LAMB LEG ROAST OVEN RECIPES

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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

ROAST LEG OF LAMB RECIPE - FOOD.COM



Roast Leg of Lamb Recipe - Food.com image

A simple recipe with sensational flavor! I've adopted this recipe as it didn't have a loving owner. I have made it myself though and must say it makes an impressive sunday roast! Instead of using dried rosemary, you can also use fresh sprigs and insert them into the cuts with the garlic slivers.

Total Time 2 hours 10 minutes

Prep Time 10 minutes

Cook Time 2 hours

Yield 6-8 serving(s)

Number Of Ingredients 6

1 leg of lamb (about 5 lbs)
3 garlic cloves, slivered
1/2 cup fresh lemon juice
1 1/2 teaspoons dried rosemary or 1 1/2 teaspoons some fresh sprigs rosemary
1 1/2 teaspoons black pepper, coarsely ground
coarse salt

Steps:

  • Remove lamb from refrigerator 1 hour before roasting.
  • Preheat oven to 400°F/200°C/Gas 6.
  • Make small slits just large enough for garlic slivers evenly in the leg of lamb, and insert the garlic slivers.
  • Rub all over with lemon juice, then pat the rosemary and black pepper evenly over the surface. Sprinkle with salt to taste. If you're using fresh rosemary, just insert the sprigs with the garlic slivers into the cuts you made.
  • Place lamb, fat side up on a rack in an uncovered pan.
  • Roast 30 minutes to a pound or until the internal temperature reaches 175-180°F, for meat well done. If you prefer slightly rare lamb, roast until 160-165°F.
  • When done, remove from oven, cover the roast in foil and allow it to rest for 20 minutes before carving.
  • If you also want delicious rich gravy, place a 1 1/2 cups of lamb or beef stock in the bottom of the pan before you put the lamb in the oven, making sure that the rack sits above the liquid and the meat doesn't touch it. You can also add a sprig or two of rosemary to it and if you want baste the lamb a couple of times while it's roasting. Just before serving bring the liquid to a simmer on the stove top, making sure you whisk it well and scrape all the bits from the sides and the bottom of the pan. If you want more gravy you can add some extra stock or some of the water you have cooked your vegetables inches Mix 1tbsp of cornflour with 2tbsp of water and whisk it into the stock. Simmer until thickened and you have a wonderful gravy.

Nutrition Facts : Calories 9.1, FatContent 0.1, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 0.7, CarbohydrateContent 2.4, FiberContent 0.4, SugarContent 0.5, ProteinContent 0.2

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