Leg Of Lamb Sweet And Sour Cabbage Rosemary Noodles Squash Asparagus Strawberries Blackberries Recipe 495

PERFECT ROASTED LEG OF LAMB

Steps:

• Bring the leg of lamb to room temp. Take the leg of lamb out of the refrigerator and leave in room temperature for about 1 hour. In the meantime, prepare the remaining ingredients and make the lamb rub.
• Prepare the seasoning. To make the rub or seasoning, in a food processor, combine the rub ingredients. Blend until smooth. Set aside (or in the fridge, if preparing in advance).
• Salt the meat. When ready, pat the lamb dry and make a few slits on both sides. Season with salt and pepper.
• Sear the Lamb. Turn the oven on broil. Place the leg of lamb on a wire rack and put it directly on the top rack so that it's only a few inches away from the broiler element. Broil for 5-7 minutes on each side or until the leg of lamb is nicely seared. Remove from the oven, then adjust the oven temperature to 325 degrees F.
• Apply the seasoning or rub. When the lamb is cool enough to handle, insert the garlic slices in the slits you made earlier. Now cover the leg of lamb on all sides with the wet rub and place it in the middle of a roasting pan with an inside rack. Add two cups of water to the bottom of the roasting pan.

ROAST LEG OF LAMB WITH ANCHOVY, GARLIC AND ROSEMARY

Steps:

• Preheat the oven to 425 degrees. With a small, sharp knife, make 12 incisions 2 inches deep into the fleshy side of the leg. Insert a piece of garlic, half an anchovy and a small sprig of rosemary into each incision. Push them in with your little finger.
• Cream the butter with the remaining anchovies and smear it all over the meat. Sprinkle the meat generously with black pepper, place in a roasting pan and pour the wine around it. Tuck in any leftover sprigs of rosemary and pour the lemon juice over the meat.
• Roast in the oven for 15 minutes; lower the oven temperature to 350 degrees and roast for 1 hour more, basting from time to time with the juices. (Cook slightly longer, depending on how well done you like your meat.) Let rest in a warm place for at least 15 minutes before carving.
• Meanwhile, taste the juices, adding salt as needed. (It should not need much because of the anchovies.) If the gravy is too thin, simmer it in a skillet to thicken. If you choose, garnish the slices of lamb with sprigs of watercress. Serve with gravy and mashed potatoes or creamed eggplant.

ROAST LEG OF LAMB WITH ROSEMARY AND GARLIC

Steps:

• Preheat your oven to 350f.
• With a small, sharp knife cut slits all over the lamb (top and bottom).
• Insert the slivers of garlic, and the rosemary sprigs.
• Brush the lamb with the oil and season with salt and pepper.
• Place on a wire rack in a baking tin and pour in 3/4 cup of water.
• Roast for about 2 hours basting often with the pan juices.
• remove from oven and cover loosely with foil.
• Allow to"rest" for about 15 minutes before carving.
• We serve with roasted vegetables, peas, gravy and mint jelly.

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

Steps:

• Preheat the oven to 425 degrees.
• Prepare the leg of lamb for roasting by cutting away the hipbone and excess fat. Set the bone aside.
• With a paring knife, make 12 small incisions in the meat and insert a sliver of garlic in each.
• Rub the lamb with oil and place it in a roasting pan. Rub with rosemary and sprinkle with salt and pepper. Add an onion half on each side.
• Roast the lamb on the bottom rack of the oven, basting every 15 to 20 minutes. After one hour of cooking, remove all the fat from the pan and add the water.
• Continue roasting for 15 minutes or until the internal temperature reaches 140 degrees for medium rare.
• Remove from the oven and place the bone under the roast to serve as a rack in the pan. Keep warm for 15 minutes. Carve and serve with the pan gravy.

ROASTED LEG OF LAMB

Steps:

• For the cleanest-looking presentation, trim 1 1/2 inches of flesh from the shank bone with a sharp paring knife. (Your butcher may be willing to do this for you.)
• The fell is a thin outer layer of fat that you may find if you buy an untrimmed leg from a butcher. It's very tough, so it's important to remove all of it. A long knife with a sharp thin blade is the best tool for the job.
• Trim the excess fat that lies beneath the fell, but leave enough to enrich the meat and gravy. It also crisps up nicely when broiled, which helps give the carved slices great texture. Use shears to trim the fat pads around the hip, or large end.
• Make incisions 1 inch long and 1/2 inch deep all over the leg; they?ll allow the aromatic rub to penetrate the meat more easily. Roughening the surface in this way also results in a crisper, more flavorful crust after broiling.
• Stir together salt, pepper, garlic, rosemary, mustard, and oil in a small bowl until it forms a wet paste. Spread rub evenly over lamb, working it into the incisions. Let lamb sit at room temperature, about 30 minutes. Meanwhile, preheat oven to 425 degrees.
• Transfer lamb, fat side up, to a large roasting pan fitted with a rack, and add broth. Roast lamb 20 minutes. Reduce temperature to 325 degrees, and roast until a thermometer inserted into thickest part of flesh near the bone reaches 130 degrees to 135 degrees (medium-rare), about 55 minutes. Increase temperature to broil; broil until surface sizzles and becomes brown and crisp, about 5 minutes. Transfer lamb to a platter or carving board; let rest at least 20 minutes before carving.

LEG OF LAMB, SWEET AND SOUR CABBAGE, ROSEMARY NOODLES, SQUASH, ASPARAGUS, STRAWBERRIES & BLACKBERRIES RECIPE - (4.9/5)

Steps:

• LAMB: Add lamb and water to slow cooker. Season with mint, rosemary, salt, pepper and garlic powder. Cook in slow cooker on low for 8 hours. CABBAGE: Core cabbage. Cut in half and chop. Put in large pot. Add water, sugar, vinegar and dill seed. Bring to a boil. Pre-heat a small frying pan on high. Add salt pork and fry until a 1/2 inch of oil is on the bottom of the pan. Remove and discard pork. Slowly add the flour and mix thoroughly with a fork. Lower to medium and cook until thickens and browns. Carefully add roux to the cabbage. Stir. Continue to boil for about another 45 minutes until liquid reduced by half and cabbage is tender. Season with salt and pepper. ROSEMARY NOODLES: Boil noodles in a large pot for 10 minutes or until tender. Drain and rinse with cold water. In a large frying pan, melt the butter. Add rosemary, bread crumb, salt, pepper and garlic powder. Cook on high for 5 minutes. Lower heat to low. Add noodles. Mix. SQUASH: Cut squash in half and remove seeds. Place the squash face up on a plate. Cover with plastic wrap. Cook in microwave for 20 minutes. In a serving bowl, scoop out squash and add butter, sugar and syrup. Mix well. ASPARAGUS: Cut off ends. Rinse. Place on plate and cover with another plate. Microwave for 5 minutes. Be careful removing plate. It will be very hot.