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
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.
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.
GRILLED LEG OF LAMB WITH ROSEMARY, GARLIC, AND MUSTARD
Provided by Sisi Carroll
Categories Garlic Lamb Mustard Easter Low Cal Backyard BBQ Dinner Rosemary Family Reunion Grill Grill/Barbecue Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 10 to 12 servings
Number Of Ingredients 9
Steps:
- Open lamb like book on work surface. Using tip of small knife, make 1/2-inch-deep slits all over lamb. Thinly slice 4 garlic cloves. Insert garlic slices into slits in lamb. Combine remaining 4 garlic cloves, mustard, olive oil, white wine, rosemary, and lemon juice in processor. Blend until coarse puree forms. Spread underside of lamb with half of puree. Place lamb, seasoned side down, in 15 x 10 x 2-inch glass baking dish. Spread remaining puree over top of lamb. Cover lamb with plastic wrap and chill overnight.
- Let lamb stand at room temperature 2 hours. Coat grill rack with nonstick spray and prepare barbecue (medium-high heat). Sprinkle lamb generously with salt and pepper on both sides. Grill lamb to desired doneness, about 17 minutes per side for medium-rare. Transfer lamb to cutting board; let rest 10 to 20 minutes.
- Thinly slice lamb against grain. Overlap slices on platter. Sprinkle with salt and pepper. Garnish with fresh herb sprigs.
- What to drink:
- Syrah would be delicious with the grilled lamb. Mix things up by skipping California and Australian Syrahs and going with an Italian Syrah instead. One to try: the velvety, full-bodied 2006 Villa Pillo Syrah Toscana ($16, Italy).
ROSEMARY ROASTED LAMB
Who knew so few ingredients could result in such an elegant and savory entree? One bite will make this no-fuss main dish memorable. -Matthew Lawrence, Vashon, Washington
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 10 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 425°. In a small bowl, combine the oil, garlic, salt and rosemary; rub over lamb. Cover and refrigerate overnight. Place lamb, fat side up, on a rack in a shallow roasting pan., Bake, uncovered, 20 minutes. Reduce heat to 350°; bake 1-3/4 to 2-1/4 hours longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting occasionally with pan juices. Let stand 15 minutes before slicing.
Nutrition Facts : Calories 357 calories, Fat 21g fat (6g saturated fat), Cholesterol 143mg cholesterol, Sodium 629mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 40g protein.
LEG OF LAMB WITH GARLIC AND ROSEMARY
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.
ROSEMARY-MUSTARD ROAST LEG OF LAMB
Before coming to Zaar I seldom cooked lamb. Now I fix it often. This recipe was in one of those supermarket booklets. I made a couple of changes and we loved the results. The cooking time includes the time needed to allow the roast to marinade in the refrigerator.
Provided by PaulaG
Categories Lamb/Sheep
Time 8h20m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Rinse the lamb under running water, blot dry.
- With the tip of a sharp knife, make several pockets at random intervals in the meat.
- Put a sliver of garlic in each, roll the meat into a roll and tie with cooking twine.
- Mix the mustard, rosemary and black pepper together.
- Rub over the outside of the rolled meat, wrap meat in foil and place in refrigerator for 4 to 6 hours.
- Preheat oven to 400 degrees, place the roast on meat rack in shallow roasting pan and insert meat thermometer into thickest part of roast.
- Add approximately 1 cup of warm water to bottom of roasting pan, the roast should rest on rack above the water.
- Place roast in preheated oven and cook for 15 minutes.
- Lower the temperature to 325 degrees and continue roasting for 20 minutes per pound for medium or until meat thermometer registers 145 degrees. If you like your lamb well done, you will need to adjust the cooking time to suit your taste.
- Remove the roast from the oven and cover with foil allowing to rest for 10 to 15 minutes before carving.
- While meat is resting, warm about 1/2 cup of mint jelly.
- Slice into 10 equal portions and serve with warmed jelly.
Nutrition Facts : Calories 369.4, Fat 24.7, SaturatedFat 10.6, Cholesterol 121.6, Sodium 154.7, Carbohydrate 0.6, Fiber 0.3, Sugar 0.1, Protein 34
ROSEMARY-MUSTARD LEG OF LAMB
I got the paste for this from Alton Brown. The only exception is I substituted rosemary for mint as that is what I always have on hand. The roasting method is one I find to work best.
