BONELESS LAMB LEG RECIPES RECIPES

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HERB-ROASTED LAMB RECIPE | INA GARTEN | FOOD NETWORK



Herb-Roasted Lamb Recipe | Ina Garten | Food Network image

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

Total Time 2 hours 20 minutes

Prep Time 15 minutes

Cook Time 1 hours 15 minutes

Yield 10 servings

Number Of Ingredients 8

12 large unpeeled garlic cloves, divided
1 tablespoon chopped fresh rosemary leaves
Kosher salt
Freshly ground black pepper
2 tablespoons unsalted butter, melted
1 (6-pound) boneless leg of lamb, trimmed and tied
4 to 5 pounds small unpeeled potatoes (16 to 20 potatoes)
2 tablespoons good olive oil

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.

SOUS VIDE LEG OF LAMB WITH ROSEMARY AND GARLIC | UMAMI



Sous Vide Leg of Lamb with Rosemary and Garlic | Umami image

Sous vide leg of lamb is an easy and delicious way to cook lamb. The bright herb flavors in the rosemary and thyme, coupled with the sliced lemon and garlic give this dish a warm Mediterranean vibe.

Provided by Mark Hinds

Categories     Dinner    Main Course

Total Time 380 minutes

Prep Time 20 minutes

Cook Time 360 minutes

Yield 10

Number Of Ingredients 9

4 1/2 pound leg of lamb (boneless)
2 tbsp rosemary
2 tbsp thyme
3 cloves garlic (minced)
1 tsp smoked paprika
1 1/2 tbsp olive oil
1/2 lemon (sliced)
2 tsp salt
1 tsp pepper

Steps:

  • Start by setting your sous vide water bath to 134℉.
  • Prepare the herb mixture by mincing the garlic, rosemary, and thyme and mixing them together with the salt, pepper, smoked paprika, and olive oil. Slice half a lemon into rounds.
  • Spread the herb mixture on the lamb, making sure to get it into all the nooks and crannies. Roll the lamb up and slip 3 to 4 pieces of kitchen twine underneath the roast. Truss the lamb by tying the string on the top tight enough to hold the roast's shape.
  • Place the lamb in a sous vide bag along with the lemon slices and vacuum-seal everything. Place the leg into the water bath and cook it for 6 to 8 hours.
  • Once the lamb has finished cooking, take it out of the water and the plastic bag and pat it dry with a paper towel.
  • To finish the lamb grill it on a medium high grill for 3 to 5 minutes per side, turning it as you go. The goal is to add some char to the outside of the lamb without over cooking the inside.
  • Let the lamb rest under foil for 5 to 10 minutes before serving.

Nutrition Facts : Calories 191 kcal, CarbohydrateContent 2 g, ProteinContent 27 g, FatContent 8 g, SaturatedFatContent 2 g, CholesterolContent 82 mg, SodiumContent 546 mg, FiberContent 1 g, SugarContent 1 g, ServingSize 1 serving

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