Herbed Leg Of Lamb With Vegetables And Bou Gravy Recipes

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HERB AND GARLIC ROAST LEG OF LAMB



Herb and Garlic Roast Leg of Lamb image

Enjoy this herb flavored roasted leg of lamb served with pan juices that's perfect for a dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 2h50m

Yield 10

Number Of Ingredients 8

1/4 cup finely chopped fresh parsley
1 tablespoon chopped fresh or 1 teaspoon dried rosemary leaves, crumbled
1 tablespoon chopped fresh or1 teaspoon dried thyme leaves, crumbled
3 tablespoons olive or vegetable oil
2 teaspoons kosher salt
1/2 teaspoon pepper
2 cloves garlic, finely chopped
5- to 6-pound boneless leg of lamb

Steps:

  • Heat oven to 325°F.
  • In small bowl, stir all ingredients except lamb until well mixed.
  • Place lamb in shallow roasting pan (keep netting or string on lamb). Spread herb mixture over entire surface of lamb. Insert meat thermometer so tip is in thickest part of lamb and does not rest in fat.
  • Roast uncovered 2 hours 5 minutes to 2 hours 15 minutes for medium-rare or until thermometer reads 140°F. (For medium doneness, bake until thermometer reads 155°F.)
  • Remove from oven; cover loosely with aluminum foil. Let stand 15 to 20 minutes or until thermometer reads 145°F (or 160°F for medium doneness). Remove netting or string before serving. Serve with pan juices if desired.

Nutrition Facts : Calories 370, Carbohydrate 0 g, Cholesterol 155 mg, Fiber 0 g, Protein 48 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 0 g, TransFat 1 g

HERB-ROASTED LEG OF LAMB WITH VEGETABLES AND JUS



Herb-Roasted Leg of Lamb with Vegetables and Jus image

Provided by Tracey Seaman

Categories     Garlic     Herb     Lamb     Onion     Roast     Easter     Celery     Carrot     White Wine

Yield Makes 8 to 10 servings

Number Of Ingredients 12

4 medium onions, peeled (roots trimmed but still attached) and quartered
1 large stalk celery, quartered
6 large garlic cloves, lightly crushed and peeled
4 tablespoons extra-virgin olive oil
1 (7-pound) boneless leg of lamb, trimmed, rolled, and tied
1 teaspoon herbes de Provence
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
6 medium carrots, peeled and cut into 3-inch-long pieces
2 medium or 1 large celery root, peeled and cut into 1 1/2-inch chunks
1 1/2 cups dry white wine
1 1/2 cups low-sodium beef broth or chicken broth

Steps:

  • Preheat oven to 400°F.
  • In roasting pan, combine onions, celery, and garlic cloves. Drizzle with 1 tablespoon oil, toss well to coat, and mound in center of pan. Set lamb atop mixture. Drizzle with 1 tablespoon oil and sprinkle with herbes de Provence, salt, and pepper. Arrange carrots and celery root around meat and drizzle with remaining 2 tablespoons oil. Pour wine and broth into pan and cover pan tightly with heavy-duty foil.
  • Roast 1 hour. Remove foil and increase heat to 425°F. Roast until thermometer inserted into thickest part of lamb registers 130°F for medium-rare, about 15 minutes more.
  • Transfer lamb to carving board and tent with foil. Transfer carrots, celery root, and 1/2 of onions to medium bowl and keep warm. Force remaining contents of pan through medium-mesh strainer into medium saucepan, pressing well on solids. Skim off and discard fat. (Or pour pan juices through strainer into fat separator and let stand until fat rises to top, 1 to 2 minutes. Carefully pour pan juices from separator into pan, discarding fat.)
  • Set saucepan over moderate heat and bring to simmer. Cook, uncovered, until reduced by half, about 10 minutes. Season to taste with salt and pepper.
  • Remove kitchen string from lamb and cut meat crosswise into thin slices. Arrange on platter with roasted vegetables. Serve warm, with jus alongside.

