Flavorful Roast Leg Of Lamb Recipes

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Rub the leg of lamb all over with salt and pepper. Use a small knife to make punctures in the lamb about 1 inch apart. Press slivers of garlic into each hole so that they are about 1/2 inch below the surface. Place the meat in a roasting pan. You can either remove the rosemary from the stalk and sprinkle and rub into the meat on all sides, or you can simply use the string from the lamb to secure against it. Pour the can of tomato sauce over the whole thing.
• Bake for 45 minutes in the preheated oven, then lower the temperature to 325 degrees F (160 degrees C), and continue roasting until the internal temperature of the meat is at least 160 degrees F (70 degrees C), about 15 minutes. If you want the meat well done, wait until the internal temperature reaches 170 degrees F (75 degrees C).

Steps:

• In the bowl of a food processor fitted with an S-blade, add the honey, mustard, freshly ground black pepper, lemon zest, lemon juice, rosemary, and balsamic vinegar.
• Blend until smooth.
• Brush the marinade onto the lamb, cover with cling wrap, and allow to marinate in the refrigerator for 24, or up to 48 hours.
• Place rack in the bottom position, and preheat oven to 425f (220c)
• Remove lamb from refrigerator, unwrap, and place in a roasting pan with a V rack. Add one cup of water to the bottom of the roasting pan.
• Sprinkle with the sea salt, or to taste.
• Tent the top of the lamb with aluminum foil.
• Place in the preheated oven and roast for 25 minutes.
• Reduce heat to 350f (176c), and remove the aluminum foil, and continue to roast until the internal temperature (taken with a meat thermometer) reaches 145f (63c) or medium rare. I wouldn't recommend going much higher. Depending on your oven, and the lamb, this process should take about 1.5 to 2 hours.
• Chef's Note: As with all roasted meats, allow to rest, tented, for about 10 minutes before carving.
• Chef's Tip: To keep the lamb juicy, every 20 minutes, use the water and accumulated pans juices to baste the lamb.
• Chef's Note: This recipe is only for the leg of lamb. I might recommend add some carrots, and potatoes to the roasting pan.
• Chef's Tip: To kick up the flavor, use a pairing knife to cut slits in the lamb, and insert cloves of garlic.
• Chef's Tip: You want to go crazy... let's go crazy. Take strips of uncooked bacon, and drape them over the lamb before putting in the oven. The bacon will impart great flavor, and keep the lamb nice and moist at the same time.
• Chef's Tip: Take the pan drippings, add a bit of red wine and red currant jelly, and reduce over a medium heat. Pour over the lamb before serving.
• Keep the faith, and keep cooking.

Steps:

• Preheat oven to 325°. Place lamb on a rack in a shallow roasting pan, fat side up. Cut 12-14 slits 1/2-in. deep in roast. Combine garlic, thyme, marjoram, oregano, salt and pepper; spoon 2 teaspoons into the slits. Brush roast with oil; rub with remaining herb mixture. , Bake, uncovered, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 2 to 2-1/2 hours. Let meat stand 15 minutes before slicing.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cut slits in the top of the leg of lamb every 3 to 4 inches, deep enough to push slices of garlic down into the meat. Salt and pepper generously all over the top of lamb, place several sprigs of fresh rosemary under and on top of the lamb. Place lamb on roasting pan.
• Roast in preheated oven until the lamb is cooked to your desired doneness, about 1 3/4 to 2 hours. Do not overcook the lamb, the flavor is best if meat is still slightly pink. Let rest at least 10 minutes before carving.