ROAST LAMB STUDDED WITH ROSEMARY & GARLIC
If you have time, stud the lamb a day in advance to allow the flavours to really permeate the meat
Provided by Paul Merrett
Categories Main course
Time 1h55m
Number Of Ingredients 8
Steps:
- Using a sharp pointed knife, make at least 30 small incisions all over the leg of lamb.
- Take 4 cloves from 1 bulb of garlic, peel and thinly slice them, then prod a slice into each incision. Next, take 1 bunch of rosemary, pull off small sprigs and push into the incisions, too.
- If done in advance, cover the leg of lamb well and refrigerate. Remove from the fridge 1 hr before roasting.
- Heat oven to 190C/170C fan/gas 5. Heat a large frying pan, add 1 tbsp vegetable oil and brown the leg of lamb all over.
- Scatter 2 carrots, cut into large chunks, 1 quartered onion, the remaining garlic and rosemary in a large roasting tin, pour in 1 glass of red wine and 1.2l beef or lamb stock, then place the browned lamb in the tin.
- Roast for about 1 hr 45 mins. Turn the leg of lamb halfway through so by the time it's cooked, each side has been in the stock.
Nutrition Facts : Calories 580 calories, Fat 32 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 65 grams protein, Sodium 0.85 milligram of sodium
ROSEMARY AND GARLIC ROAST LEG OF LAMB
Provided by Food Network
Categories main-dish
Time 2h5m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Using your hands, rub the lamb all over with the lemon juice. Pat the garlic and rosemary evenly all over the surface of the meat. Season the meat with the salt and pepper and place the lamb in a roasting pan. Place the lamb in the oven and roast for 30 minutes. Reduce the oven temperature to 350 degrees F and continue to cook for about 1 hour longer for medium-rare, or until a meat thermometer inserted into the center of the roast registers about 145 degrees F to 150 degrees F (be careful that the thermometer does not touch the bone.) Remove lamb from pan and allow to rest for 10 to 15 minutes before carving.
- Position the roasting pan over your stove burners. Add mixed herbs and onions to pan, and stir to combine with pan drippings. Add chicken stock and wine to deglaze the pan, scraping the bottom with a wooden spoon to release any fond. Reduce over high heat until sauce consistency. Strain before serving, if desired. Slice lamb and serve with sauce drizzled over the top.
ROAST LEG OF LAMB WITH ANCHOVY, GARLIC AND ROSEMARY
Provided by Aleksandra Crapanzano
Categories dinner, main course
Time 2h
Yield Serves 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees. With a small, sharp knife, make 12 incisions 2 inches deep into the fleshy side of the leg. Insert a piece of garlic, half an anchovy and a small sprig of rosemary into each incision. Push them in with your little finger.
- Cream the butter with the remaining anchovies and smear it all over the meat. Sprinkle the meat generously with black pepper, place in a roasting pan and pour the wine around it. Tuck in any leftover sprigs of rosemary and pour the lemon juice over the meat.
- Roast in the oven for 15 minutes; lower the oven temperature to 350 degrees and roast for 1 hour more, basting from time to time with the juices. (Cook slightly longer, depending on how well done you like your meat.) Let rest in a warm place for at least 15 minutes before carving.
- Meanwhile, taste the juices, adding salt as needed. (It should not need much because of the anchovies.) If the gravy is too thin, simmer it in a skillet to thicken. If you choose, garnish the slices of lamb with sprigs of watercress. Serve with gravy and mashed potatoes or creamed eggplant.
Nutrition Facts : @context http, Calories 1033, UnsaturatedFat 32 grams, Carbohydrate 7 grams, Fat 71 grams, Fiber 2 grams, Protein 72 grams, SaturatedFat 33 grams, Sodium 1428 milligrams, Sugar 1 gram, TransFat 1 gram
ROAST LEG OF LAMB WITH ROSEMARY AND GARLIC
This is a dish we eat once or twice a month. For a change, you can cook sliced potatoes and sauteed onions in stock under the lamb. They get all those yummy garlicky juices dripping on to them.
Provided by JustJanS
Categories Lamb/Sheep
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat your oven to 350f.
- With a small, sharp knife cut slits all over the lamb (top and bottom).
- Insert the slivers of garlic, and the rosemary sprigs.
- Brush the lamb with the oil and season with salt and pepper.
- Place on a wire rack in a baking tin and pour in 3/4 cup of water.
- Roast for about 2 hours basting often with the pan juices.
- remove from oven and cover loosely with foil.
- Allow to"rest" for about 15 minutes before carving.
- We serve with roasted vegetables, peas, gravy and mint jelly.
