LEG LAMB RECIPE RECIPES

EASY LEG OF LAMB RECIPE | ALLRECIPES

Easy Leg of Lamb Recipe | Allrecipes image

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

Ingredients

1 (5 1/2 pound) boneless leg of lamb, tied in netting
20 cloves garlic, or more to taste
garlic powder, or to taste
10 fresh rosemary sprigs

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

GRILLED MARINATED LEG OF LAMB RECIPE | EPICURIOUS

Grilled Marinated Leg of Lamb Recipe | Epicurious image

The uniform thickness of a butterflied boneless leg of lamb makes it extremely simple to cook and serve. Get the recipe.

Provided by EPICURIOUS.COM

Total Time 10 hr

Cook Time 30 min

Yield 8 servings

Number Of Ingredients 9

Ingredients

1/2 cup extra-virgin olive oil
1/4 cup fresh lemon juice
4 garlic cloves, minced
1 tablespoon dried oregano (preferably Greek), crumbled
2 teaspoons salt
1 teaspoon black pepper
1 (4 1/2- to 5-lb) butterflied boneless leg of lamb, trimmed of fat
3 10- to 12-inch metal skewers
a large (2-gallon) heavy-duty sealable plastic bag; 3 or 4 (10- to 12-inch) metal skewers

Steps:

Combine oil, lemon juice, garlic, oregano, salt, and pepper in sealable plastic bag. Add lamb and seal bag, pressing out air. Turn bag to coat lamb, then put bag in a shallow baking pan and marinate, chilled, turning bag over occasionally, at least 8 hours.
Bring lamb to room temperature, about 1 hour, before grilling.
Prepare grill for cooking over direct heat with medium-hot charcoal (moderate heat for gas); see Grilling Procedure.
Remove lamb from marinade (discard marinade) and run 3 or 4 skewers lengthwise through lamb about 2 inches apart. Grill on a lightly oiled grill rack, covered only if using gas grill, turning over occasionally and, if necessary, moving around on grill to avoid flare-ups, until thermometer registers 125 to 128°F, 8 to 14 minutes total for medium-rare.
Transfer lamb to a cutting board and remove skewers. Let lamb stand, loosely covered with foil, 20 minutes. (Internal temperature will rise to 135°F while meat stands.) Cut across the grain into slices.

More about "leg lamb recipe recipes"

BUTTERFLIED LEG OF LAMB | LAMB RECIPES | JAMIE OLIVER

Mexican-style lamb leg grilled with peppercorns, paprika and fennel, served with harissa yoghurt. Delicious!
From jamieoliver.com
Total Time 1 hours 25 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 323 calories per serving

1. 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.
2. Keeping your knife as close to the bone as possible, cut along one edge to completely reveal it.
3. Cut right around the bone, then remove it.
4. 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.
5. You should now have a flat piece of lamb of more or less even thickness.
6. Soak your dried chillies in a bowl of hot water for 10 minutes.
7. 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.
8. 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.
9. 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.
10. 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.
11. Transfer the lamb to a board and allow to rest for 15 minutes while you make your salad.
12. Click off and combine the chicory leaves with the watercress and pomegranate seeds in a serving bowl.
13. In a small bowl, stir the harissa through the yoghurt and season to taste.
14. 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.

See details

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
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.

See details

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
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.

See details

SIMON PEGG'S LAMB TAGINE RECIPE | JAMIE OLIVER RECIPES

Inspired by Simon's time spent on location in Marrakech, I’ve created this beautiful lamb tagine to transport him right back to the wonderful meals he enjoyed at the family-run hole-in-the-wall-style restaurants at the edge of the Medina. With brilliant spices and incredible, subtle aromas, it’s seriously tasty stuff!
From jamieoliver.com
Total Time 2 hours 15 minutes
Calories 648 calories per serving

1. In a small bowl, cover the saffron with 2 tablespoons of boiling water and leave to steep. Destone the prunes, place in a separate bowl and just cover with boiling water so the plump up.
2. Peel and finely chop the onions and garlic, then season with the ground ginger and a pinch of sea salt and black pepper.
3. Place a tagine or large casserole pan on a medium heat with 2 tablespoons of oil, then add the cinnamon for 1 minute to flavour the oil. Add the lamb, season with salt and pepper, then cook for 5 minutes, or until browned all over, stirring regularly.
4. Push the meat to one side of the pan, placing the cinnamon stick on top, then add the seasoned onion and garlic alongside. Cook for 5 minutes, or until softened and caramelized, stirring occasionally.
5. Gently scrub the courgettes and carrots, keeping them whole, peel and deseed the squash, then chop into 3cm chunks, and add it all to the pan. Pour in the prunes, saffron and all the soaking water, then top up with 200ml of water, and stir well.
6. Bring to the boil, then cover and cook on a low heat for 1 hour 30 minutes to 2 hours, or until the lamb is tender and the veg are cooked through, stirring occasionally and adding splashes of water to loosen, if needed. Taste and season to perfection.
7. Meanwhile, place the couscous in a bowl, season with salt and add the cloves, then just cover with boiling water and a drizzle of oil. Pop a plate on top and leave for 5 to 10 minutes to fluff up, then use a fork to fluff up again.
8. Fold the harissa through the yoghurt. Serve the tagine, couscous and flatbreads with the harissa yoghurt, finishing with a scattering of mint leaves.

