Leg Of Lamb With Garlic And Rosemary Recipes

ROSEMARY AND GARLIC ROAST LEG OF LAMB

Steps:

• Preheat the oven to 400 degrees F.
• Using your hands, rub the lamb all over with the lemon juice. Pat the garlic and rosemary evenly all over the surface of the meat. Season the meat with the salt and pepper and place the lamb in a roasting pan. Place the lamb in the oven and roast for 30 minutes. Reduce the oven temperature to 350 degrees F and continue to cook for about 1 hour longer for medium-rare, or until a meat thermometer inserted into the center of the roast registers about 145 degrees F to 150 degrees F (be careful that the thermometer does not touch the bone.) Remove lamb from pan and allow to rest for 10 to 15 minutes before carving.
• Position the roasting pan over your stove burners. Add mixed herbs and onions to pan, and stir to combine with pan drippings. Add chicken stock and wine to deglaze the pan, scraping the bottom with a wooden spoon to release any fond. Reduce over high heat until sauce consistency. Strain before serving, if desired. Slice lamb and serve with sauce drizzled over the top.

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 WITH ROSEMARY

Steps:

• Preheat oven to 325°. Combine the oil, rosemary, onion, garlic, salt and pepper; rub over lamb. Place fat side up on a rack in a shallow roasting pan., Bake, uncovered, 2 to 2-1/2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting occasionally with pan juices. Let stand 15 minutes before slicing.

ROAST LEG OF LAMB WITH ROSEMARY

Steps:

• In a small bowl, combine the honey, mustard, rosemary, ground black pepper, lemon zest and garlic. Mix well and apply to the lamb. Cover and marinate in the refrigerator overnight.
• Preheat oven to 450 degrees F (230 degrees C).
• Place lamb on a rack in a roasting pan and sprinkle with salt to taste.
• Bake at 450 degrees F (230 degrees C) for 20 minutes, then reduce heat to 400 degrees F (200 degrees C) and roast for 55 to 60 more minutes for medium rare. The internal temperature should be at least 145 degrees F (63 degrees C) when taken with a meat thermometer. Let the roast rest for about 10 minutes before carving.

ROAST LEG OF LAMB WITH ROSEMARY AND GARLIC

Steps:

• Preheat the oven to 200C/180C Fan/Gas 6.
• Use a small, sharp knife to make 12-14 slits all over the lamb. Peel two garlic cloves and slice them into shards. Roughly squash the remaining garlic and put into the bottom of a large roasting tin.
• Push a few slivers of garlic and small sprigs of rosemary down into each slit in the lamb and season with plenty of salt and pepper.
• Put the carrots and onions into the roasting tin, drizzle with olive oil and season with salt and pepper. Lay the lamb on top and roast in the preheated oven for 45 minutes.
• For the mint sauce, mix together the sugar and vinegar until the sugar is dissolved. Add the mint and mix well. Season with salt and pepper and transfer to the fridge to steep.
• Remove the lamb from the oven, pour in the wine then return to the oven and roast for a further 45 minutes.
• When cooked, remove the lamb from the oven and transfer to a board. Cover with foil and leave to rest for 15- 20 minutes.
• Carve the lamb into thin slices and serve with the mint sauce and roasted vegetables.

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.

ROAST LAMB STUDDED WITH ROSEMARY & GARLIC

Steps:

• Using a sharp pointed knife, make at least 30 small incisions all over the leg of lamb.
• Take 4 cloves from 1 bulb of garlic, peel and thinly slice them, then prod a slice into each incision. Next, take 1 bunch of rosemary, pull off small sprigs and push into the incisions, too.
• If done in advance, cover the leg of lamb well and refrigerate. Remove from the fridge 1 hr before roasting.
• Heat oven to 190C/170C fan/gas 5. Heat a large frying pan, add 1 tbsp vegetable oil and brown the leg of lamb all over.
• Scatter 2 carrots, cut into large chunks, 1 quartered onion, the remaining garlic and rosemary in a large roasting tin, pour in 1 glass of red wine and 1.2l beef or lamb stock, then place the browned lamb in the tin.
• Roast for about 1 hr 45 mins. Turn the leg of lamb halfway through so by the time it's cooked, each side has been in the stock.

