One Pan Easter Lamb Recipes

ONE-PAN EASTER LAMB

One-pan Easter lamb image

A miracle one-pan lamb recipe that's as easy as popping a pan in the oven. Rosemary, garlic, white wine and seasonal veg make this a show stopping family meal

Provided by Sophie Godwin - Cookery writer

Time 2h35m

Number Of Ingredients 11

Ingredients

1.6kg bone-in leg of lamb
50ml olive oil , plus a splash
3 oregano sprigs, leaves picked and roughly chopped
4 rosemary sprigs, leaves of 2 picked and roughly chopped
1 lemon , zested (save the juice for the spring greens, see goes well with)
1 garlic bulb , cloves lightly smashed
1 red chilli , pierced
1kg potatoes , skins on, cut into thick wedges
3 fennel bulbs , cut into quarters lengthways, tops removed, green fronds reserved
250ml white wine
250ml good-quality chicken stock

Steps:

Take the lamb out of the fridge 1 hr before cooking it and use a sharp knife to make small incisions all over the meat. Mix the oil with the oregano, chopped rosemary and lemon zest. Rub the marinade all over the lamb, massaging it well into the cuts.
Heat oven to 200C/180C fan/gas 6. Put the garlic, chilli, potatoes, fennel and remaining rosemary into a large roasting tin, pour over some olive oil and toss together. Season the lamb generously, then lay it on top of the veg. Roast for 45 mins until the lamb is starting to brown, then pour in the wine and stock. Continue cooking for 30 mins for rare (55C on a cooking thermometer), 35-40 mins for medium rare (60C) or 45 mins for cooked through (70C).
Remove the lamb and rest for up to 30 mins. Turn oven down to 160C/140C fan/gas 3, cover the veg with foil and, while the lamb rests, put back in the oven until braised in the roasting juices. Scatter the fennel fronds over the veg, place the lamb back on top and bring the whole tin to the table to serve.

Nutrition Facts : Calories 752 calories, Fat 38 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 5 grams sugar, Fiber 9 grams fiber, Protein 46 grams protein, Sodium 0.4 milligram of sodium

SHEET PAN EASTER DINNER

Sheet Pan Easter Dinner image

A full Easter dinner with just 7 main ingredients and a couple of pantry staples! This sheet pan dinner tastes like all the freshness of spring with the elegance of Christmas.

Provided by TheOtherJuliaGulia

Categories Everyday Cooking Sheet Pan Dinner Recipes

Time 2h15m

Yield 6

Number Of Ingredients 12

Ingredients

5 medium shallots, halved, divided
1 cup baby arugula
½ cup loosely packed fresh mint leaves
½ cup loosely packed flat-leaf parsley
9 tablespoons olive oil, divided
3 teaspoons kosher salt, divided
¾ teaspoon ground black pepper, divided
2 (1 1/2) pounds rack of lamb, trimmed and frenched
1 ½ pounds fingerling potatoes, halved lengthwise
1 pound tri-colored baby carrots
2 tablespoons red wine vinegar
¼ teaspoon crushed red pepper

Steps:

Place 2 shallot halves in a mini food processor. Pulse until coarsely chopped, about three 1-second pulses. Add arugula, mint, and parsley; pulse until herbs are chopped, about five 1-second pulses. Transfer 1/2 of the herb mixture to a small bowl. Reserve remaining herb mixture for serving.
Stir 4 tablespoons olive oil, 1 1/2 teaspoons salt, and 1/4 teaspoon black pepper into the bowl with the herb mixture; rub all over meaty parts of lamb. Prop the two lamb racks up together on a plate by placing the meaty ends on the surface with the bones upright, interlacing the bones so they rest against each other. Let sit at room temperature for 1 hour.
Preheat the oven to 450 degrees F (230 degrees C) with racks in the upper and lower thirds. Line two large rimmed baking sheets with aluminum foil.
Meanwhile, toss potatoes, carrots, and remaining shallot halves with 2 tablespoons olive oil, 1 teaspoon salt, and remaining 1/2 teaspoon black pepper in a large bowl. Arrange in an even layer on the prepared baking sheets.
Roast vegetables in the preheated oven until beginning to brown and almost tender, about 15 minutes. Remove from the oven and combine onto one baking sheet. Set aside until ready to use. Do not turn the oven off.
Once lamb has marinated, place lamb racks onto the empty baking sheet.
Roast in the preheated oven for 10 minutes. Rotate the pan, scatter the roasted vegetables around the lamb, and continue to cook until a thermometer inserted into the thickest part of the lamb reads 125 degrees F (52 degrees C), 10 to 15 minutes longer. Remove from the oven and let rest for 10 minutes before slicing.
Stir remaining 3 tablespoons olive oil, vinegar, red pepper, and remaining 1/2 teaspoon salt into the reserved herb mixture. Drizzle over lamb and vegetables.

Nutrition Facts : Calories 666.3 calories, Carbohydrate 34.1 g, Cholesterol 95.2 mg, Fat 47.9 g, Fiber 5.3 g, Protein 25.8 g, SaturatedFat 14.4 g, Sodium 1107.7 mg, Sugar 5 g

ROAST LAMB FOR EASTER RECIPE BY TASTY

Roast Lamb For Easter Recipe by Tasty image

Here's what you need: olive oil, fresh rosemary, garlic, shallots, dried thyme, pepper, salt, leg of lamb, carrot, potato, onion, garlic, salt, pepper, olive oil, garlic bread

Provided by Tasty

Categories Dinner

Yield 8 servings

Number Of Ingredients 16

Ingredients

6 tablespoons olive oil
¼ cup fresh rosemary
6 cloves garlic
3 shallots
½ tablespoon dried thyme
2 teaspoons pepper
3 ½ teaspoons salt
5 lb leg of lamb, boneless
1 carrot
potato
onion
4 cloves garlic
salt, to taste
pepper, to taste
olive oil
8 slices garlic bread

Steps:

Create the herb rub in a food processor. Pulse the olive oil, rosemary, garlic, shallots, thyme, pepper and salt together until you have a thick paste.
Spread out the leg of lamb and rub half of the herb rub all over the exposed side of the lamb.
Roll up and securely tie the leg of lamb together with kitchen twine.
In the roasting pan, spread out the carrots, onions, potatoes, garlic cloves, salt, pepper, and oil.
Rest the leg of lamb on top of the vegetables. Pour the rest of the herb rub all over the leg of lamb, spread out so it coats evenly.
Roast at 450°F (230°C) for 50 - 60 minutes or until the internal temperature reads 130°F (55°C) for medium rare.
Remove the leg of lamb and let it rest of 20 minutes before you remove the kitchen twine to carve.
Serve with the roasted vegetables.
Enjoy!

Nutrition Facts : Calories 919 calories, Carbohydrate 10 grams, Fat 61 grams, Fiber 1 gram, Protein 75 grams, Sugar 1 gram

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