FOREVER ROASTED LAMB WITH ROASTED VEGETABLES
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 9h5m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 400 degrees F.
- Make the Fennel Spice Rub: Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat. Watch carefully, tossing frequently so the seeds toast evenly. When light brown and fragrant, stir in the salt and pour the seeds onto a plate to cool. (They must be cool before grinding, or they will gum up the blades.)
- Pour the seeds into a blender or spice mill and blend to a fine powder, shaking the blender occasionally to redistribute the seeds. Store in a tightly sealed glass jar in a cool, dry place, or freeze. (Makes about 1 1/4 cups.)
- In 1 pot, bring sweet potatoes and water up to a boil with 1 tablespoon salt. Reduce heat to a simmer and cook until tender. Strain and lay out to cool.
- In another pot bring 1/2 gallon water to a boil with 1 tablespoon salt, add sprouts and cook for 3 minutes Strain and lay out to cool.
- For the lamb: Preheat the oven to 250 degrees F. Place a roasting pan in the oven.
- Heat the olive oil in a large saute pan over medium heat until hot. Add the onions and a pinch of salt and pepper. Reduce the heat to medium-low and cook for about 1 minute. Add the sage and cook about 3 minutes. Add the water, cover, and cook until the onions are very tender, about 10 minutes. Uncover and saute until the onions are very soft and the pan is dry again, about 2 minutes.
- Slice open the leg of lamb and lay flat. Season meat well all over with the Fennel Spice and salt and pepper. Spread half of the sauteed onion mixture directly on top of the seasoning, inside the leg of lamb. Roll up the meat and tie with kitchen twine. Set aside the other half of onion mixture.
- Rub the outside of the lamb with more Fennel Spice. Remove the roasting pan from the oven and lay the carrots and celery on the bottom. Place the lamb on top of the carrots and celery, drizzle with some extra-virgin olive oil and cook for 7 hours. Spread the remaining onion mixture on top of the lamb, place a foil as a tent over the lamb and roast for an additional hour. The lamb is ready when it pulls away easily if picked at with a pair of tongs. Remove the lamb from the oven and keep warm.
- Increase the oven heat to 425 degrees F.
- Heat a large saute pan on high heat. Add 1/4 cup olive oil and reserved sweet potatoes and Brussels sprouts; Toss lightly to coat with oil and do not touch for 2 minutes or until the bottoms begin to brown. Turn and cook for 3 more minutes until brown on that side. Season with salt and pepper and place in oven for 15 minutes After 15 minutes open oven and add sage and garlic. Stir well and continue to roast for 5 minutes more or until the garlic is light brown. Remove from oven and sprinkle with orange zest.
- Serve lamb warm with roasted vegetables.
ROASTED LAMB WITH ROOT VEGETABLES
This recipe makes a fantastic holiday meal, but everyone likes it so much that you won't wait for a holiday to make it again. Impressive as it looks and tastes, it is actually quite simple to make, and it's basically a meal in one roasting pan so even clean-up is a breeze.
Provided by DarlisJ
Categories Meat and Poultry Recipes Lamb
Time 3h40m
Yield 8
Number Of Ingredients 17
Steps:
- Allow the leg of lamb to rest at room temperature for 1 hour before cooking.
- Preheat an oven to 400 degrees F (200 degrees C). Place the oven rack in the lower third of the oven.
- Whisk the garlic, pepper, red pepper flakes, bay leaf, rosemary, 1/2 cup olive oil, vinegar, and honey together in a small bowl. Rub the mixture over the lamb, then season with 2 tablespoons coarse salt. Set aside. Place carrots, potatoes, beet, yam, and turnips in a large roasting pan. Toss with 2 tablespoons olive oil and a pinch of salt. Arrange the seasoned leg of lamb on top of the vegetables.
- Roast the lamb in the preheated oven for 20 minutes, then reduce oven temperature to 325 degrees F (165 degrees C). Continue roasting to your desired degree of doneness, about 90 minutes more for medium-rare. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
- Allow the leg of lamb on a cutting board, tented with aluminum foil, for 30 minutes before carving. Place the vegetables on a serving platter and cover with aluminum foil to keep warm until ready to serve.
Nutrition Facts : Calories 926.5 calories, Carbohydrate 96.1 g, Cholesterol 136.8 mg, Fat 39.1 g, Fiber 14.6 g, Protein 49 g, SaturatedFat 11.3 g, Sodium 2018.9 mg, Sugar 17.4 g
ROASTED ROOT VEGETABLE IRISH LAMB STEW
Provided by Food Network Kitchen
Categories main-dish
Time 2h45m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 400 degrees.
- In a heavy-bottomed pot, heat 2 tablespoons of the olive oil. When the oil is hot, add the lamb and brown evenly. Remove the lamb from the pot and set aside. Add the leeks and saute until soft. Add the butter and melt. Add the flour to make a roux. Turn the heat down to low, and cook the roux until it is brown, about 15 minutes. Whisk in the beer and stock. Add the tomatoes and the reserved lamb, bring to a simmer, and cover. Simmer, covered, for 1 1/2 hours.
