HERBED LEG OF LAMB WITH ROASTED TURNIPS
Provided by Food Network Kitchen
Categories main-dish
Time 3h30m
Yield 8-10 servings
Number Of Ingredients 12
Steps:
- Position a rack in the lower third of the oven and preheat to 500 degrees F. Using a paring knife, make deep cuts, 2 inches apart, all over the lamb; rub with 2 tablespoons salt and several grinds of pepper. Transfer the lamb to a roasting pan, fat-side up. Squeeze the juice of 1 lemon on top.
- Roast the lamb until most of the fat is rendered and the skin starts to brown, about 30 minutes. Transfer to a cutting board and let rest 30 to 40 minutes. Discard the fat from the pan and set the pan aside.
- Meanwhile, trim the greens from the turnips. Cut any large turnips in half.
- Roughly chop 2 bunches scallions and transfer to a food processor. Add the parsley, dill, marjoram, celery and garlic and pulse to form a coarse paste. Holding the bone, stand the leg of lamb up and rub the paste all over it; return to the roasting pan.
- Cut the remaining 4 bunches scallions into 2-inch pieces. Scatter the scallions, turnips and tomatoes around the lamb and season with salt and pepper. Squeeze the juice of the remaining 2 lemons over the lamb and drizzle with the olive oil. Loosely cover with foil.
- Reduce the oven temperature to 350 degrees F and roast the lamb 1 hour. Uncover and continue roasting until a thermometer inserted into the thickest part registers 145 degrees F for medium, 30 to 45 more minutes. Let rest 15 minutes, then slice. Serve with the vegetables and pan juices.
LEG OF LAMB STUFFED WITH GREENS AND FETA
Arni Gemisto Me Horta Ke Feta from "The Foods of the Greek Islands Cooking and Culture at the Crossroads of the Mediterranean" by Aglaia Kremezi, this Andros recipe is generally made with a whole baby lamb. The instructions are long but it is not hard to make and, in fact, you do the stuffing the night before (or in the morning) and then there is just the roasting to be done before dinner. Prep time includes 30 minjutes for cooling down the stuffing and three hours for chilling the stuffed lamb (the minimum).
Provided by Chef Kate
Categories Lamb/Sheep
Time 5h
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- In a large skillet, heat the oil and sauté the fennel bulb over medium heat until just tender, about 3 minutes.
- Add the scallions and chopped garlic and sauté for 2 minutes more.
- Add the greens and sauté, stirring, until wilted.
- Remove from the heat and stir in the fennel seeds and pepper to taste.
- Let cool, then add the mint.
- Make 8 small slits randomly in the lamb and insert the garlic quarters.
- Transfer half of the greens mixture to a small bowl.
- Add the cheese to the greens remaining in the skillet.
- Taste and adjust the seasonings, adding salt if necessary (feta is usually quite salty).
- NOTE: The stuffing should be completely cooled before being spread on the lamb. Spread the cheese mixture on the lamb, squeezing it to extract the excess juices; add some of the remaining greens if needed; the lamb should be well covered.
- Roll and tie the lamb.
- Rub the lamb all over with the remaining greens.
- Cover and refrigerate for at least 3 hours, or overnight.
- Preheat the oven to 450 degrees F.
- Scrape the greens off the surface of the lamb and reserve.
- Brush the lamb with oil and sprinkle with the oregano and salt and pepper to taste. Place the lamb in a roasting pan that just holds it comfortably, preferably a clay or Pyrex one.
- Roast for 20 minutes.
- Meanwhile, in a medium saucepan, bring the wine to a boil and simmer for 1 minute.
- Add the reserved greens.
- Pour the greens mixture over the lamb and roast for 5 minutes more. Reduce the oven temperature to 350°F and roast the lamb, basting frequently with the pan juices, adding a little more wine to the pan if necessary, for about 30 minutes longer, or until an instant-read meat thermometer inserted into the thickest part of the meat registers 135°F for medium.
