Leg Of Lamb With Provencal Seasoning Recipes

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LEG OF LAMB WITH PROVENCAL SEASONING



Leg of Lamb With Provencal Seasoning image

Provided by Florence Fabricant

Categories     dinner, roasts, main course

Time 1h40m

Yield 8 to 10 servings

Number Of Ingredients 16

2 tablespoons olive oil
1/2 cup finely minced onion
2 cloves garlic, finely minced
2 tablespoons finely minced sweet red pepper
2 tablespoons finely minced green pepper
1 tablespoon finely minced pitted nicoise olives
1 1/2 teaspoons finely minced fresh thyme
1/4 teaspoon fennel seeds
2 tablespoons finely minced parsley
2 tablespoons dry bread crumbs
Salt and freshly ground black pepper
Small, boned leg of lamb, about 3 1/2 pounds boned weight, not rolled
1/2 cup dry white wine
1/4 cup well-seasoned veal stock
3 tablespoons very finely chopped peeled ripe tomatoes
3 tablespoons softened butter

Steps:

  • Heat oil in small skillet, add onion, garlic and peppers, and saute until vegetables are tender. Stir in olives, teaspoon of thyme, the fennel, parsley and bread crumbs. Season to taste with salt and pepper.
  • Preheat oven to 350 degrees.
  • Trim as much fat as possible from lamb and spread herb-andbread-crumb mixture over inside of meat. Roll meat into neat cylinder and tie at inch intervals with butcher string. Also make one tie length of roast so it will hold its shape. (You may also prepare herb mixture in advance and give it to butcher to spread on meat before it is tied for you).
  • Place lamb in pan and roast until internal temperature of 120 degrees is registered on meat thermometer inserted in middle, or about 20 minutes a pound for total roasting time of 1 hour 10 minutes. Lamb will be medium-rare; increase or decrease cooking time according to individual taste.
  • Remove lamb from oven and set on carving board or platter to rest for 10 minutes.
  • Drain fat from roasting pan. Add wine, stock and tomatoes to pan and cook over medium heat, scraping particles from bottom of pan, until sauce is slightly reduced. Season to taste with salt and pepper and add remaining 1/2 teaspoon of thyme.
  • Carve roast and arrange slices on warmed serving platter and cover to keep warm. Pour any juices from carving board into sauce. Reheat sauce to simmering and, over low heat, add soft butter, whisking it in bit by bit, until sauce is somewhat thickened, glossy and very smooth. Do not allow sauce to come to boil. Pour a little sauce over sliced meat and serve rest alongside.

Nutrition Facts : @context http, Calories 77, UnsaturatedFat 3 grams, Carbohydrate 3 grams, Fat 6 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 99 milligrams, Sugar 1 gram, TransFat 0 grams

SLOW PROVENCAL LAMB



Slow Provencal Lamb image

Provided by Food Network

Categories     main-dish

Time 7h5m

Yield 6 servings

Number Of Ingredients 14

1 lamb shoulder (about 4 1/2 pounds/2 kg), cut into large chunks
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
3 onions, peeled and sliced
6 plum tomatoes
About 1 1/2 cups/375 ml red or white wine
1 cup/250 ml veal stock
3 bay leaves
2 branches fresh rosemary
1 pound/450 g eggplant, cut into chunks
1 pound/450 g red peppers, seeded, cut into strips
1 bouquet fresh thyme
1 head garlic, broken into peeled cloves
1 pound/450 zucchini, cut into chunks

Steps:

  • Heat the oven to 300 degrees F\150 degrees C.
  • Sprinkle the lamb generously with salt and pepper. Heat a spoonful or two of the oil in a cocotte (Dutch oven) and brown the meat well on both sides, about 15 minutes per side. Remove the meat.
  • Add another spoonful of the oil and cook the onions until soft, 5 to 7 minutes. While the onions are browning, peel, quarter and seed the tomatoes over a sieve set over a bowl to catch the juices. Reserve the tomatoes for later. Pour the juice into a 2 cup/500 ml measuring cup and add enough wine to fill. Deglaze the onions with the veal stock, stirring up the good bits from the bottom. Then add the wine and tomato juice mixture. Add the bay leaves, rosemary, thyme and garlic. Wet a piece of parchment paper and lay it over the meat, cover and bake 1 hour 30 minutes.
  • While the lamb cooks, salt the eggplant and set in a colander to drain, about 30 minutes. Rinse and pat dry. Meanwhile, roast the red peppers. Once the lamb has cooked 1 hour 30 minutes, add the eggplant, tomatoes and peppers, cover and cook for another 1 hour.
  • Increase the heat to 400 degrees F/200 degrees C. Remove the lid and the parchment, add the zucchini and cook a further 45 minutes uncovered.
  • For serving: Remove from the oven. Remove the herbs. Spoon the lamb onto plates, with the sauce spooned over.