- While the lamb mixture is simmering, combine the parsnips, carrots, potatoes and garlic in a large bowl. Toss with remaining olive oil, salt and pepper and rosemary sprigs. Place the vegetables in a roasting pan and place in a 400-degree oven. Roast for 45 minutes, stirring every 20 minutes, until vegetables are tender. Remove the vegetables from the oven and discard the rosemary sprigs. Add the roasted vegetables and the peas to the lamb mixture. Cook for 10 minutes. Add the chopped rosemary. Season with salt and pepper. Add the thinly sliced leeks to a pot of heated oil and fry for 3 minutes, or until crisp. Remove the leeks from the oil and drain on paper towels. Season the leeks with salt. Garnish the stew with the fried leeks.
ROAST RACKS OF LAMB WITH ROOT VEGETABLES
Make and share this Roast Racks of Lamb With Root Vegetables recipe from Food.com.
Provided by Ailsa of New Zealand
Categories Lamb/Sheep
Time 1h5m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oven to 200c/400f/gas 6.
- To prepare the vegetables, peel and trim the shallots, allowing them to fall into their natural segments, if they have any.
- Peel the pumpkin, parsnips and carrots and cut them into cubes of equel size, about 2.5cm across, large pieces.
- Place the olive oil in a roasting tin and heat in the oven for a few minutes. When hot, remove from the oven and add the prepared vegetables and garlic cloves. Stir to combine and coat evenly in the oil. Lay the sprigs of rosemary amongst the vegetables, season with salt and pepper and roast for 30 minutes.
- Meanwhile, smear the mango chutney over the exposed meat on the racks of lamb. Press the chopped parsley onto the chutney coating and place the racks of lamb on a metal rack in a roastng tin.
- When the vegetables have been cooking for 30 minutes, give them a stir and return to the oven, placing the sepatate roasting tin of lamb in the oven at the same time.
- Roast for 15-20 minutes (15 minutes will give lamb pink lamb, if you want it well done roast for 25 minutes).
- Remove the vegetables from the oven after 15 minutes or when they are done to your liking.
- Discard the rosemary before serving the vegetables hot with the roast lamb.
Nutrition Facts : Calories 876.1, Fat 70, SaturatedFat 33.1, Cholesterol 162.3, Sodium 421.7, Carbohydrate 29, Fiber 4.5, Sugar 5.6, Protein 33.5
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- Brush the surface of the lamb with olive oil then season well with salt and pepper. Set a Dutch oven over medium heat and when it is hot, place the lamb shoulder in a Dutch oven, fat side down, and sear to a golden brown. Remove from the heat, turn the shoulder over, bone side down and pour the beef broth around the sides.
- Add the sliced garlic, sage sprigs, thyme bundle and the bay leaves. Place the lid on the pot and transfer it to the oven. Roast for 20 minutes, then reduce the heat to 300°F and continue to roast for an additional 3 hours.
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- In a large mixing bowl, add potatoes, carrots and onions. Drizzle with olive oil and season with Italian seasoning and salt. Toss to combine until well coated. Transfer the vegetable mixture into a roasting pan or Dutch oven and spread them evenly on the bottom.
- Pat dry the whole lamb leg (or shoulder) completely with a paper towel before adding seasoning. Score the leg of lamb with a knife to make shallow cuts, about 1/4-inch deep.
- In a bowl, mix together olive oil, mustard, sage, thyme, Italian seasoning, garlic, soy sauce, balsamic vinegar, salt and pepper, until it forms a smooth paste. Rub and spread the mixture over the entire leg of lamb including the inside of the leg and the shallow cuts. Wear disposable gloves to make it easy to spread the mixture with your hands.
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- Artichokes. Artichokes are a great vegetable to serve with roast lamb because they are meaty and satisfying, while also providing a light, fresh bite.
- Asparagus. Asparagus is another great veg for roast lamb because it’s fresh and crisp, which cuts through the fat in the meat. It also has a mild flavor that doesn’t overpower the lamb, so it’s an excellent pairing.
- Beets. Beets are sweet, they’re earthy, they have a slight crunch and a lot of texture when cooked, and they pair well with the rich lamb flavor. The sweetness of the beets really goes well with the richness of the lamb, but if you want something a little more acidic or tart, try pairing them with a salad of arugula and goat cheese or just topping them with some plain yogurt or sour cream.
- Carrots. Carrots are sweet and savory, which means they go well with the flavor of roast lamb. They also pair well with other sides like mashed potatoes or couscous.
- Celery Root. Celery root has a mild flavor and soft texture, so it really complements the rich taste and crispy crust of a good roast lamb. I also like to serve celery root with roasted potatoes or sweet potatoes—it’s great for soaking up the juices from those dishes!
- Cauliflower. Cauliflower has a similar texture to potatoes, but it’s heartier and more filling. It also goes really well with the flavors of the roast lamb—the earthiness of the cauliflower balances out the rich flavor of the meat.
- Fennel. Fennel can make a great side dish, because it can be served warm or cold and makes a beautiful addition to any plate. I also like to pair fennel with some other vegetables in this meal, like carrots, potatoes and parsnips.
- Mushrooms. We all know that mushrooms are a great addition to any dish. They’re versatile, they’re delicious, and they’re a great source of important nutrients.
- Potatoes. Potatoes are a great side dish because they can soak up the delicious juices from the roast. Potatoes are also a good choice if you have some extra time on your hands: they can be roasted in advance and reheated just before serving.
- Radishes. The addition of radish will add a little bit of tartness and crunchiness to your meal, which will create a perfect balance with the slight softness of the lamb.
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