Roasted Leg O Lamb Sandwich Recipes

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LAMB SANDWICHES WITH ROASTED GARLIC MAYO



Lamb Sandwiches with Roasted Garlic Mayo image

These sandwiches are made with slices of roasted leg of lamb, fresh spinach, tomato, sweet onion and a topping of roasted-garlic mayo.

Provided by Lynne Webb

Categories     Sandwiches

Time 20m

Number Of Ingredients 10

Roasted boneless leg of lamb ((8-12 thin slices))
Sweet onion (thinly sliced)
Fresh spinach leaves
1 large (ripe tomato, thinly sliced)
4 soft sandwich rolls
2 heads roasted garlic (instructions in notes)
1/2 cup mayonnaise
2 tablespoons lemon juice
1 tablespoon fresh thyme leaves
Salt and freshly ground black pepper

Steps:

  • Remove the lamb from the refrigerator so it comes to room temperature while you prepare the Roasted Garlic Mayo.
  • Place the roasted garlic cloves on a cutting board, mash with a fork and transfer to a small mixing bowl.
  • Add the mayonnaise, lemon juice and thyme leaves and combine until smooth. Set aside for 15 minutes to allow the flavors to develop.
  • Slice the sandwich rolls and spread the roasted garlic mayo on both the top and bottom of the roll. Place a layer of spinach leaves on the bottom, top with onion, tomato and lamb.

ROASTED LEG OF LAMB



Roasted Leg of Lamb image

This recipe is so good yet it doesn't require too much time, effort or ingredients. It's easy & fool-proof, even for you first-timers!

Provided by Chungah Rhee

Categories     entree

Yield 8 servings

Number Of Ingredients 8

1 (5 to 6 pound) trimmed bone-in leg of lamb
4 cloves garlic, minced
1 tablespoon olive oil
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme leaves
1 tablespoon Dijon mustard
1 tablespoon kosher salt
2 teaspoons ground black pepper

Steps:

  • Preheat oven to 350 degrees F. Line a roasting pan with aluminum foil. Using paper towels, pat lamb dry. Using a sharp knife, score the top side of the lamb by making shallow cuts all over. In a small bowl, combine garlic, olive oil, rosemary, thyme, Dijon, salt and pepper. Place lamb, fat side up, on a rack in the prepared roasting pan. Spread garlic mixture evenly over the lamb, rubbing in thoroughly into the scored cuts. Place into oven and roast until it reaches an internal temperature of 135 degrees F for medium, about 1 hour 30 minutes to 1 hour 45 minutes, or until desired doneness. Let rest 15 minutes before slicing. Serve immediately with mini hasselback potatoes.

ROASTED LEG OF LAMB SANDWICH



Roasted Leg of Lamb Sandwich image

Provided by Food Network

Categories     main-dish

Time 17h30m

Yield 8 sandwiches

Number Of Ingredients 36

1/4 cup canola oil
1/4 cup chopped fresh rosemary
1/4 cup chopped fresh thyme
1 head garlic, chopped
Kosher salt and fresh cracked black pepper
1 boneless, rolled and tied leg of lamb
1 baguette
Harissa, recipe follows
Saffron Aioli, recipe follows
Fennel Seed Slaw, recipe follows
2 1/2 pounds red Fresno peppers or other hot red peppers
3 tomatoes
2 carrots
2 ribs celery
3 heads garlic
3/4 cups vegetable oil
1 bunch fresh parsley
1 ounce fresh thyme
1 ounce kosher salt
1/2 cup tomato paste
1 quart water
2 cloves garlic
1 tablespoon salt
2 egg yolks
2 ounces harissa
2 ounces lemon juice
1 ounce saffron tea
2 cups canola oil
1/2 cup mayo or aioli
1/2 head cabbage, shredded
1/2 yellow onion, thinly sliced
1/4 cup Italian parsley leaves
3 tablespoons red wine vinegar
1 tablespoon toasted whole fennel seed
1 teaspoon sugar
Kosher salt

Steps:

  • Combine the canola oil, rosemary, thyme, garlic and some salt and pepper and rub all over the leg of lamb. Wrap and refrigerate overnight.
  • Preheat the oven to 225 degrees F. Roast the lamb until the internal temperature has reached 135 degrees F (for medium-rare), 3 1/2 to 4 1/2 hours. Let rest 20 minutes. Toast the baguette. Slice the lamb and place on the baguette along with some Harissa, Saffron Aioli and Fennel Seed Slaw. Cut into 8 portions and serve.
  • Preheat the oven to 375 degrees F. Roughly chop the peppers, tomatoes, carrots and celery. The garlic can be cut in half and added without peeling the cloves. Add the chopped vegetables, garlic, vegetable oil, parsley, thyme and salt to a large braising pan. Roast in the oven for 1 hour, stirring every 10 to 15 minutes. Add the tomato paste and 2 cups water. Continue cooking, stirring and adding 2 more cups water, until the vegetables are very tender, 2 more hours. Remove from the oven and pass through a food mill. The harissa may be divided into 1/2 cup dollops and frozen on a cookie sheet.
  • Combine the garlic and salt in a food processor until they form a paste. Add the egg yolks, harissa, lemon juice and saffron tea and combine. Slowly add the canola oil, with the food processor running, until the oil has been emulsified.
  • Combine the mayo, cabbage, onions, parsley, vinegar, fennel seeds and sugar. Season with salt.