SLOW-ROAST SHOULDER OF LAMB WITH ANCHOVY & ROSEMARY
This generous dish of melt-in-the-mouth lamb feels extravagant, but is an inexpensive way to feed a crowd
Provided by James Martin
Categories Dinner, Main course
Time 4h10m
Yield Serves 6
Number Of Ingredients 9
Steps:
- Heat oven to 160C/140C fan/gas 3. Finely chop the rosemary, then mix with the garlic, capers, anchovies, olive oil and zest and juice of 1 lemon, reserving the used lemon halves. Make 3-4 slashes across the top of the shoulder, then rub the rosemary mixture all over the lamb.
- Scatter the onion into the base of a large roasting tin, cut the remaining lemon in half, squeeze the juices into the tin, and place all the used lemon halves in the tin with the onions. Place the lamb on top and roast for 1 hr. Pour in the wine and roast for a further 3 hrs until the meat is really tender. Leave to rest for 15 mins then serve, pulled into chunks rather than carved, with any pan juices.
Nutrition Facts : Calories 535 calories, Fat 41 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 37 grams protein, Sodium 0.67 milligram of sodium
ROAST LEG OF LAMB WITH ROSEMARY
This leg of lamb is marinated overnight with fresh rosemary, garlic, mustard, honey and lemon zest. Be prepared for many requests for seconds!
Provided by JMASS
Categories Meat and Poultry Recipes Lamb Leg
Time P1DT1h35m
Yield 10
Number Of Ingredients 8
Steps:
- In a small bowl, combine the honey, mustard, rosemary, ground black pepper, lemon zest and garlic. Mix well and apply to the lamb. Cover and marinate in the refrigerator overnight.
- Preheat oven to 450 degrees F (230 degrees C).
- Place lamb on a rack in a roasting pan and sprinkle with salt to taste.
- Bake at 450 degrees F (230 degrees C) for 20 minutes, then reduce heat to 400 degrees F (200 degrees C) and roast for 55 to 60 more minutes for medium rare. The internal temperature should be at least 145 degrees F (63 degrees C) when taken with a meat thermometer. Let the roast rest for about 10 minutes before carving.
Nutrition Facts : Calories 552.9 calories, Carbohydrate 8.1 g, Cholesterol 156.5 mg, Fat 38.7 g, Fiber 0.2 g, Protein 40.7 g, SaturatedFat 16.9 g, Sodium 378.7 mg, Sugar 7 g
ROAST LEG OF LAMB
This recipe gives the traditional lamb a bit of a lift. The anchovies might seem strange in a meat dish, but they do enhance the flavour and are not at all fishy. The use of red currant jelly both sweetens and enriches the gravy - no gravy browning or stock cubes are necessary.
Provided by Andy Jewell
Categories Lamb/Sheep
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Sprinkle the lamb joint with malt vinegar and thoroughly dry it.
- Using a sharp knife, make a series of deep cuts all over the meat.
- Stuff a slice of garlic, a couple of rosemary leaves and a sliver of anchovy into each cut, pushing them deep into the meat.
- Rub the olive oil all over the lamb joint.
- Place a roasting tin into the oven and preheat to very hot (220°C).
- Place the lamb joint in the roasting tin and cook for 15 minutes per pound with 15 minutes over (reduce the cooking time by 10-15 minutes if you prefer a pinker joint).
- About half an hour before the end of cooking, pour half the wine over the joint.
- Remove the lamb from the oven and put it in a warm place to set.
- Meanwhile, deglaze the roasting tin with the remaining wine scraping with a metal spoon to incorporate all the meat juices.
- Add the red currant jelly and stir to dissolve.
- Strain the juices into a pan and add some of the water you have cooked the vegetables in (thickening with cornflour- if liked) and bring to the boil.
- Carve the lamb into thick slices and serve with new potatoes, vichy carrots and peas accompanied with mint sauce and the gravy.
Nutrition Facts : Calories 733, Fat 47.4, SaturatedFat 19.7, Cholesterol 224.5, Sodium 241.3, Carbohydrate 2.8, Sugar 1.4, Protein 62.4
ANCHOVY AND ROSEMARY ROASTED LAMB
Categories Lamb Marinate Roast Easter Quick & Easy Dinner Rosemary Spring Gourmet Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Marinate lamb:
- Mince garlic and anchovies and mash to a paste with a large heavy knife, then stir together with oil and rosemary in a small bowl. Pat lamb dry and transfer, fat side up, to rack in pan. Make several small 1-inch-deep slits in lamb with a paring knife, then rub marinade over entire surface of lamb, pushing some marinade into slits. Marinate lamb, loosely covered, at room temperature 1 hour.
- Roast lamb:
- Put oven rack in middle position and preheat oven to 400°F.
- Sprinkle lamb all over with salt and pepper, then roast until thermometer inserted into thickest part of lamb (almost to the bone but not touching it) registers 125°F for medium-rare, 1 1/2 to 1 3/4 hours (temperatures in thinner parts of leg may register up to 160°F). Let stand 30 minutes before slicing.
