Italian Leg Of Lamb With Lemon Sauce Recipes

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LEG O' LAMB WITH LEMON AND ROSEMARY



Leg o' Lamb with Lemon and Rosemary image

This recipe is great on the grill. Dad uses a grill pan, and cooks according to oven directions. Usually the ham is in the oven so the grill works for us. A wonderful addition for Easter. The lamb and ham taste wonderful together. Source: Mom and Dad.

Provided by Rosemary Mahoney Bement

Categories     Meat and Poultry Recipes     Lamb

Time 2h

Yield 8

Number Of Ingredients 7

1 (6 pound) leg of lamb, at room temperature
¼ cup butter, softened
6 cloves garlic, halved
4 sprigs fresh rosemary, chopped
½ teaspoon freshly ground black pepper
1 (6 ounce) can frozen lemonade concentrate, thawed
1 (1 ounce) package dry onion and mushroom soup mix

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Spread butter generously over the lamb, and distribute garlic clove halves over the meat. Sprinkle with rosemary and pepper. Place the lamb on a rack inside a roasting pan.
  • Roast the lamb in the preheated oven for 1 hour.
  • Mix the lemonade concentrate and dry soup mix together in a bowl, pour over the lamb, and roast an additional 30 minutes. A meat thermometer inserted into the thickest part of the lamb should read 120 degrees F/58 degrees C for medium-rare or 145 degrees F/68 degrees C for medium-well. Allow the roast to stand for about 20 minutes before slicing.

Nutrition Facts : Calories 499.6 calories, Carbohydrate 15.8 g, Cholesterol 153.6 mg, Fat 30.6 g, Fiber 0.3 g, Protein 38.6 g, SaturatedFat 14 g, Sodium 359.7 mg, Sugar 12.4 g

ITALIAN LEG OF LAMB



Italian Leg of Lamb image

When this pleasantly seasoned roast appears on my Easter table, no one walks away hungry. Garlic, lemon juice and seasonings make each bite of this succulent lamb irresistible.

Provided by Taste of Home

Categories     Dinner

Time 2h25m

Yield 11 servings.

Number Of Ingredients 7

1/2 to 2/3 cup lemon juice
1/2 cup olive oil
2 tablespoons dried oregano
2 teaspoons ground mustard
1 teaspoon garlic powder
4 garlic cloves, minced
1 boneless leg of lamb (4 to 5 pounds)

Steps:

  • In a small bowl, combine the lemon juice, oil and seasonings. Pour half of the marinade into a shallow dish; add lamb. Turn to coat; cover and refrigerate for at least 2 hours or overnight. Cover and refrigerate remaining marinade., Drain and discard marinade from lamb. Place lamb fat side up on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 2-1/4 to 3 hours or until meat reaches desired doneness (for medium, a thermometer should read 140° for medium; medium-well, 145°), basting occasionally with reserved marinade. Let stand for 10-15 minutes before slicing.

Nutrition Facts :

ITALIAN LEG OF LAMB WITH LEMON SAUCE



Italian Leg of Lamb with Lemon Sauce image

I wasn't a big fan of lamb until I tried this wonderful recipe. The sauce has bold lemon flavor, which pairs perfectly with the seasoned roast.-Pauline Morelli, Riverside, Rhode Island

Provided by Taste of Home

Categories     Dinner

Time 2h40m

Yield 12 servings (2 cups gravy).

Number Of Ingredients 11

2/3 cup lemon juice
1/2 cup canola oil
2 tablespoons dried oregano
4 teaspoons chopped anchovy fillets
3 garlic cloves, minced
2 teaspoons ground mustard
1 teaspoon salt
One 2-gallon resealable plastic bag
1 boneless leg of lamb (5 to 6 pounds), trimmed
1/4 cup all-purpose flour
1/4 cup cold water

Steps:

  • In a small bowl, combine the first 7 ingredients. Pour 2/3 cup marinade into the 2-gallon resealable plastic bag. Add the lamb; seal bag and turn to coat. Refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade., Preheat oven to 325°. Drain and discard marinade. Place leg of lamb on a rack in a roasting pan. Bake, uncovered, 2-1/4 to 2-3/4 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Remove meat to a serving platter and let stand 15 minutes before slicing., Meanwhile, pour drippings and loosened brown bits into a 2-cup measuring cup. Skim fat; add reserved marinade and enough water to measure 1-3/4 cups., In a small saucepan, combine flour and cold water until smooth. Gradually stir in drippings. Bring to a boil; cook and stir 2 minutes or until thickened. Serve with lamb.

Nutrition Facts : Calories 319 calories, Fat 17g fat (5g saturated fat), Cholesterol 115mg cholesterol, Sodium 262mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 36g protein.

