ROAST LEG OF BABY LAMB
Provided by Richard Sax
Categories dinner, project, roasts, main course
Time 2h
Yield Four servings
Number Of Ingredients 17
Steps:
- Cut small slits in the lamb, inserting garlic cloves into the slits. Rub the lamb lightly with olive oil, wrap with plastic wrap and refrigerate several hours or overnight.
- Bring the lamb to room temperature. Preheat the oven to 400 degrees. Season the lamb with salt and pepper, rubbing seasonings into the flesh. Pour a thin film of olive oil into a heatproof roasting pan, gratin dish or ovenproof skillet. Place on top of the stove over medium heat. Brown the lamb, turning carefully once or twice, until golden on all sides, 10 to 15 minutes. Scatter lamb bones around the leg and place the pan in the oven. Roast 20 minutes.
- Scatter the vegetables (except the fava beans) around the lamb and roast 10 minutes longer. Pour the wine and water around the lamb and roast another 10 minutes. Remove the pan from the oven. Transfer the lamb to a plate, wrap loosely in aluminum foil and let rest for 30 to 60 minutes. Strain the pan juices (do not degrease), then season the juices and keep warm.
- While the lamb is roasting, remove the fava beans from their pods, peeling off the thin skin that surrounds each bean. Blanch the beans, uncovered, in a large pot of boiling salted water for three minutes. Drain and rinse under cold water, drain again and set aside.
- Heat the butter in a saucepan over medium-low heat; add the spring onion and cook until softened, two or three minutes. Add the fava beans and cook gently, stirring, for five minutes. Stir in the reserved lamb juices; heat through for a moment. Add the savory leaves and correct seasonings. Place the fava beans in the center of a warm serving platter. Unwrap the lamb and place it carefully over the beans. Carve the lamb into slices at the table and serve with the fava beans and their juices, garnishing each portion with a sprig or two of savory.
ROAST BABY LAMB
Provided by Lidia Bastianich
Categories Lamb Vegetable Roast Easter Wheat/Gluten-Free Dinner Spring Party Paleo Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- In a large bowl, toss all ingredients except the beef stock until well blended. Cover and refrigerate 24 hours, tossing occasionally.
- Preheat the oven to 425°F. Transfer the contents of the refrigerated bowl to a roasting pan large enough to accommodate a single layer of vegetables covered by a single layer of meat. Add the stock and roast, basting and turning the lamb frequently, until the meat is very tender, about 1 hour 45 minutes.
- Reduce the oven temperature to 350°F. Remove the lamb from the pan and set it aside. Skim and discard as much fat as possible from the pan liquids. Place the pan over high heat and boil until the liquids reduce to about 1 1/4 cups. Transfer the meat to a smaller roasting pan and strain the reduced sauce over it. Place the meat in the oven and roast, turning meat every 10 minutes, until extremely tender, brown, and caramelized, about 30-40 minutes.
- Strain the juices from the pan and, if necessary, reduce further over moderately high heat; there should be 1/2 cup of finished sauce. Transfer the lamb to a serving platter and spoon the sauce over it.
- Recommended wine-I like Abbazia di Rosazzo's Ronco dei Roseti with roast baby lamb.
OVEN-ROASTED LAMB CHOPS
Never having lamb before I didn't "think" I liked lamb. When your MIL is 100% Greek you know you will have to fix it for her son! I asked her to show me one night and wrote it down. These oven lamb chops are so easy and tender, perfect for when you don't have a crowd to feed!
Provided by Lucky Noodles
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Cut away excess fat from the lamb chops (some fat does add flavor). Coat each chop lightly in olive oil. Dust lamb chops with garlic, rosemary, salt, and pepper. Place lamb chops in a cast iron skillet.
- Bake uncovered in the preheated oven until cooked through, 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C) for medium-well doneness.
- Remove from the oven and cover tightly with foil; let rest for 8 to 10 minutes. Serve with mint jelly on the side,
Nutrition Facts : Calories 289.2 calories, Carbohydrate 12.3 g, Cholesterol 67 mg, Fat 18.9 g, Protein 16.9 g, SaturatedFat 7.1 g, Sodium 51.8 mg, Sugar 11.1 g
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
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