COOKING TIMES FOR LAMB RECIPES

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ROAST LAMB RECIPE - NYT COOKING



Roast Lamb Recipe - NYT Cooking image

If you haven't cooked a whole leg of lamb before, here is the place to start. This is not a revolutionary recipe, but slathering on butter and (take our word for it) anchovies makes this version truly essential. It is excellent for the Easter feast — lamb has ancient associations with springtime, and it pairs well with sharp spring vegetables like asparagus, dandelion greens and artichokes. Lamb is also popular for Passover, but the leg is not considered kosher unless the sciatic nerve is removed. Some kosher butchers offer that, but we also give options for other cuts like shoulder and double loin. The butter can be replaced by duck or goose fat, or olive oil, but the gravy (made from pan drippings) will need to be adjusted. For roasting, meaty American lamb is preferable to cuts from Australia and New Zealand. Most American lambs are fed both grass and grain, yielding meat that is fine-grained, earthy and mild. More Easter lamb recipes and how to carve a leg of lamb.

Provided by Julia Moskin

Total Time 3 hours

Yield 8 to 12 servings

Number Of Ingredients 8

1 large lamb roast with a cap of fat, 4 to 6 pounds: bone-in leg (these can be as large as 8 pounds), semiboneless leg, bone-in shoulder, boneless butterflied leg or double loin
2 ounces (1 can) anchovies packed in olive oil, drained, or 3 tablespoons Dijon mustard
Leaves from 6 fresh rosemary sprigs (2 heaping tablespoons leaves), plus extra sprigs and branches for garnish
6 garlic cloves, smashed and peeled
4 ounces unsalted butter, softened at room temperature
Black pepper
1 lemon, cut in half
1 3/4 cups white wine, plus extra for gravy

Steps:

  • Heat oven to 425 degrees. Use a small sharp knife to make about a dozen incisions, each about 2 inches deep, through the fat that covers the top of the meat. Using a mortar and pestle or a blender, blend 2/3 of the anchovies (or 2/3 of the mustard if using), the rosemary leaves and the garlic cloves into a chunky paste. Using your fingers, press paste deeply into incisions.
  • Mix remaining anchovies (or mustard) and the butter into a paste. Smear this mixture all over the surface of the roast. Season liberally with black pepper. (Do not add salt; the anchovies are salty enough, and so is the mustard.) Place the lamb on a rack in a roasting pan, fat side up, and squeeze the lemon halves over. Pour the wine around the roast into the pan.
  • Roast 15 minutes, then reduce heat to 350 degrees and roast until internal temperature reaches 130 to 135 degrees (for medium-rare or medium meat), about another 60 to 90 minutes. Baste every 20 minutes or so with the wine and drippings in the pan, adding more wine as needed to keep the liquid from scorching. If possible, for the last 15 minutes of cooking, use convection or a broiler to crisp the fat on the roast.
  • Remove pan from the oven, remove rack from the pan, and let the roast rest on the rack for at least 15 to 20 minutes in a warm place, tented with foil. The internal temperature will rise to about 140 to 145 degrees.
  • To make sauce from the pan drippings, remove a few tablespoons of fat by tipping the pan and spooning off the top layer. Put the pan over medium heat until the liquid simmers. Taste the simmering liquid and whisk in more wine, 1/4 cup at a time, until the consistency and flavor are right. Do not let the mixture become syrupy; it should be a sharp jus, not a thick gravy.
  • Carve lamb into 1/2-inch-thick slices and arrange on a heated platter, decorated with rosemary sprigs. Serve with piping hot gravy.

Nutrition Facts : @context http//schema.org, Calories 1047, UnsaturatedFatContent 47 grams, CarbohydrateContent 3 grams, FatContent 107 grams, FiberContent 0 grams, ProteinContent 11 grams, SaturatedFatContent 56 grams, SodiumContent 258 milligrams, SugarContent 1 gram, TransFatContent 0 grams

SIMPLE GRILLED LAMB CHOPS RECIPE - NYT COOKING



Simple Grilled Lamb Chops Recipe - NYT Cooking image

Provided by Sam Sifton

Total Time 30 minutes

Yield Serves 6

Number Of Ingredients 4

6 to 8 loin lamb chops
4 cloves garlic, peeled and smashed
Kosher salt
Freshly ground black pepper to taste

Steps:

  • Preheat a grill or cast-iron grill pan over high heat. If using a charcoal grill, build the fire so that one side of the grill has more coals than the other — a “hot” side. If using a grill pan, preheat the oven to 400 degrees.
  • Rub the lamb chops with the garlic and season aggressively with salt and pepper. If grilling, place on the hot side for 2 minutes per side. Move the chops to the cooler side of the grill to cook through, an additional 6 to 7 minutes. If using a grill pan, grill one side for 2 minutes to sear, then turn over the chops and place the pan in the oven for 5 to 6 minutes. Remove from the grill or oven and allow to sit 5 minutes before serving.

Nutrition Facts : @context http//schema.org, Calories 499, UnsaturatedFatContent 22 grams, CarbohydrateContent 1 gram, FatContent 46 grams, FiberContent 0 grams, ProteinContent 19 grams, SaturatedFatContent 20 grams, SodiumContent 315 milligrams, SugarContent 0 grams

More about "cooking times for lamb recipes"

SIMPLE GRILLED LAMB CHOPS RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 5
Total Time 30 minutes
Calories 499 per serving
  • Rub the lamb chops with the garlic and season aggressively with salt and pepper. If grilling, place on the hot side for 2 minutes per side. Move the chops to the cooler side of the grill to cook through, an additional 6 to 7 minutes. If using a grill pan, grill one side for 2 minutes to sear, then turn over the chops and place the pan in the oven for 5 to 6 minutes. Remove from the grill or oven and allow to sit 5 minutes before serving.
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