HERB CRUSTED LAMB
Provided by Giada De Laurentiis
Categories main-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F.
- Season the meat with salt and pepper. In a small bowl, mix the herbs with the olive oil and bread crumbs. Rub both sides of the lamb with the herb mixture. Using the kitchen string, tie up the lamb leg at 2-inch intervals. Place in roasting pan and bake for 20 minutes. Lower the oven temperature to 375 degrees F. Add the wine and water or broth to the roasting pan and cook for another 30 to 40 minutes, or until the thickest part of the lamb reaches an internal temperature of 140 degrees F for medium. Take the lamb out of the oven, cover loosely with foil, and let the meat rest for 15 minutes. Slice and serve.
KOREAN CRUSTED ROAST LAMB
The crust on this roast leg of lamb is based on a Korean barbecue marinade called bulgogi - perfect for a Sunday roast with a difference
Provided by Good Food team
Categories Dinner, Main course
Time 2h20m
Number Of Ingredients 14
Steps:
- Put the spring onions, ginger, sesame oil, 2 tbsp of soy sauce, the mirin, sugar, half the sesame seeds and the peppercorns in a mini chopper and blitz to a paste. Stab holes all over the leg of lamb with a small sharp knife. Put the lamb in a dish and tip the paste over, massage it into the holes and where the meat naturally splits by the bone. If any of the paste falls off, pack back onto the lamb with your hands, then cover and put in the fridge to marinate for at least a couple of hours or overnight.
- Take the lamb out of the fridge 1 hr before you want to cook it. Heat oven to 200C/180C fan/gas 6. Place in a large roasting tin and sit the lamb, crust-side up, on the rack. Pour any marinade into the roasting tin with 100ml water, then place in the oven. After about 30 mins, drizzle the crust with a little oil to help it crisp slightly, and if at any point it's becoming too brown, cover loosely with foil. The juices in the bottom of the pan will caramelise and become sticky, but top up with water if necessary so that they don't burn. Cook the lamb for 1 hr 30 mins if you like it pink by the bone but cooked. If you prefer it rare, cook for 10 mins less; if you prefer it more cooked, give it 20 mins extra.
- About 10 mins before the lamb is done to your liking, scatter with the remaining sesame seeds and continue to roast. When the lamb is cooked, carefully lift it onto a board and add the remaining soy to the roasting tin. Taste and add a splash more mirin, soy and water if it needs it. Bring to the boil and scrape any crusty bits off the bottom of the tin, then pass through a sieve into a gravy jug. Serve the lamb with traditional roast accompaniments or with lettuce leaves, shredded vegetables and chilli sauce for a crowd to wrap up and enjoy.
Nutrition Facts : Calories 470 calories, Fat 28 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 50 grams protein, Sodium 1.6 milligram of sodium
HERB-CRUSTED LEG OF LAMB WITH RED WINE GRAVY
Thanks to a breadcrumb coating made with parsley, mint, rosemary and garlic, this roast joint is a cut above the rest
Provided by James Martin
Categories Main course
Time 2h25m
Number Of Ingredients 16
Steps:
- Heat oven to 220C/200C fan/gas 7. Use a sharp knife to make little slits all over the lamb, then insert a slice of garlic into each hole. Tip the onions and carrot into a large flameproof roasting tin, then place the lamb on top and season. Pour 250ml water into the base of the tin and roast in the oven for 30 mins.
- Meanwhile, make the crust by mixing together all the ingredients and seasoning well. Remove the lamb from the oven and turn the heat down to 190C/170C fan/gas 5. Brush the lamb all over with the mustard, then pack on the crust in a thick layer - don't worry if any falls in the tin, this will be used in the gravy later (you probably won't use the entire crust, so set aside what's left for later). Return the lamb to the oven and cook for a further 1 hr 30 mins. Check the lamb during cooking and add more water to the base of the tin if it dries out.
- Remove the lamb from the tin, cover lightly with foil and leave to rest for 30-40 mins - if covered too tightly, the crust will go soggy.
- To make the gravy, put the roasting tin with the vegetables still in it directly on the heat and whisk in the flour. Cook for 1 min, then add the wine, scraping any flour from the bottom of the tin. Let it bubble for 1 min, then pour in the stock. Bring to the boil, then simmer gently for 10-15 mins until thickened, stirring in a little of the reserved crust for a thicker gravy. Strain the gravy through a sieve into a pan, discarding the vegetables left in the sieve. Add mustard to taste and stir through the butter. Keep warm until ready to serve.
Nutrition Facts : Calories 564 calories, Fat 27 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 48 grams protein, Sodium 1.5 milligram of sodium
GRILLED LAMB WITH BROWN SUGAR GLAZE
Sweet and savory, perfect for a spring meal with noodles and a green vegetable. Chops need to marinate one hour.
Provided by Debra
Categories Meat and Poultry Recipes Lamb Chops
Time 1h25m
Yield 4
Number Of Ingredients 8
Steps:
- In a medium bowl, mix brown sugar, ginger, tarragon, cinnamon, pepper, garlic powder, and salt. Rub lamb chops with the seasonings, and place on a plate. Cover, and refrigerate for 1 hour.
- Preheat grill for high heat.
- Brush grill grate lightly with oil, and arrange lamb chops on grill. Cook 5 minutes on each side, or to desired doneness.
Nutrition Facts : Calories 241.1 calories, Carbohydrate 15.8 g, Cholesterol 56.3 mg, Fat 13.1 g, Fiber 0.7 g, Protein 14.6 g, SaturatedFat 5.6 g, Sodium 339.2 mg, Sugar 13.6 g
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