HERB-ROASTED LAMB
Celebrate with Ina Garten's easy Herb-Roasted Lamb recipe from Barefoot Contessa on Food Network. Fresh rosemary gives it flavor, while potatoes make it a meal.
Provided by Ina Garten
Categories main-dish
Time 2h20m
Yield 10 servings
Number Of Ingredients 8
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.
SLOW COOKER ROASTED LEG OF LAMB
Leg of lamb coated in mustard and herbs. Put it in the slow cooker and leave it alone for a few hours. Super easy and fabulous every time!
Provided by METG
Categories Meat and Poultry Recipes Lamb Leg
Time 7h25m
Yield 6
Number Of Ingredients 11
Steps:
- Bring leg of lamb to room temperature, about 2 hours.
- Pour wine into a slow cooker. Mix lemon juice, honey, mustard, garlic, vinegar, rosemary, thyme, sea salt, and pepper together in a bowl until a thick paste forms. Massage paste into the lamb using your hands; gently place into the slow cooker.
- Cook on Low, without removing the cover, for 5 hours. An instant-read thermometer inserted near the bone should read 145 degrees F (65 degrees C). Let lamb rest for 15 to 20 minutes.
Nutrition Facts : Calories 284.9 calories, Carbohydrate 10.5 g, Cholesterol 100.3 mg, Fat 14 g, Fiber 1.3 g, Protein 25.6 g, SaturatedFat 6.8 g, Sodium 464.5 mg, Sugar 5.9 g
HERB-SIMMERED LEG OF LAMB
Provided by Barbara Kafka
Categories dinner, roasts, main course
Time 2h
Yield 10 servings
Number Of Ingredients 6
Steps:
- In a 10 1/2-inch-wide braising pan or stockpot, bring 16 cups water to a boil with the bay leaf, garlic and rosemary. Add the lamb, and return to a boil. Lower the heat, and simmer for 1 hour 30 minutes, turning every 20 minutes.
- Remove the pot from the stove, and allow the meat to cool in the liquid. Remove the meat from the liquid, and slice across into 1/4-inch slices; there should be 25 to 30 slices.
- Spread 1 cup of sardine sauce on a medium platter or in a baking dish. Place a layer of lamb slices on top of the sauce, and then spread the slices with more sauce. Continue until all of the sauce and meat have been used. Cover with plastic wrap, and refrigerate for 1 hour or up to 3 days. If you are using the enriched vinaigrette instead, simply drizzle it over the sliced meat just before serving.
HERBY BAKED LAMB IN TOMATO SAUCE
Cook this 'low and slow' in its own sauce til it's so tender you can carve it with a spoon
Provided by Sarah Cook
Categories Dinner, Lunch, Main course
Time 4h20m
Yield Serves 4 with leftovers
Number Of Ingredients 8
Steps:
- Heat oven to 220C/fan 200C/gas 7. Put the lamb into a large ovenproof dish. Pour the oil into a small food processor with the oregano and rosemary leaves and the garlic, then whizz to a rough paste. Season the paste well, rub all over the lamb, then roast for 20 mins. Cover, lower the oven to 150C/fan 130C/gas 2, then roast for a further 3 hrs.
- Remove the lamb from the oven and carefully pour off all the fat, leaving any meat juices in the dish if you can. Pour over the wine and tomatoes, poke in the remaining herb sprigs, then return, uncovered, to the oven for a further 40 mins. The lamb should now be tender enough to cut with a fork or spoon.
- Carefully pour or spoon the wine and tomato sauce into another pan, skimming off any fat that rises to the surface, then re-cover the lamb. Let it rest for up to 30 mins while you roast the potatoes and finish the sauce. Heat the tomato mixture until bubbling, then simmer for 10-15 mins until thickened and saucy. Season with the sugar, and some salt and pepper if it needs it, then pour back around the lamb to serve.
Nutrition Facts : Calories 595 calories, Fat 40 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 42 grams protein, Sodium 0.51 milligram of sodium
HERB-CRUSTED LEG OF LAMB WITH RED WINE GRAVY
Thanks to a breadcrumb coating made with parsley, mint, rosemary and garlic, this roast joint is a cut above the rest
Provided by James Martin
Categories Main course
Time 2h25m
Number Of Ingredients 16
Steps:
- Heat oven to 220C/200C fan/gas 7. Use a sharp knife to make little slits all over the lamb, then insert a slice of garlic into each hole. Tip the onions and carrot into a large flameproof roasting tin, then place the lamb on top and season. Pour 250ml water into the base of the tin and roast in the oven for 30 mins.
- Meanwhile, make the crust by mixing together all the ingredients and seasoning well. Remove the lamb from the oven and turn the heat down to 190C/170C fan/gas 5. Brush the lamb all over with the mustard, then pack on the crust in a thick layer - don't worry if any falls in the tin, this will be used in the gravy later (you probably won't use the entire crust, so set aside what's left for later). Return the lamb to the oven and cook for a further 1 hr 30 mins. Check the lamb during cooking and add more water to the base of the tin if it dries out.
