ROASTED LAMB WITH ROOT VEGETABLES
This recipe makes a fantastic holiday meal, but everyone likes it so much that you won't wait for a holiday to make it again. Impressive as it looks and tastes, it is actually quite simple to make, and it's basically a meal in one roasting pan so even clean-up is a breeze.
Provided by DarlisJ
Categories Meat and Poultry Recipes Lamb
Time 3h40m
Yield 8
Number Of Ingredients 17
Steps:
- Allow the leg of lamb to rest at room temperature for 1 hour before cooking.
- Preheat an oven to 400 degrees F (200 degrees C). Place the oven rack in the lower third of the oven.
- Whisk the garlic, pepper, red pepper flakes, bay leaf, rosemary, 1/2 cup olive oil, vinegar, and honey together in a small bowl. Rub the mixture over the lamb, then season with 2 tablespoons coarse salt. Set aside. Place carrots, potatoes, beet, yam, and turnips in a large roasting pan. Toss with 2 tablespoons olive oil and a pinch of salt. Arrange the seasoned leg of lamb on top of the vegetables.
- Roast the lamb in the preheated oven for 20 minutes, then reduce oven temperature to 325 degrees F (165 degrees C). Continue roasting to your desired degree of doneness, about 90 minutes more for medium-rare. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
- Allow the leg of lamb on a cutting board, tented with aluminum foil, for 30 minutes before carving. Place the vegetables on a serving platter and cover with aluminum foil to keep warm until ready to serve.
Nutrition Facts : Calories 926.5 calories, Carbohydrate 96.1 g, Cholesterol 136.8 mg, Fat 39.1 g, Fiber 14.6 g, Protein 49 g, SaturatedFat 11.3 g, Sodium 2018.9 mg, Sugar 17.4 g
HERB-ROASTED LEG OF LAMB WITH VEGETABLES AND JUS
Steps:
- Preheat oven to 400°F.
- In roasting pan, combine onions, celery, and garlic cloves. Drizzle with 1 tablespoon oil, toss well to coat, and mound in center of pan. Set lamb atop mixture. Drizzle with 1 tablespoon oil and sprinkle with herbes de Provence, salt, and pepper. Arrange carrots and celery root around meat and drizzle with remaining 2 tablespoons oil. Pour wine and broth into pan and cover pan tightly with heavy-duty foil.
- Roast 1 hour. Remove foil and increase heat to 425°F. Roast until thermometer inserted into thickest part of lamb registers 130°F for medium-rare, about 15 minutes more.
- Transfer lamb to carving board and tent with foil. Transfer carrots, celery root, and 1/2 of onions to medium bowl and keep warm. Force remaining contents of pan through medium-mesh strainer into medium saucepan, pressing well on solids. Skim off and discard fat. (Or pour pan juices through strainer into fat separator and let stand until fat rises to top, 1 to 2 minutes. Carefully pour pan juices from separator into pan, discarding fat.)
- Set saucepan over moderate heat and bring to simmer. Cook, uncovered, until reduced by half, about 10 minutes. Season to taste with salt and pepper.
- Remove kitchen string from lamb and cut meat crosswise into thin slices. Arrange on platter with roasted vegetables. Serve warm, with jus alongside.
LEG OF LAMB WITH JULIENNED VEGETABLES
Provided by Susan Ferraro
Categories dinner, roasts, main course
Time 1h10m
Yield Twenty servings for cocktails
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees.
- Combine the julienned vegetables and place them in the center of the lamb. Roll the roast and tie it securely. Place in a roasting pan along with the garlic head. Season with salt and pepper.
- Roast for 35 minutes. Add the diced vegetables to the pan and roast another 10 minutes, or until the internal temperature of the meat reaches 125 degrees for rare, 130 degrees for medium rare. Remove the roast from the pan and keep in a warm place.
- Add the flour to the pan and cook over high heat for two minutes, stirring constantly. Add two cups of water to the pan to deglaze, scraping the bottom. Simmer for 10 minutes, stirring occasionally, and adjust the seasonings. Strain.
- Cut the roast into thin slices. When ready to serve, spoon some sauce over the meat and serve the remaining sauce on the side.
Nutrition Facts : @context http, Calories 184, UnsaturatedFat 5 grams, Carbohydrate 9 grams, Fat 10 grams, Fiber 1 gram, Protein 14 grams, SaturatedFat 4 grams, Sodium 388 milligrams, Sugar 1 gram
EASY LEG OF LAMB
Easy leg of lamb! Perfect for Easter dinner! FYI, great boneless leg of lamb can be found at Costco!
Provided by Hkwilkins1
Categories Meat and Poultry Recipes Lamb Leg
Time 3h
Yield 8
Number Of Ingredients 4
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Cut 20 deep slits evenly spaced around the leg of lamb without cutting the netting. Stuff a garlic clove into each slit. Rub garlic powder over the lamb. Slice rosemary sprigs under netting evenly around the lamb. Place lamb into a roasting pan.
- Roast in preheated oven until reddish-pink and juicy in the center for medium-rare, about 2-2 1/2 hours. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Cover in aluminum foil; rest meat until thermometer reads 135 degrees F (57 degrees C) before carving.