ROAST LEG OF LAMB



Roast Leg of Lamb image

Cooking peeled potatoes in the pan around the roast is yummy. The only other things you need are gravy made from the pan drippings and a fresh vegetable.

Provided by MBENHAM

Categories     Meat and Poultry Recipes     Lamb     Leg

Time 2h10m

Yield 12

Number Of Ingredients 5

4 cloves garlic, sliced
2 tablespoons fresh rosemary
salt to taste
ground black pepper to taste
5 pounds 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.

Nutrition Facts : Calories 381.8 calories, Carbohydrate 0.4 g, Cholesterol 136.1 mg, Fat 25.3 g, Fiber 0.1 g, Protein 35.8 g, SaturatedFat 11 g, Sodium 136.3 mg

ROASTED LEG OF LAMB



Roasted Leg of Lamb image

Provided by Alex Guarnaschelli

Categories     main-dish

Time 4h35m

Yield 6 to 8 servings

Number Of Ingredients 9

1 (6 to 8 pound) leg of lamb, bone-in
3 tablespoons Dijon mustard, divided
1 cup dry white wine
2 cloves garlic, peeled and lightly crushed
Sea or kosher salt
Freshly ground black pepper
1 small bunch fresh thyme, leaves removed from stem
2 tablespoons extra-virgin olive oil
2 tablespoons dry sherry

Steps:

  • Place the lamb on a sheet pan covered with foil. In a bowl, combine 2 tablespoons of Dijon mustard, white wine, garlic, salt, black pepper, and thyme leaves. Stir to blend and rub all over the lamb. Cover and place it in the refrigerator to marinate for a few hours or overnight, turning the lamb over from time to time and recoating it with the marinade.
  • Preheat the oven to 425 degrees F. Remove the lamb from the marinade and season on all sides with salt, pepper and olive oil. Reserve the leftover marinade for later use.
  • In a roasting pan fitted with a roasting rack place the lamb, fatty side up, on the rack and place it in the center of the oven. . Having the leg elevated off the bottom of the pan will allow for more even roasting. At 425 degrees F, the roast should start to brown fairly quickly.
  • After 25 to 30 minutes, lower the oven temperature to 350 degrees F. I usually count between 12 to 14 minutes per pound of meat (including the weight of the bone) for a roast. When the oven heat is lowered, count about 30 to 40 minutes and then check the inner temperature of the thickest part of the roast with an instant-read thermometer. Cook it to about 130 degrees F. The meat, once it "rests" will be a nice medium rare. Remove the roast and turn it fat side down onto a flat surface to rest. Resting the lamb on the opposite side will help to redistribute the juices. Note: Save the pan drippings.
  • Place the roasting pan on the stove over medium low heat. Add the reserved marinade, dry sherry and 1 tablespoon Dijon mustard. Whisk together and simmer until thick. Transfer the sauce to a gravy boat and serve with lamb.
  • Slice the lamb (against the grain) and serve family style.

ROASTED LEG OF LAMB



Roasted Leg of Lamb image

Roasting is a popular cooking method for a reason. See our step-by-step guides to Preparing a Leg of Lamb and Carving a Leg of Lamb at the Table.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Time 2h30m

Number Of Ingredients 11

1 bone-in leg of lamb, aitchbone removed by butcher (7 to 8 pounds)
2 tablespoons coarse salt
2 teaspoons freshly ground pepper
2 tablespoons minced garlic
2 tablespoons chopped fresh rosemary leaves, plus sprigs for garnish
2 tablespoons Dijon mustard
2 tablespoons extra-virgin olive oil
1 cup chicken broth or water
2/3 cup dry red wine
1 1/2 cups chicken broth, divided
1 tablespoon plus 1 teaspoon all-purpose flour

Steps:

  • For the cleanest-looking presentation, trim 1 1/2 inches of flesh from the shank bone with a sharp paring knife. (Your butcher may be willing to do this for you.)
  • The fell is a thin outer layer of fat that you may find if you buy an untrimmed leg from a butcher. It's very tough, so it's important to remove all of it. A long knife with a sharp thin blade is the best tool for the job.
  • Trim the excess fat that lies beneath the fell, but leave enough to enrich the meat and gravy. It also crisps up nicely when broiled, which helps give the carved slices great texture. Use shears to trim the fat pads around the hip, or large end.
  • Make incisions 1 inch long and 1/2 inch deep all over the leg; they?ll allow the aromatic rub to penetrate the meat more easily. Roughening the surface in this way also results in a crisper, more flavorful crust after broiling.
  • Stir together salt, pepper, garlic, rosemary, mustard, and oil in a small bowl until it forms a wet paste. Spread rub evenly over lamb, working it into the incisions. Let lamb sit at room temperature, about 30 minutes. Meanwhile, preheat oven to 425 degrees.
  • Transfer lamb, fat side up, to a large roasting pan fitted with a rack, and add broth. Roast lamb 20 minutes. Reduce temperature to 325 degrees, and roast until a thermometer inserted into thickest part of flesh near the bone reaches 130 degrees to 135 degrees (medium-rare), about 55 minutes. Increase temperature to broil; broil until surface sizzles and becomes brown and crisp, about 5 minutes. Transfer lamb to a platter or carving board; let rest at least 20 minutes before carving.

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