Drop Dead Gorgeous Garlic Studded Roast Leg Of Lamb Recipes

DROP DEAD GORGEOUS - GARLIC STUDDED ROAST LEG OF LAMB

Steps:

• Wash and trim the lamb of any visible and excess fat, dry and set aside.
• Cut the garlic into slivers then, with a very sharp knife, make slits into the meat and insert one in each slit, add a fresh sprig of rosemary if using. Continue until all the garlic (and rosemary) is used up and the meat is studded. Brush the surface of the meat with olive oil then squeeze the lemon juice over the top before seasoning with a mixture of salt, freshly-ground black pepper and a teaspoon of English mustard powder.
• Place the lamb in a roasting tin. Place in an oven pre-heated to 220C/450F/Gas 7 and roast for half an hour. At this point reduce the heat to 160C/320F/Gas 4 and roast the meat for 60 minutes per kilo - a 3 kilo leg will take 3 hours. (A kilo is just over 2 lbs) Simply allow the meat to cook and do not baste.
• When the lamb is ready, take it out of the oven, cover and allow to rest for at least ten to twenty minutes. When you slice the meat you will see that it is studded with garlic, which enhances the flavour of the meat but in a very subtle way.
• Serve with gravy, potatoes of your choice and freshly steamed seasonal vegetables.

LAMMSTEK - SWEDISH ROAST LEG OF LAMB

Steps:

• Set oven to 450°F.
• Trim lamb of all excess fat. Rub salt and pepper into meat. Place meat on rack in roasting pan and roast 30 minutes. Pour off fat or remove with a baster bulb.
• Reduce oven temp to 350°F; place the onions and carrots in the pan.
• Combine bouillon, coffee, cream and sugar. Pour mixture over the meat.
• Cont roasting for 1 to 1 ½ hrs, depending on the degree of doneness desired, & baste very frequently. Transfer lamb to warmed serving platter and keep hot.
• Deglaze pan with a small amt of water and strain pan drippings into a med saucepan. Press any strained drippings and the vegetables through a sieve (or purée in a blender) and add to the saucepan. Combine the pan contents well and heat to a desired serving temperature.
• Serve lamb with gravy on the side and accompanied by broiled tomatoes, browned potatoes and green vegetable of choice.

LEG OF LAMB WITH GARLIC AND ROSEMARY

Steps:

• Pat lamb dry and score fat by making shallow cuts all over with tip of a sharp small knife.
• Pound garlic to a paste with sea salt using a mortar and pestle (or mince and mash with a heavy knife) and stir together with rosemary and pepper. Put lamb in a lightly oiled roasting pan, then rub paste all over lamb. Let stand at room temperature 30 minutes.
• Preheat oven to 350°F.
• Roast lamb in middle of oven until an instant-read thermometer inserted 2 inches into thickest part of meat (do not touch bone) registers 130°F, 1 1/2 to 1 3/4 hours. Transfer to a cutting board and let stand 15 to 25 minutes (internal temperature will rise to about 140°F for medium-rare).
• Add wine to pan and deglaze by boiling over moderately high heat, stirring and scraping up brown bits, 1 minute. Season pan juices with salt and pepper and serve with lamb.

ROAST LEG OF LAMB CONTINENTAL

Steps:

• Preheat oven to 325 degrees.
• Make slits in meat with tip of sharp knife; insert slivers of garlic. Rub surface of meat with salt and pepper.
• Layer potatoes and onion in bottom of large shallow baking dish. Sprinkle with flour.
• Place leg of lamb on top of potatoes and onions.
• Pour broth over potatoes, dot with butter. Sprinkle with parsley.
• Roast lamb uncovered, at 325 degrees until thermometer registers 175 degrees for 2-2 1/2 hours. Let meat stand for 15-20 minutes before carving.
• Enjoy!

