LAMB ROAST RECIPE RECIPES
BEST ROAST LEG OF LAMB RECIPE | JAMIE OLIVER LAMB RECIPES
A classic Sunday lunch, with no fuss and masses of flavour – perfect for Easter.
Total Time 1 hours 35 minutes
Yield 8
Number Of Ingredients 9
Steps:
- Remove the lamb from the fridge 1 hour before you want to cook it, to let it come up to room temperature.
- Preheat the oven to 200ºC/400ºF/gas 6 and place a roasting dish for the potatoes on the bottom.
- Break the garlic bulb up into cloves, then peel 3, leaving the rest whole. Pick and roughly chop half the rosemary leaves. Peel and halve the potatoes.
- Crush the peeled garlic into a bowl, add the chopped rosemary, finely grate in the lemon zest and drizzle in a good lug of oil, then mix together.
- Season the lamb with sea salt and black pepper, then drizzle with the marinade and rub all over the meat. Place on the hot bars of the oven above the tray.
- Parboil the potatoes in a pan of boiling salted water for 10 minutes, then drain and allow to steam dry. Gently toss the potatoes in the colander to scuff up the edges, then tip back into the pan.
- Add the remaining rosemary sprigs and whole garlic cloves to the potatoes, season with salt and pepper, then drizzle over a good lug of oil. Tip the potatoes into the hot tray and place back under the lamb to catch all the lovely juices.
- Cook the lamb for 1 hour 15 minutes if you want it pink, or 1 hour 30 minutes if you like it more well done.
- Meanwhile, make the mint sauce. Pick and finely chop the mint leaves, then place in a small bowl. Mix in the sugar, a good pinch of salt, 1 tablespoon of hot water and the vinegar.
- When the lamb is cooked to your liking, remove from the oven and leave to rest for 15 minutes or so. Carve and serve with the roast potatoes, mint sauce and some seasonal greens.
Nutrition Facts : Calories 307 calories, FatContent 13.1 g fat, SaturatedFatContent 4.5 g saturated fat, ProteinContent 23.7 g protein, CarbohydrateContent 24.9 g carbohydrate, SugarContent 1.5 g sugar, SodiumContent 0.8 g salt, FiberContent 1.9 g fibre
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
More about "lamb roast recipe recipes"
GARLIC-CRUSTED ROAST RACK OF LAMB RECIPE - KENNY ROCHFOR…
Rack of lamb is a brilliant roast centerpiece dish because it's impressive and surprisingly easy to make. This lamb recipe includes just five ingredients and 10 minutes of active cooking time. It's one of our favorite ways to prepare a rack of lamb because it's simply rubbed with plenty of garlic, rosemary, olive oil and salt before roasting. Since the seasoning is so simple, the dish pairs well with a range of sides, from risotto to green salads to roasted vegetables. Related: Roast Recipes
From foodandwine.com
Reviews 5
Total Time 1 hours 45 minutes
Category Rack of Lamb
From foodandwine.com
Reviews 5
Total Time 1 hours 45 minutes
Category Rack of Lamb
- Carve the racks in between the rib bones and transfer to plates. Serve right away.
See details
BONELESS LAMB SHOULDER ROAST WITH CRUSHED KIPFLERS RECIPE ...
