MEDITERRANEAN RACK OF LAMB
It's elegant. It's special. And it will have your guests thinking you went all out. They don't have to know how simple it is. -Susan Nilsson, Sterling, Virginia
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. Place lamb in a shallow roasting pan. In small bowl, combine the lemon zest, oregano, garlic, oil, salt and pepper. Rub over lamb., Bake 30-40 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 5 minutes before cutting. If desired, serve with fresh oregano and lemon slices.
Nutrition Facts : Calories 307 calories, Fat 19g fat (6g saturated fat), Cholesterol 100mg cholesterol, Sodium 241mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 1g fiber), Protein 30g protein.
ROAST LEG OF LAMB - MEDITERRANEAN STYLE
This is my own variation (Greek/Spanish) of a roasted leg of lamb (shoulder is also fine). Someone said the easiest lamb is always best. I have cooked it many times as a Christmas dinner.
Provided by Norman
Categories Lamb/Sheep
Time 2h25m
Yield 3 serving(s)
Number Of Ingredients 9
Steps:
- Remove all the fat from the lamb (or most of it).
- Make small slits just large enough for garlic slivers evenly in the leg of lamb, and insert the garlic slivers.
- Cut the carrots into thick slices, the onions and lemons into quarters.
- Rub the lamb with olive oil, put salt and pepper all over.
- Put the lamb into a pan and place all the vegetables around it.
- Fill up with olive oil (1/2- 1 cup) and boiling water.
- Put into oven at 400°F and roast for an hour.
- After one hour, turn meat over and fill pan with the whole bottle of beer.
- Put back into oven for another hour.
- The vegetables give a very nice sauce.
- Experiment with the amount of lemon.
- A nice variation is adding potatoes (quarters) when turning the lamb, gives great side-dish.
MEDITERRANEAN ROAST LAMB
Make and share this Mediterranean Roast Lamb recipe from Food.com.
Provided by Bergy
Categories Lamb/Sheep
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 350F, lightly oil a shallow roasting pan.
- In your blender (food Processor), with the metal blade blend the olives, garlic, spices and oil.
- Blend until almost pureed.
- Smear all over the lamb leg, place roast in the pan and roast for apprx 1 hour (apprx 20 minutes per lb.) or until the internal temp reaches 155F.
- Let it rest for 10 minutes before carving.
MEDITERRANEAN VEGETABLES WITH LAMB
A one-pot packed with veg and tender lamb that will keep the whole family satisfied
Provided by Good Food team
Categories Dinner, Main course
Time 45m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 192 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 17 grams protein, Sodium 0.25 milligram of sodium
MEDITERRANEAN LAMB
Make and share this Mediterranean Lamb recipe from Food.com.
Provided by JustJanS
Categories Lamb/Sheep
Time 3h15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Cook the leg of lamb in a slow oven for 1 1/2 hours.
- Mix the remaining ingredients together.
- Pour this mix over the lamb, and cover with a lid or foil.
- Cook for a further 1 1/2 hours in a slow oven.
- Slice the meat thickly and serve with the sauce-it may need to be reduced a little before using.
Nutrition Facts : Calories 758.2, Fat 46.2, SaturatedFat 19.6, Cholesterol 225.7, Sodium 492.9, Carbohydrate 12.7, Fiber 2, Sugar 6.4, Protein 66.4
GREEK ROAST LAMB
If spring is in the air you don't want to be slaving over a hot oven, so make the most of seasonal lamb the easy way with this lazy roast
Provided by Barney Desmazery
Categories Dinner, Main course
Time 2h
Number Of Ingredients 8
Steps:
- Heat oven to 240C/fan 220C/gas 9. Pound the garlic, half the oregano, lemon zest and a pinch of salt in a pestle and mortar, then add the lemon juice and a drizzle of olive oil. Stab the lamb all over with a sharp knife, then push as much of the herb paste as you can into the holes.
- Tip the potatoes into a large roasting tin, then toss in the remaining olive oil and any remaining herb paste. Nestle the lamb amongst the potatoes, roast for 20 mins, then reduce the temperature to 180C/fan 160C/gas 4. Roast for 1 hr 15 mins for medium-rare, adding another 15 mins if you prefer your lamb medium. Baste the lamb once or twice with the juices and toss the potatoes. When the lamb is done to your liking, remove from the tin and let it rest. Throw the rest of the oregano in with the potatoes, scoop from the tin and keep warm.
- Place the roasting tin over a medium flame, add the canned tomatoes and olives to the pan juices, then simmer for a few mins. Serve the lamb with the potatoes and sauce and a simple salad.
Nutrition Facts : Calories 685 calories, Fat 36 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 59 grams protein, Sodium 0.54 milligram of sodium
MEDITERRANEAN ROASTED LEG OF LAMB WITH RED WINE SAUCE
Make and share this Mediterranean Roasted Leg of Lamb With Red Wine Sauce recipe from Food.com.
Provided by Vino Girl
Categories Lamb/Sheep
Time 2h
Yield 19 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F.
- Unroll roast; trim fat.
- Spread minced rosemary, 1/4 teaspoon salt, and garlic into folds of the roast.
- Reroll roast; secure at 3-inch intervals with heavy string.
- Sprinkle with 1/4 teaspoon salt and pepper.
- Drizzle with oil.
- Secure rosemary sprigs under strings on roast.
- Place roast on the rack of a broiler pan or roasting pan; insert meat thermometer into thickest portion of roast.
- Bake at 400° for 1 hour.
- Increase oven temperature to 425° (do not remove roast from oven).
- Bake an additional 20 minutes or until thermometer registers 140° (medium-rare) to 155° (medium).
- Place roast on a platter; cover with foil.
- Let stand 10 minutes for roast to reabsorb juices.
- (Temperature of roast will increase 5° upon standing.)
- Remove string and rosemary sprigs before slicing.
- Remove rack from pan.
- Combine 1/2 cup wine and cornstarch; set aside.
- Add 1/2 cup wine to drippings in pan; scrape pan to loosen browned bits.
- Combine drippings mixture and 1 cup wine in a saucepan; bring to a boil.
- Cook 5 minutes.
- Add 1/4 teaspoon salt and cornstarch mixture; return to a boil.
- Cook 1 minute or until thick, stirring constantly.
- Serve with lamb.
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MEDITERRANEAN ROAST LAMB - COSETTE'S KITCHEN
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5/5 (1)Category MeatCuisine MediterraneanTotal Time 2 hrs 15 mins
- Begin by carefully scoring the top of the lamb skin to create slits that are deep enough to cut through the skin but not the lamb itself. Make a crisscross pattern.
- Next, salt your lamb, using kosher salt, liberally salt the entire cut of lamb. I usually use a good 4-5 teaspoons of salt. Allow the lamb to rest for 30 minutes salted while you prepare the rub.*
- In the bowl of a food processor, add your garlic, fresh and dried herbs, olive oil and lemon juice. Pulse to create a paste.
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