LEG OF LAMB WITH SAVORY BEANS
In France, gigot d'agneau - leg of lamb - is, well, de rigueur for a proper Easter meal. But it is always appropriate for any special dinner party, or any occasion throughout the year when you want an impressive main course. The technique is simple and requires few ingredients (garlic, thyme and rosemary), but the result is very flavorful. Seasoning the lamb for at least an hour in advance of roasting is essential. Refrigerate it overnight for more intense flavor; it's also less work to do on the day of the feast. Just remove from the refrigerator, bring it to room temperature, and it's ready for the oven.
Provided by David Tanis
Categories dinner, roasts, main course
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 25
Steps:
- Put the beans in Dutch oven or heavy-bottomed pot. Add 8 cups water and place pot over high heat. Stick 1 whole clove into each onion half. Add onion, bay leaves, carrot, garlic, thyme and salt. Bring to a boil, then turn heat to a bare simmer and cover with lid ajar. (The slow simmer keeps the beans from bursting.) After 30 minutes, taste the bean broth, and add salt as necessary. Cook for about another 30 minutes, but check for tenderness after 15 minutes. Turn off the heat and let beans cool in their cooking liquid. (You may cook the beans several hours, or up to 1 day, in advance.)
- Meanwhile, prepare the lamb: With a sharp paring knife, make 24 small slits over the surface of the lamb. Using your fingers, push a garlic sliver into each slit.
- Season the leg generously all over with kosher salt, then sprinkle with about 1 teaspoon black pepper. Drizzle with about 2 tablespoons olive oil, and massage oil and seasonings all over the meat. Leave at room temperature for at least an hour. (Alternatively, wrap and refrigerate the seasoned leg for up to 24 hours. Bring to room temperature before proceeding.)
- Heat oven to 475 degrees. In a sturdy roasting pan, arrange the onions and celery. Lay down the thyme and rosemary branches and set the lamb leg on top. Roast, uncovered, for 20 minutes, then add wine to the pan and turn heat to 350 degrees. Continue cooking, basting the roast occasionally, until the internal temperature reaches 130 degrees for medium-rare or 140 for medium, which will take up to 1 1/2 hours.
- Transfer the roast to a cutting board and keep warm, tented with foil, for 15 to 20 minutes. Remove the onions, celery, thyme and rosemary from the roasting pan and discard. Skim fat from surface of pan juices.
- Set pan over medium-high heat and bring to a simmer, scraping up any browned bits from the bottom of the pan. Taste and adjust with a splash of water if the pan juices are too salty.
- While lamb is resting, boil carrots in well-salted water until tender, 10 to 12 minutes. Drain, toss with butter and keep warm.
- Reheat the beans in their broth, then drain reserving bean broth for another use. Remove and discard onion, bay leaves, carrot, garlic and thyme. Put beans in a warm serving dish. Toss beans gently with the parsley, chives, lemon zest, olive oil and pepper. Reheat pan juices, strain and pour into a serving vessel.
- Carve the lamb and arrange on serving platter along with the carrots. Garnish with watercress, if desired.
SPRING LAMB SUPPER WITH BABY GEM, NEW POTATOES & PEAS
As winter comes to a close, celebrate the new season with this dish that is packed with all the flavors of spring.
Provided by Donal Skehan
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the oil in a large frying pan over a medium-high heat. Season the lamb with salt and pepper and brown all over until just cooked, then remove to a plate and set aside.
- Add the potatoes to the pan and pour in the stock so it just covers the potatoes; season with salt and pepper. Cover and cook for 10 minutes.
- Remove the lid and add the butter, baby gem and peas. Fry in the buttery juices for 2 to 3 minutes, then add the vinegar and mustard. Return the lamb to the pan and cook for 1 to 2 minutes more to warm through. Serve sprinkled with the parsley.
BAKED CANNELLINI BEANS
My sister developed this baked cannellini beans recipe after a Christmas holiday. We were still all together but nobody wanted to go to the grocery store, so we made do with what we could find in the kitchen-it turned out delicious! This baked beans recipe would be great with a combination of beans, too (like half black beans and half white). -Debra Keil, Owasso, Oklahoma
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 400°. In a 10-in. cast-iron or other ovenproof skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir onion in bacon drippings until tender, 5-6 minutes. Add garlic; cook 1 minute longer., Stir in remaining ingredients and reserved bacon; bring to a boil. Place skillet in oven. Bake until bubbly and sauce is slightly thickened, 20-25 minutes.
Nutrition Facts : Calories 228 calories, Fat 6g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 444mg sodium, Carbohydrate 34g carbohydrate (12g sugars, Fiber 6g fiber), Protein 8g protein.
