Herb Roasted Lamb With Potatoes And Carrots Recipes

Steps:

• 2-3 hours before roasting, prepare the lamb. Use a small, sharp knife to make 15 to 20 incisions, each about 2 inches (5 cm) deep, through the fat cap on top of the meat. Thinly slice 3 cloves of garlic and use your fingers to press the slices into the incisions.
• In a blender, combine the remaining 9 garlic cloves, the olive oil, mustard, lemon juice, rosemary leaves, thyme leaves, salt, and pepper. Blend until a paste forms.
• Spread the paste evenly all over the lamb. Let marinate at room temperature for 2 to 3 hours.
• Preheat the oven to 425°F (220°C).
• Place the lamb on a roasting rack in a roasting pan and pour the wine into the bottom of the pan. Roast for 15 minutes.
• Remove the pan from the oven and reduce the heat to 325°F (160°C).
• Arrange the potatoes, cut side down, in the roasting pan and place the lamb on the rack on top. Roast for 2 hours, tossing the potatoes and basting the lamb with the roasting liquid halfway through.
• Transfer the potatoes to a platter, baste the lamb again with the remaining pan juices, and return the lamb to the oven. Continue to roast, basting often, until an instant-read thermometer inserted into thickest part of the leg reaches 130°F (for medium-rare), 45 minutes to 2 hours more, depending on thickness. (As a general rule, the lamb should roast 20 minutes per pound for medium-rare).
• Transfer the lamb to a platter and set aside to rest for 20 minutes. While the lamb rests, return the potatoes to the roasting pan, season with flaky salt, and warm in the oven until just heated through, about 20 minutes. Return the potatoes to the serving platter.
• Carve the lamb into ½-inch (1 cm) thick slices and arrange on the platter with the potatoes, garnished with rosemary and thyme sprigs. Serve with whole grain mustard alongside.
• Enjoy!

Steps:

• Preheat oven to 425°F. Rub lamb with garlic, rosemary, pepper, and 1/2 tsp. salt.
• Combine miso, paprika, 4 Tbsp. butter, and 1/2 tsp. salt in a small bowl; set aside.
• Peel potatoes. Working with one potato at a time, slice a thin sliver off one long side to make a flat bottom. Trim ends off, then slice vertically every 1/16", cutting down to 1/4" from the bottom. (To make sure you do not cut all the way through the potato, line it with chopsticks on each side to stop your knife.) Brush potatoes with miso butter, fanning slices open to get butter between each slice. Transfer to a rimmed baking sheet and roast 15 minutes.
• Remove baking sheet from oven and brush potatoes with more miso butter. Arrange lamb on baking sheet alongside potatoes and roast, brushing potatoes with miso butter halfway through, until an instant-read thermometer inserted into the thickest part of the lamb registers 125°F for medium-rare, and the potatoes are fork-tender, 20-25 minutes. Transfer lamb to a cutting board and let rest 10 minutes, and continue roasting the potatoes if needed until fork-tender.
• Meanwhile, mix honey, coriander, and remaining 1 Tbsp. butter and 1/4 tsp. salt in a small bowl, then brush over carrots. Arrange carrots on a baking sheet and roast until lightly browned and fork-tender, 15-20 minutes.
• Slice lamb between each rib. Brush potatoes with remaining miso butter, top carrots with parsley, and serve alongside lamb.

Steps:

• LAMB:.
• Heat oil in a small skillet or saucepan. Whisk in flour and cook over medum heat, stirring for 2 minutes. Add next six ingredients. Stir to combine. You will have a thick paste. Cool marinade for 15 minutes. Rub over lamb. Marinate for 30 minutes or up to 8 hours in the refrigerator.
• Preheat oven to 375°F Line 2 Baking sheets with parchment paper.
• VEGETABLES:.
• Combine frozen potatoes and carrots in a medium sized bowl. Toss with remaining ingredients. Place on prepared baking sheet. Bake on lower rack in preheated oven for 45-50 minutes.
• Place prepared lamb on baking sheet. Place on middle rack of oven. Bake lamb at the samt time for 40 minutes or until a meat thermometer registers 140F for medium rare. Transfer lamb onto a carving board and tent loosely with foil. Let stand for 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 oven to 190C/170C fan/gas 5. Cut small pockets into the skin and flesh of the lamb by piercing it with the point of a sharp knife. Stuff each pocket with a slice of garlic, using 3-4 of the cloves, and a few leaves of rosemary. Stuff some more inside the lamb, with some thyme, where the bone has come from. Put in a roasting tin, season well and cover with foil.
• Melt half the butter in a large frying pan. Fry the onions, stirring frequently, until softened and golden. Tip into a second large roasting tin. Cook the chopped mutton or lamb in the pan until brown. Add to the onions in the tin, and toss with the potatoes, carrots, remaining garlic and herbs (chopped), 2 tbsp of the flour and some seasoning.
• Pour the stock into the frying pan, then add the Worcestershire sauce and the remaining butter. When melted and boiling, pour over the potatoes, cover with foil and bake with the lamb for 1 hr.
• Uncover both the lamb and the hotpot, and cook for 45 mins more until the potatoes are golden and cooked all the way through. Allow the lamb to rest for 15 mins before carving. Leave the potatoes in the oven (covered if starting to brown too much) until ready to serve.
• Drain the fat from the lamb's roasting tin, reserving the juices. Put the tin on the heat and stir in the remaining flour. Pour in 450ml boiling water or stock and stir until thickened to a gravy. Cut the hotpot into 8 and lift onto warmed plates. Carve the lamb into thick slices and place on top, then spoon round a little gravy. Serve with the green beans and spinach - add a little grated nutmeg to the spinach, if you like.

