Best 4 Awesome Herb Roast Leg Of Lamb Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in the delectable flavors of a Herb Roast Leg of Lamb, a culinary masterpiece that tantalizes the taste buds with its aromatic herbs and succulent meat. This exceptional dish is not only a feast for the senses but also a testament to the culinary artistry that transforms simple ingredients into an extraordinary meal. As you embark on this culinary journey, uncover the secrets behind creating the perfect Herb Roast Leg of Lamb, guided by our comprehensive guide. Explore variations such as Rosemary and Garlic Leg of Lamb, Provencal Leg of Lamb with aromatic herbs de Provence, and Mustard and Herb-Crusted Leg of Lamb, each offering a unique flavor profile. Prepare to delight your palate with this exquisite dish, perfect for special occasions or everyday indulgence.

Let's cook with our recipes!

HERB CRUSTED LAMB



Herb Crusted Lamb image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 9

1 (3 to 4-pound) boneless leg of lamb
Salt and pepper
1 tablespoon chopped fresh thyme leaves
1 tablespoon chopped fresh rosemary leaves
5 tablespoons extra-virgin olive oil
2 tablespoons Italian bread crumbs
1/3 cup white wine
1/3 cup water or chicken broth
Special Equipment: kitchen string, meat thermometer

Steps:

  • Preheat the oven to 450 degrees F.
  • Season the meat with salt and pepper. In a small bowl, mix the herbs with the olive oil and bread crumbs. Rub both sides of the lamb with the herb mixture. Using the kitchen string, tie up the lamb leg at 2-inch intervals. Place in roasting pan and bake for 20 minutes. Lower the oven temperature to 375 degrees F. Add the wine and water or broth to the roasting pan and cook for another 30 to 40 minutes, or until the thickest part of the lamb reaches an internal temperature of 140 degrees F for medium. Take the lamb out of the oven, cover loosely with foil, and let the meat rest for 15 minutes. Slice and serve.

HERB-ROASTED LAMB



Herb-Roasted Lamb image

Celebrate with Ina Garten's easy Herb-Roasted Lamb recipe from Barefoot Contessa on Food Network. Fresh rosemary gives it flavor, while potatoes make it a meal.

Provided by Ina Garten

Categories     main-dish

Time 2h20m

Yield 10 servings

Number Of Ingredients 8

12 large unpeeled garlic cloves, divided
1 tablespoon chopped fresh rosemary leaves
Kosher salt
Freshly ground black pepper
2 tablespoons unsalted butter, melted
1 (6-pound) boneless leg of lamb, trimmed and tied
4 to 5 pounds small unpeeled potatoes (16 to 20 potatoes)
2 tablespoons good olive oil

Steps:

  • Preheat the oven to 450 degrees F. Place the oven rack in the lower third of the oven so the lamb will sit in the middle of the oven.
  • Peel 6 of the cloves of garlic and place them in the bowl of a food processor fitted with the steel blade. Add the rosemary, 1 tablespoon salt, 1 teaspoon pepper, and butter. Process until the garlic and rosemary are finely minced. Thoroughly coat the top and sides of the lamb with the rosemary mixture. Allow to sit at room temperature for 30 minutes to 1 hour.
  • Toss the potatoes and remaining unpeeled garlic in a bowl with the olive oil and sprinkle with salt. Place in the bottom of a large roasting pan. Place the lamb on top of the potatoes. Roast for 20 minutes. Turn the heat down to 350 degrees F and roast for another 1 to 1 1/4 hours, until a meat thermometer registers 130 to 135 degrees F for medium-rare. Place the lamb on a cutting board, cover with aluminum foil, and allow to rest for 15 minutes. Slice and serve with the potatoes.

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

HERB-CRUSTED LEG OF LAMB WITH RED WINE GRAVY



Herb-crusted leg of lamb with red wine gravy image

Thanks to a breadcrumb coating made with parsley, mint, rosemary and garlic, this roast joint is a cut above the rest

Provided by James Martin

Categories     Main course

Time 2h25m

Number Of Ingredients 16

2 ¼kg leg of lamb
3 small garlic cloves , sliced
2 onions , cut into chunks
1 carrot , cut into chunks
2 tbsp Dijon mustard
175g white breadcrumb (a few days old is best)
small bunch parsley , finely chopped
small bunch mint , finely chopped
5 rosemary sprigs, leaves finely chopped
2 fat garlic cloves , crushed
3 ½ tbsp olive oil
2 tbsp plain flour
400ml red wine
1l lamb or beef stock
1-2 tsp Dijon mustard
knob of butter

Steps:

  • Heat oven to 220C/200C fan/gas 7. Use a sharp knife to make little slits all over the lamb, then insert a slice of garlic into each hole. Tip the onions and carrot into a large flameproof roasting tin, then place the lamb on top and season. Pour 250ml water into the base of the tin and roast in the oven for 30 mins.
  • Meanwhile, make the crust by mixing together all the ingredients and seasoning well. Remove the lamb from the oven and turn the heat down to 190C/170C fan/gas 5. Brush the lamb all over with the mustard, then pack on the crust in a thick layer - don't worry if any falls in the tin, this will be used in the gravy later (you probably won't use the entire crust, so set aside what's left for later). Return the lamb to the oven and cook for a further 1 hr 30 mins. Check the lamb during cooking and add more water to the base of the tin if it dries out.
  • Remove the lamb from the tin, cover lightly with foil and leave to rest for 30-40 mins - if covered too tightly, the crust will go soggy.
  • To make the gravy, put the roasting tin with the vegetables still in it directly on the heat and whisk in the flour. Cook for 1 min, then add the wine, scraping any flour from the bottom of the tin. Let it bubble for 1 min, then pour in the stock. Bring to the boil, then simmer gently for 10-15 mins until thickened, stirring in a little of the reserved crust for a thicker gravy. Strain the gravy through a sieve into a pan, discarding the vegetables left in the sieve. Add mustard to taste and stir through the butter. Keep warm until ready to serve.

Nutrition Facts : Calories 564 calories, Fat 27 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 48 grams protein, Sodium 1.5 milligram of sodium

Tips:

  • Use fresh herbs: Fresh herbs like rosemary, thyme, and oregano add a burst of flavor to the lamb. If you don't have fresh herbs, you can use dried herbs, but use half the amount.
  • Don't overcook the lamb: Lamb is a tender meat, so it's important not to overcook it. The internal temperature of the lamb should reach 145 degrees Fahrenheit for medium-rare, 150 degrees Fahrenheit for medium, and 155 degrees Fahrenheit for medium-well.
  • Let the lamb rest before carving: After the lamb is cooked, let it rest for 10-15 minutes before carving. This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful lamb.
  • Serve the lamb with your favorite sides: Lamb is a versatile meat that can be served with a variety of sides. Some popular sides include roasted vegetables, mashed potatoes, and mint sauce.

Conclusion:

Herb-roasted leg of lamb is a delicious and easy-to-make dish that is perfect for any special occasion. With its tender meat, flavorful herbs, and crispy skin, this dish is sure to impress your guests. So next time you're looking for a special meal, give this recipe a try. You won't be disappointed.

Related Topics