Spiced Roast Leg Of Lamb Recipes

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SPICED ROAST LAMB



Spiced roast lamb image

An Indian-inspired yogurt marinade with cumin, turmeric, chilli and fennel works beautifully with a joint of succulent meat

Provided by Jane Hornby

Categories     Dinner, Main course

Time 2h

Number Of Ingredients 11

2kg leg of lamb
150g natural whole-milk yogurt
1 thumb-sized piece ginger , finely grated
3 large garlic cloves , crushed
1 tbsp tomato purée
juice ½ lime
1 tsp ground cumin
1 tsp turmeric
1 tsp crushed chilli flakes
1 tsp fennel seed , lightly crushed
handful coriander , finely chopped

Steps:

  • Stir together the marinade ingredients and season with ½ tsp ground black pepper and 1½ tsp flaky salt. Slash the lamb several times on both sides, then massage the marinade all over it. Seal into a large food bag or non-metallic container and chill overnight (or at least for a few hrs). Let the lamb sit at room temperature for 1 hr before roasting.
  • Heat oven to 220C/200C fan/gas 7. Put the lamb into a foil-lined roasting tin and roast for 20 mins. Turn the oven down to 190C/170C fan/gas 5 and roast for 1 hr 20 mins for meat that's pink near the bone. Cover loosely with foil halfway through cooking or once the marinade has charred and the meat looks golden.
  • Leave the lamb to rest for 20 mins before carving, then serve with lentil & tomato and cucumber salads (see related recipes).

Nutrition Facts : Calories 417 calories, Fat 24 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Protein 48 grams protein, Sodium 0.8 milligram of sodium

SPICY LEG OF LAMB



Spicy Leg of Lamb image

There are so many ways to make things spicy. Here, we are going to use a two-pronged attack plan: dry spices and fresh chiles. I love the "cooked in" spices that meld seamlessly with the meat and the surprise of the fresh chiles and vinegar to finish. I also like taking a few minutes to make a sauce once the meat comes out of the oven. This allows a period for the meat to rest before carving.

Provided by Alex Guarnaschelli

Categories     main-dish

Time 1h35m

Yield 8 to 10 servings

Number Of Ingredients 15

1 tablespoon cayenne pepper
1 tablespoon fennel seeds
1 tablespoon dry mustard
1 tablespoon hot paprika
1 tablespoon red pepper flakes
2 teaspoons ground cinnamon
6 tablespoons olive oil
1 tablespoon molasses
2 tablespoons kosher salt
One 8-to-10-pound leg of lamb, bone in
4 tablespoons red wine vinegar
2 tablespoons grainy mustard
1 fresh jalapeno pepper
1 fresh Thai chile pepper
Kosher salt and freshly ground black pepper

Steps:

  • The objective: A nice, pink, juicy leg of lamb has a final temperature of about 120 degrees F. Use a shallow roasting pan or baking sheet with a fitted rack. Elevating the lamb slightly off the bottom of the roasting pan allows the hot air to better circulate around the meat as it cooks.
  • Preheat the oven to 350 degrees F.
  • Toast the spices: In a medium bowl, combine the cayenne, fennel seeds, dry mustard, paprika, red pepper flakes and cinnamon. Mix the spices and pour them out onto a baking sheet. Place the tray inside the oven for 1 minute to warm the spices and allow them to toast slightly. This will awaken their flavors. Remove the tray from the oven.
  • Make the paste to coat the leg of lamb: In a small bowl, combine the olive oil, molasses and salt. Add the toasted spices and mix together to create a paste. Coat all sides of the leg in the seasoning paste. If you have time, allow the lamb to sit out for about an hour and come closer to room temperature. Alternatively, you can marinate the lamb like this for several hours (or overnight) in the refrigerator before cooking.
  • Cook the lamb: Place the lamb leg in the center of the fitted rack on the roasting pan and place it in the center of the oven. Cook, undisturbed, for 30 minutes. Use an instant-read meat thermometer and take the temperature of the thickest part of the leg meat. Your meat thermometer should read about 85 degrees F. Cook for an additional 30 minutes. Ideally, the thickest part of the leg should come to about 118 degrees F. Remove the lamb from the roasting pan to a flat surface to rest.
  • Make the sauce: In a medium bowl, whisk together vinegar and mustard. Place the fresh chiles on a flat surface and, with a small knife, cut them both into thin rounds, ribs, seeds and all.
  • Pour off some of the drippings from the bottom of the roasting pan. Put the pan on top of a burner on your stove. Start a low heat under the pan and when the drippings begin to sizzle, add in the mustard, vinegar and fresh chiles. Taste for seasoning. Pour over the leg of lamb.
  • Carve the meat: Begin carving at the loin end of the leg; you want to carve at a right-angle relative to the grain of the meat. Observe that this meat has lines almost like a piece of wood, aim the blade of your knife at a right-angle to the grain and slice thin pieces. Arrange the slices on a platter with the sauce.

