Poached Loin Of Lamb Recipes

EASY LEG OF LAMB

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Cut 20 deep slits evenly spaced around the leg of lamb without cutting the netting. Stuff a garlic clove into each slit. Rub garlic powder over the lamb. Slice rosemary sprigs under netting evenly around the lamb. Place lamb into a roasting pan.
• Roast in preheated oven until reddish-pink and juicy in the center for medium-rare, about 2-2 1/2 hours. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Cover in aluminum foil; rest meat until thermometer reads 135 degrees F (57 degrees C) before carving.

POACHED LAMB WITH GARLIC

Steps:

• Place the lamb, fat side up, in a 2-quart round or oval souffle dish with sides at least 2 1/2 inches deep. Sprinkle garlic cloves around and under the lamb. Pour the broth and cream over all. Cover tightly with microwave plastic wrap. Cook at 100 percent power for 15 minutes.
• Pierce the plastic with the tip of a small knife to release steam, then uncover carefully. Turn the lamb over, re-cover, and cook 15 minutes longer.
• Remove the lamb from the oven, pierce the plastic, and uncover. Place the lamb on a platter, and cover with plastic wrap. Let stand for 15 minutes while you prepare the sauce.
• Scrape the cooking liquid and garlic into the bowl of a food processor, and puree until smooth. Pour back into cooking dish. Stir in the cornstarch mixture. Cook, uncovered, in the microwave oven for 5 minutes. Season to taste with salt and pepper.
• Slice the lamb 1/4 to 1/2 inch thick. Pour the sauce onto a platter, and arange the lamb on top. Serve warm or at room temperature.

HERB-ROASTED LAMB

Steps:

• Preheat the oven to 450 degrees F. Place the oven rack in the lower third of the oven so the lamb will sit in the middle of the oven.
• Peel 6 of the cloves of garlic and place them in the bowl of a food processor fitted with the steel blade. Add the rosemary, 1 tablespoon salt, 1 teaspoon pepper, and butter. Process until the garlic and rosemary are finely minced. Thoroughly coat the top and sides of the lamb with the rosemary mixture. Allow to sit at room temperature for 30 minutes to 1 hour.
• Toss the potatoes and remaining unpeeled garlic in a bowl with the olive oil and sprinkle with salt. Place in the bottom of a large roasting pan. Place the lamb on top of the potatoes. 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. Slice and serve with the potatoes.

POACHED LOIN OF LAMB

Steps:

• On a work surface tie together with string the eye of the loin and the tenderloin at 1-inch intervals and tie the length of the meat with string, leaving enough string at the ends to reach the handles of a kettle. Make several slits in the meat, insert the garlic, and chill the meat, covered, while making the stock.
• In the kettle combine the reserved bones and scraps, the salt, and 12 cups cold water, bring the water to a boil, skimming the froth, and simmer the mixture for 1 hour. Strain the stock through a fine sieve into a bowl, discarding the solids, return it to the kettle, cleaned, and bring it to a simmer over moderately high heat. Lower the lamb into the stock without letting it touch the side or the bottom of the kettle, tie the string to the handles, and simmer the lamb for 10 to 12 minutes for medium-rare meat. Remove the lamb from the kettle, discard the strings, and let the lamb stand on a cutting board for 3 minutes. Cut the lamb diagonally into 1/2-inch-thick slices, divide it among 4 plates, and spoon the chutney onto the plates.