From australianlamb.com.au
Cuisine Modern Australian
Calories per serving
Cuisine Modern Australian
Calories per serving
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CROWN ROAST OF LAMB RECIPE | ALTON BROWN | FOOD NETWORK
From foodnetwork.com
Reviews 4.7
Total Time 1 hours 15 minutes
Category main-dish
Reviews 4.7
Total Time 1 hours 15 minutes
Category main-dish
- Make a cut on the fat side of the ribs, perpendicular to them, about 2 1/2-inches down from the rib ends. Cut through the fat down to the rib bones. Turn the rack on end, with the bones facing up and push a knife through the flesh between each rib, using the initial cut as a guide for the knife. Cut down the side of each rib to remove the excess fat in between each rib. Using strong kitchen twine, wrap the twine around each rib at the base, nearest the meat and pull to remove all of the remaining fat and sinew from the rib bone. Bend each rack into a semicircle (meat side in and fat side out) and using kitchen twine tie them together at the base and center, in order to hold the racks together. The rib ends should be pushed outward to create the look of a crown. Rub the lamb with the olive oil. Combine the salt, pepper, garlic, thyme and coriander and press all over the lamb. Place the roast in a Bundt pan with the center of the pan coming up through the middle of the roast. Place on the middle rack of the oven and cook for 30 to 35 minutes, until the meat reaches an internal temperature of 130 degrees F. This is approximately 8 to 12 minutes per pound. Remove from the oven, transfer the roast to a rack, cover with aluminum foil and let the meat rest for 20 minutes. While the meat is resting add the sherry vinegar, mustard and rosemary to the juices that accumulated in the Bundt pan while cooking. Stir to combine. Taste and adjust seasoning, as needed. Cut the string away from the roast and place cooked stuffing, rice or barley in the center if desired. Serve the warm sauce with the roast.;
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PERFECT ROAST LAMB RECIPE | SAINSBURY'S RECIPES
A succulent joint of lamb with herbs and roasted garlic for the perfect family roast. Find out how to make the perfect roast lamb every time with our easy to follow recipe.
From recipes.sainsburys.co.uk
Total Time 115 minutes
Calories 401 calories per serving
From recipes.sainsburys.co.uk
Total Time 115 minutes
Calories 401 calories per serving
Weigh the lamb and calculate the cooking time. Preheat the oven to 200°C, fan 180°C, gas mark 6.
Lay the leeks and halved onions over the base of a roasting tin. Rub the lamb with olive oil and sprinkle with the herbs. Season well and lift onto the vegetables.
Roast for 30 minutes. Reduce the heat to 170°C, fan 150°C, gas mark 5 and cook for a further 15 minutes per 500g. Add the garlic bulbs to the roasting tin.
Remove the joint from the oven and lift onto a carving platter. Cover with foil and a clean tea towel and leave to rest.
Remove the cooked vegetables and garlic from the roasting tin and drain off any fatty residues. Stir a little flour into the tin and gradually add water or stock and simmer over a low heat, stirring well until thickened to make a gravy.
Serve slices of the lamb with the gravy and roasted garlic bulbs, as well as your choice of seasonal vegetables.
Cook's tip: The garlic takes on a fantastic sweet flavour when roasted like this. You can squeeze out the individual cloves and eat with the roast, or if you're not such a garlic fan, they just add a fantastic aroma and flavour to the roasted meat during cooking. They also look quite decorative on the platter too!
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PERFECT ROAST LAMB RECIPE | SAINSBURY'S RECIPES
A succulent joint of lamb with herbs and roasted garlic for the perfect family roast. Find out how to make the perfect roast lamb every time with our easy to follow recipe.
From recipes.sainsburys.co.uk
Total Time 115 minutes
Calories 401 calories per serving
From recipes.sainsburys.co.uk
Total Time 115 minutes
Calories 401 calories per serving
Weigh the lamb and calculate the cooking time. Preheat the oven to 200°C, fan 180°C, gas mark 6.
Lay the leeks and halved onions over the base of a roasting tin. Rub the lamb with olive oil and sprinkle with the herbs. Season well and lift onto the vegetables.
Roast for 30 minutes. Reduce the heat to 170°C, fan 150°C, gas mark 5 and cook for a further 15 minutes per 500g. Add the garlic bulbs to the roasting tin.
Remove the joint from the oven and lift onto a carving platter. Cover with foil and a clean tea towel and leave to rest.
Remove the cooked vegetables and garlic from the roasting tin and drain off any fatty residues. Stir a little flour into the tin and gradually add water or stock and simmer over a low heat, stirring well until thickened to make a gravy.
Serve slices of the lamb with the gravy and roasted garlic bulbs, as well as your choice of seasonal vegetables.
Cook's tip: The garlic takes on a fantastic sweet flavour when roasted like this. You can squeeze out the individual cloves and eat with the roast, or if you're not such a garlic fan, they just add a fantastic aroma and flavour to the roasted meat during cooking. They also look quite decorative on the platter too!
See details
BEST ROAST LAMB RECIPE - HOW TO COOK ROAST LAMB - DELISH
For an impressive holiday spread, start with this Roast Lamb from Delish.com.
