LEMON-ROSEMARY ROAST LEG OF LAMB
We've taken the classic approach of studding the lamb with garlic and coating in a generously seasoned rub. Giving it time to marinate is the key, then roast for a crispy exterior and tender, juicy inside.
Provided by Food Network Kitchen
Categories main-dish
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Trim the excess fat from the lamb, leaving a 1/4- to 1/2-inch layer of fat. Using a sharp knife, make small slits, about 1/2 inch deep and 2 to 3 inches apart, all over the surface of the lamb. Fill each slit with a slice of garlic.
- Grate the lemon zest into a small bowl (reserve the lemon). Add the rosemary, 1 tablespoon salt and 2 teaspoons pepper. Rub the mixture all over the lamb. Cover and refrigerate at least 4 hours or overnight.
- Remove the lamb from the refrigerator and bring to room temperature about 1 hour before roasting. Preheat the oven to 425˚ F. Set a rack in a roasting pan and set the lamb fat-side up on the rack. Cut the reserved lemon in half and squeeze the juice over the lamb; drizzle with the olive oil and rub all over to coat. Add the lemon halves to the pan. Roast until the fat on the lamb starts to sizzle, about 20 minutes.
- Reduce the oven temperature to 350˚ F and continue roasting the lamb until a thermometer inserted into the thickest part registers 130˚ F for medium rare to medium, 1 hour to 1 hour 15 minutes more. Remove to a cutting board and let rest 20 minutes before carving.
HERB-ROASTED LAMB
Celebrate with Ina Garten's easy Herb-Roasted Lamb recipe from Barefoot Contessa on Food Network. Fresh rosemary gives it flavor, while potatoes make it a meal.
Provided by Ina Garten
Categories main-dish
Time 2h20m
Yield 10 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees F. Place the oven rack in the lower third of the oven so the lamb will sit in the middle of the oven.
- Peel 6 of the cloves of garlic and place them in the bowl of a food processor fitted with the steel blade. Add the rosemary, 1 tablespoon salt, 1 teaspoon pepper, and butter. Process until the garlic and rosemary are finely minced. Thoroughly coat the top and sides of the lamb with the rosemary mixture. Allow to sit at room temperature for 30 minutes to 1 hour.
- Toss the potatoes and remaining unpeeled garlic in a bowl with the olive oil and sprinkle with salt. Place in the bottom of a large roasting pan. Place the lamb on top of the potatoes. Roast for 20 minutes. Turn the heat down to 350 degrees F and roast for another 1 to 1 1/4 hours, until a meat thermometer registers 130 to 135 degrees F for medium-rare. Place the lamb on a cutting board, cover with aluminum foil, and allow to rest for 15 minutes. Slice and serve with the potatoes.
ROASTED LEG OF LAMB WITH YUKON GOLD POTATOES
Provided by Bruce Aidells
Categories Lamb Potato Marinate Roast High Fiber Father's Day Dinner Rosemary Family Reunion Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Pound garlic and 4 teaspoons coarse salt in mortar with pestle until paste forms. Add 1/4 cup rosemary leaves and lemon peel. Pound 1 minute. Stir 1/4 cup oil, lemon juice, and 2 teaspoons pepper into rosemary paste.
- Place lamb, fat side up, on work surface. Cut shallow slits in fat about 1/2 inch apart. Spread 5 tablespoons rosemary paste over lamb, working into slits. Turn lamb over; repeat, cutting slits and spreading with remaining paste. Wrap lamb in plastic. Place in roasting pan; chill overnight.
- Preheat oven to 425°F. Remove lamb from pan; brush pan with oil. Remove plastic wrap from lamb; return to roasting pan, fat side up. Roast lamb 15 minutes.
- Place potatoes in large bowl. Add 1/4 cup oil and 2 tablespoons chopped rosemary. Sprinkle with salt and pepper; toss to coat.
