LEMON AND MINT ROASTED LAMB
Steps:
- In large zip-top bag, add lamb, lemon pepper marinade, minced garlic, paprika, and mint. Squeeze out air and let marinade at room temperature for 30 minutes.
- Preheat oven to 450 degrees F.
- Place sliced onions in bottom of roasting pan. Remove lamb from bag and place on top of onions. Pour marinade mixture over lamb.
- Place in preheated oven and immediately reduce heat to 375 degrees F. Roast for approximately 30 minutes per pound or until a meat thermometer inserted into the thickest part of the meat registers 165 degrees F.
- Remove from oven and tent with aluminum foil and let rest for 10 minutes before carving.
- Serve with Saffron Couscous.
- In a medium saucepan, bring broth, saffron, and salt to a boil. Remove from heat and stir in couscous. Cover and set aside for 5 minutes.
- Transfer cooked couscous to a medium bowl and fluff with a fork. Add remaining ingredients and toss to combine.
LEMON LAMB ROAST
Make and share this Lemon Lamb Roast recipe from Food.com.
Provided by JustJanS
Categories Lamb/Sheep
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Open the lamb out flat.
- Combine all the ingredients except the extra oil, and spread onto one end of the lamb Roll up and secure firmly with string.
- Place in a baking dish, rub the outside with a little extra olive oil and roast in a moderate (180c) oven for about 1 1/2 hours or until cooked to your liking.
- Remove from oven, cover loosely with foil and"rest" for 15 minutes before carving*I have a very kind butcher who will put in my stuffing, and then tie the lamb much better than I can.
- Maybe yours would too.
Nutrition Facts : Calories 1007.7, Fat 66, SaturatedFat 23, Cholesterol 230.7, Sodium 584.3, Carbohydrate 28.8, Fiber 2.2, Sugar 3, Protein 71.7
LEMON-ROSEMARY ROAST LEG OF LAMB
We've taken the classic approach of studding the lamb with garlic and coating in a generously seasoned rub. Giving it time to marinate is the key, then roast for a crispy exterior and tender, juicy inside.
Provided by Food Network Kitchen
Categories main-dish
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Trim the excess fat from the lamb, leaving a 1/4- to 1/2-inch layer of fat. Using a sharp knife, make small slits, about 1/2 inch deep and 2 to 3 inches apart, all over the surface of the lamb. Fill each slit with a slice of garlic.
- Grate the lemon zest into a small bowl (reserve the lemon). Add the rosemary, 1 tablespoon salt and 2 teaspoons pepper. Rub the mixture all over the lamb. Cover and refrigerate at least 4 hours or overnight.
- Remove the lamb from the refrigerator and bring to room temperature about 1 hour before roasting. Preheat the oven to 425˚ F. Set a rack in a roasting pan and set the lamb fat-side up on the rack. Cut the reserved lemon in half and squeeze the juice over the lamb; drizzle with the olive oil and rub all over to coat. Add the lemon halves to the pan. Roast until the fat on the lamb starts to sizzle, about 20 minutes.
- Reduce the oven temperature to 350˚ F and continue roasting the lamb until a thermometer inserted into the thickest part registers 130˚ F for medium rare to medium, 1 hour to 1 hour 15 minutes more. Remove to a cutting board and let rest 20 minutes before carving.
LEMON BREAD
I often bake this sunshiny-sweet lemon bread when company's due. It has a loaf-like texture. -Kathy Scott, Lingle, Wyoming
Provided by Taste of Home
Time 55m
Yield 1 loaf (12 slices).
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs, lemon zest and juice. Combine flour, baking powder and salt; gradually stir into creamed mixture alternately with milk, beating well after each addition. , Pour into a greased 8x4-in. loaf pan. Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. Cool in pan 15 minutes before removing to a wire rack. Combine glaze ingredients; immediately drizzle over bread. Serve warm.
Nutrition Facts : Calories 228 calories, Fat 9g fat (5g saturated fat), Cholesterol 52mg cholesterol, Sodium 143mg sodium, Carbohydrate 35g carbohydrate (22g sugars, Fiber 0 fiber), Protein 3g protein.
ROAST LEG OF LAMB WITH LEMON, GARLIC, AND ROSEMARY
The longer the lamb marinates in the seasoning paste, the better flavor you'll have. Anywhere from 1 to 24 hours will work, but overnight is best. Slice the leftovers for pita stuffed sandwiches topped with tabbouleh.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 7
Steps:
- Place the chopped lemon, rosemary, garlic, salt, pepper, and olive oil in a food processor. A blender can also be used, if done in batches. If you have neither, finely chop all ingredients together.