ROSEMARY-MUSTARD ROAST LEG OF LAMB

Steps:

• Rinse the lamb under running water, blot dry.
• With the tip of a sharp knife, make several pockets at random intervals in the meat.
• Put a sliver of garlic in each, roll the meat into a roll and tie with cooking twine.
• Mix the mustard, rosemary and black pepper together.
• Rub over the outside of the rolled meat, wrap meat in foil and place in refrigerator for 4 to 6 hours.
• Preheat oven to 400 degrees, place the roast on meat rack in shallow roasting pan and insert meat thermometer into thickest part of roast.
• Add approximately 1 cup of warm water to bottom of roasting pan, the roast should rest on rack above the water.
• Place roast in preheated oven and cook for 15 minutes.
• Lower the temperature to 325 degrees and continue roasting for 20 minutes per pound for medium or until meat thermometer registers 145 degrees. If you like your lamb well done, you will need to adjust the cooking time to suit your taste.
• Remove the roast from the oven and cover with foil allowing to rest for 10 to 15 minutes before carving.
• While meat is resting, warm about 1/2 cup of mint jelly.
• Slice into 10 equal portions and serve with warmed jelly.

GARLIC-STUDDED LEG OF LAMB

Steps:

• Preheat oven to 325°F. Peel and sliver 4-5 cloves garlic. Make incisions in the leg with a very sharp pointed knife (such as small French paring knife). Force the slivers into the incisions and rub the roast well with salt, pepper, and rosemary or tarragon. Place on a rack and roast until it registers 130-135°F when tested with a meat thermometer. Salt again just before removing from the oven. Allow to stand about 10 minutes before carving.
• Serve with white beans, blended with the pan juices, and a bit of peeled, seeded and finely chopped fresh tomato. Drink a Chinon or a Bourgeuil.
• Variations
• Provençal I: Cut 4-6 cloves garlic into slivers. Make fairly deep incisions in the leg and alternate garlic and anchovy fillets in the incisions (you will not need to add much salt to this anchovied leg). Roast. Serve with a ratatouille and drink a Châteauneuf-du-Pape.
• Provençal II: Make incisions in the leg and stuff with garlic, pistachio nuts, and anchovies, pushing them deep into the incisions. Rub the leg with a touch of thyme and summer savory and roast. Salt lightly and serve with a gratin of eggplant. Drink a well-chilled Tavel.

ROAST LEG OF LAMB

Steps:

• Remove lamb from refrigerator 1 hour before roasting.
• Preheat oven to 400°F/200°C/Gas 6.
• Make small slits just large enough for garlic slivers evenly in the leg of lamb, and insert the garlic slivers.
• Rub all over with lemon juice, then pat the rosemary and black pepper evenly over the surface. Sprinkle with salt to taste. If you're using fresh rosemary, just insert the sprigs with the garlic slivers into the cuts you made.
• Place lamb, fat side up on a rack in an uncovered pan.
• Roast 30 minutes to a pound or until the internal temperature reaches 175-180°F, for meat well done. If you prefer slightly rare lamb, roast until 160-165°F.
• When done, remove from oven, cover the roast in foil and allow it to rest for 20 minutes before carving.
• If you also want delicious rich gravy, place a 1 1/2 cups of lamb or beef stock in the bottom of the pan before you put the lamb in the oven, making sure that the rack sits above the liquid and the meat doesn't touch it. You can also add a sprig or two of rosemary to it and if you want baste the lamb a couple of times while it's roasting. Just before serving bring the liquid to a simmer on the stove top, making sure you whisk it well and scrape all the bits from the sides and the bottom of the pan. If you want more gravy you can add some extra stock or some of the water you have cooked your vegetables inches Mix 1tbsp of cornflour with 2tbsp of water and whisk it into the stock. Simmer until thickened and you have a wonderful gravy.

GARLIC-ROASTED LEG OF LAMB

Steps:

• Preheat oven to 400 degrees. In a blender, process oil, garlic, 1 tablespoon salt, and 1 teaspoon pepper until smooth and emulsified, scraping down the sides as needed.
• Place lamb, fat side up, on a rack set on a roasting pan; spread garlic paste all over lamb. Roast in oven until a meat thermometer inserted into the thickest part of the meat registers 135 degrees for medium rare, about 2 hours.
• Transfer lamb to a platter, and discard string; keep warm while you make the Pan Sauce. Slice lamb just before serving.

SLOW ROAST LEG OF LAMB

Steps:

• Mix cumin, coriander and salt together and rub over all the lamb.
• Sit lamb in roasting pan and drizzle with olive oil.
• Pour water into roasting pan and cook in oven for around 4 hours at 140C / 285°F or until internal temperature is 65C / 150°F (for medium).