SLOW COOKER LEG OF LAMB RECIPE - BBC GOOD FOOD
Cook a leg of lamb in the slow cooker and be rewarded with tender meat that melts in the mouth. Enjoy with mashed potatoes and steamed veg
Provided by Esther Clark
Categories Dinner, Main course, Supper
Total Time 8 hours 15 minutes
Prep Time 15 minutes
Cook Time 8 hours
Yield 6
Number Of Ingredients 11
Steps:
- Heat the oil in a large non-stick frying pan. Add the lamb and brown on each side for 4-5 mins. Set the slow cooker to low. Melt the butter in a saucepan until foaming, then stir through the flour. Whisk in the stock gradually until incorporated, add the wine and bring to the boil. Set aside.
- Put the onion, garlic, thyme and rosemary into your slow cooker and sit the lamb on top. Pour over the lamb gravy. Put the lid on and cook for 8 hrs or until soft and tender.
- Remove the lamb and set, covered, on a plate. Strain the liquid into a pan and simmer until slightly thickened. Serve the lamb thickly sliced or shredded (it'll be quite soft) with mashed potatoes, green veg and the gravy.
Nutrition Facts : Calories 574 calories, FatContent 37 grams fat, SaturatedFatContent 16 grams saturated fat, CarbohydrateContent 9 grams carbohydrates, SugarContent 3 grams sugar, FiberContent 1 grams fiber, ProteinContent 43 grams protein, SodiumContent 0.3 milligram of sodium
SLOW COOKED LEG OF LAMB RECIPE - BBC GOOD FOOD
Slow cooked, melt-in-the-mouth meat that needs seven hours in the oven but little more than seven minutes work from the cook
Provided by Orlando Murrin
Categories Dinner, Main course
Total Time 7 hours 45 minutes
Prep Time 15 minutes
Cook Time 7 hours 30 minutes
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 120C/fan 100C/gas ½. Put your largest lidded casserole on the hob and brown the seasoned leg of lamb on all sides - do this very thoroughly until it is a good dark brown as it will not brown during the cooking. (If you don't do it now, it will end up beige.) If the lamb sticks, add a drizzle of oil - legs of lamb differ. Allow 10 mins on a high heat and put on the cooker fan to remove the smoke. Pour away any fat that has collected in the bottom of the pan.
- Throw in the vegetables, followed by the wine and stock. Season and bring to the boil, then clap on the lid and put in the oven. Bake for 7 hrs, turning twice. After 5 hrs the meat will be cooked and offer no resistance to the knife.
- There is no need to rest the meat when cooked in this way, but to finish the sauce, transfer the meat and vegetables to a serving dish. Strain the sauce into a jug and pour or blot away the fat with kitchen paper. Pour the sauce into a pan then boil the liquid hard to reduce by a quarter, by which time it will be rich and flavoursome. Adjust seasoning, add the Armagnac if you wish, and serve alongside the lamb, which should be served with a spoon, a la cuillère as the French call it.
Nutrition Facts : Calories 743 calories, FatContent 41 grams fat, SaturatedFatContent 20 grams saturated fat, CarbohydrateContent 14 grams carbohydrates, FiberContent 3 grams fiber, ProteinContent 73 grams protein, SodiumContent 1 milligram of sodium
More about "leg lamb recipes recipes"
QUICK LAMB KEBABS | LAMB RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 20 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 202 calories per serving
- Fire up your wood-fired oven an hour or so before you’re ready to cook (you can easily adapt this recipe for a barbecue or regular oven – use your instincts).
- When the oven temperature reaches 200°C (check with a thermometer) and the smoke and flames have died down, you can start cooking.
- Peel and bash the garlic with a generous pinch of sea salt in a pestle and mortar, then add the dried oregano and enough olive oil to loosen the mixture.
- Cut the lamb into 3cm chunks, then place in a large bowl. Season with black pepper, then add the marinade, and toss to coat.
- Halve, deseed and cut the peppers into chunks, and cut the lemons into wedges, then thread onto 8 skewers, alternating between lamb, pepper, bay leaves and lemon wedges.
- Lay the skewers on a baking tray and roast in the hot oven for about 10 to 15 minutes, or until charred, sticky and cooked through, turning occasionally. Keep an eye on them – rotate the tray so that all the kebabs get a turn of being close to the fire and pull them back a little if the bread starts to burn.
- Pick and roughly chop the parsley leaves, then scatter over the kebabs. Delicious served up with flatbreads, a dollop of Greek yoghurt and some sliced cucumber.
BUTTERFLIED LEG OF LAMB | LAMB RECIPES | JAMIE OLIVER
From jamieoliver.com
Total Time 1 hours 25 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 323 calories per serving
- If you can, prepare your lamb the day before you want to cook it. Using a sharp knife, carefully cut down the lamb leg to expose the bone.
- Keeping your knife as close to the bone as possible, cut along one edge to completely reveal it.
- Cut right around the bone, then remove it.
- Lay the lamb flat on a chopping board, skin-side down. With your knife, make an incision halfway into the flesh on each side, where the meat is thicker, then open it out like a book.
- You should now have a flat piece of lamb of more or less even thickness.
- Soak your dried chillies in a bowl of hot water for 10 minutes.
