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
ELISE'S ROAST LEG OF LAMB
The most important thing to remember about cooking a lamb roast is not OVER-COOK it. Lamb has such wonderful flavor on its own, and is so naturally tender, that it is bound to turn out well, as long as it is still a little pink inside. There is some debate over which method yields the best results - slow cooking at low heat the entire time, or searing first on high heat and then slow cooking. James Beard in his American Cookery prefers the slow-cook-low-heat method (he rubs the roast with salt and pepper and cooks it at 325°F the whole time.) You will also get great results with the searing method, starting at high heat and then dropping the temp which is the method described in this recipe. For this roast, pull it out at 130°F if you like it medium rare. As it rests the internal temperature will continue to rise a few points as the meat continues to cook.(I like lamb on the rare side of medium rare, and this roast was perfectly done for me). An accurate meat thermometer is essential. The marinade used works quite well, however; a simpler marinade of rosemary, olive oil, garlic, pepper, and lemon juice would do the trick quite nicely too. You can also make tiny slices into the surface of the roast and insert slivers of garlic and herbs if you like. NOTE: Preparation time DOES NOT include the marinating time overnight in the refrigerator!
Provided by Lindas Busy Kitchen
Categories Lamb/Sheep
Time 2h10m
Yield 8-10
Number Of Ingredients 10
Steps:
- Marinade:.
- Blend ingredients in a blender, just a few pulses until well mixed.
- Lamb Roast:.
- Place lamb and marinade into a plastic bag. Squeeze out as much of the air as possible from the bag and seal. Wrap again with another plastic bag to ensure that the marinating lamb doesn't leak.
- Marinate for several hours, or overnight, in the refrigerator.
- Remove the lamb, still in its marinade bag, from the refrigerator at least 30 minutes before putting in the oven to help bring the lamb closer to room temperature before roasting.
- Preheat oven to 425.
- Arrange two racks in the oven - a middle rack to hold the lamb, and a lower rack to hold a roasting pan with which to catch the drippings.
- Place the empty roasting pan in the oven while the oven is pre-heating. Note that this arrangement of racks and pans, with the roast sitting directly on the oven rack, will create a natural convection of heat in the oven, causing the roast to cook more quickly than if cooked the traditional method in a rack in a roasting pan.
- Remove the lamb roast from its marinade bag (you may want to temporarily place lamb in another roasting pan, just to make it less messy to work with.)
- Pat dry the marinade off the lamb with paper towels.
- Generously salt and pepper all sides of the roast.
- Arrange fattiest side up, so while the lamb is cooking the fat will melt into the meat.
- Insert a meat thermometer into the thickest part of the roast, not touching the bone if your roast is bone-in.
- Place directly on middle rack of the oven, with a roasting pan on a separate rack a rung lower, to catch the drippings. You may also want to put some water (a cup or so) in the bottom roasting pan, so that the drippings fall into the water instead of burning in the hot pan and smoking up your kitchen.
- Roast at 425, for 20 minutes, then reduce the heat to 300, and roast an additional hour (for a 6 lb. roast), about 10-12 minutes per pound. If you are cooking a roast bone-in, the bone will act as an insulator and will require a longer cooking time than a boneless roast.
- Note that the method of cooking directly on the oven rack will mimic a convection oven and the cooking time/oven temp needed will be less than you would need if you cooked the roast on a rack in a roasting pan.
- If you are cooking the roast in a roasting pan, rack or not, start the roast at 450, then reduce the heat to 325.
- Also, the shape of the roast will have an impact on the cooking time. A rather long and thin roast will cook fairly quickly. A thicker roast may take longer than expected.
- At this point start checking the meat thermometer. Note that every time you open the oven door, you'll need 10 minutes or so to bring the oven back up to temperature, thus slowing down the cooking process. So, don't check too often.
- Remove from the oven anywhere from 130°F-135°F for medium rare. Lamb should never be cooked until well done, or it will be too dry.
- Let stand for 15-20 minutes before carving.
- Cut away the kitchen string, and slice with a sharp carving knife, 1/2" thick slices, against the grain of the meat.
- While the roast is resting, use a metal spatula to scrape up the drippings in the roasting pan. Use the drippings to make a gravy, or use just the drippings themselves to serve with the lamb.
- Serve with some homemade mint jelly for an added treat.
Nutrition Facts : Calories 747.6, Fat 49.3, SaturatedFat 20.2, Cholesterol 227.9, Sodium 196, Carbohydrate 2.9, Fiber 0.2, Sugar 1.6, Protein 63.4
ROAST LEG OF LAMB
Steps:
- You may have the leg of lamb boned or not, as you choose.Make several gashes in the outside flesh and insert slivers of garlic. Rub the meat well with salt and pepper and then arrange it on a spit. Be sure you balance it evenly. It is wise to use a meat thermometer with a roast; simply stick the sharp end of the thermometer in the fleshiest part of the leg. Roast over medium heat until the thermometer registers 150°F. Then remove the roast and let it stand 20 minutes before carving. The meat will continue to cook during that time. This gives you a rare leg of lamb, and in my opinion a tastier, more tender dish than lamb cooked to the well done stage. If you must have well done lamb roast to 165°F to 170°F.
- Serve this roast with a fresh green vegetable, some hot French bread and a delicate rosé wine.
ROAST LEG OF LAMB
"A simple herb mixture on this roast provides irresistible flavor," relates Sharon Cusson of Augusta, Maine.
Provided by Taste of Home
Categories Dinner
Time 2h5m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 325°. Place lamb on a rack in a shallow roasting pan, fat side up. Cut 12-14 slits 1/2-in. deep in roast. Combine garlic, thyme, marjoram, oregano, salt and pepper; spoon 2 teaspoons into the slits. Brush roast with oil; rub with remaining herb mixture. , Bake, uncovered, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 2 to 2-1/2 hours. Let meat stand 15 minutes before slicing.
Nutrition Facts : Calories 227 calories, Fat 9g fat (4g saturated fat), Cholesterol 122mg cholesterol, Sodium 114mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges
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
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