- Remove the lamb from the tin, cover lightly with foil and leave to rest for 30-40 mins - if covered too tightly, the crust will go soggy.
- To make the gravy, put the roasting tin with the vegetables still in it directly on the heat and whisk in the flour. Cook for 1 min, then add the wine, scraping any flour from the bottom of the tin. Let it bubble for 1 min, then pour in the stock. Bring to the boil, then simmer gently for 10-15 mins until thickened, stirring in a little of the reserved crust for a thicker gravy. Strain the gravy through a sieve into a pan, discarding the vegetables left in the sieve. Add mustard to taste and stir through the butter. Keep warm until ready to serve.
Nutrition Facts : Calories 564 calories, Fat 27 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 48 grams protein, Sodium 1.5 milligram of sodium
More about "herb simmered leg of lamb recipes"
HERB-CRUSTED ROASTED LEG OF LAMB RECIPE - SOUTHERN LIVING
From southernliving.com
5/5 (1)Total Time 3 hrs
- Set a wire rack inside a rimmed baking sheet lined with aluminum foil. Score the fatty top of the lamb 5 times (1/4 inch deep and 4 inches long). Stir together rosemary, thyme, 1/4 cup of the oil, and 1 tablespoon of the garlic. Rub mixture all over lamb. Season with pepper and 5 teaspoons of the salt. Place on wire rack on baking sheet. Let stand at room temperature 1 hour.
- Preheat oven to 325°F. Cook lamb until a thermometer inserted in thickest portion of meat registers 125°F to 130°F for medium doneness, 1 hour, 45 minutes. Remove from oven; rest 30 minutes.
- Meanwhile, increase oven temperature to 450°F. Return lamb to oven; cook until meat is browned and a crust has formed, 10 to 15 minutes. Rest on wire rack 15 minutes.
- Process parsley, mint, vinegar, and remaining 1/2 teaspoon garlic in a food processor 20 seconds. With machine running, pour remaining 1 cup oil into mixture until blended, 20 seconds. Stir in remaining 1 teaspoon salt.
ROASTED LEG OF LAMB WITH HERB SAUCE | RICARDO
From ricardocuisine.com
5/5 (17)Total Time 2 hrs 25 minsCategory Main Dishes
- In a food processor, chop the herbs, green onion, garlic and chili pepper. Add the oil and vinegar. Season with salt and pepper. Pulse until just coarse. Set aside in a bowl.
HERB AND GARLIC ROASTED LEG OF LAMB RECIPE - THE SPRUCE …
From thespruceeats.com
4.4/5 (27)Total Time 2 hrs 10 minsCategory Dinner, EntreeCalories 1016 per serving
HERB-CRUSTED LEG OF LAMB | WILLIAMS SONOMA
From williams-sonoma.com
ROASTED LEG OF LAMB - DAMN DELICIOUS
From damndelicious.net
HERBED LEG OF LAMB | NIGELLA'S RECIPES | NIGELLA LAWSON
From nigella.com
NIGELLA'S ROAST LEG OF LAMB RECIPE - BBC FOOD
From bbc.co.uk
SLOW-COOKED LEG OF LAMB WITH SPICED YOGURT AND …
From foodandwine.com
21 BEST LAMB RECIPES - EASY WAYS TO COOK LAMB - THE PIONEER …
From thepioneerwoman.com
SOUS VIDE LEG OF LAMB WITH MINT, CUMIN, AND BLACK MUSTARD RECIPE
From seriouseats.com
WHAT HERBS GO WITH LAMB? HERE’S 9 OF THE BEST HERBS FOR LAMB
From thekitchenherbs.com
51 LAMB RECIPES FOR CHOPS, BURGERS, BRAISES, AND MORE - EPICURIOUS
From epicurious.com
HERBED ROAST LEG OF LAMB RECIPE - KELSIE KERR - FOOD & WINE
From foodandwine.com
HERB ROAST LEG OF LAMB - THE PERFECT EASTER LAMB RECIPE
From savoryexperiments.com
HERB CRUSTED & STUFFED LEG OF LAMB WITH MINT GREMOLATA
From feastingathome.com
ROAST LAMB LEG WITH GRAVY | RECIPETIN EATS
From recipetineats.com
HERB-SIMMERED LEG OF LAMB RECIPE - NYT COOKING
From cooking.nytimes.cf
PERFECT ROASTED LEG OF LAMB (NO-FAIL RECIPE) - THE …
From themediterraneandish.com
OLD FAVOURITES WITH A MODERN TWIST: SPECIAL DISHES TO PREPARE FOR EID
From iol.co.za
LAMB PASANDA - PINCH OF NOM
From pinchofnom.com
You'll also love