LEG OF LAMB SAUCES RECIPES

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LEG OF LAMB WITH GARLIC SAUCE RECIPE - FOOD.COM



Leg of Lamb with Garlic Sauce Recipe - Food.com image

This lamb is fabulous! Dont let the amount of garlic scare you away...it cooks up very nicely. I made this lamb last week and roasted perfectly, it was absolutely fantastic. I adapted this recipe slightly from a cookbook called "Mediterranean, The Beautiful Cookbook". Delicious!

Total Time 1 hours 28 minutes

Prep Time 10 minutes

Cook Time 1 hours 18 minutes

Yield 6 serving(s)

Number Of Ingredients 8

1 leg of lamb, about 5 lbs
6 cloves garlic, cut into slivers plus 20 whole cloves
3 tablespoons olive oil
salt & fresh ground pepper
1 tablespoon chopped fresh rosemary
2 teaspoons chopped fresh thyme
1/2 cup dry white wine
1/2 cup beef broth, plus extra if needed (see below)

Steps:

  • Preheat oven to 350 degrees.
  • Make shallow slits all over lamb and insert garlic slivers into slits.
  • Rub lamb with oil and rub with salt, pepper, thyme and rosemary.
  • Place lamb in roasting pan on a rack.
  • Roast lamb for about 1 hour and 20 minutes, or until temperature reaches 140 degrees when thermometer is inserted for medium rare, or longer if you like it more well done.
  • You may want to check it early to ensure not to overcook.
  • Remember lamb will continue to cook while it rests.
  • While the lamb is roasting, combine the whole garlic cloves, 1/2 cup wine and 1/2 cup broth over medium high heat.
  • Bring to a boil, reduce heat to medium low and simmer until garlic cloves are very soft when tested with a fork, about 15 to 20 minutes.
  • Transfer to a blender or food processor and puree until smooth.
  • When the lamb is done, remove to a platter and tent with foil.
  • Add the garlic puree to the juices in the roasting pan and heat on the stove top.
  • (If using a pan that is not stove top safe, combine the juices and the garlic puree in a small saucepan to heat).
  • Add additional broth if needed to thin to your liking.
  • Adjust the seasonings at this point if needed.
  • Carve the lamb and serve with garlic sauce on the side.

Nutrition Facts : Calories 82.2, FatContent 6.8, SaturatedFatContent 1, CholesterolContent 0, SodiumContent 76.1, CarbohydrateContent 1.6, FiberContent 0.1, SugarContent 0.2, ProteinContent 0.5

LEG OF LAMB WITH RASPBERRY SAUCE RECIPE | ALLRECIPES



Leg of Lamb with Raspberry Sauce Recipe | Allrecipes image

This is an very simple recipe if you want to do something a bit different and unusual with a boneless leg of lamb. A boneless leg of lamb is marinated, then roasted and served with a tangy raspberry sauce.

Provided by Emma Officer

Categories     Meat and Poultry    Lamb    Leg

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 1 hours 0 minutes

Yield 4 servings

Number Of Ingredients 6

1?½ cups vegetable broth
2 cups frozen raspberries
¼ cup raspberry jam
2 tablespoons red wine vinegar
1 (3 pound) boneless leg of lamb
½ teaspoon dried rosemary

Steps:

  • In the container of a blender or large food processor, combine the vegetable broth, raspberries, raspberry jam, and red wine vinegar. Puree until smooth. Pour into a large bowl, and set aside.
  • Heat a nonstick skillet over medium-high heat. Sear the leg of lamb quickly on all sides, and remove from the pan. Pierce the meat every inch or so with the tines of a fork. Place into a bowl with the raspberry sauce. Cover, and refrigerate for at least 12 hours to marinate. Turn occasionally.
  • Preheat the oven to 350 degrees F (175 degrees C). Remove the lamb from the marinade and pat dry. Place on a roasting rack in a roasting pan.
  • Roast the lamb for 1 hour in the preheated oven, or until a meat thermometer inserted into the meat reads 140 degrees F (62 degrees C). Allow to stand for 10 to 15 minutes before carving. The temperature should go up by another 5 to 10 degrees while it rests for medium rare. If you like it more done, wait until it reaches 145 degrees F before removing from the oven.
  • While the lamb is roasting, transfer the marinade to a saucepan. Bring to a boil, and add the rosemary. Boil over medium-high heat until the sauce has reduced and thickened slightly, about 10 minutes. Carve the lamb, and spoon sauce over it to serve.

Nutrition Facts : Calories 559.3 calories, CarbohydrateContent 49 g, CholesterolContent 131.2 mg, FatContent 23 g, FiberContent 5.9 g, ProteinContent 38.8 g, SaturatedFatContent 10.6 g, SodiumContent 278.2 mg, SugarContent 41 g

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