Nutrition Facts : Calories 346.1 calories, Carbohydrate 3.4 g, Cholesterol 125.6 mg, Fat 19.8 g, Fiber 0.4 g, Protein 36.4 g, SaturatedFat 8.1 g, Sodium 93.2 mg, Sugar 0.3 g
ROAST LEG OF LAMB
Cooking peeled potatoes in the pan around the roast is yummy. The only other things you need are gravy made from the pan drippings and a fresh vegetable.
Provided by MBENHAM
Categories Meat and Poultry Recipes Lamb Leg
Time 2h10m
Yield 12
Number Of Ingredients 5
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.
Nutrition Facts : Calories 381.8 calories, Carbohydrate 0.4 g, Cholesterol 136.1 mg, Fat 25.3 g, Fiber 0.1 g, Protein 35.8 g, SaturatedFat 11 g, Sodium 136.3 mg
ROAST LAMB
If you haven't cooked a whole leg of lamb before, here is the place to start. This is not a revolutionary recipe, but slathering on butter and (take our word for it) anchovies makes this version truly essential. It is excellent for the Easter feast - lamb has ancient associations with springtime, and it pairs well with sharp spring vegetables like asparagus, dandelion greens and artichokes. Lamb is also popular for Passover, but the leg is not considered kosher unless the sciatic nerve is removed. Some kosher butchers offer that, but we also give options for other cuts like shoulder and double loin. The butter can be replaced by duck or goose fat, or olive oil, but the gravy (made from pan drippings) will need to be adjusted. For roasting, meaty American lamb is preferable to cuts from Australia and New Zealand. Most American lambs are fed both grass and grain, yielding meat that is fine-grained, earthy and mild. More Easter lamb recipes and how to carve a leg of lamb.
Provided by Julia Moskin
Categories dinner, roasts, main course
Time 3h
Yield 8 to 12 servings
Number Of Ingredients 8
Steps:
- Heat oven to 425 degrees. Use a small sharp knife to make about a dozen incisions, each about 2 inches deep, through the fat that covers the top of the meat. Using a mortar and pestle or a blender, blend 2/3 of the anchovies (or 2/3 of the mustard if using), the rosemary leaves and the garlic cloves into a chunky paste. Using your fingers, press paste deeply into incisions.
- Mix remaining anchovies (or mustard) and the butter into a paste. Smear this mixture all over the surface of the roast. Season liberally with black pepper. (Do not add salt; the anchovies are salty enough, and so is the mustard.) Place the lamb on a rack in a roasting pan, fat side up, and squeeze the lemon halves over. Pour the wine around the roast into the pan.
- Roast 15 minutes, then reduce heat to 350 degrees and roast until internal temperature reaches 130 to 135 degrees (for medium-rare or medium meat), about another 60 to 90 minutes. Baste every 20 minutes or so with the wine and drippings in the pan, adding more wine as needed to keep the liquid from scorching. If possible, for the last 15 minutes of cooking, use convection or a broiler to crisp the fat on the roast.
- Remove pan from the oven, remove rack from the pan, and let the roast rest on the rack for at least 15 to 20 minutes in a warm place, tented with foil. The internal temperature will rise to about 140 to 145 degrees.
- To make sauce from the pan drippings, remove a few tablespoons of fat by tipping the pan and spooning off the top layer. Put the pan over medium heat until the liquid simmers. Taste the simmering liquid and whisk in more wine, 1/4 cup at a time, until the consistency and flavor are right. Do not let the mixture become syrupy; it should be a sharp jus, not a thick gravy.
- Carve lamb into 1/2-inch-thick slices and arrange on a heated platter, decorated with rosemary sprigs. Serve with piping hot gravy.
Nutrition Facts : @context http, Calories 1047, UnsaturatedFat 47 grams, Carbohydrate 3 grams, Fat 107 grams, Fiber 0 grams, Protein 11 grams, SaturatedFat 56 grams, Sodium 258 milligrams, Sugar 1 gram, TransFat 0 grams
More about "leg of lamb with julienned vegetables recipes"
6 BEST VEGETABLES THAT GO WITH LAMB » RECIPEFAIRY.COM
From recipefairy.com
4.3/5 (144)Published May 17, 2021Category Serve With
- Potatoes. Hearty potato side dishes go perfectly with lamb. Here are all the ways you can use potatoes to make delicious sides for lamb: Roasted potato salad with garlic – red or white potato halves are baked until golden brown and mixed with chopped garlic, Dijon mustard, mayonnaise, and lemon juice.
- Asparagus. Sometimes, a simple vegetable like asparagus makes the best side. Here’s how to use it when combined with lamb: Asparagus and arugula salad with dressing – shaved asparagus is cut in halves and tossed with a dressing made of grated Pecorino cheese, water, olive oil, salt and pepper.
- Carrots. Here are the best carrot combinations for your lamb: Sweet smoky roasted carrots – carrots are rolled around in a blend of vinegar, honey, smoked paprika, and cayenne before put in the oven.
- Peas. Here are a few ideas on how to combine peas to make amazing sides for your main dish: Pea salad with mint and parmesan – peas are dressed up with lemon juice, fresh mint, and shaved parmesan for a refreshing and light side for your heavy lamb meal.
- Radishes. Here’s another vegetable that pairs fabulously with lamb. Here are the best radishes sides to serve with lamb: Pan-braised radishes and greens – radishes and their greens are pan-braised until moist and tender and mixed with lots of chopped tarragon.
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