- Remove the lamb from the oven, sprinkle with the chopped fennel or dill, cover with aluminum foil and let rest for 15 minutes.
- Carve the lamb and serve, passing the pan juices in a bowl or sauceboat at the table.
Nutrition Facts : Calories 390.7, Fat 30, SaturatedFat 8.6, Cholesterol 54.7, Sodium 288.3, Carbohydrate 11.4, Fiber 3.9, Sugar 2, Protein 15.3
LEG OF LAMB WITH GREENS
This recipe is from chef James Botsacos of Molyvos in New York City. Serve this satisfying and elegant dish with Okra, Onion, and Tomato Stew and Phyllo Rolls with Wild Greens for a classic Greek meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 15
Steps:
- In a large skillet, heat 1/3 cup olive oil over medium heat. Add fennel bulb, and cook, stirring occasionally, until just tender, about 3 minutes. Add scallions and chopped garlic, and cook for 2 minutes. Add greens, and cook, stirring, until wilted, 2 to 3 minutes. Remove from heat, and season with fennel seeds and pepper to taste. Stir in mint. Transfer to a bowl until cooled completely.
- Crumble feta cheese over cooled greens; stir to combine. Taste and adjust seasoning.
- Place lamb on a clean work surface. Season with salt, pepper, and 1/2 teaspoon oregano. Spread greens over lamb in an even layer. Roll lamb, starting at narrow end, to enclose filling. Using kitchen twine, tie lamb lengthwise and crosswise at 1-inch intervals. Rub with remaining tablespoon oil; season with salt, pepper, and remaining 1/2 teaspoon oregano. Cover, and refrigerate for at least 3 hours and up to overnight.
- Preheat oven to 450 degrees. Make four small slits in lamb, and insert the garlic quarters. Place the lamb in a roasting pan that just holds it comfortably. Roast for 25 minutes.
- Add wine, and reduce oven temperature to 400 degrees. Continue roasting, basting frequently with pan juices, 45 to 65 minutes (or until an instant-read thermometer inserted in the thickest part of the lamb registers 125 degrees for medium-rare). If the roasting pan becomes dry, add a little water or chicken stock.
- Remove lamb from oven, and cover with aluminum foil; let rest for 15 minutes. Remove twine from lamb before slicing. Strain pan drippings, skimming fat from the surface; drizzle pan juices over lamb. Serve with okra stew and phyllo rolls, if desired.
GARLIC STAKED LEG OF LAMB WITH SALAD OF MIXED GREENS
Steps:
- Preheat oven to 400 degrees F.
- Peel the potatoes and slice them extremely thinly using a mandolin. Rinse the slices well and dry them thoroughly. Grease 4 (4-inch) baking pans with 1-inch sides. Beginning at the outer edge, carefully arrange overlapping potato slices in a circular fashion, finishing at the center. This should create a shallow potato basket. Brush with some olive oil and bake until lightly browned.
- Using a sharp knife make small incisions all over the leg of lamb and insert roughly half of the garlic into the slivers. In a heavy pan over medium heat, brown the lamb on all sides in extra-virgin olive oil, adding the chopped herbs. Cover, place in the oven, and cook slowly for 1 hour and 15 minutes, until meat is cooked through.
- Reduce the lamb stock over medium heat until it becomes a syrup-like consistency. Cube the dry bread and toast it briefly in a cast-iron skillet. Cut a clove of garlic into thin slices and fry them in olive oil without allowing them to brown.
- To make the dressing for the greens, combine the extra-virgin olive oil, lemon juice, and salt.
- To serve, place a potato basket on each plate. Fill with slices of lamb and top with lamb reduction. Serve with salad greens and garnish with toasted bread cubes and garlic chips.
LEG OF LAMB STUFFED WITH GREENS AND FETA
Steps:
- In a large skillet, heat the oil and sauté the fennel bulb over medium heat until just tender, about 3 minutes. Add the scallions and chopped garlic and sauté for 2 minutes more. Add the greens and sauté, stirring, until wilted. Remove from the heat and stir in the fennel seeds and pepper to taste. Let cool, and then add the mint.