- Meanwhile, in a small frying pan over a medium heat, dry-toast the black and pink peppercorns, fennel and coriander seeds for 30 seconds, until they begin to pop and smell delicious.
- Remove the softened chillies from the soaking water and transfer to a spice grinder or small food processor. Add the toasted spices and a splash of the soaking water, then blitz to a fine paste.
- In a large bowl, mix the spice paste with the lemon zest, paprika, oil, vinegar and a pinch of sea salt. Pick in the oregano leaves, peel and crush in the garlic, then finely slice and stir through the chilli until combined. Add the butterflied lamb to the bowl and rub the marinade all over the meat. Cover and refrigerate for at least 4 to 6 hours, but ideally overnight.
- Remove from the fridge at least 30 minutes before you're ready to cook, so the lamb comes up to room temperature. Fire up your barbecue, then once hot, cook the meat for 40 to 45 minutes, or until medium-rare, turning it every 10 minutes or so.
- Transfer the lamb to a board and allow to rest for 15 minutes while you make your salad.
- Click off and combine the chicory leaves with the watercress and pomegranate seeds in a serving bowl.
- In a small bowl, stir the harissa through the yoghurt and season to taste.
- Slice the lamb on the board and halve the zested lemon. Serve the lamb on the board with the salad, yoghurt dressing and lemon halves on the side.
SLOW COOKER LEG OF LAMB RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 8 hours 15 minutes
Category Dinner, Main course, Supper
Calories 574 calories per serving
- Remove the lamb and set, covered, on a plate. Strain the liquid into a pan and simmer until slightly thickened. Serve the lamb thickly sliced or shredded (it'll be quite soft) with mashed potatoes, green veg and the gravy.
SLOW COOKED LEG OF LAMB RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 7 hours 45 minutes
Category Dinner, Main course
Cuisine French
Calories 743 calories per serving
- There is no need to rest the meat when cooked in this way, but to finish the sauce, transfer the meat and vegetables to a serving dish. Strain the sauce into a jug and pour or blot away the fat with kitchen paper. Pour the sauce into a pan then boil the liquid hard to reduce by a quarter, by which time it will be rich and flavoursome. Adjust seasoning, add the Armagnac if you wish, and serve alongside the lamb, which should be served with a spoon, a la cuillère as the French call it.
BUTTERFLIED LEG OF LAMB RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
Total Time 2 hours 35 minutes
Calories 753kcals per serving
- Uncover the lamb, cut into slices and arrange on a serving platter. Sprinkle with a little more rosemary salt, then serve with the roasted tomato salad, shoestring chips or potato wedges with the remaining rosemary salt on the side.
SOUS VIDE LEG OF LAMB WITH ROSEMARY AND GARLIC | UMAMI
From umami.site
Reviews 3.8
Total Time 380 minutes
Category Dinner, Main Course
Cuisine Mediterranean
Calories 191 kcal per serving
- Let the lamb rest under foil for 5 to 10 minutes before serving.
ROAST LEG OF LAMB WITH LEMON, GARLIC, AND ROSEMARY ...
From marthastewart.com
Reviews 3.9
Category Lamb Recipes
- Preheat the oven to 450 degrees. Remove the meat from the refrigerator 30 to 60 minutes before cooking. Place the lamb on a rack in a foil-lined roasting pan or rimmed baking sheet. Place the meat in the oven and after 5 minutes, reduce the temperature to 425 degrees. Roast for 45 minutes, or until medium rare, 140 degrees on an instant read thermometer. Allow the meat to rest for 10 to 15 minutes before carving and serving.
ROAST LEG OF LAMB RECIPE - FOOD.COM
From food.com
Reviews 5.0
Total Time 2 hours 10 minutes
Calories 9.1 per serving
- 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.
SLOW COOKED LEG OF LAMB RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 7 hours 45 minutes
Category Dinner, Main course
Cuisine French
Calories 743 calories per serving
- There is no need to rest the meat when cooked in this way, but to finish the sauce, transfer the meat and vegetables to a serving dish. Strain the sauce into a jug and pour or blot away the fat with kitchen paper. Pour the sauce into a pan then boil the liquid hard to reduce by a quarter, by which time it will be rich and flavoursome. Adjust seasoning, add the Armagnac if you wish, and serve alongside the lamb, which should be served with a spoon, a la cuillère as the French call it.
BUTTERFLIED LEG OF LAMB RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
Total Time 2 hours 35 minutes
Calories 753kcals per serving
- Uncover the lamb, cut into slices and arrange on a serving platter. Sprinkle with a little more rosemary salt, then serve with the roasted tomato salad, shoestring chips or potato wedges with the remaining rosemary salt on the side.
SOUS VIDE LEG OF LAMB WITH ROSEMARY AND GARLIC | UMAMI
From umami.site
Reviews 3.8
Total Time 380 minutes
Category Dinner, Main Course
Cuisine Mediterranean
Calories 191 kcal per serving
- Let the lamb rest under foil for 5 to 10 minutes before serving.
ROAST LEG OF LAMB RECIPE - FOOD.COM
From food.com
Reviews 5.0
Total Time 2 hours 10 minutes
Calories 9.1 per serving
- 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.
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