KOREAN BARBECUED RACK OF LAMB
Lamb's subtly sweet gaminess works perfectly with the funky goodness of gochujang chile paste. The salt and sugar content of the simple Korean marinade acts as a brine for the lamb, producing a juicy interior when soaked overnight. In the final stage, the marinade is reduced, doubling as a sauce. I love using rack for this, since it's more tender and easier to work with than leg and a little more user-friendly than chops.
Provided by Chef John
Categories World Cuisine Recipes Asian
Time 8h50m
Yield 4
Number Of Ingredients 10
Steps:
- Combine gochujang, garlic, green onions, brown sugar, rice vinegar, sesame oil, soy sauce, and salt. Whisk marinade until thoroughly combined.
- Trim any excess fat along the surface of lamb. Cut a slash about 1 1/2 inches deep between each rib bone, stopping above the loin. Transfer racks to a zip-top bag. Place bag in a bowl; pour marinade inside. Seal the bag and massage the marinade onto the lamb. Marinate in the refrigerator, turning once or twice, 8 to 24 hours.
- Remove racks of lamb to a plate and return marinade to the fridge. Blot off extra moisture from the fatty side of the lamb. Sprinkle more kosher salt on top.
- Preheat grill to 350 degrees F (175 degrees C). Add racks fat side-down and cook until browned, 7 to 8 minutes. Flip and continue to cook until internal temperature reaches 125 degrees F (52 degrees C), 12 to 15 minutes more. Plate lamb and let rest for 10 minutes.
- Pour the reserved marinade into a saucepan over medium-high heat. Bring to a boil; continue cooking until reduced to a glaze, 1 to 2 minutes more. Brush glaze over the lamb.
Nutrition Facts : Calories 420.7 calories, Carbohydrate 12.4 g, Cholesterol 97 mg, Fat 30 g, Fiber 0.4 g, Protein 24.2 g, SaturatedFat 11.7 g, Sodium 1626.3 mg, Sugar 6.9 g
HERB CRUSTED LAMB
Provided by Giada De Laurentiis
Categories main-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F.
- Season the meat with salt and pepper. In a small bowl, mix the herbs with the olive oil and bread crumbs. Rub both sides of the lamb with the herb mixture. Using the kitchen string, tie up the lamb leg at 2-inch intervals. Place in roasting pan and bake for 20 minutes. Lower the oven temperature to 375 degrees F. Add the wine and water or broth to the roasting pan and cook for another 30 to 40 minutes, or until the thickest part of the lamb reaches an internal temperature of 140 degrees F for medium. Take the lamb out of the oven, cover loosely with foil, and let the meat rest for 15 minutes. Slice and serve.
KONA COFFEE CRUSTED RACK OF LAMB
Steps:
- Mix dry ingredients together and evenly coat the racks of lamb.
- Preheat the oven to 400 degrees F.
- In a large, ovenproof saute pan, heat vegetable oil on high heat until lightly smoking. Carefully sear lamb on both sides quickly. Remove the pan from stove and place in the oven. Bake until lamb reaches an internal temperature of 120 degrees F. Cooking time will vary with individual's oven. Let chops rest for 5 minutes and then cut into portions.
- To serve, place 1/2 of the truffle-taro mash in piping bag and pipe in round flower shapes on the plates. Serve 3 chops next to truffle taro mash. Drizzle some of the pineapple peach chutney on top of the lamb. Drizzle the berry jus sauce over and in front of the lamb.
- Boil the potatoes until tender and drain. Steam the taro until tender. Pass both potatoes and taro separately through a ricer and into separate containers. Incorporate butter and cream into the Yukon mash and season with salt and pepper, to taste. Gently fold in the taro mash and truffle oil until just mixed. Adjust seasonings, to taste. Set aside.
- Soak dried raisins and peaches in 1/2 cup of warm water to soften. Mix remaining ingredients in a bowl. Put all ingredients in a medium saute pan and cook on medium heat until the fruit is tender and the sugar begins to caramelize into a golden brown. Remove from heat. Remove cinnamon sticks, cloves and star anise. Set aside.
- In a saucepan, add the lamb stock and bring to a boil. Cook until reduced to 1 1/2 cups.
- In a separate, small, 2-quart saute pan, saute carrots, celery, and onions in vegetable oil until all vegetables are caramelized and golden brown in color. Pour in 3 cups of red wine and reduce until almost dry and no liquid remains. Add lamb stock, coffee, bay leaves, peppercorns, and thyme. Add fresh raspberries, (or substitute for any berry of your choice) and blackberry jam. Cook until reduced to 1 cup. Strain through fine mesh strainer and add salt and pepper, if desired.
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.
ROAST LAMB
If you haven't cooked a whole leg of lamb before, here is the place to start. This is not a revolutionary recipe, but slathering on butter and (take our word for it) anchovies makes this version truly essential. It is excellent for the Easter feast - lamb has ancient associations with springtime, and it pairs well with sharp spring vegetables like asparagus, dandelion greens and artichokes. Lamb is also popular for Passover, but the leg is not considered kosher unless the sciatic nerve is removed. Some kosher butchers offer that, but we also give options for other cuts like shoulder and double loin. The butter can be replaced by duck or goose fat, or olive oil, but the gravy (made from pan drippings) will need to be adjusted. For roasting, meaty American lamb is preferable to cuts from Australia and New Zealand. Most American lambs are fed both grass and grain, yielding meat that is fine-grained, earthy and mild. More Easter lamb recipes and how to carve a leg of lamb.
