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 LEG OF LAMB WITH GINGER AND MINT
Provided by Food Network Kitchen
Time 7h30m
Number Of Ingredients 10
Steps:
- Pulse the garlic, ginger, 1 tablespoon olive oil and the paprika in a food processor to make a paste. Heat the remaining 2 tablespoons olive oil in a medium skillet over medium-high heat. Add the garlic-ginger paste, 1 teaspoon salt and a few grinds of pepper; cook, stirring occasionally, until the paste begins to fry slightly, about 5 minutes. Transfer to a bowl; let cool.
- Make about sixteen 1-inch-deep slits all over the leg of lamb with a paring knife. Stuff the chopped mint and some of the garlic-ginger paste into the slits. Rub the remaining paste all over the outside of the lamb. Wrap the lamb in plastic wrap and refrigerate at least 4 hours or overnight.
- Bring the lamb to room temperature 30 minutes before roasting. Preheat the oven to 375 degrees F. Unwrap the lamb, season with salt and pepper and place on a rack in a roasting pan. Pour 1 cup chicken broth into the pan. Transfer to the oven and roast until the lamb starts browning, about 30 minutes. Meanwhile, combine the remaining 2 cups chicken broth, the vinegar and sugar in a medium saucepan and bring to a boil; remove from the heat and set aside.
- Remove the lamb from the oven; baste with the broth mixture. Continue roasting, basting every 30 minutes, until the lamb is golden brown and a thermometer inserted into the thickest part registers 130 degrees F, about 1 1/2 more hours. Transfer to a cutting board and let rest 20 minutes before slicing.
- Meanwhile, spoon off any excess fat from the pan juices; add the pan juices to the remaining broth. Heat the broth mixture over medium heat, stirring occasionally, until reduced by about one-third, about 5 to 7 minutes. Top the lamb with mint and serve with the broth mixture.
ROAST LEG OF LAMB WITH FORK-MASHED MINT PEAS
Brian Bistrong, the chef of the clubby TriBeCa restaurant the Harrison, ushers in spring with lamb cooked to a perfect pink and fork-mashed peas that have been simmered in pan drippings and tossed with torn mint leaves. Add a pile of potatoes roasted with rosemary and garlic for a meal that couldn't be more simple, or sublime. And if your carving skills are shaky, practice on a cantaloupe.
Provided by Oliver Schwaner-Albright
Categories dinner, roasts, main course
Time 3h
Yield Serves 6
Number Of Ingredients 12
Steps:
- To make the lamb: the night before, tie off lamb with kitchen twine, drawing it around every 2 inches. Season with pepper, garlic, rosemary and lemon; coat with 2 tablespoons olive oil. Cover tightly with plastic wrap and refrigerate.
- Two hours before cooking, take the leg out of the refrigerator so that the meat comes to room temperature. Season lamb with half a teaspoon of salt per pound.
- Preheat the oven to 350 degrees. Put the roasting pan on the stovetop and turn the flame to medium-high; add remaining tablespoon of olive oil. Place leg of lamb in pan and sear to golden brown on all sides. Turn off flame and remove lamb; place roasting rack in pan and put leg of lamb on rack. (If you don't have a roasting rack, use a professional shortcut and take 2 feet of aluminum foil, crush it into a bagel-size circle and put it under the leg.)
- After 1 hour, check temperature in the deepest part of the leg with an instant-read thermometer (for medium-rare lamb, the rule of thumb is 15 minutes a pound). The thermometer should read 118 degrees for a bloody medium-rare, 120 degrees for rosy pink. Remember that the ends will be hotter and more cooked.
- Place lamb on platter and let rest at least 20 minutes before carving. Deglaze pan with 1 cup chicken stock. Strain, and pour half the liquid onto the platter with the lamb, saving the rest for the peas.
- To make the peas: heat a heavy 5-quart saucepan over a medium flame. Add deglazing liquid from roasting pan and then the peas. As they soften, mash the peas against side of saucepan with the tines of a fork, pressing in the meaty deglazing liquid. When mashed to desired level, season with salt and pepper; add torn mint leaves and stir. Serve immediately.
Nutrition Facts : @context http, Calories 728, UnsaturatedFat 25 grams, Carbohydrate 20 grams, Fat 46 grams, Fiber 7 grams, Protein 56 grams, SaturatedFat 18 grams, Sodium 1175 milligrams, Sugar 6 grams
EASY ROAST LEG OF LAMB
Roast a leg of lamb for a family feast. It's ideal served with roasties and your favourite spring vegetables for an Easter dinner or Sunday roast
Provided by Anna Glover
Categories Dinner
Time 2h
Number Of Ingredients 6
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.