ROASTED LEG OF SPRING LAMB WITH ROASTED GARLIC AND ROSEMARY JUICE AND PORTOBELLO AND EGGPLANT RATATOUILLE
Provided by Food Network
Number Of Ingredients 24
Steps:
- Portobello and Eggplant Ratatouille: Place the portobellos, eggplant, zucchini, yellow squash, onion, pepper, jalapeno and cherry tomatoes in a large bowl. Add olive oil and toss. Season with salt and pepper. Spread the vegetables in a single layer over grill. Grill over medium heat for 4 minutes. Turn and cook 4 more minutes. Starting with the tomatoes, remove all the vegetables from the grill. Place the vegetables on a cutting board and chop coarsely. Add garlic, rosemary, basil and salt and pepper to taste. Allow to sit 1/2 hour. After 1/2 hour drain 1/2 cup of the juice from the vegetables and save for the Roasted Garlic and Rosemary Juice.;
- Roasted Garlic and Rosemary Juice: Puree the garlic, rosemary, olive oil and ratatouille juice in a blender. Season with salt and pepper.;
- Roasted Leg of Lamb: Combine garlic, rosemary, salt and pepper in a bowl, or mortar, and crush together. Add oil and rub the mixture over the lamb vigorously, forcing the mixture into the meat. Skewer the lamb and place on a spit. Roast the lamb 1 1/2 hours over medium heat. Remove from heat and allow to sit for 10 minutes. Take the bone out and slice the leg into 1/4-inch slices. Arrange slices into a circle around the outside of a platter. Place the ratatouille in the center and drizzle juice around the lamb.
HERB-ROASTED LAMB
Celebrate with Ina Garten's easy Herb-Roasted Lamb recipe from Barefoot Contessa on Food Network. Fresh rosemary gives it flavor, while potatoes make it a meal.
Provided by Ina Garten
Categories main-dish
Time 2h20m
Yield 10 servings
Number Of Ingredients 8
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.
ROAST LEG OF LAMB
Cooking peeled potatoes in the pan around the roast is yummy. The only other things you need are gravy made from the pan drippings and a fresh vegetable.
Provided by MBENHAM
Categories Meat and Poultry Recipes Lamb Leg
Time 2h10m
Yield 12
Number Of Ingredients 5
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.
Nutrition Facts : Calories 381.8 calories, Carbohydrate 0.4 g, Cholesterol 136.1 mg, Fat 25.3 g, Fiber 0.1 g, Protein 35.8 g, SaturatedFat 11 g, Sodium 136.3 mg
SPANISH-STYLE SLOW-COOKED LAMB SHOULDER & BEANS
Do something different for a Sunday roast with this Spanish-style slow-cooked lamb and beans. It's so much more than the traditional meat and two veg
Provided by Tom Kerridge
Categories Dinner, Lunch, Main course
Time 4h5m
Yield Serves 8-10
Number Of Ingredients 14
Steps:
- To make the spice mix, combine all of the ingredients together with a large pinch of salt. Slash the lamb shoulder all over with a sharp knife and rub in. If you have the time, marinate for up to 24 hrs, but this is not essential.
- Heat the oven to 150C/130C fan/gas 2. Heat the oil in a large flameproof casserole dish or roasting tin over a medium-high heat, add the onions, carrots and garlic and sizzle for 5 mins until the onions and carrots are softened. Pour over the stock, then bring to the boil. Nestle the lamb in the pan and cover, then transfer to the oven and roast for 2 hrs.
- Uncover and transfer the lamb to a plate using tongs. Stir the beans, peppers and olives through the stock in the pan, sit the lamb back on top and return to the oven, uncovered, for 1 hr 30 mins until the lamb is cooked through. Transfer the lamb to a board and shred using two forks. Stir the parsley through the braised beans before serving.
Nutrition Facts : Calories 597 calories, Fat 40 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 4 grams sugar, Fiber 7 grams fiber, Protein 40 grams protein, Sodium 1 milligram of sodium
ROAST RED WINE LAMB WITH ITALIAN BEANS
Good roast lamb is hard to beat, Lesley Waters's recipe gives it new flavour
Provided by Lesley Waters
Categories Dinner, Main course
Time 1h45m
Number Of Ingredients 13
Steps:
- Using a sharp knife, cut small slashes all over the lamb, then push a slice of garlic into each. Put half the thyme, 3 tbsp olive oil, wine, lemon zest and a good grinding of black pepper into a large freezer bag. Addthe lamb, tie the bag tightly and refrigerate for at least 4 hrs, preferably overnight.