Provided by Rebam98
Categories Lamb/Sheep
Time 1h45m
Yield 1 roast, 6 serving(s)
Number Of Ingredients 7
Steps:
- Trim all fat off of lamb.
- Butterfly lamb. (I do this solely so it cooks quicker and more evenly).
- Place garlic in food processor and finely chop.
- Place remaining ingredients in the food processor and blend.
- Spread paste on outside of lamb. Cover and refrigerate for 4 hours or more.
- Take lamb out of refrigerator and let sit for 1/2 hour or more to bring to room temperature.
- Place a digital thermometer in the thickest part of the lamb and set it for 155 (or desired temperature).
- Place the lamb in a 400 degree oven. After 15 minutes, turn the oven down to 350. Allow to cook. A decent estimate of time for this (or any roast) is 15 minutes plus 20 minutes for every pound.
- After the lamb is done cooking, pull it out of the oven and allow it to sit for 15-20 minutes.
- Carve and enjoy!
Nutrition Facts : Calories 557, Fat 36.3, SaturatedFat 15.4, Cholesterol 177.3, Sodium 1483.4, Carbohydrate 4.9, Fiber 0.9, Sugar 2.7, Protein 50
ROSEMARY-ROASTED LAMB WITH PAN JUICES
Ask your butcher to bone and butterfly the leg of lamb. Begin marinating one day ahead.
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Finely grind garlic and salt in processor. Place lamb, cut side up, on work surface. Sprinkle with pepper. Spread garlic-salt mixture evenly over lamb, then sprinkle with chopped rosemary. Roll lamb into its original shape. Using kitchen string, tie lamb roll crosswise every 2 inches, then tie lengthwise. Slide rosemary sprigs under string to cover both sides of lamb. Place lamb in 13x9-inch baking dish. Drizzle lamb all over with oil. Cover with plastic wrap and refrigerate 1 day.
- Preheat oven to 350°F. Transfer lamb to large roasting pan. Sprinkle with salt and pepper. Place reserved lamb bone alongside; pour 1 cup water into pan. Arrange lemon slices from 1 lemon atop lamb. Roast lamb 1 hour. Turn lamb over; pour 1 cup more water into pan. Continue to roast lamb until meat thermometer inserted into thickest part registers 140°F, about 1 hour longer. Transfer to cutting board; let rest 15 minutes. Add 1 cup more water to pan, scraping up browned bits. Pour pan juices into 2-cup measuring cup; spoon off fat and discard. Transfer pan juices and any accumulated juices from roast lamb to small saucepan. Bring juices to simmer. Season with pepper.
- Discard string and rosemary from lamb. Slice lamb; place on platter. Spoon pan juices over. Garnish with parsley and remaining lemon slices.
BONELESS LEG OF LAMB WITH GARLIC AND ROSEMARY
Boneless leg of lamb is versatile and easy to prepare. One of my favorite and easiest rubs for lamb combines the flavors of garlic and rosemary.
Yield makes 6 to 8 servings
Number Of Ingredients 5
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.
ROSEMARY HONEY ROAST LEG OF LAMB
Got this in my inbox this morning from Mightycool.com I thought that someone might just be looking for this elegant looking and tasty recipe, and, so posted it. Hope it comes in handy for someone, sometime, someday...
Provided by Charishma_Ramchanda
Categories Lamb/Sheep
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Combine the honey, mustard, rosemary, ground black pepper, lemon zest and garlic nicely in a bowl.
- Rub this spice and honey mixture now into the lamb.
- Cover.
- Allow to marinate, refrigerated, overnight so to allow the flavours to intensify to their fullest.
- Preheat the oven to 450F (230C).
- Place lamb on a rack in a roasting pan.
- Sprinkle with salt to taste.
- Bake at 450F (230C) for 20 minutes.
- Reduce heat to 400F (205C).
- Roast for 55-60 minutes more.
- There is an accompanying note with the recipe that says the internal temperature will measure 145F (63C) for medium rare and 165F (74C) for well done.
Nutrition Facts : Calories 607.6, Fat 38.4, SaturatedFat 16.5, Cholesterol 189.9, Sodium 495.6, Carbohydrate 9.6, Fiber 0.3, Sugar 8.8, Protein 53
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