LEG OF LAMB RECIPE: THE EASIEST WAY TO ROAST | KITCHN
Provided by: Faith Durand
Categories: Main dish,Dinner,Meat dish
Total time: 6300S
Prep time: 900S
Cook time: 5400S
|1 (5 to 7 pound) bone-in leg of lamb|
|3 tablespoons olive oil|
|Freshly ground black pepper|
|6 cloves garlic, minced|
|Leaves from 3 fresh rosemary sprigs, coarsely chopped (about 1 tablespoon)|
- Rub the lamb with olive oil and season with salt and pepper. Take the leg of lamb out of the refrigerator about an hour before cooking so it comes closer to room temperature. This promotes faster, more even cooking. Set the lamb in a rack inside a roasting pan. Drizzle with the olive oil and rub all over into the fat and meat. Season generously all over with salt and pepper. Position the lamb so that it is fat-side down.
- Broil for 5 minutes. Arrange an oven rack so that the top of the lamb is a few inches from the broiler element. Heat the broiler. Broil until the surface of the lamb looks seared and browned, about 5 minutes.
- Flip the lamb over and broil the other side. Flip the leg over and put back under the broiler until the other side is seared, about 5 minutes more.
- Top with garlic and rosemary. Take the lamb out of the oven. Turn off the broiler and set the oven temperature to 325°F. Reposition the oven rack to the middle of the oven. Rub the top of the lamb with the garlic and rosemary.
- Cover the lamb loosely with foil and roast 1 hour. Tent the pan loosely with aluminum foil to keep the garlic and rosemary from burning. Put the lamb back in the oven and roast for 1 hour.
- Uncover and take the temperature. Uncover the lamb. Take its temperature with an instant-read thermometer in the thickest part not touching bone. The lamb is ready when the temperature is 135°F or above. At 135°F the lamb is cooked to rare, but it will continue cooking as it rests, so we recommend taking it out of the oven at 135°F for medium-rare to medium. (Refer to the cooking chart above for general roasting times.)If the lamb is not ready, continue cooking uncovered until it reaches your desired internal temperature, checking the temperature every 20 minutes.
- Figure out where to carve. Let the lamb rest for at least 15 minutes before carving. Transfer the lamb to a clean cutting board. The bone runs through the meat at an angle, giving you two fairly big pieces of meat on either side of the bone. Start with the side of meat that feels most accessible to you.
- Cut the meat into slices across the grain. Make straight, parallel cuts straight down through the thickest part of the meat until you hit the bone. You should be cutting perpendicular to the bone, across the grain of the meat. The slices will still be attached where they meet the bone.
- Cut the slices off the bone. Turn your knife so that it's now parallel to the bone instead of perpendicular. Starting at the end of the bone furthest from you, cut through the slices where they attach to the bone. Keep your knife close to the bone so you get as much meat as possible, but don't worry about getting every single scrap of meat right now — just focus on cutting cleanly through the big slices and you’ll get any leftover pieces later.
- Transfer the slices to a serving platter. Place the slices on a serving platter. Tent the platter with foil to keep the meat warm.
SaturatedFatContent 13.8 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 1.1 g, SugarContent 0.0 g, ServingSize Serves 10, ProteinContent 39.4 g, FatContent 34.7 g, Calories 484 cal, SodiumContent 121.6 mg, FiberContent 0.2 g, CholesterolContent 0 mg
BEST ROAST LAMB RECIPE – HOW TO COOK ROAST LAMB
Provided by: DELISH.COM
Categories: gluten-free,low sugar,nut-free,weeknight meals,winter,dinner,main dish,meat,roasted
Total time: 1 hours 30 minutes
Prep time: 15 minutes
Cook time: 0S
Yield: 4-6 servings
|1 (2-lb.) boneless lamb shoulder roast, tied with butcher’s twine|
|4 cloves garlic, minced|
|1 tbsp. freshly chopped rosemary|
|2 tsp. fresh thyme leaves|
|3 tbsp. extra-virgin olive oil, divided|
|Freshly ground black pepper|
|2 lb. baby potatoes, halved if large|
- Preheat oven to 450º and place oven rack in lower third of oven. In a small bowl, mix together garlic, rosemary, thyme, and 1 tablespoon oil and season generously with salt and pepper. Rub all over lamb.