See details

SLOW COOKER LEG OF LAMB RECIPE - BBC GOOD FOOD

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.

See details

SIMON PEGG'S LAMB TAGINE RECIPE | JAMIE OLIVER RECIPES

1. In a small bowl, cover the saffron with 2 tablespoons of boiling water and leave to steep. Destone the prunes, place in a separate bowl and just cover with boiling water so the plump up.
2. Peel and finely chop the onions and garlic, then season with the ground ginger and a pinch of sea salt and black pepper.
3. Place a tagine or large casserole pan on a medium heat with 2 tablespoons of oil, then add the cinnamon for 1 minute to flavour the oil. Add the lamb, season with salt and pepper, then cook for 5 minutes, or until browned all over, stirring regularly.
4. Push the meat to one side of the pan, placing the cinnamon stick on top, then add the seasoned onion and garlic alongside. Cook for 5 minutes, or until softened and caramelized, stirring occasionally.
5. Gently scrub the courgettes and carrots, keeping them whole, peel and deseed the squash, then chop into 3cm chunks, and add it all to the pan. Pour in the prunes, saffron and all the soaking water, then top up with 200ml of water, and stir well.
6. Bring to the boil, then cover and cook on a low heat for 1 hour 30 minutes to 2 hours, or until the lamb is tender and the veg are cooked through, stirring occasionally and adding splashes of water to loosen, if needed. Taste and season to perfection.
7. Meanwhile, place the couscous in a bowl, season with salt and add the cloves, then just cover with boiling water and a drizzle of oil. Pop a plate on top and leave for 5 to 10 minutes to fluff up, then use a fork to fluff up again.
8. Fold the harissa through the yoghurt. Serve the tagine, couscous and flatbreads with the harissa yoghurt, finishing with a scattering of mint leaves.

See details

SLOW COOKER ROASTED LEG OF LAMB RECIPE | ALLRECIPES

Used this recipe for lamb chops (organically fed) and they were delicious. Let them cook for 5.5 hrs. They were tasty, tender, and the meat fell off the bone. Going to use it again for leg of lamb …
From allrecipes.com

See details

ROASTED BUTTERFLIED LEG OF LAMB RECIPE - THE SPRUCE EATS

Apr 13, 2021 · Some recipes for a butterflied leg of lamb secure the meat with long skewers or kitchen twine, but we found that cooking the meat as-is also produces a lovely result without the …
From thespruceeats.com

See details

BUTTERFLIED LEG OF LAMB RECIPE - GREAT BRITISH CHEFS

Anna Hansen marinates a leg of lamb with a plethora or aromatics and spices in this recipe, including bahārāt - a Middle Eastern spice blend. The meat is then browned off in a very hot griddle pan …
From greatbritishchefs.com

See details

HERBED LEG OF LAMB | NIGELLA'S RECIPES | NIGELLA LAWSON

Sit the lamb in a roasting tin, skin-side up, and make many plunging incisions all over the skin side with the tip of a sharp knife. With a stick blender, blitz the oregano, rosemary, garlic, lemon and …
From nigella.com

See details

ROASTED LEG OF LAMB RECIPE | TRAEGER GRILLS

Celebrate Spring with this roasted leg of lamb recipe. The taste of rosemary and lamb is hard to beat, but when you add wood-fired flavor into the equation, it only gets better. We use cookies to ensure …
From traeger.com

See details

SLOW COOKER ROAST LAMB LEG - RECIPETIN EATS

Nov 16, 2017 · Hands down the easiest way to cook lamb leg, this Slow Cooker Roast Lamb Leg is fall apart tender and incredibly succulent. 2 minutes prep, pop it in the slow cooker, brown it briefly in the oven while you make a killer gravy using the lamb …
From recipetineats.com

See details

ROAST LEG OF LAMB RECIPE | ALLRECIPES

very easy I made this leg of lamb (aprox 5 lbs) for a French Soiree party. I roasted my piece of lamb on 400 for one hour to brown, then added about 3 cups of water and covered the lamb, turned down …
From allrecipes.com

See details

GRILLED LEG OF LAMB STEAKS RECIPE | ALLRECIPES

I scaled the recipe down to 1 serving as my lamb steak was close to a pound. Marinated in a zip-top plastic bag for 1 hour and cooked it stove-top. Took out of fridge for close to an hour to bring to …
From allrecipes.com

See details

BEST BONELESS LEG OF LAMB RECIPE (+ VIDEO ... - SEEKING ...

Jan 26, 2022 · ️ Boneless Leg of Lamb Recipe "I think you'll love this boneless leg of lamb recipe - not only is it super easy but it's so flavorful and tender."-Kori. Easy To Make. An easy-to-make boneless leg of lamb recipe…
From seekinggoodeats.com

See details