From delish.com
Reviews 4.5
Total Time 1 hours 30 minutes
Category gluten-free, low sugar, nut-free, weeknight meals, winter, dinner, main dish, meat, roasted
Cuisine American
From delish.com
Reviews 4.5
Total Time 1 hours 30 minutes
Category gluten-free, low sugar, nut-free, weeknight meals, winter, dinner, main dish, meat, roasted
Cuisine American
- Preheat oven to 450º and place oven rack in lower third of oven. In a small bowl, mix together garlic, rosemary, thyme, and 1 tablespoon oil and season generously with salt and pepper. Rub all over lamb. In a 9"-x-13" baking dish, toss potatoes with remaining oil and season with more salt and pepper. Place lamb on top of potatoes and roast until internal temperature reaches 145º, about 1 hour. Let rest 15 minutes, remove twine, then slice roast and serve.
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ROAST LAMB JOINT RECIPE | JAMIE OLIVER LAMB RECIPES
Cooking a whole lamb shoulder is the perfect way to feed a crowd at Easter. The beauty of slow-cooking big joints like this is that you end up with lots of lovely leftovers to shred up and use up in salads, burritos, pastas – you name it.
From jamieoliver.com
Total Time 5 hours
Cuisine https://schema.org/LowLactoseDiet
Calories 427 calories per serving
From jamieoliver.com
Total Time 5 hours
Cuisine https://schema.org/LowLactoseDiet
Calories 427 calories per serving
- Remove the lamb shoulder from the fridge and allow to come up to room temperature.
- Preheat the oven at 200ºC/400ºF/gas 6.
- Pick most of the rosemary leaves into a pestle and mortar and bash with a pinch of sea salt. Peel and add 2 cloves of garlic and bash again. Muddle in the English mustard and 2 tablespoons of olive oil.
- Slash the lamb all over with a sharp knife, season with black pepper, then rub the rosemary mixture all over the lamb, making sure to get into all the nooks and crannies.
- Peel and thickly slice the onions, then place in a large deep roasting tray with the remaining rosemary and unpeeled garlic cloves. Drizzle with the balsamic vinegar and pour in 200ml of cold water.
- Place the lamb shoulder on top and roast for 20 minutes.
- Carefully remove the tray from the oven and cover tightly with a double layer of tin foil, then return to the oven, turn the heat down to 160ºC/315ºF/gas 2½, and cook for 4 hours, or until the meat pulls easily away from the bone.
- Remove the shoulder to a platter, cover loosely with the foil and leave to rest.
- Skim the fat from the tray, pick out and discard the rosemary, and squeeze the garlic cloves out of their skins.
- Place the tray on the hob over a medium heat, stir in the flour and cook for 2 minutes.
- Add 500ml of boiling water and the wine (if using), and stir well. Bring to the boil, then reduce the heat to low and simmer for 15 minutes, or until thick and glossy.
- To make the root veg mash, peel and roughly chop the carrots and peel 2 cloves of garlic. Place in a large pan of boiling salted water over a medium-high heat and cook for 5 minutes.
- Meanwhile peel and roughly chop the potatoes and parsnips, add them to the pan of boiling water with the carrots then cook for a further 15 minutes, or until tender.
- Drain in a colander and leave to steam dry. Tip back into the pan, add a lug of extra virgin olive oil, then mash with a potato masher. Season to taste.
- Shred up the lamb and serve up with the mash and onion gravy. Delicious served with steamed seasonal greens.
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ROSEMARY AND GARLIC ROAST LEG OF LAMB RECIPE | FOOD NETWORK
From foodnetwork.com
Reviews 5
Total Time 2 hours 5 minutes
Category main-dish
Reviews 5
Total Time 2 hours 5 minutes
Category main-dish
- Position the roasting pan over your stove burners. Add mixed herbs and onions to pan, and stir to combine with pan drippings. Add chicken stock and wine to deglaze the pan, scraping the bottom with a wooden spoon to release any fond. Reduce over high heat until sauce consistency. Strain before serving, if desired. Slice lamb and serve with sauce drizzled over the top.
