ROAST LEG OF LAMB WITH YOGURT MARINADE
Steps:
- Preheat the oven to 350 °F, 180 °C. Place the lamb in a roasting pan and make a bunch of slits all over it. This will help the marinade flavor the meat well. Season it ith salt, pepper, oregano, and cumin powder. Combine all of the marinade ingredients in a blender and blend until smooth. Pour the yogurt marinade over the lamb and toss to coat. Cover the pan with parchment paper and then with foil. Bake for 4-5 hours or until the lamb is falling off the bone. Serve with bread, rice, and Briam roasted vegetables. Kali Orexi!
YOGURT-MARINATED LEG OF LAMB WITH CARDAMOM AND ORANGE
This wet-roasted leg of lamb doesn't contain a ton of liquid - this is about roasting, not braising, and if you add enough liquid to a cut of meat, you're not roasting any more. Instead, the lamb is moistened with a yogurt-based marinade laced with fresh mint, orange zest and cardamom. The yogurt keeps the surface of the lamb from drying out and - if you let the lamb sit for a while after you've smeared it with the marinade (and you should) - it permeates the meat a bit with the flavors of the marinade. This needs no accompaniment, but if you're in the mood for some heat, a dab of harissa wouldn't be out of place. Don't know how to carve a lamb? Mark Bittman shows you how in this video.
Provided by Mark Bittman
Categories dinner, roasts, main course
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Heat the oven to 425º. Remove as much of the surface fat as is practical from the lamb. Mix together the yogurt, mint, orange zest, cardamom, salt and pepper; rub the meat all over with the yogurt mixture. If you have time, let the lamb sit for an hour or more (refrigerate if it will be much longer).
- Put the lamb on a rack in a roasting pan. (You might line the pan first with aluminum foil to make cleanup easier.) Roast for 30 minutes, then check; if the lamb threatens to burn, turn the heat down to 350º; otherwise leave it at 425º.
- After about 1 hour (total) of roasting, check the internal temperature of the lamb with an instant-read thermometer. Continue to check every 10 minutes; when it reaches 130 for medium rare (125 for very rare) in its thickest part (check it in several places), it's done. Total cooking time will be less than 1 1/2 hours. Let it rest for a few minutes before carving. Serve garnished with more chopped mint.
Nutrition Facts : @context http, Calories 568, UnsaturatedFat 19 grams, Carbohydrate 2 grams, Fat 39 grams, Fiber 0 grams, Protein 50 grams, SaturatedFat 17 grams, Sodium 449 milligrams, Sugar 1 gram
GRILLED YOGURT-MARINATED LEG OF LAMB
Provided by Bon Appétit Test Kitchen
Categories Lamb Marinate Easter Yogurt Father's Day Backyard BBQ Dinner Spring Summer Grill Grill/Barbecue Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Mix 1 cup yogurt, 1 teaspoon Tabil Spice Blend, and 1 minced garlic clove in a small bowl. Season to taste with salt and pepper. Cover and chill. Whisk remaining 1 cup yogurt, remaining 3 1/2 tablespoons Tabil Spice Blend, 4 minced garlic cloves, 1 tsp. salt, 1 teaspoon pepper, oil, and lemon juice in a large bowl. Add lamb; turn to coat. Cover and chill overnight, turning occasionally.
- Prepare grill to medium-high heat. Season lamb with salt and pepper. Grill until meat is cooked to desired doneness, 10-15 minutes per side for medium-rare. Let rest 10 minutes. Meanwhile, grill lemon halves, cut side down, until charred, about 5 minutes. Thinly slice lamb against the grain and arrange on a platter; garnish with lemons. Serve with reserved yogurt sauce.
ROAST LEG OF LAMB WITH ORANGE, ROSEMARY AND GARLIC
I don't get to eat lamb very often, so whenever I get my hands on a leg of lamb, my mouth starts watering. Lamb is one of those meats that can be very dry or very fatty, but this recipe results in juicy, tender and flavoursome results, every time. I always use a leg with the bone in, but there's no reason why you couldn't use a boneless leg instead. Cooking to 130F and then leaving, well covered, while you make the gravy will give you lamb that's cooked quite well at the thin end, and medium-rare (juicy and *slightly* pink) in the middle of the thickest part. If you prefer yours done differently, adjust your temperature accordingly. Don't forget that the temperature continues to rise while it rests.
Provided by Snowbunny Andorra
Categories Lamb/Sheep
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 450°F.
