GARLIC AND HERB LEG OF LAMB WITH POTATOES RECIPE BY TASTY
Cooking a melts-in-your-mouth lamb recipe doesn't need to be complicated. This leg of lamb is rubbed with a lemony, garlic-herb-mustard paste before being roasted over a pan of white wine and potatoes. The potatoes soak up all the juices while the lamb gets charred on the outside and perfectly tender on the inside. Garnish with fresh rosemary and thyme before serving it as the centerpiece of a dinner you'll get endless compliments on.
Provided by Chris Salicrup
Categories Dinner
Yield 10 servings
Number Of Ingredients 12
Steps:
- 2-3 hours before roasting, prepare the lamb. Use a small, sharp knife to make 15 to 20 incisions, each about 2 inches (5 cm) deep, through the fat cap on top of the meat. Thinly slice 3 cloves of garlic and use your fingers to press the slices into the incisions.
- In a blender, combine the remaining 9 garlic cloves, the olive oil, mustard, lemon juice, rosemary leaves, thyme leaves, salt, and pepper. Blend until a paste forms.
- Spread the paste evenly all over the lamb. Let marinate at room temperature for 2 to 3 hours.
- Preheat the oven to 425°F (220°C).
- Place the lamb on a roasting rack in a roasting pan and pour the wine into the bottom of the pan. Roast for 15 minutes.
- Remove the pan from the oven and reduce the heat to 325°F (160°C).
- Arrange the potatoes, cut side down, in the roasting pan and place the lamb on the rack on top. Roast for 2 hours, tossing the potatoes and basting the lamb with the roasting liquid halfway through.
- Transfer the potatoes to a platter, baste the lamb again with the remaining pan juices, and return the lamb to the oven. Continue to roast, basting often, until an instant-read thermometer inserted into thickest part of the leg reaches 130°F (for medium-rare), 45 minutes to 2 hours more, depending on thickness. (As a general rule, the lamb should roast 20 minutes per pound for medium-rare).
- Transfer the lamb to a platter and set aside to rest for 20 minutes. While the lamb rests, return the potatoes to the roasting pan, season with flaky salt, and warm in the oven until just heated through, about 20 minutes. Return the potatoes to the serving platter.
- Carve the lamb into ½-inch (1 cm) thick slices and arrange on the platter with the potatoes, garnished with rosemary and thyme sprigs. Serve with whole grain mustard alongside.
- Enjoy!
Nutrition Facts : Calories 1152 calories, Carbohydrate 24 grams, Fat 70 grams, Fiber 3 grams, Protein 96 grams, Sugar 1 gram
DELHI-STYLE LAMB WITH POTATOES
Make and share this Delhi-Style Lamb With Potatoes recipe from Food.com.
Provided by asharpe2
Categories Lamb/Sheep
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Fry onions, garlic, meat.
- Add tomatoes, cumin, coriander, turmeric, cayenne, salt.
- Cook on high for 10-15 mins until oil seems to separate.
- Add potatoes, lentils.
- Cook on low for 70 mins (or in crockpot).
Nutrition Facts : Calories 9502.9, Fat 24.2, SaturatedFat 7.5, Cholesterol 49, Sodium 1637.3, Carbohydrate 2112.9, Fiber 267.4, Sugar 96, Protein 262
DELHI-STYLE BHUNA LAMB
Steps:
- Pour the oil into a wide, heavy pan and set over medium-high heat. When hot, put in the cinnamon, bay leaves, and cardamom. Let these sizzle for 10 seconds. Now add the onions. Stir and fry until the onion pieces start to turn brown at the edges. Add the garlic and ginger and stir once or twice. Now add the meat. Stir until it loses its raw color. Add the cayenne, salt, and 1 1/4 cups water. Stir and bring to a boil. Cover tightly, turn heat to low, and cook for 60-70 minutes or until the meat is tender. Remove lid and turn heat to high. Stir and cook until most of the liquid has been absorbed and the meat has a brownish (bhuna) look. Add the garam masala and cilantro. Stir to mix and turn off the heat.
GROUND LAMB WITH POTATOES
Our family eats this so frequently that, along with a moong dal, rice, a yogurt relish, and pickles, we consider this to be our "soul food" meal. Nothing fancy here, only the homey and soothing.
Yield serves 4¿6
Number Of Ingredients 14
Steps:
- Pour the oil into a large frying pan or sauté pan and set over medium-high heat. When hot put in the cinnamon sticks and let them sizzle for 5 seconds. Put in the onions and stir and fry until the onion pieces turn brown at the edges. Add the ginger and garlic and stir for a minute. Add the lamb. Stir and fry, breaking up the lumps until the meat loses its redness. Add the yogurt, tomato puree, cumin, coriander, cayenne, and turmeric and stir for a minute. Add the salt, potatoes, and 2 cups water. Stir and bring to a boil. Cover, turn heat to low, and cook gently for 30 minutes.
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