EASY PROVENCAL LAMB



Easy Provencal Lamb image

Provided by Ina Garten

Categories     main-dish

Time 2h15m

Yield 8 servings

Number Of Ingredients 12

1 (6- to 7-pound) bone-in leg of lamb, trimmed and tied
1/2 cup Dijon mustard
3 tablespoons chopped garlic (9 cloves), divided
1 tablespoon chopped fresh rosemary leaves
1 tablespoon balsamic vinegar
Kosher salt and freshly ground black pepper
3 pounds ripe red tomatoes, cored and 1-inch-diced
1/2 cup good olive oil
1/2 cup good honey, divided
1 large Spanish onion, sliced
4 sprigs fresh thyme
2 sprigs fresh rosemary plus branch of rosemary for garnish

Steps:

  • Preheat the oven to 450 degrees F.
  • Place the leg of lamb in a large roasting pan fat side up and pat it dry with paper towels. Combine the mustard, 1 tablespoon of the garlic, the rosemary, balsamic vinegar, 1 tablespoon salt, and 1/2 teaspoon pepper in a mini food processor and pulse until the garlic and rosemary are minced. Spread the mixture on the lamb.
  • Place the tomatoes, olive oil, 1/4 cup of the honey, the onion, the remaining 2 tablespoons garlic, 2 tablespoons salt, and 2 teaspoons pepper in a bowl and toss well. Pour the tomato mixture around the lamb and tuck in the thyme and rosemary sprigs. Drizzle the lamb with the remaining 1/4 cup of honey.
  • Roast for 20 minutes. Turn the heat down to 350 degrees F and roast for another 1 to 1 1/4 hours, until a meat thermometer registers 130 to 135 degrees F for medium-rare. Place the lamb on a cutting board, cover with aluminum foil, and allow to rest for 15 minutes. Discard the herb stems and return the tomatoes to the oven to keep warm. Slice the lamb, arrange on a platter, sprinkle with salt and pepper, and serve with the tomatoes and pan juices spooned on top. Garnish with a branch of rosemary.

EASY PROVENçAL LAMB



Easy Provençal Lamb image

Provided by Ina Garten

Categories     Garlic     Lamb     Tomato     Roast     Quick & Easy     Dinner     Rosemary     Winter     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8

Number Of Ingredients 13

1 (6- to 7-pound) bone-in leg of lamb, trimmed and tied
1/2 cup Dijon mustard
3 tablespoons chopped garlic (9 cloves), divided
1 tablespoon chopped fresh rosemary leaves
1 tablespoon balsamic vinegar
Kosher salt and freshly ground black pepper
3 pounds ripe red tomatoes, cored and 1-inch diced
1/2 cup good olive oil
1/2 cup good honey (see note), divided
1 large Spanish onion, sliced
4 sprigs fresh thyme
2 sprigs fresh rosemary
Note: You'll want to use a liquid-rather than a solid-honey for this recipe so it can be drizzled on the lamb.

Steps:

  • Preheat the oven to 450 degrees.
  • Place the leg of lamb in a large roasting pan fat side up and pat it dry with paper towels. Combine the mustard, 1 tablespoon of garlic, the rosemary, balsamic vinegar, 1 tablespoon salt and 1/2 teaspoon of pepper in a mini food processor and pulse until the garlic and rosemary are minced. Spread the mixture on the lamb.
  • Place the tomatoes, olive oil, 1/4 cup of the honey, the onion, the remaining 1 tablespoons garlic, 2 tablespoons salt, and 2 teaspoons pepper in a bowl and toss well. Pour the tomato mixture around the lamb and tuck in the thyme and rosemary sprigs. Drizzle the lamb with the remaining 1/4 cup of honey.
  • Roast for 20 minutes. Turn the heat down to 350 degrees and roast for another 1 to 1 1/4 hours, until a meat thermometer registers 130 to 135 degrees for medium-rare. Place the lamb on a cutting board, cover with aluminum foil, and allow to rest for 15 minutes. Discard the herb stems and return the tomatoes to the oven to keep warm. Slice the lamb, arrange on a platter, sprinkle with salt and pepper, and serve with the tomatoes and pan juices spooned on top.

ROAST LEG OF LAMB WITH ROSEMARY



Roast Leg of Lamb with Rosemary image

This leg of lamb is marinated overnight with fresh rosemary, garlic, mustard, honey and lemon zest. Be prepared for many requests for seconds!

Provided by JMASS

Categories     Meat and Poultry Recipes     Lamb     Leg

Time P1DT1h35m

Yield 10

Number Of Ingredients 8

¼ cup honey
2 tablespoons prepared Dijon-style mustard
2 tablespoons chopped fresh rosemary
1 teaspoon freshly ground black pepper
1 teaspoon lemon zest
3 cloves garlic, minced
5 pounds whole leg of lamb
1 teaspoon coarse sea salt

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.

Nutrition Facts : Calories 552.9 calories, Carbohydrate 8.1 g, Cholesterol 156.5 mg, Fat 38.7 g, Fiber 0.2 g, Protein 40.7 g, SaturatedFat 16.9 g, Sodium 378.7 mg, Sugar 7 g

GRILLED LEG OF LAMB RUBBED WITH HERBES DE PROVENCE



Grilled Leg of Lamb Rubbed with Herbes de Provence image

The leg of lamb is best eaten hot off the grill. Serve it with Black Olive Relish, Provencal Roasted Tomatoes, and Whole Grilled Garlic. These components add up to a delicious sandwich, too.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Number Of Ingredients 6

1 leg of lamb (6 to 7 pounds), boned and butterflied, and trimmed of extra fat
6 garlic cloves, minced
1/3 cup Herbes de Provence
1/4 cup plus 1 tablespoon extra-virgin olive oil
Freshly ground pepper
Coarse salt

Steps:

  • Using a sharp knife, cut lamb at the joint into two sections: a long, narrow piece and a wide, rounded piece. Place in a shallow bowl. In a small bowl, combine garlic, herbs, oil, and pepper. Using your hands, rub mixture over both lamb pieces to coat evenly. Cover with plastic wrap, and place in refrigerator; let marinate at least 1 hour and up to 6 hours. Remove from refrigerator about 30 minutes before cooking.
  • Meanwhile, heat grill; position rack about 6 inches above flame. Season lamb with salt; grill about 9 minutes on each side, or until a meat thermometer inserted into the center registers 135 degrees for medium rare. Transfer to a platter; loosely cover with foil. Let rest 15 minutes before slicing and serving.

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