- Rinse the lamb and pat dry with kitchen towels.
- Peel the orange layer of rind from the orange, into strips about 2cm by 1cm.
- Cut a few of the garlic cloves lengthways into batons about 2mm across.
- Take a strip of orange peel, wrap it around a couple of the garlic batons and a few rosemary leaves. With a very sharp knife, make a deep whole in the lamb and push the parcel into the meat, deep enough so that you can't see it. (Don't be afraid here - the deeper it goes, the more the flavours will infuse).
- Repeat all over the lamb until you've used all the orange peel. Don't forget the underneath.
- Allow to rest for about an hour.
- With the flat of a knife, bash the remaining garlic cloves (unpeeled) and place them in the bottom of a roasting tray. Lay the remaining rosemary sprigs on top, then lay the lamb on these.
- Cut the orange in half and squeeze the juices and flesh over the lamb, rubbing it in, and add the extra orange juice to the pan.
- Pour over a good glug of olive oil, and season well with salt.
- Place, uncovered, in the oven and cook for 20mins.
- Reduce the temperature to about 350F and put a temperature probe into the thickest part of the lamb.
- Check occasionally and, if required, add a little water to the pan.
- Once the internal temperature reaches 130F, remove the lamb from the oven, put on a warmed plate and cover well, with foil and *plenty* of tea towels. Set aside.
- Put the roasting tray on the hob, over a medium heat, and add the red wine and stock cube. You may need to add more water here, depending on how much has evaporated in the oven.
- Reduce until thickened to a gravy consistency. Serve over your lamb, accompanied with roast potatoes and mint sauce.
Nutrition Facts : Calories 91.9, Fat 0.2, Sodium 4.8, Carbohydrate 13.1, Fiber 1.1, Sugar 7.9, Protein 1.2
YOGURT-MARINATED ROAST LEG OF LAMB
A tangy yogurt-herb marinade tenderizes this leg of lamb, then browns in the oven to add flavor to the drippings. Top with chunky Almond Relish for a dramatic dish worthy of a holiday feast or special occasion. (Plan ahead: Chef Berglund recommends two days of marination.)
Provided by Paul Berglund
Categories main-dish
Time P2DT4h
Yield 8 servings
Number Of Ingredients 12
Steps:
- Marinade: Use a spoon to peel the ginger. Peel garlic and onion. Roughly chop onion and ginger, followed by half of the parsley and cilantro, including stems. In a blender, add the ginger, onion, garlic, herbs, ⅓ of the yogurt, and salt. Purée until smooth. Add the remaining yogurt and purée again to combine. Set aside.
- Lamb: Place lamb on a flat surface. Use a sharp knife to poke holes in the lamb at 1½-inch intervals; this will help the lamb absorb the marinade. Flip over and repeat on the other side. Fit a brining bag into a large container (or the roasting pan you'll be using, if it fits in the refrigerator). Then place the lamb into the bag and pour in the marinade. Massage the marinade into the lamb so all of the meat is covered, then seal the bag. Refrigerate for 1-2 days (longer marination will yield more tenderized lamb).
- Preheat the oven to 350 degrees F. Transfer the lamb and all of the marinade into a roasting pan. Lay parchment paper over the lamb to cover, then cover the roasting pan tightly with aluminum foil. Roast for 1 hour. (Total roasting time will be 3 hours.)
- After 1 hour, remove lamb from oven. Gently remove foil and parchment. (The yogurt will have separated into curds and whey, which is normal.) Use tongs to flip the lamb over, then cover with parchment and foil again. Place back into the oven for 1 hour. After the second hour of roasting, flip the lamb again and place back into the oven, uncovered, for 1 final hour.
- After a total of 3 hours of roasting, remove lamb. Pierce the lamb with a sharp knife to check for doneness. If there isn't a lot of resistance, it's done. Flip lamb over, spoon yogurt solids on top, and let rest, 30 minutes.
- Almond Relish: Roughly chop the almonds, place in a medium bowl, and set aside. Pick the leaves off the remaining cilantro and parsley, bunch together, and finely chop. Add herbs to the almonds. Add enough olive oil to cover, about ½ cup, and mix. Juice 3 of the 4 lemon halves into the relish, mix, and add salt to taste. Use the juice of the remaining lemon half to taste.
- Assembly: Use tongs and a meat fork to transfer lamb to a serving platter. Spoon relish over the lamb, and serve.
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