Grandmas Roast Leg Of Lamb Recipes

Steps:

• Pat lamb dry and score fat by making shallow cuts all over with tip of a sharp small knife.
• Pound garlic to a paste with sea salt using a mortar and pestle (or mince and mash with a heavy knife) and stir together with rosemary and pepper. Put lamb in a lightly oiled roasting pan, then rub paste all over lamb. Let stand at room temperature 30 minutes.
• Preheat oven to 350°F.
• Roast lamb in middle of oven until an instant-read thermometer inserted 2 inches into thickest part of meat (do not touch bone) registers 130°F, 1 1/2 to 1 3/4 hours. Transfer to a cutting board and let stand 15 to 25 minutes (internal temperature will rise to about 140°F for medium-rare).
• Add wine to pan and deglaze by boiling over moderately high heat, stirring and scraping up brown bits, 1 minute. Season pan juices with salt and pepper and serve with lamb.

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.

Steps:

• Preheat the oven to 450 degrees F. Place the oven rack in the lower third of the oven so the lamb will sit in the middle of the oven.
• Peel 6 of the cloves of garlic and place them in the bowl of a food processor fitted with the steel blade. Add the rosemary, 1 tablespoon salt, 1 teaspoon pepper, and butter. Process until the garlic and rosemary are finely minced. Thoroughly coat the top and sides of the lamb with the rosemary mixture. Allow to sit at room temperature for 30 minutes to 1 hour.
• Toss the potatoes and remaining unpeeled garlic in a bowl with the olive oil and sprinkle with salt. Place in the bottom of a large roasting pan. Place the lamb on top of the potatoes. Roast for 20 minutes. Turn the heat down to 350 degrees F and roast for another 1 to 1 1/4 hours, until a meat thermometer registers 130 to 135 degrees F for medium-rare. Place the lamb on a cutting board, cover with aluminum foil, and allow to rest for 15 minutes. Slice and serve with the potatoes.

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.

Steps:

• 1. Take the lamb leg and rub one of the garlic cloves over it. Cut 6 slits under the skin and place the garlic cloves in the slits. Rub butter on all side of the lamb and sprinkle salt, pepper, paprika and garlic powder or granuals on all sides of the Lamb. Add sliced onions.
• 2. Place in refrig overnight or longer. Remove garlic cloves from the lamb.
• 3. Place leg in roasting pan and a couple cups of chicken broth. Lay most of the onions of top of lamb. Put the rest of the onion slices in the bottom of pan, dont' worry the onions are suppose to get a very dark brown. Roast at 350* till skin is brown and a tad crisp. Add potatoes the last 40 minutes to make them brown. Take out the lamb and potatoes from the roasting pan and cover with foil. Let is rest. Drain fat from pan. Leave the onions in the pan and place the onions, that were on top of the lamb, in the roasting pan. . Deglaze the pan with chicken broth, water or wine. Add some roux and water to make a gravy.
• 4. We never eat lamb pink or rare. We like it throughly cooked.

Steps:

• Combine peeled garlic, rosemary, salt, and pepper in a food processor. Process until finely minced while pouring in the melted butter. Coat top and sides of lamb with the mixture. Allow to sit for 1 hour at room temperature.
• Preheat the oven to 450 degrees F (230 degrees C).
• Toss potatoes and unpeeled garlic together with olive oil. Place lamb in the center of a roasting pan; surround with potatoes and garlic.
• Roast in the preheated oven for 75 to 90 minutes. An instant-read thermometer inserted into the center should read at least 130 degrees F (54 degrees C). Let lamb rest for 20 minutes before slicing.

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.