Mediterranean Leg Of Lamb Recipes

Steps:

• Rinse under cold water and pat dry with paper towels. Let sit for 45 minutes to 2 hours at room temperature.
• To make the marinade; combine all the ingredients in a bowl; whisk well and set aside.
• Preheat oven to 325ºF. Cover the bottom of a roasting pan with chopped onions. Place lamb on top and pour the marinade over applying evenly. Pour chicken broth around the meat to keep the meat moist during cooking. Insert a probe into the thickest part of the lamb without touching the bone. Cover tightly with foil and transfer to the preheated oven. Roast lamb for 2 to 2 ½ hours depending on how you like it cooked.
• If medium is your preference, remove foil when the internal temperature reaches 145ºF and cook until the internal temperature reaches 160ºF. Remove from the heat and transfer leg of lamb to a serving dish.
• Pour the pan juice into a saucepan and bring to a boil. Add cornstarch mixture, stir and bring it back to a boil until the sauce thickens. Serve along with lamb and couscous. Makes 8 servings.
• TEMPERATURE CHART (internal temperature)+.
• Medium-Rare = between 140ºF to 150ºF which is about 20 minutes per pound.
• Medium = between 150ºF to 160ºF which is about 25 minutes per pound.
• Medium Well = between 160ºF to 170ºF which is about 30 minutes per pound.
• Well-done = 170ºF + which is about 35 minutes per pound.

Steps:

• Heat the oil in a large, heavy-based frying pan. Cook the lamb and shallots over a high heat for 2-3 mins until golden. Add the courgettes and stir-fry for 3-4 mins until beginning to soften.
• Add the spices and toss well, then add the peppers and garlic. Reduce the heat and cook over a moderate heat for 4-5 mins until they start to soften.
• Pour in the stock and stir to coat. Add the tomatoes, season, then cover with a lid and simmer for 15 mins, stirring occasionally until the veg are tender. Stir through the coriander to serve.