GREEN OLIVE, LEMON, AND GARLIC-ROASTED LEG OF LAMB WITH POTATOES AND PAN GRAVY



Green Olive, Lemon, and Garlic-Roasted Leg of Lamb with Potatoes and Pan Gravy image

Categories     Citrus     Garlic     Lamb     Olive     Roast     Easter     Spring     Gourmet

Yield Serves 6 with lamb left over

Number Of Ingredients 13

1 large lemon
1/3 cup brine-cured green olives (preferably Italian)
4 large garlic cloves
1/4 cup packed fresh flat-leafed parsley leaves
4 tablespoons olive oil
3 pounds boiling potatoes (preferably Yukon Gold)
a 7-pound leg of lamb (ask butcher to remove pelvic bone and tie lamb for easier carving)
For pan gravy
1/2 tablespoon all-purpose flour
1/2 tablespoon unsalted butter
1/2 cup dry white wine
1/2 cup water
Garnish: lemon halves and olive branches

Steps:

  • Preheat oven to 450°F.
  • With a vegetable peeler remove zest from lemon and reserve lemon. Pit olives. In a food processor finely chop zest, olives, garlic, and parsley with 2 tablespoons oil.
  • Peel potatoes and cut into 1 1/2-inch pieces. In a large flameproof roasting pan toss potatoes with remaining 2 tablespoons oil to coat and season with salt and pepper. Arrange lamb on potatoes and with the tip of a sharp small knife cut small slits all over lamb. Rub olive mixture over lamb, pushing it into slits. Halve reserved lemon and squeeze juice over lamb. Season lamb with salt and pepper and roast with potatoes in middle of oven 20 minutes.
  • Reduce temperature to 350°F.
  • Roast lamb and potatoes, loosening potatoes from pan with a metal spatula and turning them occasionally, 1 hour more, or until a meat thermometer inserted into thickest part of meat registers 135°F. Transfer lamb to a cutting board and let stand while making gravy. Transfer potatoes to a large bowl and keep warm.
  • Make gravy:
  • In a cup with your fingers blend together flour and butter. Add wine and water to roasting pan and deglaze pan over moderately high heat, stirring and scraping up brown bits. Transfer mixture to a small saucepan and bring to a boil. Whisk in flour mixture, whisking until incorporated, and simmer gravy, stirring occasionally, 1 minute. With a slotted spoon remove any potato pieces from gravy.
  • Garnish lamb with lemon halves and olive branches and serve with gravy and potatoes.

ITALIAN SPRINGTIME LAMB



Italian Springtime Lamb image

Provided by Giada De Laurentiis

Categories     main-dish

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 17

One 5-pound trimmed and boned leg of lamb, butterflied
3 tablespoons olive oil
6 cloves garlic, minced
4 sprigs fresh rosemary, leaves removed and chopped
1/4 teaspoon red pepper flakes
1/2 cup chopped walnuts
One 5-ounce container baby spinach leaves, roughly chopped
1 1/2 teaspoons kosher salt
3/4 cup raisins
1/2 teaspoon freshly ground black pepper
1/2 cup whole-grain mustard
1 tablespoon extra-virgin olive oil
1/3 cup panko breadcrumbs
1/3 cup coarsely chopped fresh Italian parsley
1 teaspoon grated lemon zest (from 1 large lemon)
1/4 teaspoon red pepper flakes
1/8 teaspoon kosher salt

Steps:

  • For the lamb: Remove the lamb from the refrigerator 30 minutes before cooking.
  • Warm 2 tablespoons of the olive oil in a large saute pan over medium-high heat. Add the garlic, rosemary, pepper flakes and walnuts. Toast until fragrant and beginning to brown. Add the chopped spinach and 1/2 teaspoon of the salt, and cook until wilted. Stir in the raisins.
  • Preheat the oven to 350 degrees F.
  • Spread the lamb out flat, fat-side down, on a board in front of you. If it is still very thick, gently pound it to an even, 1-inch thickness. Sprinkle with 1/2 teaspoon of the salt and the 1/2 teaspoon pepper. Spread evenly with the mustard; distribute the spinach mixture over the mustard. Starting from one side, roll up the lamb with the filling inside so that it maintains the shape of the leg. Tie with butcher's twine at 2-inch intervals. Season the outside with the remaining 1/2 teaspoon salt.
  • Wipe out the saute pan and add the remaining tablespoon olive oil. Place the pan over high heat and allow it to get hot. Place the lamb in the pan and sear it on all sides until golden brown all over, about two minutes per side. Transfer the lamb to a rimmed baking sheet or a roasting pan and roast until the internal temperature registers 135 degrees F on an instant-read thermometer, about 1 hour 15 minutes. Remove to a cutting board and rest for at least 15 minutes before slicing.
  • While the lamb is roasting, prepare the gremolata: In a small saute pan, heat the olive oil over medium-high heat. Add the panko and cook, stirring regularly, until golden brown. Add the parsley, lemon zest, pepper flakes and salt. Toss and set aside to let the flavors mingle.
  • Serve the sliced lamb with a sprinkling of the breadcrumb gremolata.

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