- Make 8 small slits randomly in the lamb and insert the garlic quarters.
- Transfer half of the greens mixture to a small bowl. Add the cheese to the greens remaining in the skillet. Taste and adjust the seasonings, adding salt if necessary (Feta is usually quite salty). Stuff the lamb with the cheese mixture, squeezing it to extract the excess juices; add some of the remaining greens if needed; the lamb should be well stuffed. Close the opening with toothpicks. Rub the lamb all over with the remaining greens. Cover and refrigerate for at least 3 hours, or overnight.
- Preheat the over to 450°F.
- Scrape the greens off the surface of the lamb and reserve. Brush the lamb with oil and sprinkle with the oregano and salt and pepper to taste. Place the lamb in a roasting pan that just holds it comfortably, preferably clay or Pyrex one. Roast for 20 minutes.
- Meanwhile, in a medium saucepan, bring the wine to a boil and simmer for 1 minute. Add the reserved greens.
- Pour the greens mixture over the lamb and roast for 5 minutes more. Reduce the oven temperature to 350°F and roast the lamb, basting frequently with the pan juices, adding a little more wine to the pan if necessary, for about 30 minutes longer, or until an instant-read meat thermometer inserted into the thickest part of the meat registers 135°F for medium. Remove the lamb from the oven, sprinkle with the chopped fennel or dill, cover with aluminum foil and let rest for 15 minutes.
- Carve the lamb and serve, passing the pan juices in a bowl or sauceboat at the table.
- NOTE: Alternatively, you can use a butterflied leg of lamb. Spread the stuffing over the lamb, roll it up and tie it. Marinate and roast as directed.
LEG OF LAMB STUFFED WITH WILD MUSHROOMS AND GREENS
Steps:
- Cook Swiss chard in large pot of boiling salted water until just tender, about 5 minutes. Drain. Squeeze chard dry, then finely chop enough to measure 1 1/2 cups. Transfer to large bowl.
- Melt butter with 2 tablespoons oil in large nonstick skillet over medium-high heat. Add wild mushrooms, onion and 1 minced garlic clove and sauté until mushrooms are tender, about 6 minutes. Cool. Transfer to bowl with chard. Add breadcrumbs, cream, 1 tablespoon rosemary, 1 tablespoon thyme, 3/4 teaspoon salt, and 1/2 teaspoon pepper and mix to blend. (Can be prepared 1 day ahead; cover and refrigerate. Before continuing, stir mushroom stuffing in skillet over medium-high heat until just lukewarm.)
- Preheat oven to 425°F. Open butterflied lamb like book and place cut side up on work surface. Sprinkle with salt and pepper. Mix veal and egg into mushroom stuffing. Spread evenly over lamb; press to adhere. Starting at narrow end, roll up lamb tightly, enclosing filling. Fasten ends with poultry skewers. Rub outside of lamb with remaining 2 tablespoons oil, then with remaining 1/2 tablespoon rosemary, and 1/2 tablespoon thyme. Sprinkle with salt and pepper. Tie lamb with kitchen string at 2-inch intervals to hold shape. Using small sharp knife, cut several 1-inch-deep slits in top of lamb, spacing apart; insert 1 garlic slice into each slit. Place lamb on rack in roasting pan.
- Roast lamb to desired doneness or until instant-read thermometer inserted into thickest part of lamb registers 135°F to 140°F for medium-rare, about 1 hour 25 minutes. Remove from oven. Cover with foil and let stand 15 minutes. Remove skewers and string. Cut lamb into 1/2-inch-thick slices. Place on platter.
