BEST ROAST LEG OF LAMB RECIPE | JAMIE OLIVER LAMB RECIPES
A classic Sunday lunch, with no fuss and masses of flavour – perfect for Easter.
Total Time 1 hours 35 minutes
Yield 8
Number Of Ingredients 9
Steps:
- Remove the lamb from the fridge 1 hour before you want to cook it, to let it come up to room temperature.
- Preheat the oven to 200ºC/400ºF/gas 6 and place a roasting dish for the potatoes on the bottom.
- Break the garlic bulb up into cloves, then peel 3, leaving the rest whole. Pick and roughly chop half the rosemary leaves. Peel and halve the potatoes.
- Crush the peeled garlic into a bowl, add the chopped rosemary, finely grate in the lemon zest and drizzle in a good lug of oil, then mix together.
- Season the lamb with sea salt and black pepper, then drizzle with the marinade and rub all over the meat. Place on the hot bars of the oven above the tray.
- Parboil the potatoes in a pan of boiling salted water for 10 minutes, then drain and allow to steam dry. Gently toss the potatoes in the colander to scuff up the edges, then tip back into the pan.
- Add the remaining rosemary sprigs and whole garlic cloves to the potatoes, season with salt and pepper, then drizzle over a good lug of oil. Tip the potatoes into the hot tray and place back under the lamb to catch all the lovely juices.
- Cook the lamb for 1 hour 15 minutes if you want it pink, or 1 hour 30 minutes if you like it more well done.
- Meanwhile, make the mint sauce. Pick and finely chop the mint leaves, then place in a small bowl. Mix in the sugar, a good pinch of salt, 1 tablespoon of hot water and the vinegar.
- When the lamb is cooked to your liking, remove from the oven and leave to rest for 15 minutes or so. Carve and serve with the roast potatoes, mint sauce and some seasonal greens.
Nutrition Facts : Calories 307 calories, FatContent 13.1 g fat, SaturatedFatContent 4.5 g saturated fat, ProteinContent 23.7 g protein, CarbohydrateContent 24.9 g carbohydrate, SugarContent 1.5 g sugar, SodiumContent 0.8 g salt, FiberContent 1.9 g fibre
ROAST LAMB RECIPE - NYT COOKING
If you haven't cooked a whole leg of lamb before, here is the place to start. This is not a revolutionary recipe, but slathering on butter and (take our word for it) anchovies makes this version truly essential. It is excellent for the Easter feast — lamb has ancient associations with springtime, and it pairs well with sharp spring vegetables like asparagus, dandelion greens and artichokes. Lamb is also popular for Passover, but the leg is not considered kosher unless the sciatic nerve is removed. Some kosher butchers offer that, but we also give options for other cuts like shoulder and double loin. The butter can be replaced by duck or goose fat, or olive oil, but the gravy (made from pan drippings) will need to be adjusted. For roasting, meaty American lamb is preferable to cuts from Australia and New Zealand. Most American lambs are fed both grass and grain, yielding meat that is fine-grained, earthy and mild. More Easter lamb recipes and how to carve a leg of lamb.
Provided by Julia Moskin
Total Time 3 hours
Yield 8 to 12 servings
Number Of Ingredients 8
Steps:
- Heat oven to 425 degrees. Use a small sharp knife to make about a dozen incisions, each about 2 inches deep, through the fat that covers the top of the meat. Using a mortar and pestle or a blender, blend 2/3 of the anchovies (or 2/3 of the mustard if using), the rosemary leaves and the garlic cloves into a chunky paste. Using your fingers, press paste deeply into incisions.
- Mix remaining anchovies (or mustard) and the butter into a paste. Smear this mixture all over the surface of the roast. Season liberally with black pepper. (Do not add salt; the anchovies are salty enough, and so is the mustard.) Place the lamb on a rack in a roasting pan, fat side up, and squeeze the lemon halves over. Pour the wine around the roast into the pan.
- Roast 15 minutes, then reduce heat to 350 degrees and roast until internal temperature reaches 130 to 135 degrees (for medium-rare or medium meat), about another 60 to 90 minutes. Baste every 20 minutes or so with the wine and drippings in the pan, adding more wine as needed to keep the liquid from scorching. If possible, for the last 15 minutes of cooking, use convection or a broiler to crisp the fat on the roast.
- Remove pan from the oven, remove rack from the pan, and let the roast rest on the rack for at least 15 to 20 minutes in a warm place, tented with foil. The internal temperature will rise to about 140 to 145 degrees.
- To make sauce from the pan drippings, remove a few tablespoons of fat by tipping the pan and spooning off the top layer. Put the pan over medium heat until the liquid simmers. Taste the simmering liquid and whisk in more wine, 1/4 cup at a time, until the consistency and flavor are right. Do not let the mixture become syrupy; it should be a sharp jus, not a thick gravy.
- Carve lamb into 1/2-inch-thick slices and arrange on a heated platter, decorated with rosemary sprigs. Serve with piping hot gravy.
Nutrition Facts : @context http//schema.org, Calories 1047, UnsaturatedFatContent 47 grams, CarbohydrateContent 3 grams, FatContent 107 grams, FiberContent 0 grams, ProteinContent 11 grams, SaturatedFatContent 56 grams, SodiumContent 258 milligrams, SugarContent 1 gram, TransFatContent 0 grams
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SPICED ROAST LAMB RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 2 hours
Category Dinner, Main course
Cuisine Indian
Calories 417 calories per serving
- Leave the lamb to rest for 20 mins before carving, then serve with lentil & tomato and cucumber salads (see related recipes).
PERFECT ROAST LAMB RECIPE | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Total Time 115 minutes
Calories 401 calories per serving
Weigh the lamb and calculate the cooking time. Preheat the oven to 200°C, fan 180°C, gas mark 6.
Lay the leeks and halved onions over the base of a roasting tin. Rub the lamb with olive oil and sprinkle with the herbs. Season well and lift onto the vegetables.
Roast for 30 minutes. Reduce the heat to 170°C, fan 150°C, gas mark 5 and cook for a further 15 minutes per 500g. Add the garlic bulbs to the roasting tin.
Remove the joint from the oven and lift onto a carving platter. Cover with foil and a clean tea towel and leave to rest.
Remove the cooked vegetables and garlic from the roasting tin and drain off any fatty residues. Stir a little flour into the tin and gradually add water or stock and simmer over a low heat, stirring well until thickened to make a gravy.
Serve slices of the lamb with the gravy and roasted garlic bulbs, as well as your choice of seasonal vegetables.
Cook's tip: The garlic takes on a fantastic sweet flavour when roasted like this. You can squeeze out the individual cloves and eat with the roast, or if you're not such a garlic fan, they just add a fantastic aroma and flavour to the roasted meat during cooking. They also look quite decorative on the platter too!
BEST ROAST LAMB RECIPE - HOW TO COOK ROAST LAMB - DELISH
From delish.com
Reviews 4.5
Total Time 1 hours 30 minutes
Category gluten-free, low sugar, nut-free, weeknight meals, winter, dinner, main dish, meat, roasted
Cuisine American
- Preheat oven to 450º and place oven rack in lower third of oven. In a small bowl, mix together garlic, rosemary, thyme, and 1 tablespoon oil and season generously with salt and pepper. Rub all over lamb. In a 9"-x-13" baking dish, toss potatoes with remaining oil and season with more salt and pepper. Place lamb on top of potatoes and roast until internal temperature reaches 145º, about 1 hour. Let rest 15 minutes, remove twine, then slice roast and serve.
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