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GREEK ROAST LAMB RECIPE | BBC GOOD FOOD
If spring is in the air you don't want to be slaving over a hot oven, so make the most of seasonal lamb the easy way with this lazy roast
From bbcgoodfood.com
Total Time 2 hours
Category Dinner, Main course
Cuisine Greek
Calories 685 calories per serving
From bbcgoodfood.com
Total Time 2 hours
Category Dinner, Main course
Cuisine Greek
Calories 685 calories per serving
- Place the roasting tin over a medium flame, add the canned tomatoes and olives to the pan juices, then simmer for a few mins. Serve the lamb with the potatoes and sauce and a simple salad.
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SPICED ROAST LAMB RECIPE | BBC GOOD FOOD
An Indian-inspired yogurt marinade with cumin, turmeric, chilli and fennel works beautifully with a joint of succulent meat
From bbcgoodfood.com
Total Time 2 hours
Category Dinner, Main course
Cuisine Indian
Calories 417 calories per serving
From bbcgoodfood.com
Total Time 2 hours
Category Dinner, Main course
Cuisine Indian
Calories 417 calories per serving
- Leave the lamb to rest for 20 mins before carving, then serve with lentil & tomato and cucumber salads (see related recipes).
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ROAST LEG OF LAMB RECIPE - BBC FOOD
Put on your Sunday best for Mike Robinson’s perfect roast leg of lamb served with a classic red wine gravy.
Each serving provides 400 kcal, 46g protein, 2g carbohydrates (of which 0g sugars), 22g fat (of which 10.5g saturates), 0g fibre and 0.6g salt.
From bbc.co.uk
Reviews 4.5
Cuisine British
Calories 400kcal per serving
From bbc.co.uk
Reviews 4.5
Cuisine British
Calories 400kcal per serving
- To serve, slice the lamb, pour over the gravy and garnish with rosemary. This would be good with potatoes dauphinoise and fresh vegetables for a Sunday lunch.
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MOROCCAN ROAST LAMB RECIPE - BBC FOOD
A warm and mellow spice rub gives this super-simple Moroccan roast lamb its flavour and slow roasting ensures you'll have perfect melt-in-the-mouth tender meat. Serve in bread rolls or batbout bread for the ultimate sandwich.
From bbc.co.uk
Reviews 4.9
Cuisine North African
From bbc.co.uk
Reviews 4.9
Cuisine North African
- When the lamb has rested, use two forks to shred the meat. Garnish the meat with chopped mint leaves and flaked almonds and then serve immediately with bread on the side.
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ROAST LAMB SHOULDER RECIPE | BON APPéTIT
Lamb shoulder become incredibly tender in this keeper of a lamb roast recipe.
From bonappetit.com
Reviews 3.8
From bonappetit.com
Reviews 3.8
- Transfer lamb to a serving platter. Spoon fat from surface of juices in pan; discard fat. Pour juices into a pitcher and serve alongside lamb.
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CROWN ROAST OF LAMB RECIPE - NYT COOKING
The crown rib roast is one of the most festive and serviceable cuts of meat, beautifully proportioned and wieldy, with luscious, lean red meat at the chop end tapering off into rustic, fatty and crispy rib bits at the bone end, with a built-in handle to facilitate gnawing.
Domestic lamb is more than suitable for crown roast and with its slightly firmer texture seems to stand up better on the plate than the incredibly supple lamb from Australia and New Zealand. The local lamb is also a good deal.
From cooking.nytimes.com
Reviews 4
Total Time 1 hours 15 minutes
Cuisine french
From cooking.nytimes.com
Reviews 4
Total Time 1 hours 15 minutes
Cuisine french
- Place crown meat-side down on a flat rack in roasting pan, and roast 35 to 40 minutes for rare; let rest uncovered 10 minutes. Remove foil and place paper frills on rib tips.
