or rub. When the lamb is cool enough to handle, insert the garlic slices in the slits you made earlier. Now cover the leg of lamb on all sides with the wet rub and place it in the middle of a roasting pan with an inside rack. Add two cups of water to the bottom of the roasting pan.

ROASTED LEG OF LAMB

Steps:

• Place the lamb on a sheet pan covered with foil. In a bowl, combine 2 tablespoons of Dijon mustard, white wine, garlic, salt, black pepper, and thyme leaves. Stir to blend and rub all over the lamb. Cover and place it in the refrigerator to marinate for a few hours or overnight, turning the lamb over from time to time and recoating it with the marinade.
• Preheat the oven to 425 degrees F. Remove the lamb from the marinade and season on all sides with salt, pepper and olive oil. Reserve the leftover marinade for later use.
• In a roasting pan fitted with a roasting rack place the lamb, fatty side up, on the rack and place it in the center of the oven. . Having the leg elevated off the bottom of the pan will allow for more even roasting. At 425 degrees F, the roast should start to brown fairly quickly.
• After 25 to 30 minutes, lower the oven temperature to 350 degrees F. I usually count between 12 to 14 minutes per pound of meat (including the weight of the bone) for a roast. When the oven heat is lowered, count about 30 to 40 minutes and then check the inner temperature of the thickest part of the roast with an instant-read thermometer. Cook it to about 130 degrees F. The meat, once it "rests" will be a nice medium rare. Remove the roast and turn it fat side down onto a flat surface to rest. Resting the lamb on the opposite side will help to redistribute the juices. Note: Save the pan drippings.
• Place the roasting pan on the stove over medium low heat. Add the reserved marinade, dry sherry and 1 tablespoon Dijon mustard. Whisk together and simmer until thick. Transfer the sauce to a gravy boat and serve with lamb.
• Slice the lamb (against the grain) and serve family style.

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 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.

ROASTED LEG OF LAMB WITH RASPBERRY GLAZE

Steps:

• Using the tip of a knife, make small slits evenly over leg of lamb and insert garlic slivers into each. In small bowl, mix together jam, wine, mustard, rosemary leaves, and pepper. Brush lamb with 1/4 cup sauce mixture and place fat-side-up in roasting pan. Bake at 350° for 20 -25 minutes per pound for medium rare (160° internal temperature). For more well-done meat, add 5 minutes per pound. Pour remaining sauce over lamb during last 40 minutes of cooking time. Remove lamb to warm platter and let stand 15 minutes. Meanwhile, pour lamb drippings into saucepan. Remove excess grease. Mix broth, cornstarch, and reserved 2 tablespoons red raspberry jam and whisk into drippings. Cook over medium heat, continuing to whisk until sauce thickens. Serve gravy hot with sliced lamb. Fun Fact: The Bonneville Salt Flats are a 30,000-acre salt (potash) floor ranging from one to six inches thick, and are actually the bed of what was ancient Lake Bonneville. Bonneville Speedway is an area of the Flats near Wendover, Utah, that is marked out for motor sports. It is particularly noted as the venue for numerous land speed records. The salt flats were first used for motor sports in 1912, but didn't become truly popular until the 1930s when Ab Jenkins and Sir Malcolm Campbell competed to set land speed records. The annual Speed Week is held in mid-August.