- Reduce oven temperature to 350°F. Arrange potatoes, cut side down, in roasting pan around lamb. Roast 40 minutes. Using spatula, carefully turn potatoes over; brush with pan drippings. Roast until potatoes are tender, about 15 minutes longer. Transfer potatoes to platter. Continue to roast lamb until instant-read thermometer registers 130°F to 135°F when inserted into thickest part, about 15 to 30 minutes longer, depending on thickness. Transfer lamb to platter; let rest 20 minutes. While lamb rests, return potatoes to pan; warm in oven 10 minutes to heat through.
- Arrange potatoes and lamb on platter.
- What to drink:
- The 2006 Bonny Doon Ca' del Solo ($13, California), a fruit-forward Sangiovese, would be great with the lamb.
ROAST LEG OF LAMB WITH LEMON, GARLIC, AND ROSEMARY
The longer the lamb marinates in the seasoning paste, the better flavor you'll have. Anywhere from 1 to 24 hours will work, but overnight is best. Slice the leftovers for pita stuffed sandwiches topped with tabbouleh.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 7
Steps:
- Place the chopped lemon, rosemary, garlic, salt, pepper, and olive oil in a food processor. A blender can also be used, if done in batches. If you have neither, finely chop all ingredients together.
- Open up the lamb and lay it flat. Spread and massage the lemon paste evenly over the inside and outside of the lamb. Place in a baking dish and cover, or in a large resealable plastic bag. Refrigerate overnight to marinate, turning occasionally.
- Preheat the oven to 450 degrees. Remove the meat from the refrigerator 30 to 60 minutes before cooking. Place the lamb on a rack in a foil-lined roasting pan or rimmed baking sheet. Place the meat in the oven and after 5 minutes, reduce the temperature to 425 degrees. Roast for 45 minutes, or until medium rare, 140 degrees on an instant read thermometer. Allow the meat to rest for 10 to 15 minutes before carving and serving.
OVEN-ROASTED BONELESS LEG OF LAMB
I purchased a leg of lamb roast from the store recently but had no idea on how I'd cook it. After reading ideas here on Allrecipes, I came up with my own marinade. While I made this in a conventional oven, it could also be made in a slow cooker on the slow setting for 7 to 8 hours time). Hope it's a hit! There was enough marinade left that I threw it over some chicken tenders for tomorrow's dinner.
Provided by Robertjm
Categories Meat and Poultry Recipes Lamb Leg
Time 10h50m
Yield 6
Number Of Ingredients 19
Steps:
- Whisk olive oil, lemon juice, lime juice, garlic, mint, oregano, marjoram, thyme, rosemary, nutmeg, cinnamon, ginger, white pepper, and salt together in a bowl. Cover bowl with plastic wrap; refrigerate marinade at least 1 hour.
- Pierce lamb in multiple places evenly over the lamb; place into a gallon-sized freezer bag. Pour marinade over the lamb, squeeze excess air from the bag, and seal the bag. Marinate in the refrigerator 8 hours to overnight.
- Preheat oven to 325 degrees F (165 degrees C). Prepare a shallow roasting pan with cooking spray.
- Remove lamb from marinade; shake to remove excess liquid. Reserve 2 tablespoons marinade; discard remainder.
- Place lamb in the middle of the prepared roasting pan.
- Combine potatoes and carrots in a large bowl. Pour vegetable oil and reserved marinade over the vegetables; toss to coat. Arrange vegetables around the lamb. Cover the roasting pan with aluminum foil.
- Roast lamb in preheated oven until an instant-read thermometer inserted into the center reads 140 degrees F (60 degrees C), about 80 minutes. Remove foil and continue cooking until firm and meat is hot and slightly pink in the center, about 10 more minutes. Rest lamb 10 minutes before cutting to serve.
Nutrition Facts : Calories 557.9 calories, Carbohydrate 23.6 g, Cholesterol 69.1 mg, Fat 42.1 g, Fiber 4.1 g, Protein 21.5 g, SaturatedFat 9.4 g, Sodium 178.4 mg, Sugar 3.5 g
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