GRILLED MARINATED LEG OF LAMB WITH ASPARAGUS AND MINT CHIMICHURRI
Lamb and mint are a classic combination that doesn't need to be messed with, but the chimichurri sauce in this recipe is a fun riff on these spring staples.
Provided by Food Network Kitchen
Categories main-dish
Time 4h45m
Number Of Ingredients 8
Steps:
- 1. Stir together the 7 minced garlic cloves, 1/4 cup olive oil, 1/4 cup lemon juice, 1 tablespoon salt, and 1 1/2 teaspoons pepper in a large bowl. Rub the marinade all over the lamb in a bowl, then truss tightly and marinate at least 3 hours in the refrigerator. 2. Preheat a grill for direct and indirect cooking over a medium-heat fire. Grill the lamb over direct heat until nicely charred, about 8 minutes per side, turning often. Then move to indirect heat, cover, and cook until the internal temperature reaches 125 degrees F for medium-rare, about 50 minutes, turning occasionally. Transfer the lamb to a cutting board and let rest 15 minutes.
- 3. Toss the asparagus with the 2 tablespoons olive oil, salt, and pepper. Grill the asparagus until tender, 6 to 8 minutes.
- 4. Pulse the remaining 2 whole garlic cloves in a food processor with the parsley, mint, the remaining 1/2 cup oil, the remaining 1/4 cup lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper. Serve the lamb, sliced, with the asparagus and chimichurri sauce.
Nutrition Facts : Calories 529 calorie, Fat 29.5 grams, SaturatedFat 7.5 grams, Cholesterol 168 milligrams, Sodium 267 milligrams, Carbohydrate 8 grams, Fiber 3.5 grams, Protein 57 grams, Sugar 3 grams
MUSTARD CRUSTED RACK OF LAMB
Provided by Food Network
Categories main-dish
Time 3h25m
Yield 1 rack of lamb, serving 2
Number Of Ingredients 20
Steps:
- Season rack of lamb well on all sides with salt and pepper. Heat a medium skillet over high heat and, when hot, add the oil. When the oil is almost smoking, add the rack of lamb and brown well on all sides, about 6 minutes. Transfer the lamb to a plate and set aside to cool slightly before proceeding.
- Preheat the oven to 450 degrees F.
- Using the back of a spoon, spread the mustard evenly over all sides of the lamb. Spread the minced garlic over the lamb in the same manner.
- In a small mixing bowl combine the breadcrumbs and grated cheese and toss to thoroughly combine. Using your hands or a spoon, spread the breadcrumb mixture evenly all over the lamb, pressing so that the crumbs adhere to the meat.
- Place the rack of lamb on a baking sheet and bake for 12 to 15 minutes for medium-rare. Allow lamb to sit for 5 to 10 minutes before carving into chops to serve.
- Serve with some of the Fig Chutney, if desired.
- In a large saucepan combine the vinegar, sugar, onion, ginger, mustard seeds, lemon zest, cinnamon stick, salt, allspice, and cloves and bring to a boil. Reduce the heat to a simmer and cook until mixture is thickened and reduced by 2/3, forming a thick syrup. Add the figs and cook gently until the figs are very soft and beginning to fall apart and most of the liquid they've given off has evaporated, about 30 minutes.
- Transfer the chutney to a non-reactive container and allow to come to room temperature before serving. The chutney may be made up to 3 weeks in advance and stored in the refrigerator in an airtight container. (Alternately, hot chutney may be ladled into hot sterilized canning jars and processed in a hot-water bath according to manufacturer's directions.)
LAMB CHOPS WITH MUSTARD-HERB CRUST
These restaurant-worthy chops are ready in just 20 minutes. If it's available, choose grass-fed lamb instead of grain-fed -- the flavor simply can't be beat. Adapted from chef Emeril Lagasse's book "Emeril 20-40-60" (HarperStudio, 2009).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 20m
Number Of Ingredients 9
Steps:
- In a small bowl, combine mustard and garlic. In a wide shallow bowl, combine breadcrumbs, Parmesan, rosemary, and dried herbs; whisk to combine. Pat lamb chops dry with a paper towel and season with 2 teaspoons salt and 1 teaspoon pepper. With a basting brush, lightly coat lamb chops with mustard mixture, then dredge in breadcrumb mixture.
- In a large nonstick saucepan, heat 1 tablespoon oil over medium-high. Add half the lamb chops to pan and cook until browned, 2 to 3 minutes per side. Repeat with remaining chops and oil. Let lamb chops rest 5 minutes before serving.
Nutrition Facts : Calories 558 g, Fat 39 g, Protein 36 g
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
MUSTARD-CRUSTED BREAST OF LAMB
Breast of lamb is a forgotten cut, which means it's great value, as well as deliciously tender when slow-cooked
Provided by Barney Desmazery
Categories Dinner, Main course
Time 3h20m
Number Of Ingredients 12
Steps:
- Heat oven to 180C/160C fan/gas 4. Heat the oil in a roasting tin and brown the carrot, onions and garlic on the hob for about 5 mins. Add the thyme and bay leaves, then lay the lamb on top. Pour over the whole bottle of wine and about 350ml water, season well and cover tightly with a sheet of foil. Cook the lamb, undisturbed, for 2½ hrs, then remove from the oven. Leave the lamb to cool slightly before gently pulling out the bones. Pour the juices and veg into a container and chill. Can be prepared up to 2 days in advance and chilled.