- Open up the lamb and lay it flat. Spread and massage the lemon paste evenly over the inside and outside of the lamb. Place in a baking dish and cover, or in a large resealable plastic bag. Refrigerate overnight to marinate, turning occasionally.
- Preheat the oven to 450 degrees. Remove the meat from the refrigerator 30 to 60 minutes before cooking. Place the lamb on a rack in a foil-lined roasting pan or rimmed baking sheet. Place the meat in the oven and after 5 minutes, reduce the temperature to 425 degrees. Roast for 45 minutes, or until medium rare, 140 degrees on an instant read thermometer. Allow the meat to rest for 10 to 15 minutes before carving and serving.
LEMON LEMON LOAF
Sometimes simplicity speaks volumes. Our lemon loaf recipe is very straightforward. We do not add poppy seeds, pecans, or any other extraneous ingredient. We really feel that the most important aspect of a lemon loaf is the zingy lemon flavor, and we accentuate it by using a combination of freshly squeezed lemon juice, freshly grated lemon zest, and a mildly sweet lemon syrup. The sour cream gives this loaf a subtle tang and a dense, moist crumb that cannot be achieved with yogurt. If you want to increase the lemony goodness of these cakes, add the simple glaze after the syrup has set and the cakes are cool. This loaf freezes extremely well, so you can double the recipe and make a few extra loaves.
Provided by Matt Lewis
Categories Cake Citrus Breakfast Brunch Dessert Bake Vegetarian Wedding Lemon Spring Winter Shower Party Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield 2 (9-by-5-by-3-inch) Loaves
Number Of Ingredients 19
Steps:
- MAKE THE LEMON CAKES
- Preheat the oven to 350 degrees F. Spray the sides and bottom of two 9-by-5-by-3-inch loaf pans with nonstick cooking spray. Line the bottom with parchment paper and spray the paper.
- Sift both flours, baking powder, baking soda, and salt together in a medium bowl.
- Put the sugar, eggs, lemon zest, and lemon juice in a food processor and pulse until combined. With the motor running, drizzle the butter in through the feed tube. Add the sour cream and vanilla and pulse until combined. Transfer the mixture to a large bowl.
- Sprinkle the flour mixture, one third at a time, folding gently after each addition until just combined. Do not overmix.
- Divide the batter evenly between the prepared pans. Bake in the center of the oven for 20 minutes, rotate the pans, reduce the oven temperature to 325 degrees F., and bake for another 30 to 35 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
- Let cool in the pans for 15 minutes.
- MEANWHILE, MAKE THE LEMON SYRUP
- In a small saucepan over medium heat, heat the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat and set aside.
- Line a half sheet pan with parchment paper and invert the loaves onto the pan. Use a toothpick to poke holes in the tops and sides of the loaves.
- Brush the tops and sides of the loaves with the lemon syrup. Let the syrup soak into the cake and brush again. Let the cakes cool completely, at least 30 minutes.
- (The soaked but unglazed loaves will keep, wrapped in two layers of plastic wrap and frozen, for up to 6 weeks.)
- IF YOU LIKE, MAKE THE LEMON GLAZE
- In a small bowl, whisk together the confectioners' sugar and 4 tablespoons of the lemon juice. The mixture should be thick but pourable. If the mixture is too stiff, add up to another 2 tablespoons lemon juice and whisk again, adding small amounts of lemon juice and/or confectioners' sugar until you get the right consistency. Pour the lemon glaze over the top of each loaf and let it drip down the sides. Let the lemon glaze harden, about 15 minutes, before serving.
- The glazed loaves will keep for up to 3 days, wrapped tightly in plastic wrap, at room temperature.
BEST LEMON LOAF EVER
Seriously amazing lemon loaf cake. It was gone in a few hours. The icing makes it that much better.
Provided by Flower_In_Bloom
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h30m
Yield 8
Number Of Ingredients 17
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9x5-inch loaf pan.
- Whisk flour, salt, baking powder, and baking soda in a bowl. Cream sugar and butter in a separate bowl with an electric mixer. Add eggs, lemon juice, lemon zest, lemon extract, and vanilla; beat until incorporated.
- Pour the egg mixture into the flour mixture; whisk until smooth. Add oil and mix well. Pour into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool on a wire rack.
- While the cake is cooling, mix powdered sugar, milk, lemon zest, and lemon extract in a bowl until smooth. Pour over the cooled loaf. Slice up the loaf when the icing sets.
