Roast Leg Of Lamb With All The Trimmings Recipes

Steps:

• Stir 1/4 cup pomegranate molasses, garlic, rosemary, kosher salt, black pepper, Aleppo pepper, mint, and cumin together in a bowl.
• Arrange the butterflied leg of lamb onto a work surface with the fatty side facing down. Cut 2 deep slashes in each of the the fleshy ends of the meat. Flip the lamb and cut 10 to 20 shallow slashes across the surface of the fat.
• Spread 3/4 the pomegranate molasses mixture onto the meat-side of the lamb to coat completely. Fold meat together and turn into a large bowl. Spread remaining pomegranate mixture over the fatty side of the meat. Cover the bowl with plastic wrap and refrigerate 8 hours to overnight.
• Preheat oven to 350 degrees F (175 degrees C). Place a roasting rack in the bottom of a roasting pan.
• Remove lamb from marinade and discard excess marinade. Gather roast and place onto a work surface with fatty side facing upwards. Tie the center section of the roast with kitchen twine to cinch the roast together. Repeat ties four times along the length of the roast.
• Season roast with salt and transfer to prepared roasting pan. Pour water below the rack to cover the bottom of the pan.
• Roast in the preheated oven until hot and slightly pink in the center, about 1 3/4 hours. An instant-read thermometer inserted into the center should read at least 135 degrees F (57 degrees C). Rest for 15 minutes, transfer to a plate, and brush with remaining pomegranate molasses.

Steps:

• For the cleanest-looking presentation, trim 1 1/2 inches of flesh from the shank bone with a sharp paring knife. (Your butcher may be willing to do this for you.)
• The fell is a thin outer layer of fat that you may find if you buy an untrimmed leg from a butcher. It's very tough, so it's important to remove all of it. A long knife with a sharp thin blade is the best tool for the job.
• Trim the excess fat that lies beneath the fell, but leave enough to enrich the meat and gravy. It also crisps up nicely when broiled, which helps give the carved slices great texture. Use shears to trim the fat pads around the hip, or large end.
• Make incisions 1 inch long and 1/2 inch deep all over the leg; they?ll allow the aromatic rub to penetrate the meat more easily. Roughening the surface in this way also results in a crisper, more flavorful crust after broiling.
• Stir together salt, pepper, garlic, rosemary, mustard, and oil in a small bowl until it forms a wet paste. Spread rub evenly over lamb, working it into the incisions. Let lamb sit at room temperature, about 30 minutes. Meanwhile, preheat oven to 425 degrees.
• Transfer lamb, fat side up, to a large roasting pan fitted with a rack, and add broth. Roast lamb 20 minutes. Reduce temperature to 325 degrees, and roast until a thermometer inserted into thickest part of flesh near the bone reaches 130 degrees to 135 degrees (medium-rare), about 55 minutes. Increase temperature to broil; broil until surface sizzles and becomes brown and crisp, about 5 minutes. Transfer lamb to a platter or carving board; let rest at least 20 minutes before carving.

Steps:

• Lamb.
• I prefer to slow roast my lamb and turn the heat up at the end, so that is the recipe I am posting, but you can cook the lamb how you like.
• Place lamb on roasting tray. Rub lamb with olive oil. Cut 3 slits across top of lamb stuff sliced garlic into them. Sprinkle thyme, sage, rosemary, mint and extra garlic powder evenly over the top of the lamb.
• Cook lamb in very slow oven 100c for 3 1/2-4 hours, turn oven up to 180c for the last 1 1/2 and cook until browned and done as desired.
• Remove lamb and wrap in foil to keep warm turn up oven temperature to 220c this is for the Yorkshire puddings (recipe follows below.).
• Stuffing.
• Add 1/2 cup boiling water to butter and chicken stock to dissolve then pour this into mix, add the rest of the water according to packet directions remembering to minus the half cup already added.
• 2. Fluff stuffing with fork, add chicken and mix until well combined.
• Note: If you can't get chicken mince you can use chicken fillets and just whiz with bar mix until there are no lumps of chicken meat in it.
• 3. Place stuffing into either large baking dish or I prefer to use two small ones so I can place one at each end of the table. Bake in pre-heated oven 200c for 35 minutes, until browned on top and cooked through.
• Note: I make this earlier in the day and just reheat in the microwave.
• Broccoli Cauliflower Cheese.
• Chop broccoli and cauliflower into medium and small Florette's, Add enough water to a saucepan to cover veg, add broccoli and cauliflower and boil until just tender.
• Remove and strain allow veg to stand for some time to make sure all the water has drained, otherwise it makes the sauce go all watery.
• In a pan heat milk, add a little water to cornflour and mix pour into milk and stir until mixture thickens, don't worry if it seems quite thick it is meant to be.
• Arrange broccoli and cauliflower in an oven proof dish top with sauce, sprinkle breadcrumbs and extra cheese over the top and bake for 15-20 at 180c minutes until browned and heated through.
• Note: This can be made ahead and stored in the refrigerator if you do this do not sprinkle with breadcrumbs or cheese until just before cooking in the oven.
• Potatoes.
• Par boil the potatoes in a saucepan drain, place in a large bowl and cover with water until ready to use.
• When you turn the oven up to 180c for the final cooking of the lamb, remove lamb from oven and add potatoes to roasting tray, spoon some of the juices from the lamb and roast potatoes with lamb for the last 11/2 hours.
• Roasted Celeriac.
• Cut celeriac into wedges, combine wedges in a bowl with the olive oil.
• Transfer celeriac wedges to a baking dish with garlic bulb and bake in 180c oven for about an hour or until celeriac is soft and golden brown.
• Remove celeriac to a bowl. Cut garlic bulb in half and squeeze garlic out of each bulb over celeriac, add parsley and toss to combine serve topped with yogurt.
• Honeyed Carrots.
• Boil carrots until just tender drain. Melt butter in a pan add honey and carrots toss to combine and serve immediately.
• Fresh Corn on the cob.
• Peel outer leaves from corn removing all stringy bits and wash.
• Add some water to a pan enough to cover the corn and bring to the boil, add corn and boil for about 15 Min's, drain. Cut butter into chunks and rub over hot corn until the corn is thoroughly covered, serve immediately.
• Yorkshire Puddings.
• Whisk all ingredients together to form a smooth batter.
• Divide about 2 tablespoons oil between a 12 hole patty tin. Heat in a hot oven 220c for a few minutes, remove and keep oven door closed to keep in heat. Divide batter among holes and put back into oven bake 15-20 Min's or until golden.
• Gravy.
• I couldn't find a way for them to accept 3 tablespoons of roasting pan juices under ingredients so please add this to gravy.
• Add pan juices to gravy jug with granules and add water according to the amount suggested on the brand of granules you use.
• To serve: Carve lamb and place on large serving platter with potatoes and Yorkshire puddings all other dishes serve separately place all dishes on table for everyone to help themselves. Serve lamb with gravy and mint sauce.

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.

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.

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.

Steps:

• Heat the oven to 220C/200C fan/gas 7. Remove all packaging from the lamb and keep a note of the weight to calculate the roasting time. Make incisions into the lamb using a small sharp knife, at an angle, about 5cm into the meat. Making the holes at an angle will mean more of the meat is flavoured, and the flavourings will be less tempted to be pushed out when roasting.
• Insert a short sprig of rosemary, a garlic slice and a small piece of anchovy (if using) into each of the holes, pressing in well with your finger. Season the meat all over with salt and pepper, then rub the lamb all over with the olive oil. Transfer to a roasting tin, sat on the onion slices. Roast for 20 mins.
• Lower the oven to 190C/170C fan/gas 5 and cook for another 15-20 mins per 500g (1 hr - 1 hr 20 mins for 2kg leg) depending on how pink you like your lamb. You can also check the internal temperature of the lamb if you prefer pinker meat - it will be 55C for medium (pink) and 70C for well done.
• Cover with foil and rest for 15 mins before carving. Save the tray juices and onion slices to make gravy.