- Increase oven to 200C/180C fan/gas 6. Lay the lamb, skin-side up, in a shallow roasting tin and generously brush with mustard. Pack over the breadcrumbs and drizzle with the olive oil. Bake for 30 mins until the crumbs are toasted and crisp.
- Meanwhile, lift the solid fat off the cold sauce and reheat the sauce on the hob. Lift the lamb onto a board and cut into pieces. Serve with the veg in their sauce, boiled potatoes and a watercress salad.
Nutrition Facts : Calories 799 calories, Fat 42 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 16 grams sugar, Fiber 3 grams fiber, Protein 55 grams protein, Sodium 0.96 milligram of sodium
CHILLI AND MUSTARD CRUSTED LEG OF LAMB
I love a good BBQ but like something a bit different from the normal burgers and kebabs etc. This recipe is one I do for dinner parties as well as for casual summer lunches as it looks interesting and tastes fantastic. It is very easy and quick but looks like you have spent hours on it. It is from Ainsley Harriots "Big Cook Out" published by the BBC which has now become my BBQ bible. The main issue is that the leg of lamb is not too fatty and that you know your butcher to ensure that it is tender. NO MARINADING REQUIRED.
Provided by Oldbunny1
Categories Lamb/Sheep
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Very lightly bash the lamb so that it is approx the same thickness all over (about 2inches thick) it doesn't have to be exact as the thicker bits will just be a bit rarer.
- For the paste mix together all the ingredients in a large bowl thoroughly.
- Take the lamb and put in the bowl with paste and with your hands make sure that you coat the lamb thoroughly with the paste.
- Over medium coals/heat cook the lamb turning every 10 miutes or so for abut 35 minutes for pink meat 40-45 minutes for just pink in the centre.NOTE:The paste will go black dont be put off it tastes delicious and looks fantastic.
- Remove from heat, let stand lightly covered for about 10 - 15 minutes before serving in 1/4 inch thick slices.
Nutrition Facts : Calories 716.2, Fat 48.5, SaturatedFat 20.1, Cholesterol 227.9, Sodium 702.7, Carbohydrate 1.7, Fiber 0.4, Sugar 0.1, Protein 64
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MUSTARD-CRUSTED LAMB RECIPE - SUZANNE GOIN - FOOD
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- Preheat the oven to 350°. In a skillet, melt the butter. Add the shallots and thyme and cook over moderate heat for 2 minutes. Add the vermouth and reduce by half. Transfer to a bowl; whisk in the mustard, egg, tarragon and a pinch of salt and pepper.
- Set the lamb fat side down and season with salt and pepper. Rub one-fourth of the mustard mixture on the meat. Roll up; tie at two-inch intervals with kitchen string.
- Heat the oil in a roasting pan. Add the lamb and sear over high heat until browned all over, 8 minutes. Transfer to a plate and remove the strings. Rub with the remaining mustard mixture and pat the bread crumb coating all over. Roast the lamb in the roasting pan for 50 minutes, until an instant-read thermometer inserted in the center registers 130° for medium-rare. Let rest for 15 minutes before carving.
HERBED BONELESS LEG OF LAMB WITH MUSTARD CRUST RECIPE
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5/5 (1)Category Main CourseCuisine American, MediterraneanTotal Time 1 hr 35 mins
- In a food processor, combine the garlic, orange zest, thyme and rosemary. Puree, then add the olive oil and blend to make a paste. Smear the paste all over the lamb, place it in a container or deep bowl, cover, and refrigerate overnight.
- Preheat the oven to 450°F. Meanwhile, let the lamb sit at room temperature for 30 to 45 minutes. Season the lamb with salt and pepper. In a small bowl, mix together the olive oil, mustard and parsley, add the bread crumbs and use a spoon or your hands to thoroughly blend. Press the mixture all over the top and sides of the leg of lamb, and place it in a roasting pan. Some of the panko mixture will fall off the sides; that’s fine, just kind of tuck it in underneath the sides of the lamb.
- Roast the lamb for 15 minutes, then turn the oven down to 400°F and roast for another hour to an hour and 15 minutes, or until an instant read thermometer inserted into the middle of the roast reads 120°F to 125°F for medium-rare. Let the lamb sit for 20 minutes before slicing and serving warm.
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- Preheat the oven to 500° for 30 minutes. Let the leg of lamb stand at room temperature while the oven heats. In a mini food processor, pulse the rosemary, thyme and garlic until minced. Add the mustard, olive oil and honey and pulse to blend. Season the herb mustard with salt and pepper.
- On a work surface, open up the leg of lamb and season it generously with salt and pepper, rubbing them into the meat. Spread 1 tablespoon of the herb mustard all over the inside of the lamb. Roll up the meat and tie at 1-inch intervals with kitchen string. Generously season the outside of the lamb roast with salt, rubbing it into the meat, then rub the lamb roast with the remaining herb mustard.
- Set the lamb on a wire rack in a roasting pan. Add 1 cup of water to the pan. Turn down the oven to 375° and roast the lamb for about 1 1/2 hours, until an instant-read thermometer inserted in the center of the meat registers 130°; it should register 150° near the bone. Let the lamb rest for 15 minutes, then remove the string, slice and serve.
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