HERBED ROAST LEG OF LAMB



Herbed Roast Leg of Lamb image

Categories     Herb     Lamb     Mushroom     Onion     Tomato     Vegetable     Roast     Bell Pepper     Spring     Gourmet

Yield Makes 6 to 8 servings

Number Of Ingredients 24

2 1/2 pounds (about 15) plum tomatoes, sliced thick
10 ounces mushrooms, quartered
1 red bell pepper, chopped
1 yellow onion, halved, with the skin left on
2 shallots with the skin intact
2 heads of garlic, the outer skin removed, leaving the cloves attached at the root end
1/4 pound red pearl onions (available at specialty produce markets) or white pearl onions, blanched in boiling water for 3 minutes, drained, and peeled
2 fresh rosemary sprigs
2 fresh orégano sprigs
2 fresh thyme sprigs
6 tablespoons olive oil
a 6-pound leg of lamb, trimmed of excess fat
mixed baby vegetables as an accompaniment
fresh mint sprigs for garnish
For the mixed baby vegetables:
1/4 pound baby zucchini and/or baby yellow squash*
1/4 pound baby yellow and/or green pattypan squash*
6 ounces baby carrots, trimmed and peeled
1/4 pound haricots verts* (thin green beans), trimmed
1 small potato (about 1/4 pound)
1 tablespoon olive oil
the pearl onions reserved from the herbed roast leg of lamb
1 tablespoon minced fresh dill and/or mint leaves, or to taste
*available at specialty produce markets

Steps:

  • To make the lamb:
  • In a large roasting pan stir together the tomatoes, the mushrooms, the bell pepper, the yellow onion, the shallots, the garlic, the pearl onions, the rosemary, orégano, and thyme sprig, 1/4 cup of the oil, and salt and pepper to taste. Arrange the lamb, patted dry, on top of the vegetable mixture, drizzle it with the remaining 2 tablespoons oil, and season it with salt and pepper. Roast the lamb and the vegetables in the middle of a preheated 450°F. oven for 15 minutes, reduce the temperature to 350°F., and roast the lamb and stirring the vegetables every 20 minutes, for 1 hour and 20 minutes more, or until the lamb registers 145°F. on a meat thermometer for medium-rare meat.
  • Transfer the lamb to a cutting board and let it stand, covered loosely with foil, for 15 minutes. Reserve the pearl onions for the mixed baby vegetables. Transfer the lamb to a platter, spoon the baby vegetables around it, and garnish the lamb with the mint sprigs. If planning to make the stuffed cabbage reserve 1 pound of the lamb.
  • To make the mixed vegetables:
  • In a kettle of boiling salted water cook separately the zucchini, the pattypan squash, the carrots, and the haricots verts until each vegetable is crisp-tender and cook the potato, peeled and cut into 1/2-inch dice, until it is cooked through, transferring the vegetables as they are cooked with a slotted spoon to a bowl of ice and cold water to stop the cooking. Drain the vegetables and pat them dry. The vegetables may be prepared up to this point 1 day in advance and kept covered and chilled.
  • In a large skillet heat the oil over moderately high heat until it is hot but not smoking and in it sauté the zucchini, the pattypan squash, the carrots, the haricots verts, and the onions for 3 minutes, or until they are heated through. Stir in the potato, the herbs, and salt and pepper to taste and sauté the mixture for 1 minute. Serves 4.

LEG OF LAMB WITH GARLIC AND HERBS



Leg of Lamb with Garlic and Herbs image

Looking for a delicious alternative to your regular Sunday roast? Try a succulent leg of lamb; its easy to season and roast to perfection.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 3h10m

Yield 8

Number Of Ingredients 6

1 leg of lamb, 5 pounds
3 garlic cloves, cut into slivers
3 teaspoons dried dill weed
1 1/2 teaspoons salt
1 teaspoon dried rosemary leaves, crushed
1/2 teaspoon pepper

Steps:

  • Heat oven to 325°F. Do not remove fell (paperlike covering) from lamb. Make 10 or 12 small slits in lamb with tip of knife. Insert slivers of garlic into slits. Mix remaining ingredients; rub over lamb.
  • Place lamb, fat side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in center of thickest part of lamb and does not touch bone or rest in fat. Do not add water.
  • Roast uncovered to desired doneness: For medium-rare, 1 hour 40 minutes to 2 hours 5 minutes or until thermometer reads 140°F; for medium, 2 hours 5 minutes to 2 hours 30 minutes or until thermometer reads 155°F.
  • Cover lamb with tent of aluminum foil and let stand 15 to 20 minutes. Temperature will continue to rise about 5°F (to 145°F for medium-rare; to 160° for medium) and lamb will be easier to carve as juices set up. Remove foil.

Nutrition Facts : Calories 275, Carbohydrate 1 g, Cholesterol 125 mg, Fat 1 1/2, Fiber 0 g, Protein 39 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 540 mg

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