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ROAST LEG OF LAMB WITH ROSEMARY AND GARLIC RECIPE - BBC FOOD
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- Use a small, sharp knife to make 12-14 slits all over the lamb. Peel two garlic cloves and slice them into shards. Roughly squash the remaining garlic and put into the bottom of a large roasting tin.
- Push a few slivers of garlic and small sprigs of rosemary down into each slit in the lamb and season with plenty of salt and pepper.
BEST ROAST LEG OF LAMB RECIPE | JAMIE OLIVER LAMB RECIPES
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- Remove the lamb from the fridge 1 hour before you want to cook it, to let it come up to room temperature.
- Preheat the oven to 200ºC/400ºF/gas 6 and place a roasting dish for the potatoes on the bottom.
- Break the garlic bulb up into cloves, then peel 3, leaving the rest whole. Pick and roughly chop half the rosemary leaves. Peel and halve the potatoes.
ROAST LEG OF LAMB RECIPE - BBC FOOD
From bbc.co.uk
- Preheat the oven to 200C/180C Fan/Gas 6. Remove the lamb from the fridge and allow it to get to room temperature.
- To make the garlic butter, place the garlic and butter in a bowl. Add the rosemary to the bowl. Season with salt and pepper and mash to a paste with a fork.
- With a sharp thin knife or a metal skewer, make between 30 and 50 small incisions into the flesh of the lamb. They should be large enough for you to stick just your fingertip into.
ROAST LEG OF LAMB RECIPE - OLIVEMAGAZINE
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ROAST LEG OF LAMB WITH ANCHOVY, GARLIC, AND ROSEMARY ...
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Category Lamb RecipesPublished 2016-02-23Estimated Reading Time 2 mins
- Preheat the oven to 425°F. With a small sharp knife, make about 12 incisions 2 inches deep in the fleshy side of the leg. Insert a piece of garlic, half an anchovy, and a small sprig of rosemary into each incision. Push all of them right in with your little finger.
- Cream the butter with any remaining anchovies and smear it all over the surface of the meat. Grind over plenty of black pepper. Place the lamb in a roasting pan and pour the wine around. Tuck in any leftover sprigs of rosemary and pour over the lemon juice. Put in the oven and roast for 15 minutes.
- Turn the oven temperature down to 350°F and roast the lamb for a further hour, or slightly more, depending on how well-done you like your meat. Baste from time to time with the winy juices. Take the meat out of the oven and leave to rest in a warm place for at least 15 minutes before carving.
ROSEMARY ROASTED LEG OF LAMB - NADIA LIM
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- Use a mortar and pestle to crush garlic cloves. Add flaky sea salt, rosemary leaves and anchovy fillets and grind to break up the rosemary leaves as much as possible. Mix in oil and Dijon mustard and season with freshly ground pepper. (If you don’t have a mortar and pestle, very finely chop all the ingredients and mix together in a small bowl.)
- Pat lamb dry with paper towels and slather with the marinade. Transfer to a large roasting dish. Cover and set aside to marinate and bring up to room temperature (about 1 hour).
- Preheat oven to 180°C. Roast lamb for about 25 minutes per 500g lamb (for medium). Cover with foil and tea towels and leave to rest for at least 20 minutes before carving.
ROASTED LEG OF LAMB - WEEKEND AT THE COTTAGE
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- Preheat oven to 425°F. Using a sharp knife, make incisions, about 1 to 2 inches deep, into the flesh of the lamb.
- Place anchovies, capers, garlic, Dijon, butter, rosemary and salt into food processor with blade attachment. Pulse until ingredients become a well-blended paste.
- Slowly smear paste over the entire leg of lamb. Also insert it into the incisions, using your finger to push in the paste. Sprinkle with black pepper and transfer to roasting pan. Pour lemon juice and red wine into pan and transfer to oven.
PERFECT ROAST LEG OF LAMB | JAMIE OLIVER RECIPES
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- Preheat the oven to 220°C/425°F/gas 7. Roughly chop the celery, carrots and onions, throwing into a large roasting tray as you go, with the bay leaves.
- With a sharp, pointed knife, follow the lamb bone down about 10cm to 12cm (you are just making a ‘tunnel’ where you are cutting the meat away from the bone).
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- Heat oil in a flameproof roasting pan over high heat until smoking. Season lamb with salt, then sear until completely golden brown. Place a roasting rack underneath the lamb set inside the pan.
- Meanwhile, bring 100g milk to the simmer in a saucepan over medium heat. Add garlic and allow to simmer for 1 minute. Drain through a fine sieve, retaining the garlic, and discarding the milk. Repeat process 3 times using the remaining milk.
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