Provided by Julia Moskin
Categories dinner, roasts, main course
Time 3h
Yield 8 to 12 servings
Number Of Ingredients 8
Steps:
- Heat oven to 425 degrees. Use a small sharp knife to make about a dozen incisions, each about 2 inches deep, through the fat that covers the top of the meat. Using a mortar and pestle or a blender, blend 2/3 of the anchovies (or 2/3 of the mustard if using), the rosemary leaves and the garlic cloves into a chunky paste. Using your fingers, press paste deeply into incisions.
- Mix remaining anchovies (or mustard) and the butter into a paste. Smear this mixture all over the surface of the roast. Season liberally with black pepper. (Do not add salt; the anchovies are salty enough, and so is the mustard.) Place the lamb on a rack in a roasting pan, fat side up, and squeeze the lemon halves over. Pour the wine around the roast into the pan.
- Roast 15 minutes, then reduce heat to 350 degrees and roast until internal temperature reaches 130 to 135 degrees (for medium-rare or medium meat), about another 60 to 90 minutes. Baste every 20 minutes or so with the wine and drippings in the pan, adding more wine as needed to keep the liquid from scorching. If possible, for the last 15 minutes of cooking, use convection or a broiler to crisp the fat on the roast.
- Remove pan from the oven, remove rack from the pan, and let the roast rest on the rack for at least 15 to 20 minutes in a warm place, tented with foil. The internal temperature will rise to about 140 to 145 degrees.
- To make sauce from the pan drippings, remove a few tablespoons of fat by tipping the pan and spooning off the top layer. Put the pan over medium heat until the liquid simmers. Taste the simmering liquid and whisk in more wine, 1/4 cup at a time, until the consistency and flavor are right. Do not let the mixture become syrupy; it should be a sharp jus, not a thick gravy.
- Carve lamb into 1/2-inch-thick slices and arrange on a heated platter, decorated with rosemary sprigs. Serve with piping hot gravy.
Nutrition Facts : @context http, Calories 1047, UnsaturatedFat 47 grams, Carbohydrate 3 grams, Fat 107 grams, Fiber 0 grams, Protein 11 grams, SaturatedFat 56 grams, Sodium 258 milligrams, Sugar 1 gram, TransFat 0 grams
ROAST LAMB WITH SPRING HERB CRUMBS
This iron-rich dish is ideal for a weekend with family and friends
Provided by Good Food team
Categories Lunch, Main course
Time 2h20m
Number Of Ingredients 16
Steps:
- Heat oven to 160C/140C fan/gas 3. For the lamb, scatter the vegetables, bay leaves and a few rosemary sprigs into a large roasting tin and drizzle with the olive oil. Use a sharp knife to make little slits all over the lamb. Poke a slice of garlic and a small sprig of rosemary into each one. Sit the lamb on top of the veg in the roasting tin, add a splash of wine, then cook for 2 hrs if you like it pink, or 2 hrs 15 mins for cooked through. Remove from the oven, transfer to a board and cover with foil, then rest for 45 mins-1 hr.
- To make the gravy, pour off most of the fat from the tin but leave the veg and any meat juices. Place the tin on the heat to caramelise the veg, then stir in the flour and cook to a paste. Gradually stir in the wine, cook for a min, then stir in the stock and simmer until you have a tasty gravy. Push the gravy through a sieve into a small pan and keep warm.
- Turn oven up to 220C/200C fan/gas 7. For the crumbs, blitz everything in a food processor and scatter over a tray. Bake in the oven for 10-15 mins until crisp, then re-blitz or break up with your fingers to crumbs again. These can be made in advance and kept in an airtight container for 2 days. Serve the lamb carved into slices, sprinkled with crumbs and a jug of gravy alongside.
Nutrition Facts : Calories 532 calories, Fat 30 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 45 grams protein, Sodium 0.6 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
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TOP 10 ROAST LAMB RECIPES | BBC GOOD FOOD
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Estimated Reading Time 5 mins
- Greek roast lamb. Embrace the flavours of spring with our lazy Greek roast lamb recipe. Don't spend your afternoon in front of a hot oven, simple prep our herby lamb, nestle it safely amongst new potatoes and relax.
- Garlic & herb roast lamb on boulangère potatoes. Combine the best parts of the roast into one super dish with our garlic & herb roast lamb on boulangère potatoes.
- Lamb kleftiko. Seal in the flavour of this leg of lamb and roast it low and slow for perfectly tender meat. Our lamb kleftiko wraps the leg of lamb in a parcel of deliciousness with garlic, lemon, herbs and potatoes.
- Slow-roast Persian lamb. Our showstopping slow-roast Persian lamb has a mellow sweetness, paired with a zingy pomegranate salad and moreish flatbreads.
- Herby baked lamb in tomato sauce. This herby baked lamb becomes so tender, you can 'carve' it at the table with a just a spoon. Cook in its own sauce for a rich dish with beautifully tender meat.
- Slow-roast lamb with cinnamon, fennel & citrus. For this recipe we're making good use of the spice rack. Honey, cinnamon and zesty citrus fruits make up the base marinade for this magnificent slow-roast lamb with fennel.
- Pulled lamb shoulder. Cooking lamb together with fruit juices means it doubles up as a sweet syrup and our pulled lamb with sticky pomegranate glaze served with sticky onions and a minty yogurt is ideal for lazy summer days.
- Hay-baked stuffed leg of lamb. Take some inspiration from the farm and try our hay-baked leg of lamb. This spectacular centrepiece has a sweet, smoky flavour from the herby hay and the stuffing adds a much-needed dose of spring greens.
- Korean crusted roast lamb. You've heard of bulgogi beef, well get ready to love a new Korean twist on a classic – Korean crusted roast lamb. This traditional marinade is the perfect balance of sweet and savoury.
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