MOROCCAN SPICED ROASTED LEG OF LAMB RECIPE - (4.2/5)



Moroccan Spiced Roasted Leg of Lamb Recipe - (4.2/5) image

Provided by danand

Number Of Ingredients 22

LAMB:
2 1/2 to 3 pounds leg of lamb, boneless
SPICE RUB:
1 tablespoon ground turmeric
1 tablespoon smoked paprika
1 tablespoon fennel seeds
1/2 tablespoon cayenne pepper
1/2 tablespoon ground cinnamon
1/2 tablespoon ground cloves
Salt and pepper
3 cinnamon sticks
Large bunch of thyme
Olive oil
2 stalks of celery, roughly chopped
1 large onion, roughly chopped,
3 carrots, peeled roughly chopped,
3 tablespoons honey
LIME MUSTARD VINAIGRETTE:
2 tablespoons mustard
2 tablespoons olive oil
1 zest of lime
Juice from lime

Steps:

  • Preheat your oven to 300°F. Mix all the spices, salt and pepper in a tray. Cut three holes in the lamb with a small pairing night. In each hole place a bunch of thyme and a cinnamon stick. Repeat this process until it is complete. Now generously rub the spice mixture over the leg of lamb. Place a roasting over a high heat and add the olive oil. Next add in the celery, onion and carrots. Drizzle the honey over the vegetables to help the caramelization process. Add the lamb on top of the vegetables and start searing the meat. Drizzle some olive oil over the lamb with salt and pepper. Place the lamb in the oven, and cook for around one hour, or until the meat reaches an internal temperature of 135°F. Once the lamb is cooked, take it out of the oven and allow the lamb to rest for 10-15 minutes. To make the vinaigrette, mix together the lime, olive oil and mustard. When you are ready, slice the lamb and serve immediately and drizzle the vinaigrette on top. Also reserve the lamb juice and the roasted vegetables and serve along side.

BBQ OR ROASTED SPICED LEG OF LAMB



BBQ or Roasted Spiced Leg of Lamb image

Delicious either roasted or barbecued. Check internal temperature. You want it to be pink (160°F). Remember that it continues to cook a bit after you remove it from the cooking source Don't be shy with the garlic. Try serving a bit of Horseradish on the side as well as mint jelly. In the pictures I cooked a very small leg just large enough for 2 people.It was excellent

Provided by Bergy

Categories     Lamb/Sheep

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 (4 lb) butterflied leg of lamb
6 garlic cloves, minced
1 tablespoon olive oil
1 teaspoon dried marjoram
1 teaspoon dried thyme
1 teaspoon rosemary
salt & pepper
1/4 cup wine (if roasting)
1/2 cup water (if roasting)

Steps:

  • Place the Lamb fat side down on a plate or Pyrex dish.
  • Mix garlic with the oil.
  • Salt & pepper.
  • Work the mixture into the folds covering the lamb surface completely.
  • Grind the three herbs together and spread over underside of the lamb. Rub it into the lamb well.
  • To BBQ: Place meat skin side down on an oiled grill. Close the cover and cook over medium high heat for approx 45 minutes. Watch for flame ups, but do not flip the roast.
  • To Roast: Pour the wine and water into the roasting pan and bake in 375°F oven for 1 hours or until the internal temperature reaches 160°F (oven roast potatoes for the last 40 minutes with the roast).
  • Let stand 5 minutes before carving.
  • Check internal temperature: 160°F is medium rare - just pink.

SPICED ROAST LEG OF LAMB



Spiced Roast Leg of Lamb image

This dish comes from the Caribbean. The lamb is marinated in a spicy paste for 2 or 3 hours, then roasted with red peppers and black eyed peas. The result is that the beans soak up the meat's dripping and the peppers lend a touch of sweetness to balance this one-dish meal. Weigh your lamb for the exact cooking time. 20 minutes per pound yields a medium-cooked roast. Allow 5 minutes less/per pound for rare and 5 minutes more/per pound for well done.

Provided by threeovens

Categories     Lamb/Sheep

Time 4h

Yield 8-10 serving(s)

Number Of Ingredients 12

4 lbs leg of lamb
4 garlic cloves, crushed
1 teaspoon ground cumin
2 teaspoons ground annatto seed or 2 teaspoons ground turmeric
2 tablespoons sweet paprika
1 teaspoon dried oregano
3 tablespoons olive oil
3 red peppers, cored seeded and sliced thick
1 (14 ounce) can black-eyed peas, rinsed and drained
7 tablespoons dry white wine
kosher salt & freshly ground black pepper
cooked white rice or prepared polenta, for serving

Steps:

  • Combine the garlic, cumin, annatto (or turmeric), paprika, and oregano in a bowl; stir in half the olive oil to form a paste.
  • Rub the paste all over the lamb, cover, and marinate in the refrigerator for 2 to 3 hours.
  • Preheat oven to 350 degrees F.
  • Place lamb in a roasting pan and surround with the peppers and black eyed peas.
  • Pour in the wine, drizzle with remaining oil, and season with salt.
  • Place in oven for about 1 to 1 1/2 hours, depending on desired doneness.
  • Let lamb rest for 15 minutes before serving.
  • Serve with cooked rice or polenta.

Nutrition Facts : Calories 569.5, Fat 36.4, SaturatedFat 14, Cholesterol 152, Sodium 280.6, Carbohydrate 11.4, Fiber 3.3, Sugar 2.2, Protein 45.4

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