Roast Leg Of Lamb With Olive And Rosemary Paste Recipes

Steps:

• In a small bowl, combine the honey, mustard, rosemary, ground black pepper, lemon zest and garlic. Mix well and apply to the lamb. Cover and marinate in the refrigerator overnight.
• Preheat oven to 450 degrees F (230 degrees C).
• Place lamb on a rack in a roasting pan and sprinkle with salt to taste.
• Bake at 450 degrees F (230 degrees C) for 20 minutes, then reduce heat to 400 degrees F (200 degrees C) and roast for 55 to 60 more minutes for medium rare. The internal temperature should be at least 145 degrees F (63 degrees C) when taken with a meat thermometer. Let the roast rest for about 10 minutes before carving.

Steps:

• Preheat oven to 325°. Combine the oil, rosemary, onion, garlic, salt and pepper; rub over lamb. Place fat side up on a rack in a shallow roasting pan., Bake, uncovered, 2 to 2-1/2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting occasionally with pan juices. Let stand 15 minutes before slicing.

Steps:

• Preheat oven to 350°F. Using on/off turns, blend olives, garlic and rosemary in processor until chopped. Gradually add oil, blending until coarse paste forms. Season paste with salt and pepper. Sprinkle lamb with salt and pepper. Place lamb, boned side up, on rimmed baking sheet. Spread olive paste over top of lamb.
• Roast lamb 30 minutes. Increase oven temperature to 400°F. Continue roasting until thermometer inserted into thickest part of lamb registers 135°F for medium-rare, about 20 minutes. Let stand 15 minutes.

Steps:

• Two hours before roasting, remove the lamb from the refrigerator.
• Place it in a large roasting pan.
• Mince 4 cloves of garlic.
• Add 1/2 teaspoon of salt to the garlic and mash it with the blade of a chef's knife until it is a paste.
• Put the garlic paste in a small bowl.
• Add the chopped anchovy, rosemary, pepper, mustard, and olive oil.
• Mix together with a rubber spatula.
• Using the spatula evenly coat the meat with the anchovy, mustard, garlic, and rosemary paste.
• Cover the lamb with plastic wrap and place it in a roasting pan fitted with a wire rack.
• Marinate the lamb for 2 hours or overnight in the refrigerator.
• Pre-heat the oven to 325 degrees.
• Remove the plastic wrap from the lamb, place the pan in the oven and cook for 12 minutes per pound, or until the internal temperature is 125- 130 for medium rare.
• Remove from the oven and allow the meat to rest for 20 minutes.
• This allows the juices to relax back into the meat and ensures a juicy roast.
• Pour off the excess fat from the roasting pan.
• Place the pan on the stove over a low flame.
• Add the wine and veal stock.
• Let it come to a boil.
• Using a wooden spoon so as not to scrape up any metal, stir the pan to loosen the browned bits on the bottom of the pan.
• Transfer to a small saucepan and bring to a boil.
• Lower the heat to medium and reduce the sauce to 3/4 cup.
• Add salt and pepper to taste, using a rosemary branch to whisk in the butter.
• Reserve.
• Carve the leg of lamb across the grain into thin slices.
• The outside pieces will be on the medium-well side and the inner pieces will be a perfect rare to medium rare.
• Serve with a spring salad.

Steps:

• Dry the lamb and hang or rest in a cool, dry place until the surface is dry to the touch. Trim and discard any excess flaps of fat. Make incisions all over the meat using a small sharp knife, creating small pockets about a knuckle deep. Stuff a garlic sliver and a piece of anchovy into each incision then season the surface well with pepper.
• Heat the oil in a flameproof heavy-duty roasting tin and brown the lamb on all sides over a medium/high heat. Allow to cool.
• Heat the oven to 220C/fan 200C/gas 7. Stretch a good length of kitchen string along the work surface and overlap the rosemary along the length of string. Smear the lamb with olive paste, then sit it on the rosemary at one end. Roll it up so that it's completely encased in the rosemary and tie the string tightly to secure - think of a grass skirt. It doesn't matter how roughly you do this - as long as the rosemary stays in place.
• Return the lamb to the roasting tin, drizzle with a little olive oil and the lemon juice and place in the oven. Roast for 15 mins per 450g/1lb, plus 15 mins more, turning occasionally to cook evenly. Remove from the oven and rest the meat for one third of the time it took to cook. This ensures a perfectly pink result. Reserve the rosemary for garnish, carve and serve.

Steps:

• Position the oven racks so that there is one rack in the center of the oven. Preheat the oven to convection roast at 425°F.
• Stir together the mustard, garlic, rosemary, and olive oil to make a paste and spread it evenly over the lamb. Insert the oven probe or a meat thermometer into the center of the lamb.
• Roast the lamb in the center of the oven for 20 minutes at 425°F. Reduce the temperature to convection roast at 350°F and roast for 30 more minutes or until the temperature reaches 130°F for rare, 140°F for medium-rare, or 160° to 170°F for well-done.
• Remove the lamb from the oven; cover with foil, and let it rest for 10 minutes before carving.