Slow Roasted Andalusian Style Lamb And Potatoes Recipes

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PERFECT ROASTED LEG OF LAMB



Perfect Roasted Leg of Lamb image

This easy no-fail roasted leg of lamb recipe, with a special Mediterranean seasoning, will give you the BEST lamb roast every single time! Remember, the best lamb leg is either cooked to perfect pink inside (internal temp somewhere around 130°F) or until the meat falls off the bone (internal temp somewhere around 175°F or beyond). Just avoid cooking your lamb to the in-between stage which can be tough. I like to cook some potatoes in the same pan to complete the meal. Add a big Mediterranean salad of your choice, you can't go wrong with Greek salad for this one.

Provided by Suzy Karadsheh

Categories     Entree

Number Of Ingredients 17

1 4 to 5 pound leg of lamb, (bone-in, fat trimmed)
Salt and pepper
Extra virgin olive oil
5 garlic cloves, (peeled and sliced; more for later)
2 cups water
8 gold potatoes, (peeled and cut into wedges)
1 yellow onion, (peeled and cut into wedges)
1 teaspoon paprika, (more for later)
1 teaspoon all-natural garlic powder
Fresh parsley for garnish, (optional)
15 garlic cloves, (peeled)
2 tablespoons dried oregano
2 tablespoons dried mint flakes
1 tablespoons paprika
1/2 tablespoons nutmeg
1/2 cup Extra virgin olive oil
2 lemons, (juice of)

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.

Nutrition Facts : Calories 514.5 kcal, Sugar 3 g, Sodium 129.3 mg, Fat 22.2 g, SaturatedFat 5 g, Carbohydrate 38.1 g, Fiber 6.1 g, Protein 41.5 g, Cholesterol 114.3 mg, UnsaturatedFat 15.5 g, ServingSize 1 serving

SLOW-ROASTED ANDALUSIAN-STYLE LAMB AND POTATOES RECIPE - (5/5)



Slow-Roasted Andalusian-Style Lamb and Potatoes Recipe - (5/5) image

Provided by á-2338

Number Of Ingredients 12

Slow-Roasted Andalusian-Style Lamb and Potatoes
4 garlic cloves, crushed
2 tablespoons fresh thyme leaves
2 tablespoons kosher salt plus more
4 fresh bay leaves, divided
3 pounds Yukon Gold potatoes (6-8), peeled, cut into 1/4" slices, divided
7 tablespoons olive oil, divided
Freshly ground black pepper
1 3 1/2- to 4-pound bone-in leg of lamb
2 pounds tomatoes, cut into 1/4" slices
2 medium onions, cut into 1/2" slices
2 cups dry white wine

Steps:

  • Preheat oven to 350°F. Combine garlic, thyme, and 2 tablespoons salt in a small bowl. Using your fingertips, rub mixture until it resembles wet sand (larger pieces of garlic will remain); set aside. Crush bay leaves. Combine half of potatoes with 1 tablespoon oil and 1 crushed bay leaf in a large roasting pan; season with salt and pepper and toss to coat. Spread out potatoes in a single layer. Place lamb on top of potatoes and rub with garlic mixture. Layer tomatoes, onions, remaining 3 crushed bay leaves, and remaining potatoes around and up sides of lamb, seasoning with salt and pepper and drizzling with remaining 6 tablespoons oil as you go (lamb will be nearly covered). Add wine to pan; cover tightly with foil. Roast until lamb is very tender, 3-4 hours. Remove foil and increase oven temperature to 425°F. Roast, turning lamb halfway through, until lamb is golden, 20-25 minutes longer. Let rest in roasting pan for 15-20 minutes. DO AHEAD: Lamb can be roasted 2 days ahead. Cover and chill. Reheat before continuing. Pull meat from bones in large chunks; discard bones and fat. Place meat and vegetables on a platter. Skim fat from surface of cooking juices in pan. Spoon some cooking juices over lamb and vegetables and serve remainder alongside.

