**Unveil the Culinary Delights: A Journey Through the World of Roast Leg of Lamb Recipes**
Succulent, aromatic, and bursting with flavor, roast leg of lamb is a culinary masterpiece that has tantalized taste buds for centuries. This versatile dish, often served as a centerpiece at special gatherings, offers a symphony of textures and flavors that will leave you craving for more. In this comprehensive guide, we present an enticing collection of roast leg of lamb recipes, each carefully curated to cater to diverse preferences and culinary expertise. From classic preparations that honor tradition to innovative twists that push the boundaries of taste, this article promises an unforgettable journey into the realm of lamb gastronomy.
**Classic Roast Leg of Lamb: A Timeless Delight**
The classic roast leg of lamb is a testament to the enduring power of simplicity. This no-frills approach allows the natural flavors of the lamb to shine through, complemented by a few carefully chosen herbs and spices. Garlic, rosemary, and thyme form the holy trinity of seasonings, while a drizzle of olive oil adds richness and helps create a golden-brown crust. The result is a dish that is both elegant and comforting, perfect for a Sunday roast or a special occasion dinner.
**Garlic and Herb-Crusted Leg of Lamb: A Burst of Flavor**
For those who seek a more pronounced flavor profile, the garlic and herb-crusted leg of lamb is a must-try. A vibrant blend of garlic, herbs, and breadcrumbs forms a flavorful crust that seals in the lamb's juices, resulting in a succulent and tender masterpiece. The aromatic herbs, such as rosemary, thyme, and sage, release their essences during roasting, infusing the lamb with a symphony of flavors.
**Mediterranean-Inspired Roast Leg of Lamb: A Culinary Voyage**
Transport your taste buds to the sun-kissed shores of the Mediterranean with this vibrant roast leg of lamb. A marinade of aromatic spices, such as cumin, coriander, and paprika, infuses the lamb with a tantalizing blend of flavors. Juicy tomatoes, succulent olives, and tangy feta cheese create a flavorful accompaniment that perfectly complements the tender lamb. Prepare to embark on a culinary journey that celebrates the vibrant flavors of the Mediterranean.
**Slow-Roasted Leg of Lamb with Red Wine: A Symphony of Richness**
Indulge in the luxurious decadence of slow-roasted leg of lamb with red wine. This recipe elevates the classic roast lamb to new heights with the addition of a rich and flavorful red wine sauce. The lamb is braised in a bath of red wine, beef broth, and aromatic vegetables, resulting in a fall-off-the-bone tenderness and an incredibly flavorful sauce. Serve this dish with creamy mashed potatoes or roasted vegetables for a truly unforgettable dining experience.
These are just a taste of the delightful roast leg of lamb recipes featured in this article. Whether you prefer a classic preparation or crave a more adventurous culinary adventure, you'll find a recipe here to satisfy your cravings. So, gather your ingredients, preheat your oven, and embark on a culinary adventure that will leave your taste buds dancing with joy.
ROAST LEG OF LAMB
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
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
EASY LEG OF LAMB
Easy leg of lamb! Perfect for Easter dinner! FYI, great boneless leg of lamb can be found at Costco!
Provided by Hkwilkins1
Categories Meat and Poultry Recipes Lamb Leg
Time 3h
Yield 8
Number Of Ingredients 4
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Cut 20 deep slits evenly spaced around the leg of lamb without cutting the netting. Stuff a garlic clove into each slit. Rub garlic powder over the lamb. Slice rosemary sprigs under netting evenly around the lamb. Place lamb into a roasting pan.
- Roast in preheated oven until reddish-pink and juicy in the center for medium-rare, about 2-2 1/2 hours. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Cover in aluminum foil; rest meat until thermometer reads 135 degrees F (57 degrees C) before carving.
Nutrition Facts : Calories 346.1 calories, Carbohydrate 3.4 g, Cholesterol 125.6 mg, Fat 19.8 g, Fiber 0.4 g, Protein 36.4 g, SaturatedFat 8.1 g, Sodium 93.2 mg, Sugar 0.3 g
ROASTED LEG OF LAMB
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
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.
EASY ROAST LEG OF LAMB
This is an easy leg of lamb recipe that has been a family tradition for years around the holidays. Very little prep work required, however patience is a must.
Provided by BOER_S
Categories Meat and Poultry Recipes Lamb Leg
Time 1h30m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Rub the leg of lamb all over with salt and pepper. Use a small knife to make punctures in the lamb about 1 inch apart. Press slivers of garlic into each hole so that they are about 1/2 inch below the surface. Place the meat in a roasting pan. You can either remove the rosemary from the stalk and sprinkle and rub into the meat on all sides, or you can simply use the string from the lamb to secure against it. Pour the can of tomato sauce over the whole thing.
- Bake for 45 minutes in the preheated oven, then lower the temperature to 325 degrees F (160 degrees C), and continue roasting until the internal temperature of the meat is at least 160 degrees F (70 degrees C), about 15 minutes. If you want the meat well done, wait until the internal temperature reaches 170 degrees F (75 degrees C).
Nutrition Facts : Calories 500.4 calories, Carbohydrate 8 g, Cholesterol 200.7 mg, Fat 28 g, Fiber 2 g, Protein 52.2 g, SaturatedFat 13.5 g, Sodium 1220.4 mg, Sugar 4.2 g
ROASTED LEG OF LAMB
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
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.
Tips:
- Choose the right cut of lamb: For roasting, a leg of lamb is a great choice as it is a flavorful and tender cut.
- Prepare the lamb: Trim any excess fat from the lamb and season it generously with salt, pepper, and your desired herbs and spices. You can also make small slits in the lamb and insert slivers of garlic and rosemary for extra flavor.
- Roast the lamb: Preheat your oven to the desired temperature (usually around 350°F) and place the lamb in a roasting pan. Add some vegetables such as carrots, potatoes, and onions to the pan for a flavorful and colorful side dish. Roast the lamb for the recommended time, basting it occasionally with its own juices or a mixture of olive oil and herbs.
- Let the lamb rest: Once the lamb is cooked, remove it from the oven and let it rest for about 15 minutes before carving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish.
- Serve the lamb: Carve the lamb and serve it with the roasted vegetables and any desired sauces or condiments. Enjoy your delicious and succulent roast leg of lamb!
Conclusion:
Roasting a leg of lamb is a classic and flavorful dish that is perfect for special occasions or everyday meals. With careful selection of ingredients, proper preparation, and attentive cooking, you can create a tender, juicy, and aromatic roast leg of lamb that will impress your family and friends. So, gather your ingredients, preheat your oven, and embark on a culinary journey to savor the delightful flavors of this timeless dish. Happy cooking!
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