Roast Leg Of Lamb With Potatoes Garlic And Rosemary Recipes

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.

Steps:

• 2-3 hours before roasting, prepare the lamb. Use a small, sharp knife to make 15 to 20 incisions, each about 2 inches (5 cm) deep, through the fat cap on top of the meat. Thinly slice 3 cloves of garlic and use your fingers to press the slices into the incisions.
• In a blender, combine the remaining 9 garlic cloves, the olive oil, mustard, lemon juice, rosemary leaves, thyme leaves, salt, and pepper. Blend until a paste forms.
• Spread the paste evenly all over the lamb. Let marinate at room temperature for 2 to 3 hours.
• Preheat the oven to 425°F (220°C).
• Place the lamb on a roasting rack in a roasting pan and pour the wine into the bottom of the pan. Roast for 15 minutes.
• Remove the pan from the oven and reduce the heat to 325°F (160°C).
• Arrange the potatoes, cut side down, in the roasting pan and place the lamb on the rack on top. Roast for 2 hours, tossing the potatoes and basting the lamb with the roasting liquid halfway through.
• Transfer the potatoes to a platter, baste the lamb again with the remaining pan juices, and return the lamb to the oven. Continue to roast, basting often, until an instant-read thermometer inserted into thickest part of the leg reaches 130°F (for medium-rare), 45 minutes to 2 hours more, depending on thickness. (As a general rule, the lamb should roast 20 minutes per pound for medium-rare).
• Transfer the lamb to a platter and set aside to rest for 20 minutes. While the lamb rests, return the potatoes to the roasting pan, season with flaky salt, and warm in the oven until just heated through, about 20 minutes. Return the potatoes to the serving platter.
• Carve the lamb into ½-inch (1 cm) thick slices and arrange on the platter with the potatoes, garnished with rosemary and thyme sprigs. Serve with whole grain mustard alongside.
• Enjoy!

Steps:

• Pat lamb dry and score fat by making shallow cuts all over with tip of a sharp small knife.
• Pound garlic to a paste with sea salt using a mortar and pestle (or mince and mash with a heavy knife) and stir together with rosemary and pepper. Put lamb in a lightly oiled roasting pan, then rub paste all over lamb. Let stand at room temperature 30 minutes.
• Preheat oven to 350°F.
• Roast lamb in middle of oven until an instant-read thermometer inserted 2 inches into thickest part of meat (do not touch bone) registers 130°F, 1 1/2 to 1 3/4 hours. Transfer to a cutting board and let stand 15 to 25 minutes (internal temperature will rise to about 140°F for medium-rare).
• Add wine to pan and deglaze by boiling over moderately high heat, stirring and scraping up brown bits, 1 minute. Season pan juices with salt and pepper and serve with lamb.

Steps:

• Preheat oven to 350°F.
• Cut off and discard pith from zested lemon and cut off and discard zest and pith from other lemon. In a saucepan of boiling water blanch zest 1 minute and drain in a colander. Cut each lemon crosswise into 6 slices.
• In a small food processor blend rosemary, garlic, zest, 1 tablespoon oil, lemon juice, and salt until mixture is chopped fine.
• With tip of a small sharp knife cut small slits all over lamb and rub rosemary mixture over lamb, rubbing into slits. Arrange lemon slices in middle of a large roasting pan and arrange lamb on them. Roast lamb in middle of oven 45 minutes.
• Quarter potatoes and in a saucepan cover with salted cold water by 1 inch. Bring water to a boil and cook potatoes, covered, 5 minutes. Drain potatoes in colander and in a bowl toss with remaining tablespoon oil. Arrange potatoes around lamb and sprinkle with salt and pepper to taste.
• Roast lamb and potatoes, stirring potatoes occasionally, 55 minutes, or until a meat thermometer registers 140°F. for medium-rare. Transfer lamb to a cutting board and let stand 15 minutes. Increase temperature to 500°F. and roast potatoes and lemons in one layer 5 to 10 minutes more, or until golden. Transfer potatoes and lemons with a slotted spoon to bowl and toss with chives. Transfer potato mixture to a platter.
• Serve lamb, sliced thin across grain, with potatoes, garnished with rosemary and lemon wedges.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cut slits in the top of the leg of lamb every 3 to 4 inches, deep enough to push slices of garlic down into the meat. Salt and pepper generously all over the top of lamb, place several sprigs of fresh rosemary under and on top of the lamb. Place lamb on roasting pan.
• Roast in preheated oven until the lamb is cooked to your desired doneness, about 1 3/4 to 2 hours. Do not overcook the lamb, the flavor is best if meat is still slightly pink. Let rest at least 10 minutes before carving.

Steps:

• Place lamb in a large, shallow, nonreactive dish. Using a paring knife, make 1/2-inch-deep slits all over lamb, spacing 2 inches apart; insert 1 garlic slice into each slit. Pour lemon juice over top. Add marjoram, crushed garlic, and 3 tablespoons oil to dish. Turn lamb to coat.
• Place 3 long pieces of kitchen twine parallel to one another on a cutting board, about 3 inches apart. Fold lamb, and place on top of twine. Tie each piece around lamb to secure. Return to dish. Cover, and refrigerate at least 12 hours (up to 1 day), turning once.
• Remove lamb from marinade; reserve marinade. Season lamb with salt and pepper; transfer to a roasting pan. Let stand at room temperature 45 minutes.
• Preheat oven to 425 degrees. Peel potatoes; quarter lengthwise, and halve crosswise. Arrange potatoes around lamb; season with salt and drizzle with remaining 2 tablespoons oil. Toss to coat.
• Pour marinade over lamb and potatoes. Roast 20 minutes. Reduce oven to 400 degrees, and roast until an instant-read thermometer registers 130 degrees for medium-rare, 40 to 45 minutes. Remove from oven. Tent with foil; let rest 10 minutes. Serve garnished with marjoram.

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.

Steps:

• Position the oven racks so that there is one rack in the center of the oven. Preheat the oven to convection roast at 425°F.
• Stir together the mustard, garlic, rosemary, and olive oil to make a paste and spread it evenly over the lamb. Insert the oven probe or a meat thermometer into the center of the lamb.
• Roast the lamb in the center of the oven for 20 minutes at 425°F. Reduce the temperature to convection roast at 350°F and roast for 30 more minutes or until the temperature reaches 130°F for rare, 140°F for medium-rare, or 160° to 170°F for well-done.
• Remove the lamb from the oven; cover with foil, and let it rest for 10 minutes before carving.

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.