- In a 9″-x-13″ baking dish, toss potatoes with remaining oil and season with more salt and pepper. Place lamb on top of potatoes and roast until internal temperature reaches 145º, about 1 hour.
- Let rest 15 minutes, remove twine, then slice roast and serve.
ROAST LAMB RECIPE – NYT COOKING
Provided by: Julia Moskin
Total time: 3 hours
Yield: 8 to 12 servings
|1 large lamb roast with a cap of fat, 4 to 6 pounds: bone-in leg (these can be as large as 8 pounds), semiboneless leg, bone-in shoulder, boneless butterflied leg or double loin|
|2 ounces (1 can) anchovies packed in olive oil, drained, or 3 tablespoons Dijon mustard|
|Leaves from 6 fresh rosemary sprigs (2 heaping tablespoons leaves), plus extra sprigs and branches for garnish|
|6 garlic cloves, smashed and peeled|
|4 ounces unsalted butter, softened at room temperature|
|1 lemon, cut in half|
|1 3/4 cups white wine, plus extra for gravy|
- Heat oven to 425 degrees. Use a small sharp knife to make about a dozen incisions, each about 2 inches deep, through the fat that covers the top of the meat. Using a mortar and pestle or a blender, blend 2/3 of the anchovies (or 2/3 of the mustard if using), the rosemary leaves and the garlic cloves into a chunky paste. Using your fingers, press paste deeply into incisions.
- Mix remaining anchovies (or mustard) and the butter into a paste. Smear this mixture all over the surface of the roast. Season liberally with black pepper. (Do not add salt; the anchovies are salty enough, and so is the mustard.) Place the lamb on a rack in a roasting pan, fat side up, and squeeze the lemon halves over. Pour the wine around the roast into the pan.
- Roast 15 minutes, then reduce heat to 350 degrees and roast until internal temperature reaches 130 to 135 degrees (for medium-rare or medium meat), about another 60 to 90 minutes. Baste every 20 minutes or so with the wine and drippings in the pan, adding more wine as needed to keep the liquid from scorching. If possible, for the last 15 minutes of cooking, use convection or a broiler to crisp the fat on the roast.
- Remove pan from the oven, remove rack from the pan, and let the roast rest on the rack for at least 15 to 20 minutes in a warm place, tented with foil. The internal temperature will rise to about 140 to 145 degrees.
- To make sauce from the pan drippings, remove a few tablespoons of fat by tipping the pan and spooning off the top layer. Put the pan over medium heat until the liquid simmers. Taste the simmering liquid and whisk in more wine, 1/4 cup at a time, until the consistency and flavor are right. Do not let the mixture become syrupy; it should be a sharp jus, not a thick gravy.
- Carve lamb into 1/2-inch-thick slices and arrange on a heated platter, decorated with rosemary sprigs. Serve with piping hot gravy.
@context http//schema.org, Calories 1047, UnsaturatedFatContent 47 grams, CarbohydrateContent 3 grams, FatContent 107 grams, FiberContent 0 grams, ProteinContent 11 grams, SaturatedFatContent 56 grams, SodiumContent 258 milligrams, SugarContent 1 gram, TransFatContent 0 grams
ROAST LEG OF LAMB RECIPE | ALLRECIPES
Provided by: MBENHAM
Categories: Leg of Lamb
Total time: 2 hours 10 minutes
Prep time: 15 minutes
Cook time: 1 hours 45 minutes
|5 pounds leg of lamb|
|4 cloves garlic, sliced|
|salt and ground black pepper to taste|
|2 tablespoons fresh rosemary|
- Preheat the oven to 350 degrees F (175 degrees C).
- Cut deep slits on the top of leg of lamb every 3 to 4 inches; push slices of garlic down into the slits. Generously season with salt and pepper. Place lamb on a roasting pan; arrange several sprigs of fresh rosemary under and on top of the lamb.
- Roast in the preheated oven for 1 3/4 to 2 hours, or until an instant-read thermometer inserted into the center of the lamb reads at least 135 degrees F (57 degrees C) for medium-rare to medium doneness.
- Cover lamb with aluminum foil and let rest for at least 10 minutes before carving.
Calories 381.8 calories, CarbohydrateContent 0.4 g, CholesterolContent 136.1 mg, FatContent 25.3 g, FiberContent 0.1 g, ProteinContent 35.8 g, SaturatedFatContent 11 g, SodiumContent 136.3 mg