LAVENDER-MARINATED LEG OF LAMB
From Food & Wine's website. I wanted to use my lavender and I love lamb so this caught my eye. The blurb on the recipe says to try to butterfly the lamb so it's about the same thickness all over and will cook evenly on the grill or have the butcher do it for you. The lamb is marinated overnight, so plan accordingly. Time doesn't reflect marination time. Serve with roasted tomato halves.
Provided by Oolala
Categories Lamb/Sheep
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Using a small, sharp knife, make 24 incisions all over the lamb.
- Stuff each incision with a piece of anchovy and garlic and a pinch of the rosemary.
- In a roasting pan, combine the 1/4 cup of olive oil with the wine and lavender.
- Add the lamb and coat well.
- Cover and refrigerate overnight.
- Light a grill. Bring the lamb to room temperature and season with salt and pepper.
- Grill the lamb over a moderately low fire for about 40 minutes, or until lightly charred and an instant-read thermometer inserted in the thickest part registers 125 degrees for medium rare.
- Transfer the lamb to a carving board and cover with foil and let rest for 10 minutes before thinly slicing it.
- Serve with lemon wedges and additional olive oil.
Nutrition Facts : Calories 641.1, Fat 45.2, SaturatedFat 17.4, Cholesterol 191.7, Sodium 235.6, Carbohydrate 0.5, Sugar 0.1, Protein 53.3
MARINATED LEG OF LAMB
This dish requires some advance planning, but it is well worth it.
Provided by Food Network
Categories main-dish
Yield Approximately 6 servings.
Number Of Ingredients 19
Steps:
- Cut off as much fat as possible from the leg. Put onion, garlic, bay leaves, peppercorns, sugar and salt into saucepan, pour vinegar and water over them and bring to the boil. Let simmer 1 minute and set aside to cool. Put lamb into saucepan or pot into which it fits snugly, and pour lukewarm marinade over it. When cool refrigerate and turn the leg several times during the next 24 hours. The next day, remove leg from marinade and insert slivered garlic into the meat. Rub with salt and pepper, place in roasting pan and roast at 400 degrees until lamb is just browned (about 10 to 15 minutes). Add marinade ingredients, baste with marinade and reduce heat to 350 degrees. Roast for 1 1/2 to 2 hours, continuing to baste, until leg is done. A half an hour before roasting is finished, add the pitted, marinated plums or mushrooms with a few tablespoons of their liquid and baste. Serve with the sauce from the pan and white rice.
- Wash and thoroughly dry plums. Prick all over with a sharp needles and place in a deep enamel or glass dish. Blend vinegar, sugar and spices in another enamel saucepan and bring to the boil. Then pour this mixture evenly over the plums. Let stand another day and the next day repeat this procedure. On the following day, pour plums and marinade into glass jars so that plums are completely covered by liquid.
GRILLED MARINATED LEG OF LAMB
Steps:
- Combine oil, lemon juice, garlic, oregano, salt, and pepper in sealable plastic bag. Add lamb and seal bag, pressing out air. Turn bag to coat lamb, then put bag in a shallow baking pan and marinate, chilled, turning bag over occasionally, at least 8 hours.
- Bring lamb to room temperature, about 1 hour, before grilling.
- Prepare grill for cooking over direct heat with medium-hot charcoal (moderate heat for gas); see Grilling Procedure.
- Remove lamb from marinade (discard marinade) and run 3 or 4 skewers lengthwise through lamb about 2 inches apart. Grill on a lightly oiled grill rack, covered only if using gas grill, turning over occasionally and, if necessary, moving around on grill to avoid flare-ups, until thermometer registers 125 to 128°F, 8 to 14 minutes total for medium-rare.
- Transfer lamb to a cutting board and remove skewers. Let lamb stand, loosely covered with foil, 20 minutes. (Internal temperature will rise to 135°F while meat stands.) Cut across the grain into slices.
ROAST LEG OF LAMB WITH ROSEMARY
Roast lamb is perfect for Eastertime or any special occasion. This succulent dish calls for a flavorful rosemary, garlic and onion rub.
Provided by Taste of Home
Categories Dinner
Time 2h10m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 325°. Combine the oil, rosemary, onion, garlic, salt and pepper; rub over lamb. Place fat side up on a rack in a shallow roasting pan., Bake, uncovered, 2 to 2-1/2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting occasionally with pan juices. Let stand 15 minutes before slicing.
Nutrition Facts : Calories 318 calories, Fat 18g fat (5g saturated fat), Cholesterol 128mg cholesterol, Sodium 206mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 36g protein.
MARINATED LEG OF LAMB
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Yield Serves 6 to 8
Number Of Ingredients 7
Steps:
- Combine the wine, olive oil, rosemary, garlic, salt, and pepper. Place the lamb in a shallow pan, and pour the marinade over the meat. Cover and refrigerate, turning and rotating the lamb periodically, for 4 to 5 hours.
- Remove the lamb from the marinade. Pat dry with paper towels. Wrap the piece of meat around the rotisserie rod. Secure with clamps and tie the rolled roast together with cotton string.
- Cook over the prepared coals until the meat is the desired temperature, 145 degrees for medium-rare, 160 degrees for medium, about 2 hours.
ROAST LEG OF LAMB WITH ROSEMARY
This leg of lamb is marinated overnight with fresh rosemary, garlic, mustard, honey and lemon zest. Be prepared for many requests for seconds!
Provided by JMASS
Categories Meat and Poultry Recipes Lamb Leg
Time P1DT1h35m
Yield 10
Number Of Ingredients 8
Steps:
- In a small bowl, combine the honey, mustard, rosemary, ground black pepper, lemon zest and garlic. Mix well and apply to the lamb. Cover and marinate in the refrigerator overnight.
- Preheat oven to 450 degrees F (230 degrees C).
- Place lamb on a rack in a roasting pan and sprinkle with salt to taste.
- Bake at 450 degrees F (230 degrees C) for 20 minutes, then reduce heat to 400 degrees F (200 degrees C) and roast for 55 to 60 more minutes for medium rare. The internal temperature should be at least 145 degrees F (63 degrees C) when taken with a meat thermometer. Let the roast rest for about 10 minutes before carving.
Nutrition Facts : Calories 552.9 calories, Carbohydrate 8.1 g, Cholesterol 156.5 mg, Fat 38.7 g, Fiber 0.2 g, Protein 40.7 g, SaturatedFat 16.9 g, Sodium 378.7 mg, Sugar 7 g
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- Preheat the oven to 450°. In a small bowl, whisk 1/4 cup of the olive oil with the rosemary, lavender and garlic. Season the lamb all over with salt and pepper. Rub half of the herb oil all over the inside of the lamb, then roll up the meat and tie with kitchen string to form a neat roast. Spread the remaining herb oil all over the roast and set it on a rimmed baking sheet.
- Roast the lamb for about 15 minutes, until just starting to brown. Reduce the oven temperature to 375° and roast the lamb for about 1 hour longer, until an instant-read thermometer inserted in the thickest part registers 130° for rare meat. Transfer the lamb to a carving board and let rest for 30 minutes.
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