- Heat oven to 220C/fan 200C/gas 7. Put the rest of the thyme into the bottom of a roasting tin then lift the lamb out of the marinade and sit on top of the thyme. Roast for 20 mins, then toss onions into the pan, drizzle with a little oil, then turn the oven down to 190C/fan 170C/gas 5. Roast for 15 mins/450g for medium. Meanwhile, strain the marinade into a pan, add most of the stock and boil until reduced by two thirds (this will take about 20 mins). Set aside. Gravy can be made ahead or the day before if necessary, as long as the meat has marinated for 4 hrs.
- Once the lamb is ready, take out and rest on a board, wrapped in a tent of foil to keep warm. Set the onions aside in a bowl. Put the roasting tin onto a low heat and add the balsamic vinegar to the tin with a splash more stock and scrape all the meaty bits from the bottom. Tip into the jug with the gravy.
- For the beans, add 2 tbsp oil to the roasting tin. Add the rosemary and tomatoes, and fry for 1 min until the rosemary smells aromatic. Tip in the beans, the red onions and the final splash of stock, then warm through. Season, then stir in the parsley just before serving. Serve on a platter, topped with the lamb.
Nutrition Facts : Calories 534 calories, Fat 27 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 47 grams protein, Sodium 2.02 milligram of sodium
ROAST LEG OF LAMB WITH FLAGEOLET BEANS
This is the recipe for Gigot d'Agneau aux Flageolets of Brasserie Balzar in Paris. If you can't find the pretty pale green flageolets, substitute cannellini or great northern beans. The beans need to be soaked overnite so 12 hours soaking time is included in the cooking time.
Provided by Chef Kate
Categories Lamb/Sheep
Time 16h25m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- For the Beans:.
- Rinse, pick over and soak the flageolet beans in cold water overnight.
- Drain the soaked beans and place them in a large pot with the bouquet garni, carrot and onion.
- Cover with the 3 quarts of cold water, bring to a boil, reduce the heat to low, and simmer for 2 to 2 and 1/2 hours or until the beans are thoroughly cooked.
- Bring the 2 quarts of salted water to a boil, add the green beans, and cook about 12 minutes or until crisp-cooked.
- Drain and refresh under cold running water.
- For the Lamb:.
- Preheat oven to 450°F.
- Poke the leg of lamb with the tip of a knife in various spots and insert slivers of garlic into the slits.
- Make a bed of the onion and carrot in the bottom of a roasting pan and place the lamb on the vegetables and the roasting pan in the oven.
- Reduce heat to 350°F and roast for about one hour and twenty minutes for a rare roast (165°F internal Temperature) up to two hours for a well-done roast (175° to 180°F).
- Remove lamb to a platter and add the white wine and water to the roasting pan, mixing well to scrape up all carmelized juices from the bottom of the pan.
- Strain through a fine sieve and season sauce to taste with salt and pepper.
- To Serve:.
- Reheat the flageolets and season with salt and pepper.
- Reheat the green beans in a skillet with a little butter and season with salt and pepper.
- Carve the lamb, place the slices on a large platter on a bed of the flageolets (or white beans) surrounded by the green beans and douse the meat with some of the sauce.
- Serve additional sauce on the side.
Nutrition Facts : Calories 966.3, Fat 43.6, SaturatedFat 18.9, Cholesterol 207.7, Sodium 237.7, Carbohydrate 59.8, Fiber 23.1, Sugar 6.5, Protein 76.2
EASY ROAST LEG OF LAMB
Roast a leg of lamb for a family feast. It's ideal served with roasties and your favourite spring vegetables for an Easter dinner or Sunday roast
Provided by Anna Glover
Categories Dinner
Time 2h
Number Of Ingredients 6
Steps:
- Heat the oven to 220C/200C fan/gas 7. Remove all packaging from the lamb and keep a note of the weight to calculate the roasting time. Make incisions into the lamb using a small sharp knife, at an angle, about 5cm into the meat. Making the holes at an angle will mean more of the meat is flavoured, and the flavourings will be less tempted to be pushed out when roasting.
- Insert a short sprig of rosemary, a garlic slice and a small piece of anchovy (if using) into each of the holes, pressing in well with your finger. Season the meat all over with salt and pepper, then rub the lamb all over with the olive oil. Transfer to a roasting tin, sat on the onion slices. Roast for 20 mins.
- Lower the oven to 190C/170C fan/gas 5 and cook for another 15-20 mins per 500g (1 hr - 1 hr 20 mins for 2kg leg) depending on how pink you like your lamb. You can also check the internal temperature of the lamb if you prefer pinker meat - it will be 55C for medium (pink) and 70C for well done.
- Cover with foil and rest for 15 mins before carving. Save the tray juices and onion slices to make gravy.
Nutrition Facts : Calories 473 calories, Fat 27 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 48 grams protein, Sodium 0.26 milligram of sodium
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