Roast Leg Of Lamb With Potatoes Garlic And Rosemary Recipes

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 LEG OF LAMB

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cut slits in the top of the leg of lamb every 3 to 4 inches, deep enough to push slices of garlic down into the meat. Salt and pepper generously all over the top of lamb, place several sprigs of fresh rosemary under and on top of the lamb. Place lamb on roasting pan.
• Roast in preheated oven until the lamb is cooked to your desired doneness, about 1 3/4 to 2 hours. Do not overcook the lamb, the flavor is best if meat is still slightly pink. Let rest at least 10 minutes before carving.

GARLIC AND HERB LEG OF LAMB WITH POTATOES RECIPE BY TASTY

Steps:

• 2-3 hours before roasting, prepare the lamb. Use a small, sharp knife to make 15 to 20 incisions, each about 2 inches (5 cm) deep, through the fat cap on top of the meat. Thinly slice 3 cloves of garlic and use your fingers to press the slices into the incisions.
• In a blender, combine the remaining 9 garlic cloves, the olive oil, mustard, lemon juice, rosemary leaves, thyme leaves, salt, and pepper. Blend until a paste forms.
• Spread the paste evenly all over the lamb. Let marinate at room temperature for 2 to 3 hours.
• Preheat the oven to 425°F (220°C).
• Place the lamb on a roasting rack in a roasting pan and pour the wine into the bottom of the pan. Roast for 15 minutes.
• Remove the pan from the oven and reduce the heat to 325°F (160°C).
• Arrange the potatoes, cut side down, in the roasting pan and place the lamb on the rack on top. Roast for 2 hours, tossing the potatoes and basting the lamb with the roasting liquid halfway through.
• Transfer the potatoes to a platter, baste the lamb again with the remaining pan juices, and return the lamb to the oven. Continue to roast, basting often, until an instant-read thermometer inserted into thickest part of the leg reaches 130°F (for medium-rare), 45 minutes to 2 hours more, depending on thickness. (As a general rule, the lamb should roast 20 minutes per pound for medium-rare).
• Transfer the lamb to a platter and set aside to rest for 20 minutes. While the lamb rests, return the potatoes to the roasting pan, season with flaky salt, and warm in the oven until just heated through, about 20 minutes. Return the potatoes to the serving platter.
• Carve the lamb into ½-inch (1 cm) thick slices and arrange on the platter with the potatoes, garnished with rosemary and thyme sprigs. Serve with whole grain mustard alongside.
• Enjoy!

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:

• 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.

ROSEMARY, LEMON, AND GARLIC LEG OF LAMB WITH ROASTED POTATOES

Steps:

• Preheat oven to 350°F.
• Cut off and discard pith from zested lemon and cut off and discard zest and pith from other lemon. In a saucepan of boiling water blanch zest 1 minute and drain in a colander. Cut each lemon crosswise into 6 slices.
• In a small food processor blend rosemary, garlic, zest, 1 tablespoon oil, lemon juice, and salt until mixture is chopped fine.
• With tip of a small sharp knife cut small slits all over lamb and rub rosemary mixture over lamb, rubbing into slits. Arrange lemon slices in middle of a large roasting pan and arrange lamb on them. Roast lamb in middle of oven 45 minutes.
• Quarter potatoes and in a saucepan cover with salted cold water by 1 inch. Bring water to a boil and cook potatoes, covered, 5 minutes. Drain potatoes in colander and in a bowl toss with remaining tablespoon oil. Arrange potatoes around lamb and sprinkle with salt and pepper to taste.
• Roast lamb and potatoes, stirring potatoes occasionally, 55 minutes, or until a meat thermometer registers 140°F. for medium-rare. Transfer lamb to a cutting board and let stand 15 minutes. Increase temperature to 500°F. and roast potatoes and lemons in one layer 5 to 10 minutes more, or until golden. Transfer potatoes and lemons with a slotted spoon to bowl and toss with chives. Transfer potato mixture to a platter.
• Serve lamb, sliced thin across grain, with potatoes, garnished with rosemary and lemon wedges.