LAMB WITH THYME-ROASTED POTATOES



Lamb with thyme-roasted potatoes image

Sunday lunch doesn't have to be stressful - just pop a leg of lamb and herby sliced potatoes into one big dish

Provided by John Torode

Categories     Main course

Time 2h30m

Number Of Ingredients 7

1 leg of lamb
10 garlic cloves , halved
3 tbsp vegetable oil
small bunch thyme
100ml lamb, chicken or vegetable stock
50g butter
10 medium potatoes , cut into 1cm slices

Steps:

  • Heat oven to 190C/170C fan/gas 5. Pierce the lamb all over with a sharp knife and push garlic halves into the holes. Rub the oil all over the lamb and season well. Scatter half the thyme on top, than place the lamb on a wire rack over a roasting tray. Roast for 30 mins.
  • Meanwhile, in a small pan, bring the stock and butter just to the boil. Carefully lift out the lamb and wire rack. Tip the potatoes into the tray and pour over the buttery stock. Season and sprinkle on the remaining thyme. Mix everything well, shaking the tray until the potatoes are in an even layer. Place the rack and lamb back on top and cook for 1 hr.
  • After 1 hr, increase oven temp to 220C/200C fan/gas 8 and remove the lamb. Cover loosely and transfer to a warm place to rest for 30 mins before carving. Continue cooking the potatoes while the lamb rests until they are golden and starting to crisp. Return the lamb to the top of the potatoes, pour over any resting juices and carve over the potatoes so all the juices fall onto them.

Nutrition Facts : Calories 654 calories, Fat 37 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 53 grams protein, Sodium 0.45 milligram of sodium

GREEK ROAST LAMB AND POTATOES



Greek Roast Lamb and Potatoes image

There's nothing like Greek roast lamb and potatoes. In Greece, meat (lamb, beef, chicken) and potatoes in the oven is an ubiquitous dish throughout the winter. Upon my most recent visit to Athens, my aunt let me in on a secret that takes this traditional roast lamb to another level. Instead of the usual lemon juice, she said, add the juice of one orange. I tried this upon my return home and it is absolutely delicious! It may be awhile before I go back to lemons -- and this dish is as delicious as it is simple.

Provided by Diana Moutsopoulos

Categories     Leg of Lamb

Time 1h30m

Yield 4

Number Of Ingredients 8

1 large orange, juiced
3 tablespoons brown mustard, or more to taste
3 tablespoons olive oil
4 teaspoons dried oregano
salt and pepper to taste
10 Yukon Gold potatoes, peeled and cut into 2-inch chunks
1 (3 pound) half leg of lamb, bone-in
5 cloves garlic

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In large bowl, whisk together the orange juice, mustard, olive oil, oregano, salt, and pepper. Stir the potatoes into the bowl to coat with orange juice mixture. Remove potatoes with a slotted spoon, and place them into a large roasting pan.
  • Cut slits into the lamb meat, and stuff the garlic cloves into the slits. Rub remaining orange juice mixture from bowl all over the lamb, and place the lamb on top of the potatoes in the roasting pan. If there's any remaining orange juice mixture, pour it over the lamb.
  • Roast in the preheated oven until the potatoes are tender and the lamb is cooked to medium, about 1 hour. A meat thermometer inserted into the thickest part of the meat should read 140 degrees F (60 degrees C). Check every 30 minutes while roasting, and add 1/4 to 1/2 cup of hot water if you find the potatoes are drying out. If the lamb finishes cooking before the potatoes, remove the lamb to a cutting board or serving platter and cover with foil while the potatoes continue to bake in the oven.

Nutrition Facts : Calories 911.7 calories, Carbohydrate 103.2 g, Cholesterol 137.1 mg, Fat 32.5 g, Fiber 14.9 g, Protein 51.4 g, SaturatedFat 10.4 g, Sodium 311.6 mg, Sugar 9.4 g

TRADITIONAL GREEK ROASTED LAMB AND POTATOES



Traditional Greek Roasted Lamb and Potatoes image

A traditional and very flavorful Greek recipe for Easter and any Springtime family meal!