Nutrition Facts : Calories 424.7 calories, Carbohydrate 60.9 g, Cholesterol 69.3 mg, Fat 18.5 g, Fiber 0.7 g, Protein 4.7 g, SaturatedFat 4.6 g, Sodium 300.4 mg, Sugar 41.9 g
More about "lemonlambroast recipes"
LEMON LOAF: THE BEST RECIPE EVER!!! - SHE LOVES BISCOTTI
From shelovesbiscotti.com
5-INGREDIENT LEMON BARS - GIMME SOME OVEN
From gimmesomeoven.com
GREEK LEMON ROAST LAMB AND POTATOES | AKIS PETRETZIKIS
From akispetretzikis.com
LEMON LOAF RECIPE (MADE FROM SCRATCH) - MOMS & MUNCHKINS
From momsandmunchkins.ca
LEMON BARS - CAFE DELITES
From cafedelites.com
WHAT TO MAKE WITH LEMONS? - JESSICA GAVIN
From jessicagavin.com
4 WAYS TO EAT A LEMON - WIKIHOW
From wikihow.com
LIST OF LEMON DISHES AND DRINKS - WIKIPEDIA
From en.wikipedia.org
DELICIOUSLY FRESH LEMON LIME LOAF - THE ENDLESS MEAL®
From theendlessmeal.com
BEYOND LEMONADE - WHEN LIFE GIVES YOU LEMONS: DELICIOUS …
From mountainfeed.com
QUICK LEMON BREAD | KING ARTHUR BAKING
From kingarthurbaking.com
28 FRESH AND HEALTHY LEMON RECIPES YOU NEED TO MAKE! - EA …
From eastewart.com
16 WAYS TO USE LEMONS IN BREAKFAST, MAINS AND DESSERTS
From abc.net.au
RECIPE: LEMON LAMB ROAST, EASY CROCK POT LAMB ROAST , AND …
From recipelink.com
SUPER MOIST LEMON LOAF - EATS BY THE BEACH
From eatsbythebeach.com
THE BEST LEMON BREAD RECIPE | A MIND "FULL" MOM
From amindfullmom.com
SLOW-ROASTED LAMB SHOULDER WITH LEMON, GARLIC AND ROSEMARY
From myfoodbook.com.au
LEMON RECIPES | ALLRECIPES
From allrecipes.com
24 WAYS TO USE LEMONS IN COOKING, CLEANING, AND CRAFTING | SELF
From self.com
17 RECIPE IDEAS FOR LEFTOVER LEMONS | LIVE BETTER | THE GUARDIAN
From theguardian.com
RECIPES - LEMON BLOSSOMS
From lemonblossoms.com
LEMON LUSH RECIPE - THE GIRL WHO ATE EVERYTHING
From the-girl-who-ate-everything.com
10 WAYS TO USE UP ALL THOSE LEMONS - WILLIAMS-SONOMA TASTE
From blog.williams-sonoma.com
FLAVORS THAT COMPLEMENT LEMON - LEAFTV
From leaf.tv
20 ESSENTIAL LEMON RECIPES | MARTHA STEWART
From marthastewart.com
LAMB LEMON AND OLIVE PASTA BEST RECIPES
From findrecipes.info
20 HEALTHY LEMON RECIPES YOUR BODY WILL LOVE
From healthline.com
LEMON BLOSSOMS - HOME COOKED RECIPES FROM A …
From lemonblossoms.com
23 WAYS TO ADD FLAVOR WITH LEMONS | WHOLE FOODS MARKET
From wholefoodsmarket.com
GIANT FOOD WARRENTON OPENING HOURS 41 WEST LEE HWY | FINDOPEN
From find-open.com
CLASSIC LEMON LOAF RECIPE - CHATELAINE.COM
From chatelaine.com
EASY LEMON BREAD RECIPE {NO BUTTER!} - FEELGOODFOODIE
From feelgoodfoodie.net
EASY LEMON BARS RECIPE | HOW TO MAKE THE BEST LEMON BARS EVER
From lifeloveandsugar.com
EASY LEMON BARS | RECIPETIN EATS
From recipetineats.com
11 WAYS TO EAT LEMON FOR BREAKFAST
From parade.com
I TRIED FOUR POPULAR LEMON BAR RECIPES AND FOUND THE BEST ONE
From thekitchn.com
THE LEMONIEST LEMON SQUARES | CANADIAN GOODNESS
From dairyfarmersofcanada.ca
WHAT ARE LEMONS? - THE SPRUCE EATS
From thespruceeats.com
THE BEST LEMON BARS {READER FAVORITE} - CHELSEA'S MESSY APRON
From chelseasmessyapron.com
LEMONLAMBROAST RECIPES
From recipesforweb.com
LEMON BARS - A FAMILY FEAST®
From afamilyfeast.com
LEMON BARS: A TOTAL CLASSIC THAT'S SO BRIGHT & SUNSHINE-Y! -BAKING A …
From bakingamoment.com
You'll also love