Nutrition Facts : Calories 473 calories, Fat 27 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 48 grams protein, Sodium 0.26 milligram of sodium
LEG OF LAMB WITH MINT SAUCE
Served with roasted potatoes, this lamb is perfect for a simple, elegant Easter dinner. This recipe comes from Suzanne Ironbiter, Goldens Bridge, New York.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 2h15m
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees, with rack in lower third. Rub lamb with a generous amount of salt and pepper, then rub with oil. With the tip of a sharp paring knife, cut twenty 1/2-inch-deep slits all over lamb; insert garlic slivers into openings.
- Place lamb on a roasting rack set on a rimmed baking sheet; place in oven. Immediately reduce oven temperature to 325 degrees. Roast lamb until an instant-read thermometer inserted in the thickest part (avoiding bone) registers 125 degrees to 135 degrees for rare, or 135 degrees to 140 degrees for medium, 1 1/4 to 1 3/4 hours. Remove from oven; let rest 10 to 15 minutes before carving.
- Meanwhile, make the mint sauce: In a small saucepan, bring vinegar, sugar, and water to a boil. Reduce heat; simmer until liquid is syrupy and reduced to 1 cup, 10 to 15 minutes. Remove from heat; stir in mint, and let cool completely.
More about "roast leg of lamb with fork mashed mint peas recipes"
ROASTED LEG OF LAMB - DAMN DELICIOUS
From damndelicious.net
5/5 (225)Total Time 2 hrs 5 minsServings 8
SLOW ROAST LEG OF LAMB | RECIPETIN EATS
From recipetineats.com
ROAST LEG OF LAMB WITH MINT JUS RECIPE - BBC FOOD
From bbc.co.uk
BEST ROAST LEG OF LAMB RECIPE | JAMIE OLIVER LAMB RECIPES
From jamieoliver.com
21 BEST LAMB RECIPES - EASY WAYS TO COOK LAMB - THE PIONEER …
From thepioneerwoman.com
ROAST LEG OF LAMB WITH ROSEMARY AND GARLIC RECIPE - BBC FOOD
From bbc.co.uk
41 BEST SIDE DISHES FOR LAMB FROM ROASTED CARROTS TO PEA SOUP
From food52.com
ROAST LOIN OF LAMB, PEAS, LETTUCE AND BACON RECIPE - BBC FOOD
From bbc.co.uk
ROASTED LEG OF LAMB WITH SERRANO CHILE-MINT JELLY AND ROASTED …
From foodnetwork.cel29.sni.foodnetwork.com
THESE ARE OUR 28 FAVORITE LEG OF LAMB RECIPES - CHEF'S PENCIL
From chefspencil.com
PAPRIKA ROAST LEG OF LAMB WITH MINT SAUCE RECIPE | FOOD NETWORK …
From foodnetwork.cel30.sni.foodnetwork.com
ROAST LEG OF LAMB WITH FORK-MASHED MINT PEAS - DINING AND …
From diningandcooking.com
ALEX HITZ'S ROAST LEG OF LAMB AND MASHED PEAS - HOUSE BEAUTIFUL
From housebeautiful.com
BEST ROAST LEG OF LAMB WITH FORK MASHED MINT PEAS RECIPES
From recipert.com
ROAST LEG OF LAMB WITH FORK-MASHED MINT PEAS RECIPE | RECIPE
From pinterest.com
LEG OF LAMB WITH MASHED POTATOES • TWO PURPLE FIGS
From twopurplefigs.com
ROAST LAMB WITH MINT, ROSEMARY AND GARLIC - LAMB RECIPE - GOOD …
From goodhousekeeping.com
ROASTED LEG OF LAMB WITH MINT PESTO - ANINAS RECIPES
From aninas-recipes.com
PERFECT ROASTED LEG OF LAMB (NO-FAIL RECIPE) - THE MEDITERRANEAN …
From themediterraneandish.com
THE BEST EGGPLANTS EVER RECIPE | FOOD NETWORK
From foodnetwork.cel30.sni.foodnetwork.com
20 AMAZING LEG OF LAMB RECIPES | MYRECIPES
From myrecipes.com
You'll also love