PREPARING LAMB RECIPES

Name: Perfect roast leg of lamb
Total time: 2 h 20 min
Yield: 8 to 10
Ingredients: 2 sticks of celery; 2 carrots; 2 onions; 2 bay leaves; 1 large leg of higher-welfare lamb (2.4kg); olive oil; ½ a bunch of fresh rosemary (15g); 4 cloves of garlic; red wine vinegar; 9 anchovy fillets optional

PERFECT ROAST LEG OF LAMB | JAMIE OLIVER RECIPES

Perfect roast leg of lamb | Jamie Oliver recipes image

A perfectly roasted leg of lamb is a beautiful thing and here I want to guide you through the preparing, roasting and resting of this incredible joint of meat that will guarantee juiciness and flavour. There are many ways to flavour roast lamb, but I’m going old-school with garlic and rosemary, which I love. Trust me on the anchovies, it really works.

Total Time 2 hours 20 minutes

Yield 8 to 10

Number Of Ingredients 10

Ingredients

2 sticks of celery
2 carrots
2 onions
2 bay leaves
1 large leg of higher-welfare lamb (2.4kg)
olive oil
½ a bunch of fresh rosemary (15g)
4 cloves of garlic
red wine vinegar
9 anchovy fillets optional

Steps:

1. Preheat the oven to 220°C/425°F/gas 7. Roughly chop the celery, carrots and onions, throwing into a large roasting tray as you go, with the bay leaves.
2. With a sharp, pointed knife, follow the lamb bone down about 10cm to 12cm (you are just making a ‘tunnel’ where you are cutting the meat away from the bone). Do this from the top end and the bottom end. Pierce the skin at an angle with a sharp pointed knife 6 or 8 times at random around the leg, then open up the incisions by poking your fingers down them to make a bit of space. Rub the lamb all over with olive oil, sea salt and black pepper.
3. Strip the leaves off the rosemary sprigs and peel and finely slice the garlic, then toss in a little drizzle of olive oil and a splash of red wine vinegar. Push a little rosemary, a couple of slices of garlic and an anchovy fillet (if using) into each hole, adding any leftovers and a good splash of water to the trivet tray with the veg.
4. Place the lamb directly on the bars of the middle shelf of the oven, and place the tray on the shelf beneath. Turn the oven down to 180°C/350°F/gas 4 and cook to your liking (see timings below).

Nutrition Facts : Calories 202 calories, FatContent 11.8 g fat, SaturatedFatContent 4.7 g saturated fat, ProteinContent 21.3 g protein, CarbohydrateContent 0.8 g carbohydrate, SugarContent 0.0 g sugar, SodiumContent 0.14 g salt, FiberContent 0.4 g fibre

SLOW-COOKER LAMB CHOPS RECIPE: HOW TO MAKE IT

Slow-Cooker Lamb Chops Recipe: How to Make It image

These slow cooker lamb chops are, without a doubt, the lamb dish we like best. I usually simmer them on low for hours. The aroma is irresistible, and they come out so tender, they practically melt in your mouth! —Sandy McKenzie, Braham, Minnesota

Provided by Taste of Home

Categories Dinner

Total Time 04 hours 10 minutes

Prep Time 10 minutes

Cook Time 04 hours 00 minutes

Yield 4 servings.

Number Of Ingredients 8

Ingredients

1 medium onion, sliced
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon pepper
8 lamb loin chops (about 1-3/4 pounds)
2 garlic cloves, minced

Steps:

Place onion in a 3-qt. slow cooker. Combine the oregano, thyme, garlic powder, salt and pepper; rub over the lamb chops. Place chops over onion. Top with garlic. Cover and cook on low for 4-6 hours or until the meat is tender.

Nutrition Facts : Calories 201 calories, FatContent 8g fat (3g saturated fat), CholesterolContent 79mg cholesterol, SodiumContent 219mg sodium, CarbohydrateContent 5g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 26g protein.

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A perfectly roasted leg of lamb is a beautiful thing and here I want to guide you through the preparing, roasting and resting of this incredible joint of meat that will guarantee juiciness and flavour. There are many ways to flavour roast lamb, but I’m going old-school with garlic and rosemary, which I love. Trust me on the anchovies, it really works.
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1. Preheat the oven to 220°C/425°F/gas 7. Roughly chop the celery, carrots and onions, throwing into a large roasting tray as you go, with the bay leaves.
2. With a sharp, pointed knife, follow the lamb bone down about 10cm to 12cm (you are just making a ‘tunnel’ where you are cutting the meat away from the bone). Do this from the top end and the bottom end. Pierce the skin at an angle with a sharp pointed knife 6 or 8 times at random around the leg, then open up the incisions by poking your fingers down them to make a bit of space. Rub the lamb all over with olive oil, sea salt and black pepper.
3. Strip the leaves off the rosemary sprigs and peel and finely slice the garlic, then toss in a little drizzle of olive oil and a splash of red wine vinegar. Push a little rosemary, a couple of slices of garlic and an anchovy fillet (if using) into each hole, adding any leftovers and a good splash of water to the trivet tray with the veg.
4. Place the lamb directly on the bars of the middle shelf of the oven, and place the tray on the shelf beneath. Turn the oven down to 180°C/350°F/gas 4 and cook to your liking (see timings below).

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These slow cooker lamb chops are, without a doubt, the lamb dish we like best. I usually simmer them on low for hours. The aroma is irresistible, and they come out so tender, they practically melt in your mouth! —Sandy McKenzie, Braham, Minnesota
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