HERBED LEG OF LAMB WITH ROASTED TURNIPS
Provided by Food Network Kitchen
Categories main-dish
Time 3h30m
Yield 8-10 servings
Number Of Ingredients 12
Steps:
- Position a rack in the lower third of the oven and preheat to 500 degrees F. Using a paring knife, make deep cuts, 2 inches apart, all over the lamb; rub with 2 tablespoons salt and several grinds of pepper. Transfer the lamb to a roasting pan, fat-side up. Squeeze the juice of 1 lemon on top.
- Roast the lamb until most of the fat is rendered and the skin starts to brown, about 30 minutes. Transfer to a cutting board and let rest 30 to 40 minutes. Discard the fat from the pan and set the pan aside.
- Meanwhile, trim the greens from the turnips. Cut any large turnips in half.
- Roughly chop 2 bunches scallions and transfer to a food processor. Add the parsley, dill, marjoram, celery and garlic and pulse to form a coarse paste. Holding the bone, stand the leg of lamb up and rub the paste all over it; return to the roasting pan.
- Cut the remaining 4 bunches scallions into 2-inch pieces. Scatter the scallions, turnips and tomatoes around the lamb and season with salt and pepper. Squeeze the juice of the remaining 2 lemons over the lamb and drizzle with the olive oil. Loosely cover with foil.
- Reduce the oven temperature to 350 degrees F and roast the lamb 1 hour. Uncover and continue roasting until a thermometer inserted into the thickest part registers 145 degrees F for medium, 30 to 45 more minutes. Let rest 15 minutes, then slice. Serve with the vegetables and pan juices.
ROASTED LEG OF SPRING LAMB WITH ROASTED GARLIC AND ROSEMARY JUICE AND PORTOBELLO AND EGGPLANT RATATOUILLE
Provided by Food Network
Number Of Ingredients 24
Steps:
- Portobello and Eggplant Ratatouille: Place the portobellos, eggplant, zucchini, yellow squash, onion, pepper, jalapeno and cherry tomatoes in a large bowl. Add olive oil and toss. Season with salt and pepper. Spread the vegetables in a single layer over grill. Grill over medium heat for 4 minutes. Turn and cook 4 more minutes. Starting with the tomatoes, remove all the vegetables from the grill. Place the vegetables on a cutting board and chop coarsely. Add garlic, rosemary, basil and salt and pepper to taste. Allow to sit 1/2 hour. After 1/2 hour drain 1/2 cup of the juice from the vegetables and save for the Roasted Garlic and Rosemary Juice.;
- Roasted Garlic and Rosemary Juice: Puree the garlic, rosemary, olive oil and ratatouille juice in a blender. Season with salt and pepper.;
- Roasted Leg of Lamb: Combine garlic, rosemary, salt and pepper in a bowl, or mortar, and crush together. Add oil and rub the mixture over the lamb vigorously, forcing the mixture into the meat. Skewer the lamb and place on a spit. Roast the lamb 1 1/2 hours over medium heat. Remove from heat and allow to sit for 10 minutes. Take the bone out and slice the leg into 1/4-inch slices. Arrange slices into a circle around the outside of a platter. Place the ratatouille in the center and drizzle juice around the lamb.
SPRING LAMB WITH ROSEMARY AND TURNIPS
For a fragrant spring meal, choose the tenderest cut of lamb, the rack, and roast it over rosemary branches as done in this recipe. Roast two racks for guests with heartier appetites, but one really is enough for four servings. You'll want to use small, sweet new turnips here, no bigger than Ping-Pong balls. But if you can't find them, use the smallest turnips available or cut medium turnips into wedges. And if your turnips don't have their tops, substitute them with spinach, mizuna or other tender cooking greens.
Provided by David Tanis
Time 2h
Yield 4 to 8 servings
Number Of Ingredients 6
Steps:
- Season lamb generously with salt and pepper. Sprinkle with chopped rosemary, and rub the herbs into the surface of the lamb. Arrange rosemary sprigs on the bottom of a roasting pan. Lay lamb rack(s) over sprigs. Let meat come to room temperature before roasting.
- Heat oven to 375 degrees.
- Roast lamb, uncovered, for about 30 minutes, until an instant-read thermometer inserted in the thickest part reads 125 degrees (for medium-rare). Let rest on a cutting board.
- Put turnips in a wide medium saucepan over medium heat and cover with 1 inch of water. Season with salt, add butter and bring to a brisk simmer. When turnips are fork-tender, about 5 minutes, add greens and cook, stirring, until wilted, about 2 more minutes. If desired, bring the water to a boil and let evaporate. Let turnips brown slightly in the remaining butter, if you like.
- Cut lamb racks into 4 thick chops or 8 thin chops, slicing between the bones.
SLOW-ROASTED TURKISH LAMB
This lamb must be cooked until completely tender and succulent, but if time is a concern, it may also be prepared well in advance and reheated in the pan juices to serve. Shoulder is the best cut to use, or lamb shanks. It's finished with a bright garnish of pomegranate seeds and sliced persimmons. Small Fuyu persimmons are delicious eaten firm and raw, like an apple, unlike the larger Hachiya type, which must be ripe and soft to be palatable (and would not be suitable here). Lacking persimmons, use more pomegranate. Serve it with rice pilaf, if desired.
Provided by David Tanis
Categories dinner, roasts, main course
Time 4h
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Heat oven to 350 degrees. Cut lamb shoulder into 2 or 3 pieces, and place in a shallow 12-by-14-inch roasting pan or similar. Season generously with salt and pepper. Sprinkle with red pepper, if desired.
- Rub meat with olive oil, lemon juice and pomegranate molasses. Tuck thyme, rosemary, bay leaves, garlic cloves and onion halves here and there. Place in oven, uncovered, and roast for 30 minutes, or until the top is nicely browned.
- Turn meat browned-side down and add 2 cups of water to the pan. Cover tightly with foil or lid. Reduce heat to 325 degrees. Cook, covered, until meat is absolutely fork tender and beginning to fall apart, about 3 1/2 hours total. Uncover during last 30 minutes of cooking if you want to brown the meat a bit more.
- Remove meat to a cutting board. Pour pan juices into a skillet (discard herbs and garlic). Skim and discard excess fat from surface. Bring to a boil and simmer until about a cup remains.
- Chop or shred meat into 1-inch chunks or rough slices. Transfer to a warm platter and pour juices over. (Alternatively, leave meat in pan with reduced juices until ready to serve.) Garnish with persimmon and pomegranate (if using), parsley, mint and lemon wedges. Serve yogurt on the side.
ROSEMARY ROOT VEGETABLES
This heartwarming side dish is sure to get rave reviews! Although the ingredient list may look long, you'll soon see that this colorful fall medley is a snap to prepare. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 425°. Place vegetables in a large bowl. In a small bowl, combine oil, rosemary, garlic, salt and pepper. Pour over vegetables; toss to coat. Arrange vegetables in a single layer in two 15x10x1-in. baking pans coated with cooking spray. Bake, uncovered, stirring once, until tender, 20-25 minutes.
Nutrition Facts : Calories 78 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 137mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic exchanges
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- Season the racks liberally with salt and pepper. Using your hands, rub each rack with the garlic, the chopped rosemary, and a drizzle of olive oil. Place the racks, fatty side up, in a roasting pan and leave them at room temperature for an hour or so.
- Roast the racks for about 20 minutes, until they’re nicely browned and have an interior temperature of 125°F (51°C) on an instant-read thermometer for medium-rare. Remove from the oven, cover loosely with foil, and let rest for about 10 minutes. Turn off the oven and place a serving platter in the oven to warm.
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