GRILLED LEG OF LAMB WITH GARLIC AND ROSEMARY

Steps:

• Combine garlic, rosemary, salt and pepper in small bowl. Mash with fork to form coarse paste. Place lamb in shallow baking dish. Spread half of garlic paste over each side. Cover and refrigerate at least 2 hours or overnight. Bring to room temperature before cooking.
• Prepare barbecue (medium-high heat). Grill lamb until brown and crusty on outside and thermometer inserted into thickest part registers 130ºF for medium-rare, turning occasionally, about 25 minutes. Let stand 10 minutes. Cut on diagonal into thin slices and serve.
• Variation:.
• Add 2/3 cup red wine, 1/4 cup red wine vinegar, and 3/4 cup olive oil to the marinade. Refrigerate overnight.

GRILLED LEG OF LAMB WITH ROSEMARY, GARLIC, AND MUSTARD

Steps:

• Open lamb like book on work surface. Using tip of small knife, make 1/2-inch-deep slits all over lamb. Thinly slice 4 garlic cloves. Insert garlic slices into slits in lamb. Combine remaining 4 garlic cloves, mustard, olive oil, white wine, rosemary, and lemon juice in processor. Blend until coarse puree forms. Spread underside of lamb with half of puree. Place lamb, seasoned side down, in 15 x 10 x 2-inch glass baking dish. Spread remaining puree over top of lamb. Cover lamb with plastic wrap and chill overnight.
• Let lamb stand at room temperature 2 hours. Coat grill rack with nonstick spray and prepare barbecue (medium-high heat). Sprinkle lamb generously with salt and pepper on both sides. Grill lamb to desired doneness, about 17 minutes per side for medium-rare. Transfer lamb to cutting board; let rest 10 to 20 minutes.
• Thinly slice lamb against grain. Overlap slices on platter. Sprinkle with salt and pepper. Garnish with fresh herb sprigs.
• What to drink:
• Syrah would be delicious with the grilled lamb. Mix things up by skipping California and Australian Syrahs and going with an Italian Syrah instead. One to try: the velvety, full-bodied 2006 Villa Pillo Syrah Toscana ($16, Italy).

ROAST LEG OF LAMB WITH ROSEMARY AND GARLIC

Steps:

• Place lamb, fat side up, in large roasting pan. Sprinkle with salt. Mix oil, minced rosemary, lemon peel and garlic in bowl. Rub over lamb.
• Preheat oven to 350°F. Roast lamb until thermometer inserted into thickest part registers 130°F for medium-rare, basting occasionally with pan juices, about 1hours. Transfer to platter. Tent loosely with foil; let stand for 15 minutes.
• Spoon off fat from drippings in roasting pan; add 1/4 cup water to pan. Place on burner over medium heat. Add any lamb juices from platter. Bring to boil, scraping up browned bits on bottom of pan. Season with salt. Keep warm.
• Cut lamb into thin slices; arrange on platter. Pour pan juices over. Garnish with rosemary sprigs.

ROAST LEG OF LAMB WITH LEMON, GARLIC, AND ROSEMARY

Steps:

• Place the chopped lemon, rosemary, garlic, salt, pepper, and olive oil in a food processor. A blender can also be used, if done in batches. If you have neither, finely chop all ingredients together.
• Open up the lamb and lay it flat. Spread and massage the lemon paste evenly over the inside and outside of the lamb. Place in a baking dish and cover, or in a large resealable plastic bag. Refrigerate overnight to marinate, turning occasionally.
• Preheat the oven to 450 degrees. Remove the meat from the refrigerator 30 to 60 minutes before cooking. Place the lamb on a rack in a foil-lined roasting pan or rimmed baking sheet. Place the meat in the oven and after 5 minutes, reduce the temperature to 425 degrees. Roast for 45 minutes, or until medium rare, 140 degrees on an instant read thermometer. Allow the meat to rest for 10 to 15 minutes before carving and serving.

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.

BONELESS LEG OF LAMB WITH GARLIC AND ROSEMARY

Steps:

• Position the oven racks so that there is one rack in the center of the oven. Preheat the oven to convection roast at 425°F.
• Stir together the mustard, garlic, rosemary, and olive oil to make a paste and spread it evenly over the lamb. Insert the oven probe or a meat thermometer into the center of the lamb.
• Roast the lamb in the center of the oven for 20 minutes at 425°F. Reduce the temperature to convection roast at 350°F and roast for 30 more minutes or until the temperature reaches 130°F for rare, 140°F for medium-rare, or 160° to 170°F for well-done.
• Remove the lamb from the oven; cover with foil, and let it rest for 10 minutes before carving.

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.