SLOW ROAST LEG OF LAMB
If you're slow-roasting lamb, it comes out so tender you don't need a knife to cut it. And when I say slow, I mean slow - 7 hours. And I am roasting the leg of lamb in the oven, not in a slow cooker. Tastes great served with Dauphinoise potatoes or mashed potatoes and vegetables.
Provided by cornishbird
Categories Meat and Poultry Recipes Lamb Leg
Time 7h25m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 250 degrees F (120 degrees C).
- Place carrots and garlic in a roasting pan large enough for the leg of lamb. Place lamb on top. Pour in wine and lamb stock. Place roasting pan on the stove and heat over medium-low heat until liquid is boiling. Cover the roasting pan tightly with aluminum foil, using oven mitts to protect your hands, and place in the oven.
- Roast in the preheated oven until an instant-read thermometer inserted into the center reads 130 degrees F (54 degrees C) for medium, about 7 hours. Remove from the oven.
- Increase oven temperature to 400 degrees F (200 degrees C). Transfer lamb into a second roasting pan.
- Roast lamb uncovered until skin is crispy, 15 to 20 minutes. Let rest before slicing.
- While lamb is resting, pour cooking juices from the first roasting pan into a saucepan. Bring to a boil and simmer until reduced into a gravy, about 5 minutes. Season with salt and pepper.
Nutrition Facts : Calories 474.3 calories, Carbohydrate 10.2 g, Cholesterol 137.2 mg, Fat 12.1 g, Fiber 0.6 g, Protein 63.7 g, SaturatedFat 4.8 g, Sodium 1589.6 mg, Sugar 1.1 g
SLOW ROASTED PAPER WRAPPED LEG OF LAMB FROM OLIVE MAGAZINE APRIL
From Easter menu by Maria Ellis to be served with braised butter beans and tomatoes http://www.recipezaar.com/braised-butterbeans-with-tomatoes-from-olive-magazine-april-10-417782 time does not include marinating overnight.
Provided by cakeinmyface
Categories Lamb/Sheep
Time 4h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Trim excess fat from the lamb and put the leg ontio 2 large sheets of baking paper. Make incisions all over the with a small sharp knife and push in the garlic slices.
- Mix the 50ml olive oil with lemon juice and drizzle over the lamb and season with sea salt. Rub with remaining herbs and spices.
- Cover with another piece of paper and fold the bottom pieces over the top pieces to form a tight parcel. Secure with string. Marinate in the fridge overnight or for at least 1 hour.
- Remove from fridge and allow to come to room temperature, preheat oven to gas mark 3.
- Place lamb in roasting tin with end of the leg slightly elevated to stop any juices escaping, bake for 3 hours.
- Remove from over and rest for 30 minutes before carving serving with cooking juices.
SLOW-ROASTED BEEF
With the aid of a digital thermometer and plenty of hands-off time, this recipe makes the best of an inexpensive beef roast, which really shines when thinly sliced and reused in flavor-packed dishes over the next week. Though the recipe suggests a 2- to 3-pound roast, it will work for one of any size. (Just be aware that the timing will change accordingly.) As the beef rests in the fridge, it will initially darken in color and may later turn brown or gray; this is due to the oxidation of muscle pigments and is expected. Once you start cooking, always rely on your thermometer, not your timer. To test for doneness without a thermometer, insert a thin metal skewer all the way through the meat and hold it there for 10 seconds. Rapidly remove the skewer and touch it to the skin under your lower lip. It will feel like a hot bath water at rare.
Provided by J. Kenji López Alt
Categories dinner, lunch, meat, roasts, sandwiches, main course
Time P1DT3h
Yield 1 (2- to 3-pound) roast
Number Of Ingredients 3
Steps:
- Pat roast dry with paper towels. Rub generously with salt (at least 1/4 cup) and pepper on all sides. Shake the roast gently, allowing any excess salt and pepper to fall off.
- Place a wire rack in a small rimmed baking sheet or lay 5 to 6 metal skewers across a large plate or baking sheet. Place roast on top of rack or skewers, making sure it is fully elevated above the bottom of the baking sheet. Place elevated roast on the bottom rack of your refrigerator, uncovered (or loosely covered with foil, if you are squeamish about raw meat), and let rest undisturbed for at least 24 hours and up to 48 hours.
- Transfer baking sheet with elevated roast directly from the refrigerator into a cold oven and set oven temperature to 225 degrees. Cook until the center of the roast reaches 120 degrees for rare, or 130 degrees for medium, as tested with a digital thermometer. Depending on the oven and the exact geometry of the roast, this will take 1 to 2 1/2 hours.
- Remove baking sheet with roast from oven and set on a trivet or on top of your stovetop. Let the roast rest on the baking sheet for at least 30 minutes.
- Heat vegetable oil in a large skillet (any heavy skillet without a nonstick coating will do) over high until lightly smoking. Sear roast, turning occasionally, until well browned on all sides, about 4 minutes total.
- Carve into thin slices with a sharp knife and serve what you'll eat today. When finished, carve remaining roast. Carefully lay fanned slices into zipper-lock freezer bags in layers no thicker than 1/2 inch. Squeeze out as much air as possible and stack sealed bags on an aluminum baking sheet. Place in freezer until completely frozen. Store frozen for up to 2 months.
- To thaw, place one bag of frozen sliced steak on an aluminum baking sheet at room temperature until defrosted, about 45 minutes. It is important to use an aluminum sheet, as the high thermal conductivity of aluminum greatly speeds up the thawing process. Use thawed sliced steak as desired.
SLOW ROASTED LEG OF LAMB
This recipe is best if domestic lamb is used, as it is much more mild and flavorful than imported lamb. I made this recipe for a friend in TN that did not have a smoker. It is based on my pulled pork recipe I perfected in a Trager smoker.
Provided by The Flying Shepard
Categories Lamb/Sheep
Time 4h30m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Prep: Mix the stuffing to combine the ingredients. Rub the lamb with the mixture. Reserve the solids and most of the liquid for the stuffing. Tie the roast and refrigerate overnight.
- Browning: In a large pan, combine the dry browning ingredients and rub the meat. Heat the oil in the pan and brown the roast on all sides. Deglaze, and add to the roasting pan.
- Roasting: Preheat the oven to 225°F Rub the herbs onto the roast. Place the roast in a pan. Add liquid of choice, apple, pineapple, stout beer, Madeira are all good choices. You can use water at first and add flavor later in the roast. You can baste or rotate the roast. Basting maintains a better presentation of the herb crust. Rotating improves flavor and moisture. You can always finish with fresh herbs. Cook to 145F minimum temperature. Note, you can remove the meat at 5 degrees early as the temperature will rise during the rest. https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/meat-preparation/focus-on-lambfrom-farm-to-table/CT_Index.
- Finishing: Remove the roast and let rest at least 120°F This retains the juice and tenderness of the meat. Add liquid to the pan as needed to deglaze. Thicken to make a gravy as desired.
- Notes:.
- If roasting vegetables, you will want to return them to an oven at 450F to properly brown them.
- Vadouvan is an exotic spice that works well with Lamb. Use sparingly if you can find it.
Nutrition Facts : Calories 391.3, Fat 14.9, SaturatedFat 2.2, Sodium 23.7, Carbohydrate 61.5, Fiber 5, Sugar 45.5, Protein 2.4
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#course #main-ingredient #cuisine #occasion #main-dish #lamb-sheep #greek #european #holiday-event #easter #meat
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