EASY PROVENCAL LAMB
Steps:
- Preheat the oven to 450 degrees F.
- Place the leg of lamb in a large roasting pan fat side up and pat it dry with paper towels. Combine the mustard, 1 tablespoon of the garlic, the rosemary, balsamic vinegar, 1 tablespoon salt, and 1/2 teaspoon pepper in a mini food processor and pulse until the garlic and rosemary are minced. Spread the mixture on the lamb.
- Place the tomatoes, olive oil, 1/4 cup of the honey, the onion, the remaining 2 tablespoons garlic, 2 tablespoons salt, and 2 teaspoons pepper in a bowl and toss well. Pour the tomato mixture around the lamb and tuck in the thyme and rosemary sprigs. Drizzle the lamb with the remaining 1/4 cup of honey.
- 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. Discard the herb stems and return the tomatoes to the oven to keep warm. Slice the lamb, arrange on a platter, sprinkle with salt and pepper, and serve with the tomatoes and pan juices spooned on top. Garnish with a branch of rosemary.
LAMB BAKED IN PARCHMENT
Steps:
- In a large bowl combine lamb cubes, olive oil, lemon juice, garlic, oregano, thyme and salt and pepper. Toss well. Cover and marinate at room temp for1 hour or refrigerate for up to 3 hours. If chilled, bring back to room temp before baking. Preheat oven to 350. Divide meat among four 18 by 18 inch pieces of parchment paper. Divide cheese among parcels and top each with 2 tomato and lemon slices. Bring up sides on parchment paper and fold to form a closed package. Place parcels in a shallow baking pan and sprinkle with a little water. Bake for 2 hours, remove from oven and serve. Take care when opening packages, they will be very hot.
LAMB KLEFTIKO
Seal a leg of lamb in a parcel then roast it long and slow with garlic, lemon, herbs and potatoes to soak up the delicious juices
Provided by Good Food team
Categories Main course
Time 5h30m
Number Of Ingredients 21
Steps:
- Crush together the garlic cloves and 1 tsp salt using a pestle and mortar. Add the herbs, lemon zest, cinnamon, some black pepper, crush a little more, then stir through 2 tbsp of the olive oil.
- Using a sharp knife, create lots of holes all over the lamb, and rub in the paste, pushing it deep into the holes. Transfer the lamb to a large food bag, pour in the lemon juice and marinate overnight.
- The next day, take the lamb out of the fridge 1 hr before you want to cook it. Heat oven to 160C/140C fan/gas 3.
- Lay 2 long pieces of baking parchment on top of 2 long pieces of foil - one widthways, the other lengthways to form a cross. Pop the potatoes in the centre of the parchment and toss with the remaining oil and some seasoning. Bring up the sides of the foil, then pour the marinade from the lamb over the potatoes and throw in the bay leaves.
- Set the lamb on top of the potatoes and scrunch the foil together tightly to completely enclose the lamb. Lift into a roasting tin and roast in the oven for 4½ hrs until very tender.
- Remove tin from the oven and increase the temperature to 220C/200C fan/gas 7. Unwrap the parcel and scrunch the foil and parchment under the rim of the tin, baste the lamb with the juices and return to the oven for a further 20 mins until browned. Remove the lamb from the tin, wrap in foil and rest.
- Turn the potatoes over and return to the oven for 30 mins, then season with salt. While the potatoes are cooking, stir together all the ingredients for the yogurt.
- Combine the red wine vinegar, oil and some seasoning to make a dressing for the salad. Toss together the remaining salad ingredients, adding the dressing when you're ready to eat. Serve the lamb with the potatoes and meaty juices, with the salad and yogurt on the side.
Nutrition Facts : Calories 729 calories, Fat 41 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 57 grams protein, Sodium 2.3 milligram of sodium
BAKED LAMB CHOPS
These are very tasty, and make for an easy main meal to prepare. Try serving them with mashed potatoes, peas and pumpkin.
Provided by Leslie W Dobson
Categories Meat and Poultry Recipes Lamb Chops
Time 55m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a medium bowl, combine the eggs and the Worcestershire sauce; stir well. Dip each lamb chop in the sauce and then lightly dredge in the bread crumbs. Then arrange them in a 9x13-inch baking dish.
- Bake at 375 degrees F (190 degrees C) for 20 minutes, turn chops over, and cook for 20 more minutes, or to desired doneness.
Nutrition Facts : Calories 738.4 calories, Carbohydrate 26.7 g, Cholesterol 269.7 mg, Fat 45.2 g, Fiber 1.6 g, Protein 52.4 g, SaturatedFat 18.6 g, Sodium 462.3 mg, Sugar 2.7 g
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- To prepare this Greek lamb kleftiko recipe, start by washing thoroughly the lamb and cut into portions (approx. 5*6 cm). Place in a large bowl or basin and set aside.
- Prepare the vegetables for the lamb kleftiko. Cut the onions in half and then in four wedges. Cut the peppers in 2-3 cm chunks and slice 2 cloves of garlic. Add the vegetables in the bowl with the lamb and pour in the olive oil, white wine and lemon juice. Add the mustard, 2 whole cloves of garlic, sprinkle with oregano and season with salt and pepper. Use your hands to blend all the ingredients together. Cover the bowl with plastic wrap, chill and let marinade for at least 2 hours. It’s best to leave the meat for the lamb kleftiko marinade overnight, to soak up all the wonderful flavours.
- Once the meat for the lamb kleftiko is marinated, return the lamb at room temperature. In the same bowl add the cheese (cut into 2cm cubes) and blend. Preheat the oven to 180C.
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- Prepare the vegetables by slicing the potatoes in half, cutting the onions in half and then again into four wedges. Remove the tops from the red peppers, and discard the seeds. Cut the peppers into ½ inch slices.
- To make the marinade, add ½ cup of the olive oil to a small bowl and add in the juice of one lemon.
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- Arrange a couple of large sheets of parchment paper on a work surface. Set the leg of lamb on top of the parchment and cut small slits all over the leg meat. Nestle the garlic and rosemary into the slits, letting the rosemary stick out a bit, studding the meat. Whisk the extra-virgin olive oil and lemon juice in a small bowl and rub it all over the lamb. Season, liberally, with salt and pepper, to taste, then rub the lamb with the thyme and parsley. Cover the leg with another sheet of parchment paper, and bring the bottom pieces up to meet with the top piece, forming a packet. Secure with kitchen string and marinate in refrigerator for 3 to 4 hours.
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