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
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
30 BEST SHRIMP RECIPES FOR DINNER - INSANELY GOOD
From insanelygoodrecipes.com
28 BEST SHRIMP RECIPES | QUICK AND EASY SHRIMP DINNER IDEAS …
From foodnetwork.com
BAREFOOT CONTESSA | ROASTED SHRIMP COCKTAIL | RECIPES
From barefootcontessa.com
16 SLOW COOKER POT ROAST RECIPES | ALLRECIPES
From allrecipes.com
10 BEST SHRIMP CROCK POT RECIPES | YUMMLY
From yummly.com
PORK ROAST RECIPES | ALLRECIPES
From allrecipes.com
20 EASY SHRIMP APPETIZERS- BEST RECIPES FOR APPETIZERS WI…
From delish.com
20+ EASY LEFTOVER ROAST CHICKEN RECIPES | MYRECIPES
From myrecipes.com
EASY SHRIMP SCAMPI RECIPE - SPEND WITH PENNIES
From spendwithpennies.com
RECIPES | WHOLE FOODS MARKET
From wholefoodsmarket.com
BAREFOOT CONTESSA | ROASTED SHRIMP COCKTAIL | RECIPES
From barefootcontessa.com
16 SLOW COOKER POT ROAST RECIPES | ALLRECIPES
From allrecipes.com
10 BEST SHRIMP CROCK POT RECIPES | YUMMLY
From yummly.com
PORK ROAST RECIPES | ALLRECIPES
From allrecipes.com
20 EASY SHRIMP APPETIZERS- BEST RECIPES FOR APPETIZERS WI…
From delish.com
20+ EASY LEFTOVER ROAST CHICKEN RECIPES | MYRECIPES
From myrecipes.com
EASY SHRIMP SCAMPI RECIPE - SPEND WITH PENNIES
From spendwithpennies.com
RECIPES | WHOLE FOODS MARKET
From wholefoodsmarket.com
ROAST CHICKEN RECIPES | MARTHA STEWART
From marthastewart.com
HEALTHY RECIPES FOR WEIGHT LOSS | WW USA
From weightwatchers.com
ROAST SEAFOOD | NIGELLA'S RECIPES | NIGELLA LAWSON
From nigella.com
30+ BEST VEGETABLES TO ROAST - EASY ROASTED VEGETABLE RECIPES
From delish.com
RECIPES | REAL SIMPLE
From realsimple.com
PORK ROAST RECIPES | ALLRECIPES
From allrecipes.com
20 EASY SHRIMP APPETIZERS- BEST RECIPES FOR APPETIZERS WI…
From delish.com
20+ EASY LEFTOVER ROAST CHICKEN RECIPES | MYRECIPES
From myrecipes.com
EASY SHRIMP SCAMPI RECIPE - SPEND WITH PENNIES
From spendwithpennies.com
RECIPES | WHOLE FOODS MARKET
From wholefoodsmarket.com
ROAST CHICKEN RECIPES | MARTHA STEWART
From marthastewart.com
HEALTHY RECIPES FOR WEIGHT LOSS | WW USA
From weightwatchers.com
ROAST SEAFOOD | NIGELLA'S RECIPES | NIGELLA LAWSON
From nigella.com
30+ BEST VEGETABLES TO ROAST - EASY ROASTED VEGETABLE RECIPES
From delish.com
RECIPES | REAL SIMPLE
From realsimple.com