Steps:

• Mix wine, oil, garlic, herbs and seasonings. Pour over lamb in large resealable plastic bag; seal bag. Refrigerate 2 hours or overnight to marinate, turning occasionally.
• Preheat oven to 350°F. Remove lamb from marinade; discard marinade. Place lamb on rack in roasting pan.
• Bake 50 minutes to 1 hour or until meat thermometer reaches 160°F (medium). Let stand 10 minutes before slicing.

Steps:

• Heat oven to 180C/160C fan/gas 4. In a pan, cover the potatoes with cold salted water, bring to the boil and simmer for 5-10 mins until just cooked. Drain and allow to cool slightly, then cut into quarters.
• Heat a frying pan over a medium-high heat until hot, then add 45ml of the oil. Add the potatoes, along with the carrots and garlic. Season, toss to coat with oil, then add half the butter and rosemary. Once there's some colour on the potatoes, transfer everything to a roasting tin and cook in the oven for 25-30 mins.
• Meanwhile, place an ovenproof frying pan over a medium heat and add the remaining oil. Season the lamb all over and, when the oil is quite hot, add it to the pan.
• Fry the lamb for 1-2 mins each side, using tongs to press down gently to caramelise and render the fat. Season again and put in the oven for 5-7 mins until just cooked. When pressed with your fingers, the lamb should have a bounce to it. Remove from the frying pan and set aside in a warm place.
• While the lamb rests, make the sauce. Add the red wine to the roasting juices in the frying pan over a medium-high heat. Reduce by two-thirds, then add the redcurrant jelly. Once the jelly has melted, add the lamb stock and reduce until it is the consistency of double cream.
• Once the sauce is nearly reduced, put a separate pan on a low heat and melt the remaining butter. Add the spinach to wilt and season.
• To serve, divide the potatoes between four warmed plates. Cut each piece of lamb into about five slices and place next to the potatoes. Arrange the carrots and spinach around the lamb. Spoon the sauce over everything and decorate with pieces of garlic and rosemary. Scatter a pinch of salt over each plate and serve.

Steps:

• In a small bowl whisk together the mustard, the garlic paste, the chopped rosemary, the chopped thyme, the soy sauce, the wine, and salt and pepper to taste, add 2 tablespoons of the oil in a stream, whisking, and whisk the mixture until it is combined well. Brush the lamb generously on all sides with some of the mustard mixture, reserving the remaining mustard mixture, and let it marinate in a lightly oiled roasting pan, covered and chilled, for at least 6 hours or overnight.
• Let the lamb come to room temperature and brush it with the reserved mustard mixture. In a bowl toss the onions with 1 tablespoon of the remaining oil, add the onions and the carrots to the pan, and roast them with the lamb in the middle of a preheated 450°F. oven for 15 minutes. In the bowl toss the potatoes with the remaining 1 tablespoon oil and add them to the pan. Reduce the heat to 350°F. and roast the lamb and vegetables, stirring the vegetables occasionally, for 1 hour and 15 minutes, or until a meat thermometer registers 140°F. for medium-rare meat. Transfer the lamb to a large platter and let it stand for 20 minutes. Transfer the onions and the potatoes with a slotted spoon to a serving dish, leaving the carrots in the pan, and keep them warm, covered.
• Remove the string from the lamb, spoon some of the potatoes and onions around the lamb, and garnish the lamb with the thyme and rosemary sprigs. Serve the lamb, carved, with the gravy.
• Make the gravy:
• Pour off the fat from the pan, add the wine, and deglaze the pan over moderately high heat, scraping up the brown bits. Boil the mixture until it is reduced by half and strain it through a sieve into a saucepan, pressing hard on the carrots. Add the broth and bring the mixture to a boil. In a small bowl knead together the butter and the flour until the mixture is combined well and add the mixture to the gravy a little at a time, whisking. Add any juices that have accumulated on the platter and salt and pepper to taste and simmer the gravy, whisking occasionally, for 3 minutes, or until it is thickened.

Steps:

• Heat oven to 190C/170C fan/gas 5. Cut small pockets into the skin and flesh of the lamb by piercing it with the point of a sharp knife. Stuff each pocket with a slice of garlic and a few leaves of rosemary, or scatter with thyme. Put in a roasting tin, season well with salt and freshly ground black pepper, then cover with foil.
• Peel and thinly slice the potatoes, rinse under the cold tap and pile into a large ovenproof dish or roasting tin. Toss with the onions, remaining slices of garlic and a good scattering of herbs.
• Heat the stock and butter together, then pour over the potatoes. Cover the dish with foil and bake in the oven with the lamb for 1 hr. Uncover, put the lamb on top of the potatoes and roast uncovered for 45 mins more. Allow the lamb to rest before carving, for about 15 mins. Leave the potatoes in the oven (covered, if starting to brown too much) until ready to serve.