EASY LEG OF LAMB RECIPE | ALLRECIPES
Easy leg of lamb! Perfect for Easter dinner! FYI, great boneless leg of lamb can be found at Costco!
Provided by Hkwilkins1
Categories Leg of Lamb
Total Time 3 hours 0 minutes
Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Yield 8 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Cut 20 deep slits evenly spaced around the leg of lamb without cutting the netting. Stuff a garlic clove into each slit. Rub garlic powder over the lamb. Slice rosemary sprigs under netting evenly around the lamb. Place lamb into a roasting pan.
- Roast in preheated oven until reddish-pink and juicy in the center for medium-rare, about 2-2 1/2 hours. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Cover in aluminum foil; rest meat until thermometer reads 135 degrees F (57 degrees C) before carving.
Nutrition Facts : Calories 346.1 calories, CarbohydrateContent 3.4 g, CholesterolContent 125.6 mg, FatContent 19.8 g, FiberContent 0.4 g, ProteinContent 36.4 g, SaturatedFatContent 8.1 g, SodiumContent 93.2 mg, SugarContent 0.3 g
BEEF STROGANOFF RECIPE - NYT COOKING
This classic recipe appeared in a 1963 Times article by Craig Claiborne about the increasing popularity of beef stroganoff (the article featured not one, but two slightly different recipes for the dish.) Mr. Claiborne reported that “the meat-and-cream dish is of Russian provenance, likely named for a noted Russian gourmet, Count Paul Stroganoff, a dignitary in the court of Czar Alexander III.” Stroganoff may not be considered haute cuisine any longer, but the rich stew, dotted with mushrooms and laced with sour cream, is still deeply satisfying and the perfect antidote to a chilly day. Serve it over buttered parsley noodles.
Provided by Craig Claiborne
Total Time 45 minutes
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Combine the flour, salt and pepper. Dredge the meat in the mixture.
- Brown the meat in one-quarter cup of the butter in a saucepan. Remove meat from the pan and set aside.
- Add the onion to the pan and sauté until transparent. Add the mushrooms and remaining butter and sauté 3 to 5 minutes longer.
- Add the beef stock or bouillon and bring to a boil. The preparation, to this point, may be done ahead.
- Add the meat to the sauce and cook until meat is tender but not overcooked, 3 to 10 minutes, stirring often.
- Combine sour cream, tomato paste and Worcestershire sauce. Add some of the beef sauce to sour cream mixture. Return to pan and heat meat and sauce, stirring. Do not boil. Sprinkle with parsley. Serve with buttered parsley noodles.
Nutrition Facts : @context http//schema.org, Calories 495, UnsaturatedFatContent 12 grams, CarbohydrateContent 16 grams, FatContent 31 grams, FiberContent 1 gram, ProteinContent 38 grams, SaturatedFatContent 17 grams, SodiumContent 718 milligrams, SugarContent 5 grams, TransFatContent 1 gram
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BEEF STROGANOFF RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 4
Total Time 45 minutes
Cuisine russian
Calories 495 per serving
- Combine sour cream, tomato paste and Worcestershire sauce. Add some of the beef sauce to sour cream mixture. Return to pan and heat meat and sauce, stirring. Do not boil. Sprinkle with parsley. Serve with buttered parsley noodles.
BEEF STROGANOFF RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 4
Total Time 45 minutes
Cuisine russian
Calories 495 per serving
- Combine sour cream, tomato paste and Worcestershire sauce. Add some of the beef sauce to sour cream mixture. Return to pan and heat meat and sauce, stirring. Do not boil. Sprinkle with parsley. Serve with buttered parsley noodles.
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