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- Mix all the ingredients for the Turkish spice mix if you want to prepare it yourself. Cut off any loose skin and fat from the leg of lamb. For the rub, peel and finely chop the garlic. Remove the needles from the rosemary and the leaves from the thyme, and chop finely. Mix all the ingredients for the rub with salt to taste. Brush the leg of lamb with olive oil and coat firmly with the rub. Leave to marinate in the refrigerator for 1.5 hours. Remove the leg of lamb from the refrigerator half an hour before you intend roasting it. Ignite the charcoal in the Big Green Egg and heat, with the convEGGtor and the grid, to a temperature of 150°C. Meanwhile, wash the vegetables but don’t peel them.
- Place the leg of lamb on the grid. Push the Dual Probe Remote Thermometer into the core of the meat. Close the lid of the EGG and set the temperature of the core thermometer. Maintain 55-58°C for medium-rare, 60-63°C for medium and 65-67°C for medium to well done. Sprinkle the vegetables with olive oil and add salt to taste when the core temperature of the leg of lamb is about 25°C below the desired core temperature. Place the vegetables on the grid next to the leg of lamb and leave to roast for about 1 hour. Remove the leg of lamb and the vegetables from the EGG. Halve or quarter the vegetables and serve them on an attractive board together with the leg of lamb.
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- In a large bowl, combine the olive oil, onion, garlic, lemon, and rosemary. Add the lamb, turning to coat. Cover and let marinate overnight in the refrigerator, turning occasionally.
- Remove the lamb from the marinade and season liberally with salt and pepper (discard the marinade). Place the lamb fat side down on a rack in a roasting pan. Pour 1 cup of the wine into the pan and scatter the olives, shallots, and prunes around the lamb.
- Place in the oven and roast for 45 minutes. Lower the heat to 375°F, turn the lamb over, and cook for about 30 minutes more, or until a thermometer inserted in the thickest part of the leg reads 135°F. Transfer the lamb to a cutting board and allow to rest for 10 minutes before slicing.
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- Colcannon. Colcannon is a traditional Irish mashed potato dish. It’s made by mixing boiled potatoes with cooked and mashed kale or cabbage, as well as onions and butter.
- Roasted Vegetables. You might think that roasted vegetables are an easy side dish, but there’s more to it than just plopping some veggies onto a sheet pan and throwing them in the oven.
- Mashed Sweet Potatoes. Sweet potatoes are an excellent choice to serve with the leg of lamb because the two flavors go so well together. They’re rich and sweet while still being mild enough not to overpower your main dish.
- Green Salad with Vinaigrette. A green salad is always nice to have at a dinner party, especially if you’re serving red meat. This dish is extremely easy to make and takes less than 20 minutes from start to finish.
- Baked Caprese. This salad is easy to make and takes less than 15 minutes from start to finish, making it a great choice if you’re looking for something easy but still tasty.
- Broccoli with Cheese Sauce. If you’re looking for a more filling dish and has some extra burst of flavor, try this broccoli cheese sauce. This recipe is extremely simple – all you need to cook the broccoli and make the sauce.
- Pomegranate and Apple Salad. This light and refreshing salad are perfect for serving with the leg of lamb. It takes only 10 to 15 minutes to make, so no need to spend too much time in the kitchen if you’re already busy cooking.
- Asparagus Risotto. A classic risotto is always a good choice. This is especially true if you’re serving a leg of lamb, as the meat and risotto together make a perfect pairing.
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- Preheat the oven to 450°. In a food processor, combine the anchovies, garlic, lemon zest, marjoram and pepper and pulse until finely chopped. Add the olives and pulse until finely chopped. With the machine on, add the olive oil and process to a coarse paste.
- Place a rack in a roasting pan and set the lamb on top. Slather the lamb with the olive paste and roast on the lowest rack of the oven for 20 minutes. Reduce the temperature to 350° and roast the lamb for about 1 hour and 10 minutes longer, until an instant-read thermometer inserted into the thickest part of the meat registers 125°. Let rest 15 minutes before carving. Pour any accumulated juices into a bowl and serve with the lamb.
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