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TRADITIONAL LAMB SHOULDER ROAST RECIPE - THE SPRUCE EATS
04/03/2021 · The two most common lamb roast cuts are the leg and the shoulder. The shoulder, which is used in this recipe, has more fat than the leg, …
From thespruceeats.com
From thespruceeats.com
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ROAST LEG OF LAMB RECIPE | ALLRECIPES
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From allrecipes.com
From allrecipes.com
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HOW TO MAKE THE PERFECT ROAST LAMB (3 ... - THE RECIPE CRITIC
08/11/2020 · Tips for the Perfect Crusted Lamb. Lamb: A lamb roast is the same thing as a boneless leg of lamb. So if all you can find is boneless leg of lamb, it’s the same. This recipe will work for both bone-in and boneless leg of lamb…
From therecipecritic.com
From therecipecritic.com
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ROAST LAMB RECIPES - GREAT BRITISH CHEFS
Roast lamb is a great option for Sunday lunch, especially in the Spring, when the meat is at its best. One of the favourite cuts of lamb to roast is the leg, …
From greatbritishchefs.com
From greatbritishchefs.com
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SLOW ROAST LEG OF LAMB RECIPE | ALLRECIPES
Recipes; Meat and Poultry; Lamb; Leg; Slow Roast Leg of Lamb; Slow Roast Leg of Lamb. Rating: 2.25 stars. 4 Ratings. 5 star values: 1 ; 4 star values: 0 ; 3 star values: 0 ; 2 star values: 1 ; 1 star values: 2 ; Read Reviews ; Add Review; 4 Ratings ; 4 Reviews ; 3 Photos ; If you're slow-roasting lamb…
From allrecipes.com
From allrecipes.com
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SLOW-ROASTED LAMB SHOULDER RECIPE | ROAST RECIPES | SBS FOOD
Place the lamb, skin-side down, on the garlic and herbs. Sprinkle with salt and pepper. Top with the vinegar mixture and rub to coat. Cover the pan tightly with aluminium foil and roast for 2 ...
From sbs.com.au
From sbs.com.au
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ROAST LAMB LEG WITH GRAVY | RECIPETIN EATS
05/10/2016 · The great Aussie Roast Lamb Leg tradition. Friends. Family. Good food, wine and laughter. I hope seeing how much fun I had with my friends at my Sunday Roast Lamb Lunch inspires you to have roast lamb …
From recipetineats.com
From recipetineats.com
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ROAST LEG OF LAMB WITH SHREWSBURY SAUCE | RECIPES | DELIA ...
Delia's Roast Leg of Lamb with Shrewsbury Sauce recipe. This is one of my favourite ways of cooking lamb, particularly in winter – plainly roasted with lots of basting to keep it juicy and succulent, then incorporating all the meat juices and crusty bits into what is truly one of the best sauces ever created. It's sweet and sharp at the same time and complements the lamb
From deliaonline.com
From deliaonline.com
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SLOW COOKER ROAST LAMB LEG | RECIPETIN EATS
16/11/2017 · Click here for the slow roasted oven recipe, this is the slow cooker version! I know it sounds counter-intuitive to use the words “roast lamb” and “slow cooker” in the same sentence. But actually, it’s the right description for this recipe …
From recipetineats.com
From recipetineats.com
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ROAST RACK OF LAMB RECIPE | WOOLWORTHS
Try our easy to follow Roast Rack of Lamb recipe. Absolutely delicious with the best ingredients from Woolworths. Absolutely delicious with the best ingredients from Woolworths. If you are using a …
From woolworths.com.au
From woolworths.com.au
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7-HOUR ROAST LEG OF LAMB RECIPE - THE SPRUCE EATS
04/06/2021 · This delicious and tender roast leg of lamb recipe is perfect when you want to spend a drizzly day inside cooking. It takes seven hours to cook, but it's mainly unattended—pop the lamb in the oven and …
From thespruceeats.com
From thespruceeats.com
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MEDITERRANEAN GARLIC HERB CRUSTED RACK OF LAMB | THE ...
04/12/2020 · You can count on about 2 to 3 lamb chops per person. In this recipe, I used 2 racks of lamb, which yields 16 lamb chops and can easily serve 6 people for dinner. What is the cooking time for lamb? A high-heated oven (450 degrees F) is recommended for roast lamb …
From themediterraneandish.com
From themediterraneandish.com
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LEFTOVER LAMB RECIPES | AUSTRALIAN LAMB - RECIPES, COOKING ...
These recipes are perfect for lunch the day after you've cooked a large roast. Simply substitute the Lamb required in the recipe with your left over Lamb …
From australianlamb.com.au
From australianlamb.com.au
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STEP-BY-STEP LAMB RECIPES | AMERICAN LAMB
Whether you like to grill, roast, or braise lamb - we have hundreds of delicious lamb recipes to tempt your taste buds. Browse now!
From americanlamb.com
From americanlamb.com
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