Provided by Marilena Leavitt

Categories     Main course

Time 3h20m

Yield 4

Number Of Ingredients 16

3.5 lbs. lamb shoulder (bone in)
¼ cup extra virgin olive oil
2 tsps. sea salt
1 tsp. freshly ground black pepper
8 med. garlic cloves, divided into half slivered and half minced
4 sprigs fresh rosemary, divided
4 springs fresh thyme
2 tsp. dried Greek oregano
--- zest of one lemon
For the potatoes:
2 lbs. Yukon Gold potatoes, peeled & quartered
1½ tsps. sea salt
½ tsp freshly ground pepper
1 tsp. dried Greek oregano
Juice of 1 medium lemon
½ cup water or chicken stock, hot (if needed)

Steps:

  • Pat dry the lamb using paper towels and place it in a roasting pan. Using a sharp knife, make several incisions in the lamb and insert the slivered garlic and half of the rosemary leaves.
  • Whisk together the olive oil, salt, pepper, the other half of the garlic (minced), the other half of the rosemary (chopped), thyme, oregano and lemon zest. Pour the marinade over the lamb making sure to cover it on all sides. Refrigerate for 2 hours.
  • 30 minutes before you are ready to roast the lamb, remove it from the refrigerator and turn on the oven to 450°F.
  • Wrap the lamb and its marinade well with parchment paper (not wax paper) and then with aluminum foil (this will ensure that all the juices stay with the meat and do not leek.) If you do not have parchment paper, use two layers of foil instead. Place the roasting pan with the lamb in the middle rack of the oven, cook for 15 minutes, then reduce the temperature to 360°F. Roast for 2 hours.
  • While the lamb roasts, cut the potatoes in half lengthwise and then in quarters. If the potatoes are large, cut each quarter in half again. Place them in a medium bowl and toss them with the salt, pepper, oregano, and lemon juice.
  • After two hours, remove the roast from the oven, open the wrapping carefully and check it. At this point, the bone should be loose and starting to come away from the meat. If it is not, cover the lamb again, return it to the oven, and roast for another 15 minutes.
  • Remove the pan from the oven and increase the oven temperature to 400°F. Uncover the lamb; there should be about a cup of its juices in the pan. If there is not enough liquid, add enough hot water to make about 1 cup. Scatter the potatoes around and under the lamb and return the pan to the oven for about 20-30 minutes until the skin of the lamb is brown and crisp (cover loosely with a piece of foil if the lamb becomes too dark before this time).
  • At this point, remove only the lamb from the roasting pan and transfer it to a platter. Cover it loosely with some foil and let it rest for 20 minutes. Continue roasting the potatoes for another 15 minutes, or so, until they become soft and have a nice golden color. There should be still plenty of juice in the pan.
  • To serve, spoon some pan juices over the lamb, divide it in four portions and serve it alongside the lemon potatoes. Garnish with some lemon slices and enjoy with a glass of Merlot.

GARLIC & HERB ROAST LAMB ON BOULANGèRE POTATOES



Garlic & herb roast lamb on boulangère potatoes image

Cooking succulent lamb and herby potatoes together means the potatoes absorb all the lovely juices

Provided by Sara Buenfeld

Categories     Main course

Time 2h15m

Number Of Ingredients 8

2kg leg of lamb
4 garlic cloves , sliced
few rosemary sprigs
few thyme sprigs
2kg large potato , such as King Edwards
2 onions , thinly sliced
600ml chicken stock
50g butter

Steps:

  • Heat oven to 190C/170C fan/gas 5. Cut small pockets into the skin and flesh of the lamb by piercing it with the point of a sharp knife. Stuff each pocket with a slice of garlic and a few leaves of rosemary, or scatter with thyme. Put in a roasting tin, season well with salt and freshly ground black pepper, then cover with foil.
  • Peel and thinly slice the potatoes, rinse under the cold tap and pile into a large ovenproof dish or roasting tin. Toss with the onions, remaining slices of garlic and a good scattering of herbs.
  • Heat the stock and butter together, then pour over the potatoes. Cover the dish with foil and bake in the oven with the lamb for 1 hr. Uncover, put the lamb on top of the potatoes and roast uncovered for 45 mins more. Allow the lamb to rest before carving, for about 15 mins. Leave the potatoes in the oven (covered, if starting to brown too much) until ready to serve.

Nutrition Facts : Calories 537 calories, Fat 24 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 44 grams protein, Sodium 0.51 milligram of sodium

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