Roasted Leg Of Spring Lamb With Roasted Garlic And Rosemary Juice And Portobello And Eggplant Ratatouille 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.

ROAST LAMB STUDDED WITH ROSEMARY & GARLIC

Steps:

• Using a sharp pointed knife, make at least 30 small incisions all over the leg of lamb.
• Take 4 cloves from 1 bulb of garlic, peel and thinly slice them, then prod a slice into each incision. Next, take 1 bunch of rosemary, pull off small sprigs and push into the incisions, too.
• If done in advance, cover the leg of lamb well and refrigerate. Remove from the fridge 1 hr before roasting.
• Heat oven to 190C/170C fan/gas 5. Heat a large frying pan, add 1 tbsp vegetable oil and brown the leg of lamb all over.
• Scatter 2 carrots, cut into large chunks, 1 quartered onion, the remaining garlic and rosemary in a large roasting tin, pour in 1 glass of red wine and 1.2l beef or lamb stock, then place the browned lamb in the tin.
• Roast for about 1 hr 45 mins. Turn the leg of lamb halfway through so by the time it's cooked, each side has been in the stock.

ROAST LEG OF LAMB WITH ORANGE, ROSEMARY AND GARLIC

Steps:

• Preheat the oven to 450°F.
• Rinse the lamb and pat dry with kitchen towels.
• Peel the orange layer of rind from the orange, into strips about 2cm by 1cm.
• Cut a few of the garlic cloves lengthways into batons about 2mm across.
• Take a strip of orange peel, wrap it around a couple of the garlic batons and a few rosemary leaves. With a very sharp knife, make a deep whole in the lamb and push the parcel into the meat, deep enough so that you can't see it. (Don't be afraid here - the deeper it goes, the more the flavours will infuse).
• Repeat all over the lamb until you've used all the orange peel. Don't forget the underneath.
• Allow to rest for about an hour.
• With the flat of a knife, bash the remaining garlic cloves (unpeeled) and place them in the bottom of a roasting tray. Lay the remaining rosemary sprigs on top, then lay the lamb on these.
• Cut the orange in half and squeeze the juices and flesh over the lamb, rubbing it in, and add the extra orange juice to the pan.
• Pour over a good glug of olive oil, and season well with salt.
• Place, uncovered, in the oven and cook for 20mins.
• Reduce the temperature to about 350F and put a temperature probe into the thickest part of the lamb.
• Check occasionally and, if required, add a little water to the pan.
• Once the internal temperature reaches 130F, remove the lamb from the oven, put on a warmed plate and cover well, with foil and *plenty* of tea towels. Set aside.
• Put the roasting tray on the hob, over a medium heat, and add the red wine and stock cube. You may need to add more water here, depending on how much has evaporated in the oven.
• Reduce until thickened to a gravy consistency. Serve over your lamb, accompanied with roast potatoes and mint sauce.

ROASTED LEG OF LAMB

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.

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.

ROSEMARY ROASTED LAMB

Steps:

• Preheat oven to 425°. In a small bowl, combine the oil, garlic, salt and rosemary; rub over lamb. Cover and refrigerate overnight. Place lamb, fat side up, on a rack in a shallow roasting pan., Bake, uncovered, 20 minutes. Reduce heat to 350°; bake 1-3/4 to 2-1/4 hours longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting occasionally with pan juices. Let stand 15 minutes before slicing.

ROAST LEG OF LAMB WITH LEMON, GARLIC, AND ROSEMARY

Steps:

• Place the chopped lemon, rosemary, garlic, salt, pepper, and olive oil in a food processor. A blender can also be used, if done in batches. If you have neither, finely chop all ingredients together.
• Open up the lamb and lay it flat. Spread and massage the lemon paste evenly over the inside and outside of the lamb. Place in a baking dish and cover, or in a large resealable plastic bag. Refrigerate overnight to marinate, turning occasionally.
• Preheat the oven to 450 degrees. Remove the meat from the refrigerator 30 to 60 minutes before cooking. Place the lamb on a rack in a foil-lined roasting pan or rimmed baking sheet. Place the meat in the oven and after 5 minutes, reduce the temperature to 425 degrees. Roast for 45 minutes, or until medium rare, 140 degrees on an instant read thermometer. Allow the meat to rest for 10 to 15 minutes before carving and serving.

ROAST LEG OF LAMB WITH ROSEMARY

Steps:

• Preheat oven to 325°. Combine the oil, rosemary, onion, garlic, salt and pepper; rub over lamb. Place fat side up on a rack in a shallow roasting pan., Bake, uncovered, 2 to 2-1/2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting occasionally with pan juices. Let stand 15 minutes before slicing.

ROASTED EGGPLANT AND GARLIC SOUP

Steps:

• Preheat oven to 400 degrees. In a mixing bowl, combine the garlic, herbs and drizzle of olive oil together. Season with salt and pepper. Mix thoroughly. Split the eggplant in half, lengthwise and smear the garlic mixture over the top of each eggplant half. Place the eggplant on a baking sheet and place in the oven. Roast the eggplant for 30 minutes or until the eggplant is tender. Remove from the oven and cool. Using a spoon, remove the flesh of the eggplant and discard the skin. Heat the oil in a 2 quart saucepan. When the oil is hot, add the onions. Saute for 2 minutes. Add the roasted eggplant and garlic and continue to saute for 2 minutes. Stir in the stock and bring the liquid to a boil. Reduce to a simmer and cook for 10 minutes. Using a hand-held blender, puree the soup until smooth. Stir in the cream and continue to simmer for 3 minutes. Season the soup with the salt and the cayenne.