ROAST LAMB RECIPE - NYT COOKING
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
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
ROAST LEG OF LAMB WITH ANCHOVY, GARLIC AND ROSEMARY RECIPE ...
Provided by Aleksandra Crapanzano
Total Time 2 hours
Yield Serves 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees. With a small, sharp knife, make 12 incisions 2 inches deep into the fleshy side of the leg. Insert a piece of garlic, half an anchovy and a small sprig of rosemary into each incision. Push them in with your little finger.
- Cream the butter with the remaining anchovies and smear it all over the meat. Sprinkle the meat generously with black pepper, place in a roasting pan and pour the wine around it. Tuck in any leftover sprigs of rosemary and pour the lemon juice over the meat.
- Roast in the oven for 15 minutes; lower the oven temperature to 350 degrees and roast for 1 hour more, basting from time to time with the juices. (Cook slightly longer, depending on how well done you like your meat.) Let rest in a warm place for at least 15 minutes before carving.
- Meanwhile, taste the juices, adding salt as needed. (It should not need much because of the anchovies.) If the gravy is too thin, simmer it in a skillet to thicken. If you choose, garnish the slices of lamb with sprigs of watercress. Serve with gravy and mashed potatoes or creamed eggplant.
Nutrition Facts : @context http//schema.org, Calories 1033, UnsaturatedFatContent 32 grams, CarbohydrateContent 7 grams, FatContent 71 grams, FiberContent 2 grams, ProteinContent 72 grams, SaturatedFatContent 33 grams, SodiumContent 1428 milligrams, SugarContent 1 gram, TransFatContent 1 gram
More about "lamb loin roast recipes"
LOIN OF LAMB, WILTED SPINACH, CARROTS & ROSEMARY POTATOES ...
From bbcgoodfood.com
Total Time 50 minutes
Category Dinner, Main course, Supper
Cuisine British
Calories 745 calories per serving
- To serve, divide the potatoes between four warmed plates. Cut each piece of lamb into about five slices and place next to the potatoes. Arrange the carrots and spinach around the lamb. Spoon the sauce over everything and decorate with pieces of garlic and rosemary. Scatter a pinch of salt over each plate and serve.
WHOLE BONELESS LAMB LOIN RECIPE | FOOD NETWORK
Reviews 4.8
Total Time 1 hours 5 minutes
Category main-dish
- In a large bowl, combine the couscous and salt. Pour the boiling water over the mixture, cover, and let stand until the water is absorbed and the couscous is puffed, about 6 minutes. Uncover and fluff with a fork. Add the pistachios, mint, and oil. Adjust seasoning, to taste. Serve hot.
HERB ROASTED LAMB CHOPS RECIPE | EPICURIOUS
From epicurious.com
Reviews 3.8
- Preheat oven to 400°F. Heat remaining 1 tablespoon olive oil in heavy large ovenproof skillet over high heat. Add lamb; cook until browned, about 3 minutes per side. Transfer skillet to oven and roast lamb chops to desired doneness, about 10 minutes for medium-rare. Transfer lamb to platter, cover, and let rest 5 minutes.
ROAST LAMB RECIPES - GREAT BRITISH CHEFS
From greatbritishchefs.com
10 BEST LAMB LOIN LOIN CHOPS RECIPES | YUMMLY
From yummly.com
ROAST LAMB RECIPES - BBC FOOD
From bbc.co.uk
TRADITIONAL LAMB SHOULDER ROAST RECIPE
From thespruceeats.com
LEG OF LAMB RECIPES: ROAST LEG OF LAMB - GREAT BRITISH CHEFS
From greatbritishchefs.com
GRILLED AND ROASTED LAMB RECIPES FROM AMAZINGRIBS.COM
From amazingribs.com
LAMB LOIN -GRILLED OR ROASTED TO PERFECTION! - BINKY'S ...
From binkysculinarycarnival.com
RECIPES | SIMPLY BEEF & LAMB
From simplybeefandlamb.co.uk
RECIPES FOR LEFTOVER PORK LOIN ROAST - DELISHABLY
From delishably.com
RECIPES FOR LEFTOVER PORK LOIN ROAST - DELISHABLY
From delishably.com
MAJOR CUTS OF LAMB FROM LEG TO LOIN
From thespruceeats.com
THE RECIPES - NEW ZEALAND SPRING LAMB
From nzspringlamb.com
20 BEST CHRISTMAS ROAST RECIPES | PRIME RIB, ROAST BEEF ...
From foodnetwork.com
EASY SEAR-ROASTED LAMB LOIN CHOPS RECIPE - CHOWHOUND
From chowhound.com
FIND THE BEST LAMB RECIPES ONLINE | AUSTRALIAN LAMB ...
From australianlamb.com.au
STEP-BY-STEP LAMB RECIPES | AMERICAN LAMB
From americanlamb.com
ROAST DINNER RECIPES | JAMIE OLIVER RECIPES | JAMIE OLIVER
From jamieoliver.com
PERFECT PORK LOIN ROAST & CRACKLING | TASMAN BUTCHERS
From tasmanbutchers.com.au
SLOW COOKER ROAST LAMB - SLOW COOKING PERFECTED
From slowcookingperfected.com
LAMB RECIPES | ALLRECIPES
From allrecipes.com
12 LAMB MARINADE RECIPES FOR A TENDER, JUICY, DELICIOUS ...
From allrecipes.com
PERFECT PORK LOIN ROAST & CRACKLING | TASMAN BUTCHERS
From tasmanbutchers.com.au
SLOW COOKER ROAST LAMB - SLOW COOKING PERFECTED
From slowcookingperfected.com
LAMB RECIPES | ALLRECIPES
From allrecipes.com
12 LAMB MARINADE RECIPES FOR A TENDER, JUICY, DELICIOUS ...
From allrecipes.com
AIR FRYER ROAST LAMB - LOVE FOOD NOT COOKING
From lovefoodnotcooking.com
LAMB AND MUTTON - WIKIPEDIA
From en.m.wikipedia.org
LAMB LEG ROAST COOKING TIME: THE COMPLETE GUIDE
From ostrali.com
PORK LOIN ROAST WITH WINTER VEGETABLES RECIPE
From seriouseats.com
LAMB CUTS - CHARTS & DIAGRAMS | AUSTRALIAN LAMB - RECIPES ...
From australianlamb.com.au
SLOW COOKER PORK LOIN ROAST | RECIPETIN EATS
From recipetineats.com
LAMB RECIPES - BBC FOOD
From bbc.co.uk
LAMB BONELESS ROLLED SHOULDER ROAST - IN HOUSE BUTCHERS
From inhousebutchers.com